Browse every shelf
Search the whole larder, or filter a shelf — photographed entries lead.
Showing 24 of 797
Asiago
Bitto
Blood Orange Juice
Burrata
Caciocavallo Silano
Castelmagno
CrescenzaCrescenza, also known as Stracchino, is Lombardy's signature fresh cheese, produced throughout the region.
Fiore Sardo
Fresh MintFresh mint leaves add a cooling, aromatic dimension to cocktails.
GorgonzolaGorgonzola DOP is Italy's most famous blue cheese, produced exclusively in specific provinces of Lombardy and Piedmont.
Grana Padano
Green olivesBrined green olives; with capers, the saline chord of Sicilian agrodolce.
Lemon JuiceFreshly squeezed juice of Italian lemons.
Lemon zestThe fragrant yellow skin only, no pith; the lift in gremolada and a hundred dolci.
Maraschino Cherries
Montasio
Orange JuiceFreshly squeezed juice from sweet oranges — the everyday pour for breakfast tables and lighter mixed drinks.
Parmigiano Reggiano
Pecorino RomanoPecorino Romano DOP is one of Italy's oldest cheeses, with production methods dating to ancient Roman times.
Provolone Valpadana
Soda WaterSoda water (or seltzer) is simply water that has been carbonated.
Taleggio
Tonic WaterTonic water adds a bitter, floral quality to cocktails.- ’Nduja di SpilingaCalabria’s spreadable fermented pork salume, saturated with local chile; it melts into instant sauce.
- Acini di pepe
- Acquavite
- Acquavite di AlbicoccheAlto Adige's apricot eau-de-vie, made from apricots.
- Acquavite di MirtilloAlpine blueberry eau-de-vie, made from wild blueberries.
- Acquavite di Pere WilliamsTrentino's pear eau-de-vie, made from Williams pears.
- Aglianico
- Aglione (giant garlic)Elephant-sized, gently flavored garlic of the Val di Chiana; sweet enough to be called kissing garlic.
- AgnolottiAgnolotti are crescent-shaped stuffed pasta from Piedmont, typically 4-5cm in length, filled with meat and/or vegetables.
- Agnolotti del Plin
- Albicocca Valleggia
- AlkermesTuscan red liqueur, made with spices, cochineal, and sweeteners.
- All-Purpose Flour
- Almond flour
- Alta LangaProduced via traditional method from Pinot Nero and/or Chardonnay at altitudes above 250m.
- Alto AdigeAlto Adige (Südtirol) is northern Italy's prestigious DOC region, produced in the autonomous province of South Tyrol.
- Amaretto di SaronnoOne of Italy's most famous liqueurs, made with apricot kernels and almonds.
- AmaroItaly's signature bitter liqueur, a complex herbal digestif made from neutral spirits infused with botanicals, roots, and spices.
- Amaro AvernaOne of Italy's most famous amari, created in Sicily in 1868.
- Amaro BraulioAlpine amaro from Lombardy, created in Bormio in 1875.
- Amaro del CapoCalabria's most exported amaro, created in Cosenza.
- Amaro LucanoTraditional amaro from Basilicata, founded in 1894.
- Amaro MontenegroClassic amaro from Emilia-Romagna, created in 1885.
- Amaro Nonino QuintessentiaA refined, golden-hued amaro with a grappa base, offering notes of orange zest, caramel, and alpine herbs.
- Amaro Nonino QuintessentiaPremium amaro from Friuli, created by the Nonino family.
- Amaro RamazzottiItaly's oldest commercial amaro, created in Milan in 1815.
- Amaro Sfumato RabarbaroUnique smoky amaro from Trentino, featuring Chinese rhubarb root.
- Amaro SibillaMonastic amaro from Marche, with origins in monastic traditions.
- Amaro TosoliniFamily distillery amaro from Friuli, created by the Tosolini family.
- Anatra Muta Friulana
- Anatra Muta Romagnola
- Anchovy fillets in oilSalt-cured anchovy fillets preserved in oil; the quiet engine of savor in Piedmontese sauces from bagna cauda to tonnato.
- Anchovy paste
- Angostura Aromatic BittersThe world's most famous aromatic bitters, created in 1824 by Dr.
- Anguria Reggiana
- Anise & Almond LiqueursItaly's anise and almond liqueurs, from Sambuca to Amaretto.
- Anisetta MelettiHistoric anise liqueur from Ascoli Piceno, Marche.
- Anolini
- AperitivoItaly's pre-dinner ritual, bitter liqueurs designed to stimulate the appetite.
- AperolLight, sweet-orange aperitivo from Veneto, created in 1919.
- ApplesItalian apple varieties represent centuries of cultivation, from ancient varieties like Annurca to modern Alpine cultivars.
- ArancelloSicilian orange liqueur, sweet and aromatic with orange zest.
- Arborio Rice
- Arneis
- Artichoke
- Asparagus
- AstiMade from Moscato Bianco grapes using the Martinotti/Charmat method.
- Asti SpumanteAsti Spumante is Piedmont's most famous sweet sparkling wine, produced in the hills of Asti from 100% Moscato Bianco.
- Azzeruola
- Baladin IsaacA craft witbier from Piedmont's pioneering Baladin brewery.
- BarbarescoProduced from Nebbiolo in Barbaresco, Neive, Treiso, and part of San Rocco Seno d'Elvio.
- Barbera
- Barbera d'AlbaMade from 100% Barbera.
- Barbera d'AstiMade from minimum 90% Barbera (100% for Superiore).
- BardolinoMade from Corvina (35-80%), Rondinella (10-40%), with optional Molinara.
- Bardolino SuperioreMade from Corvina (35-80%), Rondinella (10-40%), and optionally Molinara or other local grapes.
- BaroloBarolo is produced exclusively from Nebbiolo grapes in 11 communes around the town of Barolo in the Langhe.
- Bassano White AsparagusThe "White Pearl" of the Veneto, a thick, tender asparagus grown entirely underground to prevent photosynthesis.
- Bastardo del GrappaBastardo del Grappa PAT is Veneto's traditional mountain cheese, produced in the Grappa area of the Veneto region.
- BavetteBavette are flat, narrow pasta strands from Liguria, similar to linguine but slightly wider (approximately 4-5mm).
- Bay leaf
- Beef bone marrowThe traditional fat of risotto alla milanese, melted into the base for a roundness butter cannot supply alone.
- Beef Broth
- Beef for braising
- Belgian endiveBelgian endive (Indivia belga) is a celebrated leafy vegetable from Various regions.
- Bergamotto di Reggio CalabriaBergamotto di Reggio Calabria is a local Citrus bergamia fruit.
- Berries
- BigoliBigoli are thick, whole-wheat spaghetti-like pasta from Veneto, typically 3-4mm in diameter.
- Birra del Borgo ReAleAn American-style pale ale from one of Italy's most celebrated craft breweries.
- Bitter almond extract
- BittersConcentrated botanical extracts essential to classic cocktails.
- Black chickpeasBlack chickpeas (Ceci neri) is a celebrated legume from Puglia/Basilicata.
- Black Pepper
- Blu 61Blu 61 is Veneto's artisanal blue cheese, produced in the Veneto region.
- Blu di BufalaBlu di Bufala is Campania's signature blue cheese, produced in the region using water buffalo milk.
- Blue Cheeses
- BolgheriBolgheri DOC is a legally regulated designation.
- Bologna potatoBologna potato (Patata di Bologna DOP) is a celebrated tuber from Emilia-Romagna.
- Borgotaro porcini mushroomBorgotaro porcini mushroom (Fungo di Borgotaro IGP) is a celebrated mushroom from Emilia-Romagna/Liguria.
- Borlotti beansBorlotti beans (Fagioli borlotti) is a celebrated legume from Various regions.
- Bourbon WhiskeyAmerican corn-based whiskey, aged in new charred oak barrels.
