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Acqua di SeltzSoda water (or seltzer) is simply water that has been carbonated.
Acqua TonicaTonic water adds a bitter, floral quality to cocktails.
Asiago
Bitto
Burrata
Caciocavallo Silano
Castelmagno
Ciliegie al maraschino
CrescenzaCrescenza, also known as Stracchino, is Lombardy's signature fresh cheese, produced throughout the region.
Fiore Sardo
GorgonzolaGorgonzola DOP is Italy's most famous blue cheese, produced exclusively in specific provinces of Lombardy and Piedmont.
Grana Padano
Menta FrescaFresh mint leaves add a cooling, aromatic dimension to cocktails.
Montasio
Olive verdiBrined green olives; with capers, the saline chord of Sicilian agrodolce.
Parmigiano Reggiano
Pecorino RomanoPecorino Romano DOP is one of Italy's oldest cheeses, with production methods dating to ancient Roman times.
Provolone Valpadana
Scorza di limoneThe fragrant yellow skin only, no pith; the lift in gremolada and a hundred dolci.
Succo d'AranciaFreshly squeezed juice from sweet oranges — the everyday pour for breakfast tables and lighter mixed drinks.
Succo d’Arancia Rossa
Succo di LimoneFreshly squeezed juice of Italian lemons.
Taleggio- ’Nduja di SpilingaCalabria’s spreadable fermented pork salume, saturated with local chile; it melts into instant sauce.
- Acciughe sott’olioSalt-cured anchovy fillets preserved in oil; the quiet engine of savor in Piedmontese sauces from bagna cauda to tonnato.
- Acciughe sotto sale
- Aceto di vino biancoSharp, clean wine vinegar; the preserving agent of every saor and scapece on the peninsula.
- Aceto di vino rosso
- Acini di Pepe
- Acqua
- 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
- Aglio
- Aglio bianco comuneCommon garlic (Aglio bianco comune) is a celebrated allium from Various regions.
- Aglio Bianco Polesano DOPWhite Polesine garlic (Aglio Bianco Polesano DOP) is a celebrated allium from Veneto.
- Aglio di VessalicoA mild, digestible garlic with purple-streaked skin, grown in the Ligurian mountains.
- Aglio di Voghiera DOPVoghiera garlic (Aglio di Voghiera DOP) is a celebrated allium from Emilia-Romagna.
- Aglio rosso di SulmonaRed Sulmona garlic (Aglio rosso di Sulmona) is a celebrated allium from Abruzzo.
- Aglione della ValdichianaElephant-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
- Agrumi
- Albicocca Valleggia
- Albume d’uovo
- AlkermesTuscan red liqueur, made with spices, cochineal, and sweeteners.
- Alta Langa DOCGProduced 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.
- Altri Frutti
- 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.
- Amido di mais
- Anatra Muta Friulana
- Anatra Muta Romagnola
- Angostura Aromatic BittersThe world's most famous aromatic bitters, created in 1824 by Dr.
- Anguria Reggiana
- 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.
- ArancelloSicilian orange liqueur, sweet and aromatic with orange zest.
- Arneis
- Asparagi
- Asparago Bianco di Bassano DOPThe "White Pearl" of the Veneto, a thick, tender asparagus grown entirely underground to prevent photosynthesis.
- Asparago Bianco di Cimadolmo IGPCimadolmo white asparagus (Asparago Bianco di Cimadolmo IGP) is a celebrated stem vegetable from Veneto.
- Asti DOCGMade 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
- Bacche
- Bacche di ginepro
- Baladin IsaacA craft witbier from Piedmont's pioneering Baladin brewery.
- Barbabietola di ChioggiaChioggia beet (Barbabietola di Chioggia) is a celebrated root vegetable from Veneto.
- Barbabietola rossaRed beetroot (Barbabietola rossa) is a celebrated root vegetable from Various regions.
- Barbaresco DOCGProduced from Nebbiolo in Barbaresco, Neive, Treiso, and part of San Rocco Seno d'Elvio.
- Barbera
- Barbera d'Alba DOCMade from 100% Barbera.
- Barbera d'Asti DOCGMade from minimum 90% Barbera (100% for Superiore).
- Bardolino DOCMade from Corvina (35-80%), Rondinella (10-40%), with optional Molinara.
- Bardolino Superiore DOCGMade from Corvina (35-80%), Rondinella (10-40%), and optionally Molinara or other local grapes.
- Barolo DOCGBarolo is produced exclusively from Nebbiolo grapes in 11 communes around the town of Barolo in the Langhe.
- Basilico Fresco
- 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).
- Bergamotto di Reggio CalabriaBergamotto di Reggio Calabria is a local Citrus bergamia fruit.
- Bietola da costaSwiss chard (Bietola da costa) is a celebrated leafy vegetable from Various regions.
- Bietolina da taglioLeaf chard (Bietolina da taglio) is a celebrated leafy vegetable from Various regions.
- 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.
- Birra MorettiA classic Italian lager with a rich golden color and a distinctive taste.
- BitterConcentrated botanical extracts essential to classic cocktails.
- Bitter all'AranciaCitrus-forward aromatic bitters emphasizing orange peel's bitter oils alongside aromatic spices.
- 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.
