The larder
Browse every shelf
Search the whole larder, or filter a shelf — photographed entries lead.
Showing 24 of 736
CheeseAsiago
CheeseBitto
FruitBlood Orange Juice
CheeseBurrata
CheeseCaciocavallo Silano
CheeseCastelmagno
CheeseCrescenzaCrescenza, also known as Stracchino, is Lombardy's signature fresh cheese, produced throughout the region.
CheeseFiore Sardo
The pantryFresh MintFresh mint leaves add a cooling, aromatic dimension to cocktails.
CheeseGorgonzolaGorgonzola DOP is Italy's most famous blue cheese, produced exclusively in specific provinces of Lombardy and Piedmont.
CheeseGrana Padano
The pantryGreen olivesBrined green olives; with capers, the saline chord of Sicilian agrodolce.
FruitLemon JuiceFreshly squeezed juice of Italian lemons.
The pantryLemon zestThe fragrant yellow skin only, no pith; the lift in gremolada and a hundred dolci.
The pantryMaraschino Cherries
CheeseMontasio
FruitOrange JuiceFreshly squeezed juice from sweet oranges — the everyday pour for breakfast tables and lighter mixed drinks.
CheeseParmigiano Reggiano
CheesePecorino RomanoPecorino Romano DOP is one of Italy's oldest cheeses, with production methods dating to ancient Roman times.
CheeseProvolone Valpadana
The pantrySoda WaterSoda water (or seltzer) is simply water that has been carbonated.
CheeseTaleggio
The pantryTonic WaterTonic water adds a bitter, floral quality to cocktails.- The pantry’Nduja di SpilingaCalabria’s spreadable fermented pork salume, saturated with local chile; it melts into instant sauce.
- PastaAcini di pepe
- Spirits & amariAcquavite di AlbicoccheAlto Adige's apricot eau-de-vie, made from apricots.
- Spirits & amariAcquavite di MirtilloAlpine blueberry eau-de-vie, made from wild blueberries.
- Spirits & amariAcquavite di Pere WilliamsTrentino's pear eau-de-vie, made from Williams pears.
- WineAglianico
- The pantryAglione (giant garlic)Elephant-sized, gently flavored garlic of the Val di Chiana; sweet enough to be called kissing garlic.
- PastaAgnolottiAgnolotti are crescent-shaped stuffed pasta from Piedmont, typically 4-5cm in length, filled with meat and/or vegetables.
- PastaAgnolotti del Plin
- FruitAlbicocca Valleggia
- Spirits & amariAlkermesTuscan red liqueur, made with spices, cochineal, and sweeteners.
- The pantryAll-Purpose Flour
- WineAlta LangaProduced via traditional method from Pinot Nero and/or Chardonnay at altitudes above 250m.
- WineAlto AdigeAlto Adige (Südtirol) is northern Italy's prestigious DOC region, produced in the autonomous province of South Tyrol.
- Spirits & amariAmaretto di SaronnoOne of Italy's most famous liqueurs, made with apricot kernels and almonds.
- Spirits & amariAmaroItaly's signature bitter liqueur, a complex herbal digestif made from neutral spirits infused with botanicals, roots, and spices.
- Spirits & amariAmaro AvernaOne of Italy's most famous amari, created in Sicily in 1868.
- Spirits & amariAmaro BraulioAlpine amaro from Lombardy, created in Bormio in 1875.
- Spirits & amariAmaro del CapoCalabria's most exported amaro, created in Cosenza.
- Spirits & amariAmaro LucanoTraditional amaro from Basilicata, founded in 1894.
- Spirits & amariAmaro MontenegroClassic amaro from Emilia-Romagna, created in 1885.
- Spirits & amariAmaro Nonino QuintessentiaPremium amaro from Friuli, created by the Nonino family.
- Spirits & amariAmaro Nonino QuintessentiaA refined, golden-hued amaro with a grappa base, offering notes of orange zest, caramel, and alpine herbs.
- Spirits & amariAmaro RamazzottiItaly's oldest commercial amaro, created in Milan in 1815.
- Spirits & amariAmaro Sfumato RabarbaroUnique smoky amaro from Trentino, featuring Chinese rhubarb root.