- BraBra DOP is Piedmont's signature cheese, produced exclusively in the province of Cuneo in the Langhe and Roero areas.
- Brachetto d'AcquiMade from Brachetto grapes in the Acqui Terme area.
- Brandy & DistillatesItaly's brandies and fruit distillates, from Vecchia Romagna brandy to alpine fruit eaux-de-vie.
- Brindisi artichokeBrindisi artichoke (Carciofo Brindisino IGP) is a celebrated flower vegetable from Puglia.
- Brined Barese olives
- BroccoliBroccoli (Broccolo calabrese) is a celebrated flower vegetable from Calabria/Various.
- Broccoli RabeA slightly bitter, leafy brassica with small florets, synonymous with the cuisine of Puglia.
- Brunello di MontalcinoBrunello di Montalcino is a DOP/DOCG denomination reserved for red wine that complies with its production specification.
- BucatiniBucatini, meaning "little holes" in Italian, are thick spaghetti-like strands with a hollow center, approximately 3mm in diameter.
- Bue Piemontese
- Buffalo mozzarella bocconcini
- Butter
- Butterhead lettuceButterhead lettuce (Lattuga cappuccina) is a celebrated leafy vegetable from Various regions.
- Button mushroomsButton mushrooms (Funghi prataioli (champignon)) is a celebrated mushroom from Various regions.
- Caciocavallo di Agnone
- Caciofiore della Campagna RomanaCaciofiore della Campagna Romana is Lazio's signature fresh cheese, produced in the Roman countryside using thistle rennet.
- Caciotta al Pepe NeroCaciotta al Pepe Nero is Lazio and Umbria's traditional black pepper-infused cheese, produced in these central Italian regions.
- Caciotta al TartufoCaciotta al Tartufo is Umbria and Marche's traditional truffle-infused cheese, produced in these central Italian regions.
- Caciotta dell'UmbriaCaciotta dell'Umbria is Umbria's traditional fresh cheese, produced throughout the Umbria region.
- Caciotta Romana
- Caciotta ToscanaCaciotta Toscana is Tuscany's traditional fresh cheese, produced throughout the Tuscany region.
- Calabrian chiliCalabrian chili (Peperoncino calabrese) is a celebrated fruit vegetable from Calabria.
- CampariWorld-famous aperitivo from Lombardy, created in 1860.
- Cannara onionCannara onion (Cipolla di Cannara) is a celebrated bulb from Umbria.
- Cannellini beansCannellini beans (Fagioli cannellini) is a celebrated legume from Toscana/Various.
- Cannellino di FrascatiA dessert wine from the Cannellino di Frascati appellation in Lazio.
- Cannonau
- Cannonau di SardegnaMade from minimum 85% Cannonau.
- Capellini
- CapersFlower buds cured in salt or brine; Pantelleria’s are the benchmark.
- Capon or mixed-meat brothThe festive broth of Emilia, simmered from capon and beef; tortellini’s only legitimate home.
- Cappellacci di Zucca Ferraresi
- Cappelletti
- Cappelletti AperitivoHistoric aperitivo from Trentino, one of Italy's oldest red bitters.
- Capra Cilentana
- Capra Girgentana
- Capra in Umido MarchigianaGoat meat used in traditional Marche stews, representing the region's goat production and culinary heritage.
- Capra Orobica
- Capretto CalabreseYoung goat meat from Calabria, representing the region's traditional goat production and mountain pastoral heritage.
- Capretto dei Monti Sibillini
- Capretto PuglieseYoung goat meat from Puglia, representing the region's traditional goat production and pastoral heritage.
- Capretto SannitaYoung goat meat from the Sannio region in Molise, representing the area's traditional goat production and pastoral heritage.
- CaprinoCaprino is Italy's signature goat's milk cheese, produced throughout the country with regional variants.
- CardoonCardoon (Cardo (Cardone)) is a celebrated stem vegetable from Piemonte/Various.
- Carema
- Carignano del Sulcis
- CarmignanoCarmignano is a distinct DOCG designation with an optional Riserva mention.
- Carnaroli Rice (The King of Rices)Often called the "King of Rices", Carnaroli has a higher starch content and firmer texture than Arborio.
- Carosello/BarattiereCarosello/Barattiere (Cetriolo carosello/barattiere) is a celebrated fruit vegetable from Puglia.
- Carota dell’Altopiano del FucinoCarota dell’Altopiano del Fucino (Carota dell’Altopiano del Fucino IGP) is a celebrated root vegetable from Abruzzo.
- Carota Novella di IspicaCarota Novella di Ispica (Carota Novella di Ispica IGP) is a celebrated root vegetable from Sicilia.
- Carpano Antica Formula
- Carpet-shell clamsSmall sweet carpet-shell clams of the Tyrrhenian; their liquor is the sauce.
- CarrotSweet root vegetable, one third of the classic Italian soffritto trinity.
- Casarecce
- Casatella TrevigianaCasatella Trevigiana DOP is Veneto's signature fresh cheese, produced exclusively in the province of Treviso.
- Casciotta d'Urbino
- CaseraCasera is Lombardy's traditional Alpine-style mountain cheese, produced in the Lombard Alps.
- Casoncelli
- Castagna di Serino
- Castel del MonteMultiple wine types: Rosso (Nero di Troia based), Bianco (Pampanuto/Chardonnay), Rosato (Bombino Nero).
- Castel del Monte Bombino NeroMade from minimum 90% Bombino Nero grown around the Castel del Monte in the Murge plateau.
- Castel del Monte Nero di Troia RiservaMade from minimum 90% Nero di Troia (Uva di Troia).
- Castel del Monte Rosso RiservaRed blend with minimum 65% Nero di Troia.
- Castelluccio LentilTiny, thin-skinned lentils grown on the high plains of Umbria, famous for not requiring soaking.
- Castelluccio lentilsTiny, thin-skinned mountain lentils from the Piano Grande; quick-cooking and steadfastly whole.
- Casu AxeduCasu Axedu PAT is Sardinia's traditional sour cheese, produced throughout the Sardinia region.
- Casu MarzuCasu Marzu is Sardinia's traditional maggot cheese, produced in the Sardinia region.
- CauliflowerCauliflower (Cavolfiore) is a celebrated flower vegetable from Various regions.
- CavatappiCavatappi are corkscrew-shaped pasta with spiral ridges, creating a distinctive twisted appearance.
- CavatelliCavatelli are small shell-shaped pasta from Molise and Apulia, typically 2-3cm in length with a distinctive elongated shell shape.
- Cavolo neroTuscan black kale with long blistered leaves; earthy, mineral, and sturdy enough for long simmering.
- Cedro di Calabria
- Cedro LiquoreCalabrian citron liqueur, using the large, thick-peeled citron.
- CeleriacCeleriac (Sedano rapa) is a celebrated root vegetable from Various regions.
- Celery
- CenterbeAbruzzo's extremely strong herbal liqueur, made with 100 botanical herbs.
- Cerasuolo d'AbruzzoMade from Montepulciano grapes with limited skin contact, producing a deeply colored rosato (cerasuolo means cherry-colored).
- Cesanese
- Cesanese del PiglioMade from minimum 90% Cesanese d'Affile and/or Cesanese Comune.
- Cherry tomato (generic)Cherry tomato (generic) (Pomodorino ciliegino) is a celebrated fruit vegetable from Various regions.
- Cherry tomatoesSmall sweet tomatoes that roast into bursts of acidity; the south’s all-purpose brightness.
- Chestnut flour
- Chianti ClassicoChianti Classico is a wine-only DOCG denomination governed by a current, style-specific specification.
- ChickenLean chicken; the third voice in the classic ascolana filling.
- Chicken liversThe dark sweetness at the bottom of vincisgrassi and many central Italian ragù.
- Chicken pieces
- ChickpeasChickpeas (Ceci) is a celebrated legume from Centro/Sud Italia.