- Bocconcini di mozzarella di bufala
- Bolgheri DOCBolgheri DOC is a legally regulated designation.
- BourbonAmerican 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'Acqui DOCGMade from Brachetto grapes in the Acqui Terme area.
- Brandy e DistillatiItaly's brandies and fruit distillates, from Vecchia Romagna brandy to alpine fruit eaux-de-vie.
- Broccolo calabreseBroccoli (Broccolo calabrese) is a celebrated flower vegetable from Calabria/Various.
- Brodo di capponeThe festive broth of Emilia, simmered from capon and beef; tortellini’s only legitimate home.
- Brodo di carne
- Brodo di Manzo
- Brunello di Montalcino DOCGBrunello 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
- Burro
- Cacao in Polvere
- 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.
- Caffè della moka
- CampariWorld-famous aperitivo from Lombardy, created in 1860.
- CannellaSweet bark spice, the alpine baking signature from strudel to zelten.
- Cannellino di FrascatiA dessert wine from the Cannellino di Frascati appellation in Lazio.
- Cannonau
- Cannonau di Sardegna DOCMade from minimum 85% Cannonau.
- Capellini
- Cappellacci di Zucca Ferraresi
- Cappelletti
- Cappelletti AperitivoHistoric aperitivo from Trentino, one of Italy's oldest red bitters.
- CapperiFlower buds cured in salt or brine; Pantelleria’s are the benchmark.
- Cappero di Pantelleria IGPThe aromatic flower buds of the caper bush, grown on the windswept volcanic island of Pantelleria.
- 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.
- Carciofo
- Carciofo Brindisino IGPBrindisi artichoke (Carciofo Brindisino IGP) is a celebrated flower vegetable from Puglia.
- Carciofo Romanesco del Lazio IGPThe "Cimarolo" or "Mammola," a globe-shaped, violet-tinged artichoke famous for being completely edible—choke, beard, and all.
- Carciofo sicilianoSicilian artichoke (Carciofo siciliano) is a celebrated flower vegetable from Sicilia.
- Carciofo Spinoso di Sardegna DOPSpiny Sardinian artichoke (Carciofo Spinoso di Sardegna DOP) is a celebrated flower vegetable from Sardegna.
- Cardo (Cardone)Cardoon (Cardo (Cardone)) is a celebrated stem vegetable from Piemonte/Various.
- Carema
- Carignano del Sulcis
- Carmignano DOCGCarmignano is a distinct DOCG designation with an optional Riserva mention.
- Carne di coniglio
- Carne Macinata
- Carni FrescheItalian fresh meats from heritage breeds and protected designations.
- CarotaSweet root vegetable, one third of the classic Italian soffritto trinity.
- Carota dell’Altopiano del Fucino IGPCarota dell’Altopiano del Fucino (Carota dell’Altopiano del Fucino IGP) is a celebrated root vegetable from Abruzzo.
- Carota Novella di Ispica IGPCarota Novella di Ispica (Carota Novella di Ispica IGP) is a celebrated root vegetable from Sicilia.
- Carpano Antica Formula
- 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 Monte Bombino Nero DOCGMade from minimum 90% Bombino Nero grown around the Castel del Monte in the Murge plateau.
- Castel del Monte DOCMultiple wine types: Rosso (Nero di Troia based), Bianco (Pampanuto/Chardonnay), Rosato (Bombino Nero).
- Castel del Monte Nero di Troia Riserva DOCGMade from minimum 90% Nero di Troia (Uva di Troia).
- Castel del Monte Rosso Riserva DOCGRed blend with minimum 65% Nero di Troia.
- Castrato (spalla)Mature sheep meat with character; with its own fat it is the soul of arrosticini.
- 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.
- 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.
- CavolfioreCauliflower (Cavolfiore) is a celebrated flower vegetable from Various regions.
- Cavolo cappuccioWhite/green cabbage (Cavolo cappuccio) is a celebrated leafy vegetable from Various regions.
- Cavolo neroTuscan black kale with long blistered leaves; earthy, mineral, and sturdy enough for long simmering.
- Cavolo riccioCurly kale (Cavolo riccio) is a celebrated leafy vegetable from Various regions.
- Cavolo verzaSavoy cabbage (Cavolo verza) is a celebrated leafy vegetable from Various northern regions.
- CeciChickpeas (Ceci) is a celebrated legume from Centro/Sud Italia.
- Ceci neriBlack chickpeas (Ceci neri) is a celebrated legume from Puglia/Basilicata.
- Cedro di Calabria
- CenterbeAbruzzo's extremely strong herbal liqueur, made with 100 botanical herbs.
- Cerasuolo d'Abruzzo DOCMade from Montepulciano grapes with limited skin contact, producing a deeply colored rosato (cerasuolo means cherry-colored).
- Cesanese
- Cesanese del Piglio DOCGMade from minimum 90% Cesanese d'Affile and/or Cesanese Comune.
- CetrioloCucumber (Cetriolo) is a celebrated fruit vegetable from Various regions.
- Cetriolo carosello/barattiereCarosello/Barattiere (Cetriolo carosello/barattiere) is a celebrated fruit vegetable from Puglia.
- Chianti Classico DOCGChianti Classico is a wine-only DOCG denomination governed by a current, style-specific specification.