- Spirits & amariAmaro SibillaMonastic amaro from Marche, with origins in monastic traditions.
- Spirits & amariAmaro TosoliniFamily distillery amaro from Friuli, created by the Tosolini family.
- Meat & salumiAnatra Muta Friulana
- Meat & salumiAnatra Muta Romagnola
- The pantryAnchovy fillets in oilSalt-cured anchovy fillets preserved in oil; the quiet engine of savor in Piedmontese sauces from bagna cauda to tonnato.
- Spirits & amariAngostura Aromatic BittersThe world's most famous aromatic bitters, created in 1824 by Dr.
- FruitAnguria Reggiana
- Spirits & amariAnise & Almond LiqueursItaly's anise and almond liqueurs, from Sambuca to Amaretto.
- Spirits & amariAnisetta MelettiHistoric anise liqueur from Ascoli Piceno, Marche.
- PastaAnolini
- Spirits & amariAperitivoItaly's pre-dinner ritual, bitter liqueurs designed to stimulate the appetite.
- Spirits & amariAperolLight, sweet-orange aperitivo from Veneto, created in 1919.
- FruitApplesItalian apple varieties represent centuries of cultivation, from ancient varieties like Annurca to modern Alpine cultivars.
- Spirits & amariArancelloSicilian orange liqueur, sweet and aromatic with orange zest.
- The pantryArborio Rice
- WineArneis
- WineAstiMade from Moscato Bianco grapes using the Martinotti/Charmat method.
- WineAsti SpumanteAsti Spumante is Piedmont's most famous sweet sparkling wine, produced in the hills of Asti from 100% Moscato Bianco.
- FruitAzzeruola
- Spirits & amariBaladin IsaacA craft witbier from Piedmont's pioneering Baladin brewery.
- WineBarbarescoProduced from Nebbiolo in Barbaresco, Neive, Treiso, and part of San Rocco Seno d'Elvio.
- WineBarbera
- WineBarbera d'AlbaMade from 100% Barbera.
- WineBarbera d'AstiMade from minimum 90% Barbera (100% for Superiore).
- WineBardolinoMade from Corvina (35-80%), Rondinella (10-40%), with optional Molinara.
- WineBardolino SuperioreMade from Corvina (35-80%), Rondinella (10-40%), and optionally Molinara or other local grapes.
- WineBaroloBarolo is produced exclusively from Nebbiolo grapes in 11 communes around the town of Barolo in the Langhe.
- VegetablesBassano White AsparagusThe "White Pearl" of the Veneto, a thick, tender asparagus grown entirely underground to prevent photosynthesis.
- CheeseBastardo del GrappaBastardo del Grappa PAT is Veneto's traditional mountain cheese, produced in the Grappa area of the Veneto region.
- PastaBavetteBavette are flat, narrow pasta strands from Liguria, similar to linguine but slightly wider (approximately 4-5mm).
- The pantryBeef bone marrowThe traditional fat of risotto alla milanese, melted into the base for a roundness butter cannot supply alone.
- The pantryBeef Broth
- VegetablesBelgian endiveBelgian endive (Indivia belga) is a celebrated leafy vegetable from Various regions.
- FruitBergamotto di Reggio Calabria
- FruitBerries
- PastaBigoliBigoli are thick, whole-wheat spaghetti-like pasta from Veneto, typically 3-4mm in diameter.
- Spirits & amariBirra del Borgo ReAleAn American-style pale ale from one of Italy's most celebrated craft breweries.
- Spirits & amariBittersConcentrated botanical extracts essential to classic cocktails.
- VegetablesBlack chickpeasBlack chickpeas (Ceci neri) is a celebrated legume from Puglia/Basilicata.
- The pantryBlack Pepper
- CheeseBlu 61Blu 61 is Veneto's artisanal blue cheese, produced in the Veneto region.
- CheeseBlu di BufalaBlu di Bufala is Campania's signature blue cheese, produced in the region using water buffalo milk.
- CheeseBlue Cheeses
- WineBolgheriBolgheri DOC is a legally regulated designation.
- VegetablesBologna potatoBologna potato (Patata di Bologna DOP) is a celebrated tuber from Emilia-Romagna.