- Chifferi
- China ClementiTraditional Tuscan bitter liqueur, made with China bark and herbs.
- Chinotto
- Chinotto
- Chioggia beetChioggia beet (Barbabietola di Chioggia) is a celebrated root vegetable from Veneto.
- ChivesChives (Erba cipollina) is a celebrated allium from Various regions.
- ChivesGrassy, gently oniony herb; the standard green in alpine dumplings and spreads.
- CiauscoloIGP protected spreadable salami from Marche, known for its soft, creamy texture and delicate flavor.
- Ciauscolo (PAT producers)
- Ciliegia dell'Etna
- Ciliegia di Vignola
- Cimadolmo white asparagusCimadolmo white asparagus (Asparago Bianco di Cimadolmo IGP) is a celebrated stem vegetable from Veneto.
- Cime di rapa (turnip tops)Puglia’s bitter winter greens, half broccoli and half mustard in spirit; sweetened by frost and boiling.
- Cinque Terre
- Ciriole
- CiroRosso from minimum 80% Gaglioppo.
- Citrus
- Citrus Liqueurs
- Cloves
- Coarse stone-ground cornmealCoarsely milled polenta corn; the long simmer turns it sweet and nutty.
- Cocoa Powder
- ColaWhile not traditionally Italian, cola has become integral to Italian bar culture through drinks like the Ferrari (Fernet + Cola).
- Cola Baladin
- Colli Bolognesi Classico Pignoletto
- Colli EuganeiColli Euganei is Veneto's distinctive DOC region, produced in the Euganean Hills near Padua.
- Colli Euganei Fior d'ArancioA sparkling wine from the Colli Euganei Fior d'Arancio appellation in Veneto.
- Colli Orientali del FriuliColli Orientali del Friuli is Friuli's prestigious DOC region, produced in the eastern hills of Friuli.
- Colli Orientali del Friuli PicolitA dessert wine from the Colli Orientali del Friuli Picolit appellation in Friuli Venezia Giulia.
- CollioCovers Friulano, Sauvignon, Pinot Grigio, Chardonnay, Ribolla Gialla, Malvasia, and Pinot Bianco.
- Common garlicCommon garlic (Aglio bianco comune) is a celebrated allium from Various regions.
- Common lentilsCommon lentils (Lenticchie comuni) is a celebrated legume from Umbria/Abruzzo/Sicilia.
- Common porcini (non-IGP)Common porcini (non-IGP) (Funghi porcini) is a celebrated mushroom from Various mountain regions.
- ConchiglieConchiglie are shell-shaped pasta, typically 2-3cm in length with a distinctive concave shell form.
- ConchiglioniConchiglioni are large shell-shaped pasta, typically 4-5cm in length with a distinctive large concave shell form.
- Conegliano Valdobbiadene Prosecco Superiore
- ConeroConero is Marche's prestigious DOCG red wine, produced in the Conero area from Montepulciano.
- Coniglio alla LigureFresh rabbit meat from Liguria, representing the region's traditional rabbit production and culinary heritage.
- Contratto BitterHistoric bitter from Piedmont, created by the Contratto family.
- Cooked ham
- Cooked MeatsItalian cooked and cured meats including mortadella, porchetta, and spalla.
- Coppia di BufalaCoppia di Bufala is Campania's traditional water buffalo mozzarella pair, produced in the Campania region.
- CorbezzoloCorbezzolo represents the arbutus fruit (Arbutus unedo), a wild fruit that grows naturally in Sardinia and Latium.
- Corbezzolo or wildflower honeyThe strawberry tree’s rare bitter honey, Sardinia’s prized autumn harvest; its edge makes seadas sing.
- Corn kernels
- Corno di toro pepperCorno di toro pepper (Peperone corno di toro) is a celebrated fruit vegetable from Piemonte/Various.
- Cornstarch
- Cortese
- Corvina
- Corzetti
- Cotechino ModenaIGP protected cooked pork sausage from Modena, traditionally served at New Year's with lentils for prosperity.
- Courgette blossomCourgette blossom (Fiori di zucca) is a celebrated flower vegetable from Various regions.
- Cream
- Cream LiqueursItaly's sweet, creamy liqueurs combining spirits with cream.
- Crema di CaffèItalian coffee cream liqueur, combining coffee flavor with cream.
- Crema di LimoncelloCream version of Limoncello, combining lemon liqueur with cream.
- Crema di MeloneSicilian melon cream liqueur, combining melon flavor with cream.
- Crema di PistacchioSicilian pistachio cream liqueur, combining pistachio flavor with cream.
- Croatina
- Crodino
- CucumberCucumber (Cetriolo) is a celebrated fruit vegetable from Various regions.
- Culurgiones
- Cured StripsTraditional Italian cured meat strips, hand-tied and air-dried.
- Cured Whole MuscleItalian cured whole muscle meats including prosciutto, bresaola, culatello, and coppa.
- Curly endiveCurly endive (Indivia riccia) is a celebrated leafy vegetable from Various regions.
- Curly kaleCurly kale (Cavolo riccio) is a celebrated leafy vegetable from Various regions.
- CynarA savory, dark brown amaro made from artichoke leaves and 13 other herbs and plants.
- Dark chocolate
- Dark green courgetteDark green courgette (Zucchina scura) is a celebrated fruit vegetable from Various regions.
- Datterino tomato (generic)Datterino tomato (generic) (Pomodorino datterino) is a celebrated fruit vegetable from Various regions.
- Decorative Shapes
- DitaliDitali are thimble-shaped pasta, small tubular pasta typically 1-1.5cm in length with a distinctive short, cylindrical form.
- Ditalini
- DoglianiMade from 100% Dolcetto in the communes around Dogliani.
- Dolcetto
- Dolcetto d'AlbaMade from 100% Dolcetto in the communes around Alba.
- Dolcetto di Diano d'AlbaA red wine from the Dolcetto di Diano d'Alba appellation in Piedmont.
- Double tomato concentrateDense tomato concentrate; in northern ragù it seasons rather than sauces.
- Dried chileDried red chile, crumbled with restraint in central Italian sauces.
- Dried oreganoSun-dried wild oregano; the south’s defining herb, stronger dried than fresh.
- Dry ricotta
- Egg PastaItalian fresh egg pasta including tagliatelle, fettuccine, and pappardelle.
- Egg White
- Egg yolks
- EggplantsThe Mediterranean’s meatiest vegetable; salted and fried it becomes the south’s favorite architecture.
- Eggs
- Elba Aleatico PassitoElba Aleatico Passito or Aleatico Passito dell'Elba is a passito wine designation associated with Elba.
- Elderflower SyrupMade from the blossoms of the elder tree (sambuco), this syrup is a staple in South Tyrol (Alto Adige).
- Erbaluce
- Erbaluce di CalusoMade from 100% Erbaluce in the Canavese area.
- Erborinato di CapraErborinato di Capra is Italy's artisanal goat's milk blue cheese, produced in various regions throughout the country.
- EscaroleEscarole (Scarola) is a celebrated leafy vegetable from Campania/Various.
- Est! Est!! Est!!! di Montefiascone
- Extra Virgin Olive Oil
- Falanghina
- Farfalle
- FennelA crisp, aromatic bulb with the scent of anise, native to the Mediterranean and a staple of the Italian table.
- Fernet BrancaIntensely bitter fernet from Lombardy, created in Milan in 1845.
- Fernet VittoneTraditional fernet from Piedmont, created in Turin.
- FettuccineFettuccine are flat egg pasta ribbons approximately 4-5mm wide, slightly narrower than tagliatelle.
- Fiano
- Fico d'India dell'Etna
- Fico del Cilento
- Fico di CarmignanoThe legacy title Fico di Carmignano previously carried unsupported DOP and fresh-fig claims.
- Fileja
- Filu 'e FerruSardinian grape spirit, traditionally illicit-style.