- Chicchi di mais
- Chifferi
- China ClementiTraditional Tuscan bitter liqueur, made with China bark and herbs.
- Chinotto
- Chinotto
- Chiodi di garofano
- CiauscoloIGP protected spreadable salami from Marche, known for its soft, creamy texture and delicate flavor.
- Ciauscolo (produttori PAT)
- CicerchieGrass peas (Cicerchie) is a celebrated legume from Marche/Lazio/Umbria.
- Cicoria selvaticaWild chicory (Cicoria selvatica) is a celebrated leafy vegetable from Central/Southern Italy.
- Ciliegia dell'Etna
- Ciliegia di Vignola
- Cime di rapaPuglia’s bitter winter greens, half broccoli and half mustard in spirit; sweetened by frost and boiling.
- Cime di RapaA slightly bitter, leafy brassica with small florets, synonymous with the cuisine of Puglia.
- Cinque Terre
- Cioccolato fondente
- Cipolla
- Cipolla biancaGeneric white onion (Cipolla bianca) is a celebrated bulb from Various regions.
- Cipolla Bianca di Margherita IGPMargherita white onion (Cipolla Bianca di Margherita IGP) is a celebrated bulb from Puglia.
- Cipolla di CannaraCannara onion (Cipolla di Cannara) is a celebrated bulb from Umbria.
- Cipolla dorataGeneric yellow onion (Cipolla dorata) is a celebrated bulb from Various regions.
- Cipolla gialla
- Cipolla ramata di MontoroRamata di Montoro onion (Cipolla ramata di Montoro) is a celebrated bulb from Campania.
- Cipolla rossa
- Cipolla Rossa di Tropea Calabria IGPThe "Red Gold of Calabria," a sweet, mild red onion so gentle it can be eaten like an apple.
- Ciriole
- Cirò DOCRosso from minimum 80% Gaglioppo.
- 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.
- Collio DOCCovers Friulano, Sauvignon, Pinot Grigio, Chardonnay, Ribolla Gialla, Malvasia, and Pinot Bianco.
- Concentrato di pomodoro
- 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.
- Coppia di BufalaCoppia di Bufala is Campania's traditional water buffalo mozzarella pair, produced in the Campania region.
- CoppietteTraditional Italian cured meat strips, hand-tied and air-dried.
- CorbezzoloCorbezzolo represents the arbutus fruit (Arbutus unedo), a wild fruit that grows naturally in Sardinia and Latium.
- Cortese
- Corvina Veronese
- Corzetti
- Costine di maialeMeaty pork ribs; bone and cartilage feed body into southern ragù.
- Cotechino ModenaIGP protected cooked pork sausage from Modena, traditionally served at New Year's with lentils for prosperity.
- CozzeBlack Mediterranean mussels; in Bari opened raw with a knife so their water builds the dish.
- 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.
- Crema LiquoriItaly's sweet, creamy liqueurs combining spirits with cream.
- Croatina
- Crodino
- Culurgiones
- Cuore di bueOxheart tomato (Cuore di bue) is a celebrated fruit vegetable from Piemonte/Liguria.
- CynarA savory, dark brown amaro made from artichoke leaves and 13 other herbs and plants.
- DitaliDitali are thimble-shaped pasta, small tubular pasta typically 1-1.5cm in length with a distinctive short, cylindrical form.
- Ditalini
- Dogliani DOCGMade from 100% Dolcetto in the communes around Dogliani.
- Dolcetto
- Dolcetto d'Alba DOCMade 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.
- Doppio concentrato di pomodoroDense tomato concentrate; in northern ragù it seasons rather than sauces.
- Drupacee
- Elba Aleatico Passito DOCGElba Aleatico Passito or Aleatico Passito dell'Elba is a passito wine designation associated with Elba.
- Erba cipollinaChives (Erba cipollina) is a celebrated allium from Various regions.
- Erba cipollinaGrassy, gently oniony herb; the standard green in alpine dumplings and spreads.
- Erbaluce
- Erbaluce di Caluso DOCGMade 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.
- Est! Est!! Est!!! di Montefiascone
- Estratto di mandorle amare
- Estratto di vaniglia
- Fagioli borlottiBorlotti beans (Fagioli borlotti) is a celebrated legume from Various regions.
- Fagioli cannelliniCannellini beans (Fagioli cannellini) is a celebrated legume from Toscana/Various.
- FagioliniSlender green beans; with potatoes, the classic Genoese garnish boiled along with the pasta.
- Fagiolo di Lamon della Vallata Bellunese IGPLamon bean (Fagiolo di Lamon della Vallata Bellunese IGP) is a celebrated legume from Veneto.
- Fagiolo di Sorana IGPA tiny, pearly white bean with a skin so thin it is almost imperceptible, known as the "meat of the poor."
- Falanghina
- Farfalle
- Farina
- Farina 00
- Farina di castagne
- Farina di grano tenero tipo 0
- Farina di mais bramataCoarsely milled polenta corn; the long simmer turns it sweet and nutty.
- Farina di mandorle
- Farina gialla di mais
- Farina tipo 00Finely milled soft-wheat flour, the standard for silky northern egg pasta.
- Fave frescheFresh fava beans (Fave fresche) is a celebrated legume from Central/Southern Italy.