- VegetablesBorgotaro porcini mushroomBorgotaro porcini mushroom (Fungo di Borgotaro IGP) is a celebrated mushroom from Emilia-Romagna/Liguria.
- VegetablesBorlotti beansBorlotti beans (Fagioli borlotti) is a celebrated legume from Various regions.
- Spirits & amariBourbon WhiskeyAmerican corn-based whiskey, aged in new charred oak barrels.
- CheeseBraBra DOP is Piedmont's signature cheese, produced exclusively in the province of Cuneo in the Langhe and Roero areas.
- WineBrachetto d'AcquiMade from Brachetto grapes in the Acqui Terme area.
- Spirits & amariBrandy & DistillatesItaly's brandies and fruit distillates, from Vecchia Romagna brandy to alpine fruit eaux-de-vie.
- VegetablesBrindisi artichokeBrindisi artichoke (Carciofo Brindisino IGP) is a celebrated flower vegetable from Puglia.
- VegetablesBroccoliBroccoli (Broccolo calabrese) is a celebrated flower vegetable from Calabria/Various.
- VegetablesBroccoli RabeA slightly bitter, leafy brassica with small florets, synonymous with the cuisine of Puglia.
- WineBrunello di MontalcinoBrunello di Montalcino is a DOP/DOCG denomination reserved for red wine that complies with its production specification.
- PastaBucatiniBucatini, meaning "little holes" in Italian, are thick spaghetti-like strands with a hollow center, approximately 3mm in diameter.
- Meat & salumiBue Piemontese
- The pantryButter
- VegetablesButterhead lettuceButterhead lettuce (Lattuga cappuccina) is a celebrated leafy vegetable from Various regions.
- VegetablesButton mushroomsButton mushrooms (Funghi prataioli (champignon)) is a celebrated mushroom from Various regions.
- CheeseCaciocavallo di Agnone
- CheeseCaciofiore della Campagna RomanaCaciofiore della Campagna Romana is Lazio's signature fresh cheese, produced in the Roman countryside using thistle rennet.
- CheeseCaciotta al Pepe NeroCaciotta al Pepe Nero is Lazio and Umbria's traditional black pepper-infused cheese, produced in these central Italian regions.
- CheeseCaciotta al TartufoCaciotta al Tartufo is Umbria and Marche's traditional truffle-infused cheese, produced in these central Italian regions.
- CheeseCaciotta dell'UmbriaCaciotta dell'Umbria is Umbria's traditional fresh cheese, produced throughout the Umbria region.
- CheeseCaciotta Romana
- CheeseCaciotta ToscanaCaciotta Toscana is Tuscany's traditional fresh cheese, produced throughout the Tuscany region.
- VegetablesCalabrian chiliCalabrian chili (Peperoncino calabrese) is a celebrated fruit vegetable from Calabria.
- Spirits & amariCampariWorld-famous aperitivo from Lombardy, created in 1860.
- VegetablesCannara onionCannara onion (Cipolla di Cannara) is a celebrated bulb from Umbria.
- VegetablesCannellini beansCannellini beans (Fagioli cannellini) is a celebrated legume from Toscana/Various.
- WineCannellino di FrascatiA dessert wine from the Cannellino di Frascati appellation in Lazio.
- WineCannonau
- WineCannonau di SardegnaMade from minimum 85% Cannonau.
- PastaCapellini
- The pantryCapersFlower buds cured in salt or brine; Pantelleria’s are the benchmark.
- The pantryCapon or mixed-meat brothThe festive broth of Emilia, simmered from capon and beef; tortellini’s only legitimate home.
- PastaCappellacci di Zucca Ferraresi
- PastaCappelletti
- Spirits & amariCappelletti AperitivoHistoric aperitivo from Trentino, one of Italy's oldest red bitters.
- Meat & salumiCapra Cilentana
- Meat & salumiCapra Girgentana
- Meat & salumiCapra in Umido MarchigianaGoat meat used in traditional Marche stews, representing the region's goat production and culinary heritage.
- Meat & salumiCapra Orobica
- Meat & salumiCapretto CalabreseYoung goat meat from Calabria, representing the region's traditional goat production and mountain pastoral heritage.
- Meat & salumiCapretto dei Monti Sibillini
- Meat & salumiCapretto PuglieseYoung goat meat from Puglia, representing the region's traditional goat production and pastoral heritage.