- Fine breadcrumbsDried bread grated fine; toasted in butter it becomes the strudel’s juice-keeper and the south’s poor man’s Parmesan.
- FinocchionaIGP protected Tuscan salami flavored with fennel seeds, known for its aromatic character and regional identity.
- Fior di latteCow’s milk mozzarella; drier than bufala, which is exactly why parmigiana prefers it.
- Flat-leaf parsleyFlat-leaf parsley, chopped at the last minute; the green thread through Italian savory cooking.
- Flour
- Fontina
- Formaggella del Luinese
- Formaggi di Malga
- Formaggio di Fossa di Sogliano
- Formai de Mut dell'Alta Valle Brembana
- Forst PremiumSouth Tyrol's famous brewery produces this crisp lager using pure Alpine spring water.
- FranciacortaMade from Chardonnay, Pinot Nero, and Pinot Bianco using the traditional method.
- Frangelico
- FrascatiA white wine from the Frascati appellation in Lazio.
- Frascati SuperioreMade from the same grape blend as Frascati DOC but with stricter production rules.
- Fregola Sarda
- Freisa
- Freselle
- Fresh Basil
- Fresh black truffleThe prized winter black truffle of the Umbrian Apennines; earthy, chocolatey, and happiest barely warmed in oil.
- Fresh egg tagliatelleHand-cut egg ribbons, Bologna’s registered partner for ragù; rough-surfaced and golden.
- Fresh fava beansFresh fava beans (Fave fresche) is a celebrated legume from Central/Southern Italy.
- Fresh hot chili
- Fresh MeatsItalian fresh meats from heritage breeds and protected designations.
- Fresh peasFresh peas (Piselli freschi) is a celebrated legume from Various regions.
- Fresh rosemary
- Fresh Sage
- Fresh sardinesSmall silver-blue fish of the Adriatic; cheap, rich, and the soul of Venetian cucina povera.
- Fresh thymeResinous Mediterranean herb that survives long simmering better than most.
- Fresh yeastFresh compressed baker’s yeast, the standard leavening of Italian home bakeries.
- Fresh young pecorinoBarely-aged sheep cheese, lactic and melting; the only correct heart of a seada.
- Friulano
- Fruit & Herbal LiqueursItaly's diverse fruit and herbal liqueurs, from Sardinian Mirto to Tuscan Alkermes.
- FusilliFusilli are spiral pasta from Southern Italy, particularly Campania and Basilicata.
- FusilloniFusilloni are large spiral pasta from Southern Italy, a bigger version of standard fusilli.
- Gaglioppo
- Galliano
- Gallina Bionda Piemontese
- Garganega
- Garganelli
- Garlic
- GattinaraMade from at least 90% Nebbiolo (Spanna), with optional Vespolina and Uva Rara.
- Gavi
- GemelliGemelli are twisted pasta shaped like two strands twisted together, creating a distinctive double-helix appearance.
- GenepyAlpine herbal liqueur from Aosta Valley and Piedmont, made with Artemisia species.
- Generic salad tomatoGeneric salad tomato (Pomodoro da insalata) is a celebrated fruit vegetable from Various regions.
- Generic white onionGeneric white onion (Cipolla bianca) is a celebrated bulb from Various regions.
- Generic yellow onionGeneric yellow onion (Cipolla dorata) is a celebrated bulb from Various regions.
- GhemmeGhemme requires a minimum of 85% Nebbiolo (Spanna) with possible additions of Vespolina and Uva Rara.
- Giuggiola
- Glera
- Grapefruit JuiceTart and bitter juice of the grapefruit.
- Grapes
- GrappaItaly's signature pomace brandy, distilled from the skins, seeds, and stems left after winemaking.
- Grappa del TrentinoProtected Indicazione Geografica grappa from Trentino, one of Italy's most regulated grappas.
- Grappa di AmaroneRich, complex grappa from Veneto, distilled from dried-grape pomace used in Amarone della Valpolicella production.
- Grappa di BaroloPrestigious grappa from Piedmont, distilled from Nebbiolo pomace used in Barolo production.
- Grappa di BrunelloElegant grappa from Tuscany, distilled from Sangiovese Grosso pomace used in Brunello di Montalcino production.
- Grappa di MoscatoHighly aromatic grappa from Piedmont and Lombardy, distilled from Moscato pomace.
- Grappa FriulanaTraditional grappa from Friuli-Venezia Giulia, one of Italy's major grappa-producing regions.
- Grass peasGrass peas (Cicerchie) is a celebrated legume from Marche/Lazio/Umbria.
- Greco
- Greco di BiancoGreco di Bianco is Calabria's prestigious DOCG dessert white wine, produced in the Bianco area from dried Greco grapes.
- Green beansSlender green beans; with potatoes, the classic Genoese garnish boiled along with the pasta.
- Green celeryGreen celery (Sedano verde) is a celebrated stem vegetable from Various regions.
- Grignolino
- Ground Beef
- Ground cinnamonSweet bark spice, the alpine baking signature from strudel to zelten.
- Ground lambLamb from the Apennine flocks; the default red meat of the Abruzzese interior.
- Ground Pork
- Guanciale
- Hard/Aged Cheeses
- Ice
- IchnusaSardinia's beloved beer, named after the ancient Greek name for the island.
- Italian Bread
- Italian pork sausageCoarse fresh pork sausage seasoned with salt and pepper; the Umbrian norcineria standard.
- Jerusalem artichokeJerusalem artichoke (Topinambur) is a celebrated root vegetable from Piemonte/Various.
- Juncu SardoJuncu Sardo PAT is Sardinia's traditional fresh cheese, produced throughout the Sardinia region.
- Juniper berries
- Kiwi Giallo
- Kiwi Latina
- Lacrima di Morro d'Alba
- Lagrein
- Lamb’s lettuceLamb’s lettuce (Valeriana (Songino)) is a celebrated leafy vegetable from Various regions.
- LambruscoA family of sparkling reds from various Lambrusco grape varieties.
- Lamon beanLamon bean (Fagiolo di Lamon della Vallata Bellunese IGP) is a celebrated legume from Veneto.
- Lampone Italiano
- LangheCovers Nebbiolo, Dolcetto, Freisa, Arneis, Favorita, Chardonnay, and blends from the Langhe.
- LardRendered pork fat; in pastry it fries to blisters and shortness no oil reproduces.
- Large green olivesHuge, mild, tender-fleshed green olives of Ascoli Piceno, bred for stuffing.
- LasagneLasagne are wide, flat egg pasta sheets used for the classic baked dish lasagne al forno.
- Leaf chardLeaf chard (Bietolina da taglio) is a celebrated leafy vegetable from Various regions.
- LeekLeek (Porro) is a celebrated allium from Piemonte/Various.
- Lemon
- Lemon peel
- Lemon slice
- Lemon SorbetFrozen dessert made from lemon juice, sugar, and water.
- Light green courgetteLight green courgette (Zucchina chiara) is a celebrated fruit vegetable from Central Italy.
- LimoncelloItaly's most famous citrus liqueur, originating from the Amalfi Coast and Sorrento Peninsula.
- Limoncello di SorrentoProtected PGI Limoncello from the Sorrento Peninsula, using the exclusive Limone di Sorrento IGP.
- Limone Costa d'Amalfi
- Limone di Sorrento
- LinguineLinguine, meaning "little tongues" in Italian, are flat, narrow pasta strands approximately 3-4mm wide.
- Liquore al BergamottoCalabrian bergamot liqueur, using the unique bergamot citrus.
- Liquore di FichiCalabrian fig liqueur, rich and sweet with fig character.
- LisonMade from 100% Tai (Friulano) grapes from designated vineyards in the Lison-Pramaggiore area.
- LodigianoLodigiano is Lombardy's signature hard cheese, produced in the Lodi area.
- London Dry GinA juniper-forward distilled spirit essential for the Negroni and Cardinale.
- Long PastaItalian long pasta varieties including spaghetti, linguine, and bucatini.