- Fegatini di polloThe dark sweetness at the bottom of vincisgrassi and many central Italian ragù.
- Fernet BrancaIntensely bitter fernet from Lombardy, created in Milan in 1845.
- Fernet VittoneTraditional fernet from Piedmont, created in Turin.
- Fetta d’arancia
- Fetta di limone
- Fettine di vitelloThin slices cut across the grain of the leg, pounded gently; the canvas of Roman quick cooking.
- 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.
- Finocchietto selvaticoWild fennel (Finocchietto selvatico) is a celebrated herb-like vegetable from Central/Southern Italy.
- FinocchioA crisp, aromatic bulb with the scent of anise, native to the Mediterranean and a staple of the Italian table.
- 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.
- Fiori di zuccaCourgette blossom (Fiori di zucca) is a celebrated flower vegetable from Various regions.
- Foglie di alloro
- Fontina
- Formaggella del Luinese
- Formaggi a Pasta Dura
- Formaggi a Pasta Filata
- Formaggi a Pasta Molle e Freschi
- Formaggi di Malga
- Formaggi di Montagna
- Formaggi Erborinati
- Formaggio di Fossa di Sogliano
- Formai de Mut dell'Alta Valle Brembana
- Forme Decorative
- FORST PremiumSouth Tyrol's famous brewery produces this crisp lager using pure Alpine spring water.
- Franciacorta DOCGMade from Chardonnay, Pinot Nero, and Pinot Bianco using the traditional method.
- Frangelico
- FrascatiA white wine from the Frascati appellation in Lazio.
- Frascati Superiore DOCGMade from the same grape blend as Frascati DOC but with stricter production rules.
- Fregola Sarda
- Freisa
- Friselle
- Friulano
- Frutta Secca
- Funghi porciniCommon porcini (non-IGP) (Funghi porcini) is a celebrated mushroom from Various mountain regions.
- Funghi prataioli (champignon)Button mushrooms (Funghi prataioli (champignon)) is a celebrated mushroom from Various regions.
- Fungo di Borgotaro IGPBorgotaro porcini mushroom (Fungo di Borgotaro IGP) is a celebrated mushroom from Emilia-Romagna/Liguria.
- 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
- Gattinara DOCGMade 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.
- Ghemme DOCGGhemme requires a minimum of 85% Nebbiolo (Spanna) with possible additions of Vespolina and Uva Rara.
- Ghiaccio
- Gin London DryA juniper-forward distilled spirit essential for the Negroni and Cardinale.
- Girello di vitelloThe lean cylindrical eye of round, the traditional cut for vitello tonnato because it slices cleanly when chilled.
- Giuggiola
- Glera
- 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.
- Grappa Nardini
- Greco
- Greco di BiancoGreco di Bianco is Calabria's prestigious DOCG dessert white wine, produced in the Bianco area from dried Greco grapes.
- Grignolino
- Guanciale
- IchnusaSardinia's beloved beer, named after the ancient Greek name for the island.
- Indivia belgaBelgian endive (Indivia belga) is a celebrated leafy vegetable from Various regions.
- Indivia ricciaCurly endive (Indivia riccia) is a celebrated leafy vegetable from Various regions.
- Insalatina mista
- Juncu SardoJuncu Sardo PAT is Sardinia's traditional fresh cheese, produced throughout the Sardinia region.
- Kiwi Giallo
- Kiwi Latina
- Lacrima di Morro d'Alba
- Lagrein
- Lambrusco DOCA family of sparkling reds from various Lambrusco grape varieties.
- Lampone Italiano
- Lamponi
- Langhe DOCCovers Nebbiolo, Dolcetto, Freisa, Arneis, Favorita, Chardonnay, and blends from the Langhe.
- LasagneLasagne are wide, flat egg pasta sheets used for the classic baked dish lasagne al forno.
- Latte interoFull-fat milk; in alpine cooking it is an ingredient, not a beverage.
- Lattuga cappuccinaButterhead lettuce (Lattuga cappuccina) is a celebrated leafy vegetable from Various regions.
- Lattuga romanaRomaine lettuce (Lattuga romana) is a celebrated leafy vegetable from Various regions.
- Lenticchia di Castelluccio di Norcia IGPTiny, thin-skinned lentils grown on the high plains of Umbria, famous for not requiring soaking.
- Lenticchie comuniCommon lentils (Lenticchie comuni) is a celebrated legume from Umbria/Abruzzo/Sicilia.
- Lenticchie di Castelluccio IGPTiny, thin-skinned mountain lentils from the Piano Grande; quick-cooking and steadfastly whole.
- Lievito di birraFresh compressed baker’s yeast, the standard leavening of Italian home bakeries.
- Lievito madre
- 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
- 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 al CedroCalabrian citron liqueur, using the large, thick-peeled citron.
- Liquore di FichiCalabrian fig liqueur, rich and sweet with fig character.
- Liquori agli Agrumi
- Liquori all'Anice e MandorlaItaly's anise and almond liqueurs, from Sambuca to Amaretto.
- Liquori di Frutta e ErbeItaly's diverse fruit and herbal liqueurs, from Sardinian Mirto to Tuscan Alkermes.
- Lison DOCGMade 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.
- Lombo di maialeLean pork loin, browned in butter for the canonical tortellini filling.