- Meat & salumiCapretto SannitaYoung goat meat from the Sannio region in Molise, representing the area's traditional goat production and pastoral heritage.
- CheeseCaprinoCaprino is Italy's signature goat's milk cheese, produced throughout the country with regional variants.
- VegetablesCardoonCardoon (Cardo (Cardone)) is a celebrated stem vegetable from Piemonte/Various.
- WineCarema
- WineCarignano del Sulcis
- WineCarmignanoCarmignano is a distinct DOCG designation with an optional Riserva mention.
- The pantryCarnaroli Rice (The King of Rices)Often called the "King of Rices", Carnaroli has a higher starch content and firmer texture than Arborio.
- VegetablesCarosello/BarattiereCarosello/Barattiere (Cetriolo carosello/barattiere) is a celebrated fruit vegetable from Puglia.
- VegetablesCarota dell’Altopiano del FucinoCarota dell’Altopiano del Fucino (Carota dell’Altopiano del Fucino IGP) is a celebrated root vegetable from Abruzzo.
- VegetablesCarota Novella di IspicaCarota Novella di Ispica (Carota Novella di Ispica IGP) is a celebrated root vegetable from Sicilia.
- Spirits & amariCarpano Antica Formula
- The pantryCarpet-shell clamsSmall sweet carpet-shell clams of the Tyrrhenian; their liquor is the sauce.
- The pantryCarrotSweet root vegetable, one third of the classic Italian soffritto trinity.
- PastaCasarecce
- CheeseCasatella TrevigianaCasatella Trevigiana DOP is Veneto's signature fresh cheese, produced exclusively in the province of Treviso.
- CheeseCasciotta d'Urbino
- CheeseCaseraCasera is Lombardy's traditional Alpine-style mountain cheese, produced in the Lombard Alps.
- PastaCasoncelli
- FruitCastagna di Serino
- WineCastel del MonteMultiple wine types: Rosso (Nero di Troia based), Bianco (Pampanuto/Chardonnay), Rosato (Bombino Nero).
- WineCastel del Monte Bombino NeroMade from minimum 90% Bombino Nero grown around the Castel del Monte in the Murge plateau.
- WineCastel del Monte Nero di Troia RiservaMade from minimum 90% Nero di Troia (Uva di Troia).
- WineCastel del Monte Rosso RiservaRed blend with minimum 65% Nero di Troia.
- VegetablesCastelluccio LentilTiny, thin-skinned lentils grown on the high plains of Umbria, famous for not requiring soaking.
- The pantryCastelluccio lentilsTiny, thin-skinned mountain lentils from the Piano Grande; quick-cooking and steadfastly whole.
- CheeseCasu AxeduCasu Axedu PAT is Sardinia's traditional sour cheese, produced throughout the Sardinia region.
- CheeseCasu MarzuCasu Marzu is Sardinia's traditional maggot cheese, produced in the Sardinia region.
- VegetablesCauliflowerCauliflower (Cavolfiore) is a celebrated flower vegetable from Various regions.
- PastaCavatappiCavatappi are corkscrew-shaped pasta with spiral ridges, creating a distinctive twisted appearance.
- PastaCavatelliCavatelli are small shell-shaped pasta from Molise and Apulia, typically 2-3cm in length with a distinctive elongated shell shape.
- The pantryCavolo neroTuscan black kale with long blistered leaves; earthy, mineral, and sturdy enough for long simmering.
- FruitCedro di Calabria
- Spirits & amariCedro LiquoreCalabrian citron liqueur, using the large, thick-peeled citron.
- VegetablesCeleriacCeleriac (Sedano rapa) is a celebrated root vegetable from Various regions.
- The pantryCelery
- Spirits & amariCenterbeAbruzzo's extremely strong herbal liqueur, made with 100 botanical herbs.
- WineCerasuolo d'AbruzzoMade from Montepulciano grapes with limited skin contact, producing a deeply colored rosato (cerasuolo means cherry-colored).
- WineCesanese
- WineCesanese del PiglioMade from minimum 90% Cesanese d'Affile and/or Cesanese Comune.
- VegetablesCherry tomato (generic)Cherry tomato (generic) (Pomodorino ciliegino) is a celebrated fruit vegetable from Various regions.