- Long purple eggplantLong purple eggplant (Melanzana lunga violetta) is a celebrated fruit vegetable from Various regions.
- Lorighittas
- Lucanica di PicernoIGP protected fresh or semi-cured sausage from Picerno in Basilicata, representing the region's ancient sausage tradition.
- LuganaMade from minimum 90% Turbiana grown on distinctive white clay soils.
- LumacheLumache are snail-shaped pasta, typically 2-3cm in length with a distinctive curved, spiral shell form resembling a snail shell.
- Luxardo BitterClassic bitter from Veneto, created by the Luxardo family.
- MaccheroniMaccheroni are classic Italian tubular pasta, the original "macaroni" that gave its name to the broader category.
- Maccheroni alla ChitarraMaccheroni alla chitarra are square-section spaghetti from Abruzzo, cut using a special guitar-like tool called a chitarra.
- Mafaldine
- Malloreddus
- Mandarin JuiceSweet, aromatic juice of mandarin oranges.
- MandarinettoSicilian mandarin liqueur, sweet and aromatic with mandarin peel.
- Mantuan PumpkinA dense, sweet pumpkin with a turban shape and grey-green skin, the heart of Mantuan cuisine.
- Manzetta PrussianaNorthern Italian specialty beef recognized in Lombardy, representing a traditional production method and regional beef tradition.
- Manzo della Sila
- Manzo di ScannoPasture-raised beef from Scanno in Abruzzo, representing the region's mountain beef tradition and traditional husbandry methods.
- Maraschino
- Margherita white onionMargherita white onion (Cipolla Bianca di Margherita IGP) is a celebrated bulb from Puglia.
- Marina di Chioggia pumpkinMarina di Chioggia pumpkin (Zucca Marina di Chioggia) is a celebrated fruit vegetable from Veneto.
- Marjoram
- Martini Vibrante
- MascarponeMascarpone is Lombardy's most celebrated fresh cheese, a rich, triple-cream cheese made from heavy cream rather than milk.
- Meat broth
- Mela Alto Adige
- Mela Annurca
- Mela Limoncella
- Mela Rosa dei Sibillini
- Mela Val di Non
- Melone Mantovano
- Melons & Figs
- MenabreaOne of Italy's oldest breweries, producing elegant lagers in the Alpine foothills since 1846.
- Mezze manicheMezze maniche are short ridged tubular pasta from Central Italy, typically 2-2.5cm in length with a diameter of 12-15mm.
- Mezze penneMezze penne are half-size penne, approximately half the length of standard penne (2-2.5cm compared to 4-5cm).
- Mezzi paccheriMezzi paccheri are half-size paccheri, approximately half the length of standard paccheri (2-2.5cm compared to 4-5cm).
- Mezzi rigatoniMezzi rigatoni are half-size rigatoni, approximately half the length of standard rigatoni (2-2.5cm compared to 4-5cm).
- Mirtillo Alpino
- Mirto BiancoSardinian white myrtle liqueur, made from myrtle leaves rather than berries.
- Mirto RossoSardinia's signature liqueur, made from myrtle berries.
- Mixed salad leaves
- Mixed wild greensMixed wild greens (Misticanza di erbe spontanee) is a celebrated leafy vegetable from Central Italy.
- Moka-brewed coffee
- Molinara
- Monica di SardegnaA red wine from the Monica di Sardegna appellation in Sardinia.
- Monte VeroneseMonte Veronese DOP is Veneto's traditional mountain cheese, produced exclusively in the Lessinia area of the Verona province.
- Montefalco SagrantinoMontefalco Sagrantino is Umbria's prestigious DOCG red wine, produced in the Montefalco area from Sagrantino.
- Montepulciano
- Montepulciano d'AbruzzoMade from minimum 85% Montepulciano grapes across Abruzzo.
- Montepulciano d'Abruzzo Colline TeramaneMade from minimum 90% Montepulciano from select vineyards in the Teramo province.
- MorettiA classic Italian lager with a rich golden color and a distinctive taste.
- Morlacco del GrappaMorlacco del Grappa PAT is Veneto's traditional mountain cheese, produced in the Grappa area of the Veneto region.
- Mortadella di BolognaBologna’s silken steamed pork sausage with pearls of fat; sweetness and perfume in the filling.
- Moscato
- Moscato di ScanzoMade from 100% Moscato di Scanzo grapes dried for at least 21 days.
- Mountain Cheeses
- Mozzarella
- Murazzano
- MusselsBlack Mediterranean mussels; in Bari opened raw with a knife so their water builds the dish.
- Mutton or mature lamb shoulderMature sheep meat with character; with its own fat it is the soul of arrosticini.
- Nardini Grappa
- Nascetta
- Nebbiolo
- Nebbiolo d'AlbaNebbiolo d'Alba is Piedmont's elegant DOC red wine, produced in the Alba hills from Nebbiolo.
- Negroamaro
- Nespola Italiana
- Nettarina di Romagna
- NizzaMade from 100% Barbera from vineyards in and around Nizza Monferrato.
- Nocciola Piemonte
- Nocciola Romana
- NocinoEmilia-Romagna's traditional walnut liqueur, made from green walnuts.
- Nosiola
- Nostrano di Valle Trompia
- Nuragus
- NutmegThe warm spice of northern fillings and besciamella; always grated fresh.
- Nuts
- Oca PadovanaGoose meat from the Padovana breed raised in Veneto, representing the region's traditional goose production and heritage breed.
- Oca Sforzesca
- OffidaA white wine from the Offida appellation in Marche.
- Oil
- Olio Extra Vergine di OlivaItalian extra virgin olive oil varies dramatically by region, from robust Tuscan oils to delicate Ligurian oils.
- Oltrepo Pavese Metodo ClassicoMade primarily from Pinot Nero (minimum 70%) via traditional method.
- Onion
- Orange BittersCitrus-forward aromatic bitters emphasizing orange peel's bitter oils alongside aromatic spices.
- Orange slice
- Orange zest
- Orecchiette
- OrvietoMade from Trebbiano Procanico (minimum 40-60%) and Grechetto (minimum 15-25%) with other local varieties.
- Orzo
- Other Fruits
- Other winter squashOther winter squash (Zucca invernale (varie)) is a celebrated fruit vegetable from Various regions.
- OvadaMade from 100% Dolcetto from the Ovada area.
- Oxheart tomatoOxheart tomato (Cuore di bue) is a celebrated fruit vegetable from Piemonte/Liguria.
- Paccheri
- Pancetta
- PanneronePannerone is Lombardy's signature fresh cheese, produced in Abbiategrasso.
- Pantelleria CaperThe aromatic flower buds of the caper bush, grown on the windswept volcanic island of Pantelleria.
- PappardellePappardelle are very wide, flat egg pasta ribbons approximately 2-3cm wide, the signature pasta of Tuscany.
- Peanut oil
- Pears
- Pecorino Amatriciano
- Pecorino CrotonesePecorino Crotonese is Calabria's traditional sheep's milk cheese, produced in the Crotone province.
- Pecorino delle Balze VolterranePecorino delle Balze Volterrane is a registered DOP cheese.
- Pecorino di AtriPecorino di Atri PAT is Abruzzo's traditional sheep's milk cheese, produced in the Atri area of the Teramo province.
- Pecorino di CrotonePecorino di Crotone DOP is Calabria's traditional sheep's milk cheese, produced exclusively in the Crotone province.
- Pecorino di FarindolaPecorino di Farindola PAT is Abruzzo's traditional sheep's milk cheese, produced in the Farindola area of the Pescara province.
- Pecorino di NorciaPecorino di Norcia PAT is Umbria's traditional sheep's milk cheese, produced in the Norcia area of the Perugia province.
- Pecorino di Picinisco
- Pecorino di PienzaPecorino di Pienza PAT is Tuscany's traditional sheep's milk cheese, produced in the Pienza area of the Siena province.