- Lorighittas
- Lucanica di PicernoIGP protected fresh or semi-cured sausage from Picerno in Basilicata, representing the region's ancient sausage tradition.
- Lugana DOCMade 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.
- Macinato di agnelloLamb from the Apennine flocks; the default red meat of the Abruzzese interior.
- Mafaldine
- Maggiorana
- Maiale Macinato
- Malloreddus
- MandarinettoSicilian mandarin liqueur, sweet and aromatic with mandarin peel.
- Manzetta PrussianaNorthern Italian specialty beef recognized in Lombardy, representing a traditional production method and regional beef tradition.
- Manzo da brasare
- Manzo della Sila
- Manzo di ScannoPasture-raised beef from Scanno in Abruzzo, representing the region's mountain beef tradition and traditional husbandry methods.
- Maraschino
- Martini Vibrante
- MascarponeMascarpone is Lombardy's most celebrated fresh cheese, a rich, triple-cream cheese made from heavy cream rather than milk.
- Mela Alto Adige
- Mela Annurca
- Mela Limoncella
- Mela Rosa dei Sibillini
- Mela Val di Non
- Melanzana bianca/striataWhite/striped eggplant (Melanzana bianca/striata) is a celebrated fruit vegetable from Southern Italy.
- Melanzana lunga violettaLong purple eggplant (Melanzana lunga violetta) is a celebrated fruit vegetable from Various regions.
- Melanzana tonda violaRound purple eggplant (Melanzana tonda viola) is a celebrated fruit vegetable from Various regions.
- MelanzaneThe Mediterranean’s meatiest vegetable; salted and fried it becomes the south’s favorite architecture.
- MeleItalian apple varieties represent centuries of cultivation, from ancient varieties like Annurca to modern Alpine cultivars.
- Melone Mantovano
- Meloni e Fichi
- 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).
- Midollo di bueThe traditional fat of risotto alla milanese, melted into the base for a roundness butter cannot supply alone.
- Miele di corbezzoloThe strawberry tree’s rare bitter honey, Sardinia’s prized autumn harvest; its edge makes seadas sing.
- Mirtillo Alpino
- Mirto BiancoSardinian white myrtle liqueur, made from myrtle leaves rather than berries.
- Mirto RossoSardinia's signature liqueur, made from myrtle berries.
- Misticanza di erbe spontaneeMixed wild greens (Misticanza di erbe spontanee) is a celebrated leafy vegetable from Central Italy.
- 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'Abruzzo Colline Teramane DOCGMade from minimum 90% Montepulciano from select vineyards in the Teramo province.
- Montepulciano d'Abruzzo DOCMade from minimum 85% Montepulciano grapes across Abruzzo.
- Morlacco del GrappaMorlacco del Grappa PAT is Veneto's traditional mountain cheese, produced in the Grappa area of the Veneto region.
- Mortadella Bologna IGPBologna’s silken steamed pork sausage with pearls of fat; sweetness and perfume in the filling.
- Moscato Bianco
- Moscato di Scanzo DOCGMade from 100% Moscato di Scanzo grapes dried for at least 21 days.
- Mozzarella
- Murazzano
- 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
- Nizza DOCGMade from 100% Barbera from vineyards in and around Nizza Monferrato.
- Nocciola Piemonte
- Nocciola Romana
- Noce moscataThe warm spice of northern fillings and besciamella; always grated fresh.
- Noci
- NocinoEmilia-Romagna's traditional walnut liqueur, made from green walnuts.
- Nosiola
- Nostrano di Valle Trompia
- Nuragus
- 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.
- Olio
- Olio di arachide
- Olio di semiNeutral high-heat seed oil, the frying standard for delicate breaded things.
- Olio Extra Vergine di OlivaItalian extra virgin olive oil varies dramatically by region, from robust Tuscan oils to delicate Ligurian oils.
- Olio Extravergine di Oliva
- Oliva TaggiascaSmall, multi-colored olives from Liguria, prized for their delicate, fruity flavor and high oil content.
- Olive Ascolane TenereHuge, mild, tender-fleshed green olives of Ascoli Piceno, bred for stuffing.
- Olive baresane in salamoia
- Oltrepò Pavese Metodo Classico DOCGMade primarily from Pinot Nero (minimum 70%) via traditional method.
- Orecchiette
- Origano seccoSun-dried wild oregano; the south’s defining herb, stronger dried than fresh.
- Orvieto DOCMade from Trebbiano Procanico (minimum 40-60%) and Grechetto (minimum 15-25%) with other local varieties.
- Orzo
- Osso Buco
- Ovada DOCGMade from 100% Dolcetto from the Ovada area.
- Paccheri
- Pancetta
- Pane Italiano
- Pane raffermoDay-old white bread, the foundation of canederli, passatelli, and a dozen frugal masterpieces.
- Pane toscano raffermoUnsalted Tuscan loaf, baked to go stale gracefully; it thickens ribollita and pappa al pomodoro without turning to glue.
- PangrattatoDried bread grated fine; toasted in butter it becomes the strudel’s juice-keeper and the south’s poor man’s Parmesan.
- Panna
- PanneronePannerone is Lombardy's signature fresh cheese, produced in Abbiategrasso.