- The pantryCherry tomatoesSmall sweet tomatoes that roast into bursts of acidity; the south’s all-purpose brightness.
- WineChianti ClassicoChianti Classico is a wine-only DOCG denomination governed by a current, style-specific specification.
- The pantryChickenLean chicken; the third voice in the classic ascolana filling.
- The pantryChicken liversThe dark sweetness at the bottom of vincisgrassi and many central Italian ragù.
- VegetablesChickpeasChickpeas (Ceci) is a celebrated legume from Centro/Sud Italia.
- PastaChifferi
- Spirits & amariChina ClementiTraditional Tuscan bitter liqueur, made with China bark and herbs.
- FruitChinotto
- The pantryChinotto
- VegetablesChioggia beetChioggia beet (Barbabietola di Chioggia) is a celebrated root vegetable from Veneto.
- VegetablesChivesChives (Erba cipollina) is a celebrated allium from Various regions.
- The pantryChivesGrassy, gently oniony herb; the standard green in alpine dumplings and spreads.
- Meat & salumiCiauscoloIGP protected spreadable salami from Marche, known for its soft, creamy texture and delicate flavor.
- Meat & salumiCiauscolo (PAT producers)
- FruitCiliegia dell'Etna
- FruitCiliegia di Vignola
- VegetablesCimadolmo white asparagusCimadolmo white asparagus (Asparago Bianco di Cimadolmo IGP) is a celebrated stem vegetable from Veneto.
- The pantryCime di rapa (turnip tops)Puglia’s bitter winter greens, half broccoli and half mustard in spirit; sweetened by frost and boiling.
- WineCinque Terre
- PastaCiriole
- WineCiroRosso from minimum 80% Gaglioppo.
- FruitCitrus
- Spirits & amariCitrus Liqueurs
- The pantryCoarse stone-ground cornmealCoarsely milled polenta corn; the long simmer turns it sweet and nutty.
- The pantryCocoa Powder
- The pantryColaWhile not traditionally Italian, cola has become integral to Italian bar culture through drinks like the Ferrari (Fernet + Cola).
- WineColli Bolognesi Classico Pignoletto
- WineColli EuganeiColli Euganei is Veneto's distinctive DOC region, produced in the Euganean Hills near Padua.
- WineColli Euganei Fior d'ArancioA sparkling wine from the Colli Euganei Fior d'Arancio appellation in Veneto.
- WineColli Orientali del FriuliColli Orientali del Friuli is Friuli's prestigious DOC region, produced in the eastern hills of Friuli.
- WineColli Orientali del Friuli PicolitA dessert wine from the Colli Orientali del Friuli Picolit appellation in Friuli Venezia Giulia.
- WineCollioCovers Friulano, Sauvignon, Pinot Grigio, Chardonnay, Ribolla Gialla, Malvasia, and Pinot Bianco.
- VegetablesCommon garlicCommon garlic (Aglio bianco comune) is a celebrated allium from Various regions.
- VegetablesCommon lentilsCommon lentils (Lenticchie comuni) is a celebrated legume from Umbria/Abruzzo/Sicilia.
- VegetablesCommon porcini (non-IGP)Common porcini (non-IGP) (Funghi porcini) is a celebrated mushroom from Various mountain regions.
- PastaConchiglieConchiglie are shell-shaped pasta, typically 2-3cm in length with a distinctive concave shell form.
- PastaConchiglioniConchiglioni are large shell-shaped pasta, typically 4-5cm in length with a distinctive large concave shell form.
- WineConegliano Valdobbiadene Prosecco Superiore
- WineConeroConero is Marche's prestigious DOCG red wine, produced in the Conero area from Montepulciano.
- Meat & salumiConiglio alla LigureFresh rabbit meat from Liguria, representing the region's traditional rabbit production and culinary heritage.
- Spirits & amariContratto BitterHistoric bitter from Piedmont, created by the Contratto family.
- Meat & salumiCooked MeatsItalian cooked and cured meats including mortadella, porchetta, and spalla.
- CheeseCoppia di BufalaCoppia di Bufala is Campania's traditional water buffalo mozzarella pair, produced in the Campania region.