- Pecorino di SienaPecorino di Siena is Tuscany's traditional sheep's milk cheese, produced in the Siena province.
- Pecorino Grape
- Pecorino SardoPecorino Sardo DOP is Sardinia's signature sheep's milk cheese, produced exclusively on the island of Sardinia.
- Pecorino ToscanoPecorino Toscano DOP is Tuscany's signature sheep's milk cheese, produced exclusively in Tuscany and parts of Umbria and Lazio.
- Peeled tomatoes
- Pelaverga
- PennePenne are classic Italian tubular pasta with diagonal cuts at both ends, creating a quill-like appearance.
- Penne rigatePenne rigate are ridged penne with longitudinal grooves running along the length of the tube.
- Pera CosciaPera Coscia is a traditional Tuscan pear variety, distinguished by its early summer harvest and light, crisp texture.
- Pera dell'Emilia RomagnaPera dell'Emilia Romagna represents the finest expression of Abate Fetel pears, grown in the fertile Po Valley of Emilia-Romagna.
- Pera Madernassa
- Pera Mantovana
- Peroni Nastro AzzurroItaly's most famous lager, brewed since 1963.
- Pesca di Verona
- Pezzente della Montagna MateranaRustic mountain salami from Matera in Basilicata, representing the region's pastoral salumi tradition.
- Piacentinu EnnesePiacentinu Ennese DOP is Sicily's most distinctive and visually striking cheese, produced exclusively in the province of Enna.
- PiavePiave DOP is Veneto's signature mountain cheese, produced exclusively in the province of Belluno in the Dolomites.
- PicaggePicagge are wide flat ribbon pasta from Liguria, approximately 10-15mm wide, made with eggs and soft wheat flour.
- PiciRegione Toscana lists Pici, also called Pinci, as a traditional food product (PAT), not an EU PDO or PGI designation.
- Piedirosso
- Pigato
- Pine nutsSweet resinous kernels of the stone pine; pesto’s backbone and strudel’s crunch.
- Pinot Grigio
- Pitina
- Pizzoccheri della Valtellina
- Pomegranate JuiceTart, crimson juice of the pomegranate.
- Pontecorvo pepperPontecorvo pepper (Peperone di Pontecorvo DOP) is a celebrated fruit vegetable from Lazio.
- Pork loinLean pork loin, browned in butter for the canonical tortellini filling.
- Pork ribsMeaty pork ribs; bone and cartilage feed body into southern ragù.
- Pork ventresca
- Potato
- Powdered sugar
- Primitivo
- Primitivo di ManduriaPrimitivo di Manduria is Puglia's powerful DOCG red wine, produced in the Salento peninsula from Primitivo (Zinfandel).
- Primitivo di Manduria Dolce NaturaleMade from Primitivo grapes that naturally concentrate sugars on the vine or through brief drying.
- Prosciutto crudoDry-cured ham; in tortellini it brings salt, age, and the haunting sweet finish.
- Prosciutto di ParmaProsciutto di Parma is one of Italy's most celebrated cured meats, made from specially bred pigs in the Parma province.
- ProseccoMade from minimum 85% Glera via Charmat method.
- ProvoleProvole are southern Italy's signature stretched-curd cheeses, produced throughout Campania, Puglia, Calabria, and Sicily.
- Provolone del Monaco
- Punt e Mes
- PuntarellePuntarelle (Puntarelle) is a celebrated leafy vegetable from Lazio.
- Puzzone di Moena
- Quadrato d’Asti pepperQuadrato d’Asti pepper (Peperone quadrato d’Asti) is a celebrated fruit vegetable from Piemonte.
- QuadrettiQuadretti are square-shaped pasta, small pasta typically 0.5-1cm square with a distinctive square, flat form.
- Quartirolo FrescoQuartirolo Fresco DOP is Lombardy's traditional fresh cheese, produced exclusively in specific areas of Lombardy.
- Quartirolo LombardoQuartirolo Lombardo DOP is Lombardy's signature fresh cheese, produced exclusively in specific provinces of Lombardy.
- Rabbit meat
- Raboso
- RadiatoriRadiatori are radiator-shaped pasta, a modern industrial shape that resembles a small radiator with ridges and grooves.
- Radicchio di ChioggiaRadicchio di Chioggia (Radicchio di Chioggia IGP) is a celebrated leafy vegetable from Veneto.
- Radicchio di VeronaRadicchio di Verona (Radicchio di Verona IGP) is a celebrated leafy vegetable from Veneto.
- Radicchio Rosso di Treviso
- RadishRadish (Ravanello rosso) is a celebrated root vegetable from Various regions.
- RaisinsSun-dried grapes; plumped before baking so they stay tender, classic in strudel and pan dolci.
- RamandoloA dessert wine from the Ramandolo appellation in Friuli Venezia Giulia.
- Ramassin
- Ramata di Montoro onionRamata di Montoro onion (Cipolla ramata di Montoro) is a celebrated bulb from Campania.
- Raschera
- Raspberries
- Raviggiolo della Romagna
- Ravioli
- Recioto della ValpolicellaUses the same grape blend and appassimento process as Amarone, but fermentation is stopped to preserve residual sweetness.
- Recioto di GambellaraRecioto di Gambellara is Veneto's classic DOCG dessert white wine, produced in the Gambellara zone from dried Garganega grapes.
- Recioto di SoaveMade from Garganega grapes dried for 3-6 months on traditional arelle racks.
- Red and yellow peppersFleshy sweet peppers; the south fries them into everything summer owns.
- Red beetrootRed beetroot (Barbabietola rossa) is a celebrated root vegetable from Various regions.
- Red onion
- Red Sulmona garlicRed Sulmona garlic (Aglio rosso di Sulmona) is a celebrated allium from Abruzzo.
- Red wine vinegar
- Refosco
- Ribolla Gialla
- RicottaRicotta is one of Italy's most essential fresh cheeses, made from the whey (siero) left over from the production of other cheeses.
- Ricotta salataPressed, salted, aged ricotta; snowy, firm, and sharp, the only true crown of a Norma.
- RigatoniRigatoni are large ridged tubular pasta from Central and Southern Italy, typically 4-5cm in length with a diameter of 12-15mm.
- Robiola di Roccaverano
- Robiola lombardaRobiola lombarda is Lombardy's traditional fresh cheese, produced throughout the Lombardy region.
- Rocket (arugula)Rocket (arugula) (Rucola selvatica) is a celebrated leafy vegetable from Various regions.
- Roero
- Roero ArneisMade from 100% Arneis.
- Romagna AlbanaRomagna Albana is Emilia-Romagna's historic DOCG white wine, produced in the Romagna hills from Albana.
- Romaine lettuceRomaine lettuce (Lattuga romana) is a celebrated leafy vegetable from Various regions.
- Romanesco ArtichokeThe "Cimarolo" or "Mammola," a globe-shaped, violet-tinged artichoke famous for being completely edible—choke, beard, and all.
- Rondinella
- RosazzoA white blend based on Friulano (minimum 50%) with Sauvignon, Chardonnay, Pinot Bianco, and Ribolla Gialla.
- Rosolio
- Rossese di Dolceacqua
- Rosso di MontalcinoRosso di Montalcino is a separate DOC denomination, not a DOCG or a shorthand for Brunello.
- Round purple eggplantRound purple eggplant (Melanzana tonda viola) is a celebrated fruit vegetable from Various regions.
- Ruche
- Ruche di Castagnole MonferratoMade from minimum 90% Ruchè with possible small additions of Barbera and Brachetto.
- RuoteRuote, also known as rotelle, are wheel-shaped pasta, a modern industrial shape that resembles a wagon wheel with spokes.
- Russet Potatoes
- Rye Whiskey
- Saffron
- Sagne
- Sagrantino
- Sagrantino di MontefalcoMade from 100% Sagrantino, one of the most polyphenol-rich grapes in existence.