- PappardellePappardelle are very wide, flat egg pasta ribbons approximately 2-3cm wide, the signature pasta of Tuscany.
- Passata di pomodoroSieved raw tomato puree, the quiet red background of countless Italian soups and sauces.
- Pasta all'UovoItalian fresh egg pasta including tagliatelle, fettuccine, and pappardelle.
- Pasta Corta
- Pasta di acciughe
- Pasta Formata a Mano
- Pasta LungaItalian long pasta varieties including spaghetti, linguine, and bucatini.
- Pasta per MinestreSmall pasta shapes designed for soups and broths including orzo, stelline, acini di pepe, pastina, and anellini.
- Pasta Regionale SpecialeUnique regional pasta shapes with distinctive characteristics including fregola sarda, pici, and bigoli.
- Pasta RipienaItalian stuffed pasta shapes filled with various ingredients including ravioli, tortellini, agnolotti, and cappelletti.
- Pasta TubolareItalian tubular pasta varieties including penne, rigatoni, ziti, and maccheroni.
- Patata
- Patata della Sila IGPSila potato (Patata della Sila IGP) is a celebrated tuber from Calabria.
- Patata di Bologna DOPBologna potato (Patata di Bologna DOP) is a celebrated tuber from Emilia-Romagna.
- Patate a pasta giallaYellow-fleshed waxy potatoes that hold shape while turning creamy; the alpine kitchen default.
- Patate Russet
- Pecorino
- 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 fresco (a primo sale)Barely-aged sheep cheese, lactic and melting; the only correct heart of a seada.
- 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.
- Pelaverga Piccolo
- 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.
- Pepe Nero
- PeperoncinoDried red chile, crumbled with restraint in central Italian sauces.
- Peperoncino calabreseCalabrian chili (Peperoncino calabrese) is a celebrated fruit vegetable from Calabria.
- Peperoncino piccante fresco
- Peperone corno di toroCorno di toro pepper (Peperone corno di toro) is a celebrated fruit vegetable from Piemonte/Various.
- Peperone di Pontecorvo DOPPontecorvo pepper (Peperone di Pontecorvo DOP) is a celebrated fruit vegetable from Lazio.
- Peperone di Senise IGPA sweet, thin-skinned red pepper from Basilicata, famous for being dried into crunchy "Peperoni Cruschi."
- Peperone quadrato d’AstiQuadrato d’Asti pepper (Peperone quadrato d’Asti) is a celebrated fruit vegetable from Piemonte.
- PeperoniFleshy sweet peppers; the south fries them into everything summer owns.
- 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
- Pere
- Peroni Nastro AzzurroItaly's most famous lager, brewed since 1963.
- Pesca di Verona
- Pesce spadaThe strait’s great migratory fish; dense, meaty, and merciless to overcooking.
- Petto di polloLean chicken; the third voice in the classic ascolana filling.
- 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
- PinoliSweet resinous kernels of the stone pine; pesto’s backbone and strudel’s crunch.
- Pinot Grigio
- Piselli freschiFresh peas (Piselli freschi) is a celebrated legume from Various regions.
- Piselli mangiatuttoSnow/sugar peas (Piselli mangiatutto) is a celebrated legume from Various regions.
- Pitina
- Pizzoccheri della Valtellina
- Pollo a pezzi
- Polpa di cinghiale
- Pomodori pelati
- Pomodori San Marzano
- PomodoriniSmall sweet tomatoes that roast into bursts of acidity; the south’s all-purpose brightness.
- Pomodorino cilieginoCherry tomato (generic) (Pomodorino ciliegino) is a celebrated fruit vegetable from Various regions.
- Pomodorino datterinoDatterino tomato (generic) (Pomodorino datterino) is a celebrated fruit vegetable from Various regions.
- Pomodoro da insalataGeneric salad tomato (Pomodoro da insalata) is a celebrated fruit vegetable from Various regions.
- Pomodoro San Marzano dell'Agro Sarnese-Nocerino DOPThe gold standard of canning tomatoes, elongated and fleshy with few seeds, grown in the volcanic shadow of Mount Vesuvius.
- PorroLeek (Porro) is a celebrated allium from Piemonte/Various.
- PrezzemoloFlat-leaf parsley, chopped at the last minute; the green thread through Italian savory cooking.
- 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 Naturale DOCGMade from Primitivo grapes that naturally concentrate sugars on the vine or through brief drying.
- Prosciutto cotto
- Prosciutto crudoDry-cured ham; in tortellini it brings salt, age, and the haunting sweet finish.
- Prosciutto di Parma DOPProsciutto di Parma is one of Italy's most celebrated cured meats, made from specially bred pigs in the Parma province.
- Prosecco DOCMade 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.
- Purè di FragolaPuree of fresh strawberries.
- Purè di Pesca BiancaPuree of white peaches, essential for the Bellini.
- Puzzone di Moena
- 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.
- Rabarbaro Zucca
- Raboso Piave
- RadiatoriRadiatori are radiator-shaped pasta, a modern industrial shape that resembles a small radiator with ridges and grooves.
- Radicchio di Chioggia IGPRadicchio di Chioggia (Radicchio di Chioggia IGP) is a celebrated leafy vegetable from Veneto.
- Radicchio di Verona IGPRadicchio di Verona (Radicchio di Verona IGP) is a celebrated leafy vegetable from Veneto.
- Radicchio Rosso di Treviso IGP
- RamandoloA dessert wine from the Ramandolo appellation in Friuli Venezia Giulia.
- Ramassin
- Rapa biancaWhite turnip (Rapa bianca) is a celebrated root vegetable from Various regions.
- Raschera
- Ravanello rossoRadish (Ravanello rosso) is a celebrated root vegetable from Various regions.
- Raviggiolo della Romagna
- Ravioli
- Recioto della Valpolicella DOCGUses 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 Soave DOCGMade from Garganega grapes dried for 3-6 months on traditional arelle racks.
- Refosco dal Peduncolo Rosso
- 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 affumicataFirm, beechwood-smoked ricotta from Carnia, grated like a seasoning cheese over cjarsons and gnocchi.
- Ricotta di pecora
- Ricotta salataPressed, salted, aged ricotta; snowy, firm, and sharp, the only true crown of a Norma.
- Ricotta secca
- RigatoniRigatoni are large ridged tubular pasta from Central and Southern Italy, typically 4-5cm in length with a diameter of 12-15mm.
- Riso Arborio
- Riso CarnaroliOften called the "King of Rices", Carnaroli has a higher starch content and firmer texture than Arborio.
- Riso Vialone NanoA semi-fine rice from Verona, perfect for creamy, wave-like risottos (all'onda).
- Robiola di Roccaverano
- Robiola lombardaRobiola lombarda is Lombardy's traditional fresh cheese, produced throughout the Lombardy region.
- Roero
- Roero Arneis DOCGMade from 100% Arneis.
- Romagna AlbanaRomagna Albana is Emilia-Romagna's historic DOCG white wine, produced in the Romagna hills from Albana.
- Romana SambucaClassic Sambuca brand from Lazio, made with anise.
- Rondinella
- Rosazzo DOCGA white blend based on Friulano (minimum 50%) with Sauvignon, Chardonnay, Pinot Bianco, and Ribolla Gialla.
- Rosmarino fresco
- Rosolio
- Rossese di Dolceacqua
- Rosso di MontalcinoRosso di Montalcino is a separate DOC denomination, not a DOCG or a shorthand for Brunello.
- Ruchè
- Ruchè di Castagnole Monferrato DOCGMade from minimum 90% Ruchè with possible small additions of Barbera and Brachetto.
- Rucola selvaticaRocket (arugula) (Rucola selvatica) is a celebrated leafy vegetable from Various regions.
- Rum bianco
- RuoteRuote, also known as rotelle, are wheel-shaped pasta, a modern industrial shape that resembles a wagon wheel with spokes.
- Sagne
- Sagrantino
- Sagrantino di Montefalco DOCGMade 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 (produttori storici)
- 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 (produttori Presidio)
- 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 Toscano
- Salame Triestino
- Salame VenetoTraditional Veneto salami representing the region's refined salumi tradition, known for its balanced flavor and elegant character.
- Salami e SalsicceItalian 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.
- Sale
- Salice Salentino DOCMade 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.
- Salsiccia di maialeCoarse fresh pork sausage seasoned with salt and pepper; the Umbrian norcineria standard.
- Salumi CottiItalian cooked and cured meats including mortadella, porchetta, and spalla.
- Salumi InteriItalian cured whole muscle meats including prosciutto, bresaola, culatello, and coppa.
- Salva Cremasco
- Salvia Fresca
- Sambuca MolinariMajor Italian Sambuca brand, made with star anise.
- Sanbittèr
- Sarde frescheSmall silver-blue fish of the Adriatic; cheap, rich, and the soul of Venetian cucina povera.
- Sassicaia
- Savoiardi
- Scamorza
- ScarolaEscarole (Scarola) is a celebrated leafy vegetable from Campania/Various.
- Schioppettino
- Sciacchetrà
- Scialatielli
- Sciroppo di SambucoMade from the blossoms of the elder tree (sambuco), this syrup is a staple in South Tyrol (Alto Adige).
- Sciroppo di zucchero
- Scorza d’arancia grattugiata
- ScorzoneraSalsify (Scorzonera) is a celebrated root vegetable from Various regions.
- SedaniniSedanini, also known as sedani, are ridged tubular pasta with a distinctive appearance resembling celery stalks.
- Sedano
- Sedano Bianco di Sperlonga IGPSperlonga white celery (Sedano Bianco di Sperlonga IGP) is a celebrated stem vegetable from Lazio.
- Sedano rapaCeleriac (Sedano rapa) is a celebrated root vegetable from Various regions.
- Sedano verdeGreen celery (Sedano verde) is a celebrated stem vegetable from Various regions.
- 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 rimacinata di grano duroTwice-milled durum semolina, gold-tinted and strong; the southern pasta flour.
- Sforzato di Valtellina DOCGMade from Nebbiolo (Chiavennasca) grapes dried for at least 3 months before pressing.
- Silter
- Soave DOCMade from minimum 70% Garganega with optional Trebbiano di Soave and Chardonnay.
- 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.
- Sorba
- Sorbetto al LimoneFrozen dessert made from lemon juice, sugar, and water.