- Salama da SugoIGP protected rich cured salami from Emilia-Romagna, cured then cooked to create a luxurious, unctuous texture.
- Salame AquilanoTraditional mountain salami from L'Aquila in Abruzzo, aged in the cool air of the Apennines for distinctive flavor.
- Salame BrianzaDOP protected salami from Lombardy's Brianza region, known for its fine grain and balanced seasoning.
- Salame Cacciatore ArtigianaleSmall-scale artisanal hunter's salami from various Italian regions, made by local producers using traditional methods.
- Salame CremonaIGP protected salami from Cremona and surrounding regions, known for its coarse grain and robust garlic flavor.
- Salame d'oca di MortaraIGP protected salami from Mortara in Lombardy, made from goose and pork, representing a unique Italian salumi tradition.
- Salame del GardaTraditional salami from the Lake Garda area in Lombardy, aged in the mild climate created by the lake's influence.
- Salame di VarziDOP protected salami from Varzi in Lombardy's Oltrepò Pavese, aged in mountain cellars for exceptional flavor.
- Salame di Varzi (heritage producers)
- Salame FelinoIGP protected salami from Felino in Emilia-Romagna, known for its delicate flavor and fine texture.
- Salame LecceseTraditional salami from Lecce in Puglia, representing the region's distinctive salumi tradition adapted to Mediterranean climate.
- Salame PiacentinoDOP protected salami from Piacenza in Emilia-Romagna, known for its coarse grain and robust seasoning.
- Salame Piacentino (Presidium artisanal)
- Salame PiemonteIGP protected salami from Piedmont, known for its balanced flavor and traditional production methods.
- Salame Sant'Angelo di BroloIGP protected salami from Sant'Angelo di Brolo in Sicily, representing the island's distinctive salumi tradition.
- Salame Toscana
- Salame Triestino
- Salame VenetoTraditional Veneto salami representing the region's refined salumi tradition, known for its balanced flavor and elegant character.
- Salami and SausagesItalian salami and sausages including fresh, cured, and cooked varieties.
- Salamini Italiani alla CacciatoraDOP protected small salami from multiple Italian regions, traditionally made for hunters and travelers.
- Salice SalentinoMade from minimum 75% Negroamaro with optional Malvasia Nera.
- Salsiccia di CalabriaDOP protected cured sausage from Calabria, known for its spicy character and traditional production methods.
- Salsiccia di Magro di ParoliseTraditional lean sausage from Parolise in Campania's Irpinia area, representing the region's distinctive sausage tradition.
- SalsifySalsify (Scorzonera) is a celebrated root vegetable from Various regions.
- Salt
- Salt-packed anchovies
- Salva Cremasco
- Sambuca MolinariMajor Italian Sambuca brand, made with star anise.
- Sambuca RomanoClassic Sambuca brand from Lazio, made with anise.
- San Marzano TomatoThe gold standard of canning tomatoes, elongated and fleshy with few seeds, grown in the volcanic shadow of Mount Vesuvius.
- San Marzano Tomatoes
- Sanbitter
- Sassicaia
- Savoiardi
- Savoy cabbageSavoy cabbage (Cavolo verza) is a celebrated leafy vegetable from Various northern regions.
- Scamorza
- Schioppettino
- Sciacchetrà
- Scialatielli
- SedaniniSedanini, also known as sedani, are ridged tubular pasta with a distinctive appearance resembling celery stalks.
- Seirass del FenSeirass del Fen is Piedmont's signature fresh cheese, produced in the region and traditionally wrapped in hay (fen).
- Select AperitivoVenetian aperitivo from Venice, created in 1920.
- Semola rimacinataTwice-milled durum semolina, gold-tinted and strong; the southern pasta flour.
- Senise PepperA sweet, thin-skinned red pepper from Basilicata, famous for being dried into crunchy "Peperoni Cruschi."
- Sforzato di ValtellinaMade from Nebbiolo (Chiavennasca) grapes dried for at least 3 months before pressing.
- Shaped Pasta (Handmade)
- Sheep’s-milk ricotta
- Short Pasta
- Sicilian artichokeSicilian artichoke (Carciofo siciliano) is a celebrated flower vegetable from Sicilia.
- Sila potatoSila potato (Patata della Sila IGP) is a celebrated tuber from Calabria.
- Silter
- Simple Syrup
- Smoked ricottaFirm, beechwood-smoked ricotta from Carnia, grated like a seasoning cheese over cjarsons and gnocchi.
- Snow/sugar peasSnow/sugar peas (Piselli mangiatutto) is a celebrated legume from Various regions.
- SoaveMade from minimum 70% Garganega with optional Trebbiano di Soave and Chardonnay.
- Soft wheat flour, type 0
- Soft/Fresh Cheeses
- Soppressata AbruzzeseTraditional pressed salami from Abruzzo, known for its distinctive shape and regional character.
- Soppressata Artigiana LucanaHeritage artisanal pressed salami from Basilicata, made by traditional producers using methods passed down through generations.
- Soppressata del Vallo di DianoRare traditional pressed salami from the Vallo di Diano in Campania, representing a distinctive regional salumi tradition.
- Soppressata dell'Alto SeleTraditional pressed salami from the Alto Sele area in Campania, representing the region's mountain salumi tradition.
- Soppressata di CalabriaDOP protected pressed salami from Calabria, known for its distinctive shape and spicy flavor.
- Soppressata MolisanaTraditional pressed salami from Molise, representing the region's distinctive salumi tradition.
- Sopressa TrevigianaTraditional soft large-format salami from Treviso in Veneto, known for its delicate texture and mild flavor.
- Sopressa Veneta (PAT)
- Sopressa VicentinaDOP protected large-format salami from Vicenza in Veneto, known for its soft texture and mild flavor.
- Sorana BeanA tiny, pearly white bean with a skin so thin it is almost imperceptible, known as the "meat of the poor."
- Sorba
- Soup PastaSmall pasta shapes designed for soups and broths including orzo, stelline, acini di pepe, pastina, and anellini.
- Sourdough starter
- SpaghettiSpaghetti, Italy's most iconic pasta shape, consists of long, thin cylindrical strands approximately 2mm in diameter.
- Spaghettini
- Spaghettoni
- Special Regional PastaUnique regional pasta shapes with distinctive characteristics including fregola sarda, pici, and bigoli.
- Speck Alto AdigeJuniper-smoked, dry-cured ham from Alto Adige; where Mediterranean curing meets alpine smoke.
- Sperlonga white celerySperlonga white celery (Sedano Bianco di Sperlonga IGP) is a celebrated stem vegetable from Lazio.
- SpinachTender greens that lighten meat fillings across northern Italy.
- Spiny Sardinian artichokeSpiny Sardinian artichoke (Carciofo Spinoso di Sardegna DOP) is a celebrated flower vegetable from Sardegna.
- Spressa delle Giudicarie
- Squacquerone di RomagnaSquacquerone di Romagna DOP is Emilia-Romagna's signature fresh cheese, produced exclusively in specific provinces of Romagna.
- Stale Tuscan breadUnsalted Tuscan loaf, baked to go stale gracefully; it thickens ribollita and pappa al pomodoro without turning to glue.
- Stale white breadDay-old white bread, the foundation of canederli, passatelli, and a dozen frugal masterpieces.
- StellineStelline are star-shaped pasta, small pasta typically 0.5-1cm in diameter with a distinctive star-like form.
- Stelvio
- Stone Fruits
- Stracchino di FidenzaStracchino di Fidenza is Emilia-Romagna's signature fresh cheese, produced in Fidenza.
- StracciatellaStracciatella is Puglia's signature fresh cheese, the creamy, stringy interior of Burrata.
- Strangozzi
- Strawberry PuréePuree of fresh strawberries.
- StregaCampania's iconic yellow herbal liqueur, made with 70+ herbs including saffron.
- Stretched-Curd Cheeses
- Striped Genovese courgetteStriped Genovese courgette (Zucchina striata genovese) is a celebrated fruit vegetable from Liguria.
- Strozzapreti
- Stuffed PastaItalian stuffed pasta shapes filled with various ingredients including ravioli, tortellini, agnolotti, and cappelletti.
- Sugar
- Sunflower or peanut oilNeutral high-heat seed oil, the frying standard for delicate breaded things.
- Susine di Dro
- Suvereto
- SuzeGolden, French aperitif liqueur made from wild gentian roots.
- Sweet & Sour mix
- Swiss chardSwiss chard (Bietola da costa) is a celebrated leafy vegetable from Various regions.
- Swordfish steaksThe strait’s great migratory fish; dense, meaty, and merciless to overcooking.
- Taggiasca OliveSmall, multi-colored olives from Liguria, prized for their delicate, fruity flavor and high oil content.
- Tagliatelle
- TaglioliniTagliolini are thin egg pasta ribbons approximately 2-3mm wide, much narrower than tagliatelle.
- Teroldego
- Terre AlfieriCovers both Nebbiolo rosso (minimum 85%) and Arneis bianco (minimum 85%) from select communes in the province of Asti.
- Theresianer Premium PilsA refined pilsner from Trieste, honoring the brewing traditions of the Austro-Hungarian Empire.
- Tignanello
- Timorasso
- Tipo 00 flourFinely milled soft-wheat flour, the standard for silky northern egg pasta.
- Toma BruscaToma Brusca, also known as Castelrosso, is Piedmont's ancient mountain cheese, produced in the Piedmont region.
- Toma di GressoneyToma di Gressoney is Aosta Valley's signature mountain cheese, produced in the Gressoney area.
- Toma PiemonteseToma Piemontese DOP is Piedmont's traditional mountain cheese, produced exclusively in specific provinces of Piedmont.
- Toma ValdostanaToma Valdostana is Aosta Valley's traditional mountain cheese, produced throughout the Aosta Valley region.
- Tomato concentrate
- Tomato passataSieved raw tomato puree, the quiet red background of countless Italian soups and sauces.
- Tortellini
- Tortelloni
- Tortiglioni
- Treccia di MozzarellaTreccia di Mozzarella is Campania's traditional braided mozzarella, produced in the Campania region.
- TrenetteTrenette are flat pasta strands from Liguria, similar to linguine in width (approximately 3-4mm) but with regional variations.
- Trento
- TrentodocMade from Chardonnay and/or Pinot Nero via metodo classico.
- TrofieTrofie are small twisted pasta from Liguria, typically 2-3cm in length with a distinctive twisted, spiral shape.
- Tropea OnionThe "Red Gold of Calabria," a sweet, mild red onion so gentle it can be eaten like an apple.
- Tubular PastaItalian tubular pasta varieties including penne, rigatoni, ziti, and maccheroni.
- Tuna in olive oilOil-packed tuna, the pantry backbone of vitello tonnato and many Ligurian and Piedmontese antipasti.
- Ubriaco al ProseccoUbriaco al Prosecco is Veneto's traditional wine-soaked cheese, produced in the Veneto region.
- Ubriaco di RabosoUbriaco di Raboso is Veneto's traditional wine-soaked cheese, produced in the Veneto region.
- Uva di Puglia
- Uva di Troia
- Uva Italia
- Valle d'Aosta FromadzoValle d'Aosta Fromadzo DOP is Aosta Valley's traditional mountain cheese, produced exclusively in the Aosta Valley region.
- ValpolicellaMade from Corvina (45-95%), Rondinella (5-30%), with optional Molinara and others.
- Valtellina Casera
- Valtellina SuperioreMade from minimum 90% Nebbiolo (Chiavennasca) from five named subzones: Maroggia, Sassella, Grumello, Inferno, and Valgella.
- Vanilla extract
- Vastedda della Valle del Belìce
- Veal eye of roundThe lean cylindrical eye of round, the traditional cut for vitello tonnato because it slices cleanly when chilled.
- Veal scaloppineThin slices cut across the grain of the leg, pounded gently; the canvas of Roman quick cooking.
- Veal Shanks
- Veal shoulderA modest braising cut that turns sweet and tender in the pan; classic in Piedmontese fillings.
- Vecchia Romagna BrandyItaly's most famous brandy, made from Trebbiano wine distillate.
- Verdicchio
- Verdicchio dei Castelli di JesiMade from minimum 85% Verdicchio in the hills around Jesi.
- Verdicchio di MatelicaVerdicchio di Matelica is Marche's mountain DOCG white wine, produced in the inland hills around Matelica from Verdicchio.
- Vermentino
- Vermentino di GalluraMade from minimum 95% Vermentino grown on granitic soils in the Gallura region.
- Vermentino di SardegnaMade from minimum 85% Vermentino grown throughout Sardinia.
- Vermicelli
- Vermouth BiancoSweet, clear vermouth with floral, citrus, and vanilla notes.
- Vermouth Bianco WineTurin's dry or semi-sweet white aromatized wine.
- Vermouth RossoSweet, red Italian vermouth with a rich, herbal profile and notes of vanilla and dark spice.
- Vermouth Rosso WineTurin's sweet, red aromatized wine.
- Vernaccia di San GimignanoVernaccia di San Gimignano is a DOCG denomination for white wine in standard and Riserva classes.
- Vessalico GarlicA mild, digestible garlic with purple-streaked skin, grown in the Ligurian mountains.
- Vialone Nano Rice (Veronese)A semi-fine rice from Verona, perfect for creamy, wave-like risottos (all'onda).
- Vino Nobile di MontepulcianoVino Nobile di Montepulciano is a DOP/DOCG wine denomination, not a grape variety.
- VisciolinoMarche's traditional wild sour cherry liqueur, also known as Vino di Visciole.
- Vitello Piemontese
- Vitellone bianco dell'Appennino CentraleIGP protected young beef from Chianina, Marchigiana, and Romagnola breeds raised in central Italy's Apennine regions.
- Vitelloni piemontesi della cosciaIGP protected young beef from Piemontese breed raised in Piedmont and Liguria, known for exceptional tenderness and flavor.
- VodkaNeutral distilled spirit, valued for its purity and versatility.
- Voghiera garlicVoghiera garlic (Aglio di Voghiera DOP) is a celebrated allium from Emilia-Romagna.
- Vov
- Walnuts
- Water
- Waxy potatoesYellow-fleshed waxy potatoes that hold shape while turning creamy; the alpine kitchen default.
- White Peach PuréePuree of white peaches, essential for the Bellini.
- White Polesine garlicWhite Polesine garlic (Aglio Bianco Polesano DOP) is a celebrated allium from Veneto.
- White rum
- White turnipWhite turnip (Rapa bianca) is a celebrated root vegetable from Various regions.
- White wine vinegarSharp, clean wine vinegar; the preserving agent of every saor and scapece on the peninsula.
- White/green cabbageWhite/green cabbage (Cavolo cappuccio) is a celebrated leafy vegetable from Various regions.
- White/striped eggplantWhite/striped eggplant (Melanzana bianca/striata) is a celebrated fruit vegetable from Southern Italy.
- Whole milkFull-fat milk; in alpine cooking it is an ingredient, not a beverage.
- Wild boar meat
- Wild chicoryWild chicory (Cicoria selvatica) is a celebrated leafy vegetable from Central/Southern Italy.
- Wild fennelWild fennel (Finocchietto selvatico) is a celebrated herb-like vegetable from Central/Southern Italy.
- Yellow maize flour
- Yellow Onion
- Zampone ModenaIGP protected stuffed pig's trotter from Modena, a New Year's tradition symbolizing prosperity and abundance.
- ZitiZiti are long, smooth tubular pasta from Campania, typically 20-25cm in length with a diameter of 8-10mm.
- Zucca Rabarbaro
- Zucchini