- SpaghettiSpaghetti, Italy's most iconic pasta shape, consists of long, thin cylindrical strands approximately 2mm in diameter.
- Spaghettini
- Spaghettoni
- Spalla di vitelloA modest braising cut that turns sweet and tender in the pan; classic in Piedmontese fillings.
- Speck Alto Adige IGPJuniper-smoked, dry-cured ham from Alto Adige; where Mediterranean curing meets alpine smoke.
- SpinaciTender greens that lighten meat fillings across northern Italy.
- Spressa delle Giudicarie
- Squacquerone di RomagnaSquacquerone di Romagna DOP is Emilia-Romagna's signature fresh cheese, produced exclusively in specific provinces of Romagna.
- StellineStelline are star-shaped pasta, small pasta typically 0.5-1cm in diameter with a distinctive star-like form.
- Stelvio (Stilfser)
- 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
- StregaCampania's iconic yellow herbal liqueur, made with 70+ herbs including saffron.
- Striscia di scorza di limone
- Strozzapreti
- StruttoRendered pork fat; in pastry it fries to blisters and shortness no oil reproduces.
- Succo di MandarinoSweet, aromatic juice of mandarin oranges.
- Succo di MelogranoTart, crimson juice of the pomegranate.
- Succo di PompelmoTart and bitter juice of the grapefruit.
- Susine di Dro
- Suvereto
- SuzeGolden, French aperitif liqueur made from wild gentian roots.
- Sweet & Sour
- Tagliatelle
- Tagliatelle all’uovoHand-cut egg ribbons, Bologna’s registered partner for ragù; rough-surfaced and golden.
- TaglioliniTagliolini are thin egg pasta ribbons approximately 2-3mm wide, much narrower than tagliatelle.
- Tartufo nero di NorciaThe prized winter black truffle of the Umbrian Apennines; earthy, chocolatey, and happiest barely warmed in oil.
- Teroldego
- Terre Alfieri DOCGCovers 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
- Timo frescoResinous Mediterranean herb that survives long simmering better than most.
- Timorasso
- Toma Brusca (Castelrosso)Toma 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.
- Tonno sott’olioOil-packed tuna, the pantry backbone of vitello tonnato and many Ligurian and Piedmontese antipasti.
- TopinamburJerusalem artichoke (Topinambur) is a celebrated root vegetable from Piemonte/Various.
- 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
- Trento DOCMade 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.
- Tuorli d’uovo
- 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.
- Uova
- Uva da Tavola
- Uva di Puglia
- Uva di Troia
- Uva Italia
- UvettaSun-dried grapes; plumped before baking so they stay tender, classic in strudel and pan dolci.
- Valeriana (Songino)Lamb’s lettuce (Valeriana (Songino)) is a celebrated leafy vegetable from Various regions.
- Valle d'Aosta FromadzoValle d'Aosta Fromadzo DOP is Aosta Valley's traditional mountain cheese, produced exclusively in the Aosta Valley region.
- Valpolicella DOCMade from Corvina (45-95%), Rondinella (5-30%), with optional Molinara and others.
- Valtellina Casera
- Valtellina Superiore DOCGMade from minimum 90% Nebbiolo (Chiavennasca) from five named subzones: Maroggia, Sassella, Grumello, Inferno, and Valgella.
- Vastedda della Valle del Belìce
- Vecchia RomagnaItaly's most famous brandy, made from Trebbiano wine distillate.
- Ventresca di maiale
- Verdicchio
- Verdicchio dei Castelli di Jesi DOCMade 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 Gallura DOCGMade from minimum 95% Vermentino grown on granitic soils in the Gallura region.
- Vermentino di Sardegna DOCMade from minimum 85% Vermentino grown throughout Sardinia.
- Vermicelli
- Vermouth BiancoTurin's dry or semi-sweet white aromatized wine.
- Vermouth BiancoSweet, clear vermouth with floral, citrus, and vanilla notes.
- Vermouth RossoSweet, red Italian vermouth with a rich, herbal profile and notes of vanilla and dark spice.
- Vermouth RossoTurin's sweet, red aromatized wine.
- Vernaccia di San Gimignano DOCGVernaccia di San Gimignano is a DOCG denomination for white wine in standard and Riserva classes.
- Vino Nobile di Montepulciano DOCGVino 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.
- Vongole veraciSmall sweet carpet-shell clams of the Tyrrhenian; their liquor is the sauce.
- Vov
- Whisky di Segale
- Zafferano
- 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 invernale (varie)Other winter squash (Zucca invernale (varie)) is a celebrated fruit vegetable from Various regions.
- Zucca MantovanaA dense, sweet pumpkin with a turban shape and grey-green skin, the heart of Mantuan cuisine.
- Zucca Marina di ChioggiaMarina di Chioggia pumpkin (Zucca Marina di Chioggia) is a celebrated fruit vegetable from Veneto.
- Zucchero
- Zucchero a velo
- Zucchina chiaraLight green courgette (Zucchina chiara) is a celebrated fruit vegetable from Central Italy.
- Zucchina scuraDark green courgette (Zucchina scura) is a celebrated fruit vegetable from Various regions.
- Zucchina striata genoveseStriped Genovese courgette (Zucchina striata genovese) is a celebrated fruit vegetable from Liguria.
- Zucchine