- FruitCorbezzoloCorbezzolo represents the arbutus fruit (Arbutus unedo), a wild fruit that grows naturally in Sardinia and Latium.
- The pantryCorbezzolo or wildflower honeyThe strawberry tree’s rare bitter honey, Sardinia’s prized autumn harvest; its edge makes seadas sing.
- VegetablesCorno di toro pepperCorno di toro pepper (Peperone corno di toro) is a celebrated fruit vegetable from Piemonte/Various.
- WineCortese
- WineCorvina
- PastaCorzetti
- Meat & salumiCotechino ModenaIGP protected cooked pork sausage from Modena, traditionally served at New Year's with lentils for prosperity.
- VegetablesCourgette blossomCourgette blossom (Fiori di zucca) is a celebrated flower vegetable from Various regions.
- Spirits & amariCream LiqueursItaly's sweet, creamy liqueurs combining spirits with cream.
- Spirits & amariCrema di CaffèItalian coffee cream liqueur, combining coffee flavor with cream.
- Spirits & amariCrema di LimoncelloCream version of Limoncello, combining lemon liqueur with cream.
- Spirits & amariCrema di MeloneSicilian melon cream liqueur, combining melon flavor with cream.
- Spirits & amariCrema di PistacchioSicilian pistachio cream liqueur, combining pistachio flavor with cream.
- WineCroatina
- The pantryCrodino
- VegetablesCucumberCucumber (Cetriolo) is a celebrated fruit vegetable from Various regions.
- PastaCulurgiones
- Meat & salumiCured StripsTraditional Italian cured meat strips, hand-tied and air-dried.
- Meat & salumiCured Whole MuscleItalian cured whole muscle meats including prosciutto, bresaola, culatello, and coppa.
- VegetablesCurly endiveCurly endive (Indivia riccia) is a celebrated leafy vegetable from Various regions.
- VegetablesCurly kaleCurly kale (Cavolo riccio) is a celebrated leafy vegetable from Various regions.
- Spirits & amariCynarA savory, dark brown amaro made from artichoke leaves and 13 other herbs and plants.
- VegetablesDark green courgetteDark green courgette (Zucchina scura) is a celebrated fruit vegetable from Various regions.
- VegetablesDatterino tomato (generic)Datterino tomato (generic) (Pomodorino datterino) is a celebrated fruit vegetable from Various regions.
- PastaDecorative Shapes
- PastaDitaliDitali are thimble-shaped pasta, small tubular pasta typically 1-1.5cm in length with a distinctive short, cylindrical form.
- PastaDitalini
- WineDoglianiMade from 100% Dolcetto in the communes around Dogliani.
- WineDolcetto
- WineDolcetto d'AlbaMade from 100% Dolcetto in the communes around Alba.
- WineDolcetto di Diano d'AlbaA red wine from the Dolcetto di Diano d'Alba appellation in Piedmont.
- The pantryDouble tomato concentrateDense tomato concentrate; in northern ragù it seasons rather than sauces.
- The pantryDried chileDried red chile, crumbled with restraint in central Italian sauces.
- The pantryDried oreganoSun-dried wild oregano; the south’s defining herb, stronger dried than fresh.
- PastaEgg PastaItalian fresh egg pasta including tagliatelle, fettuccine, and pappardelle.
- The pantryEgg White
- The pantryEggplantsThe Mediterranean’s meatiest vegetable; salted and fried it becomes the south’s favorite architecture.
- The pantryEggs
- WineElba Aleatico PassitoElba Aleatico Passito or Aleatico Passito dell'Elba is a passito wine designation associated with Elba.
- The pantryElderflower SyrupMade from the blossoms of the elder tree (sambuco), this syrup is a staple in South Tyrol (Alto Adige).
- WineErbaluce
- WineErbaluce di CalusoMade from 100% Erbaluce in the Canavese area.
- CheeseErborinato di CapraErborinato di Capra is Italy's artisanal goat's milk blue cheese, produced in various regions throughout the country.
- VegetablesEscaroleEscarole (Scarola) is a celebrated leafy vegetable from Campania/Various.
- WineEst! Est!! Est!!! di Montefiascone
- The pantryExtra Virgin Olive Oil
- WineFalanghina
- PastaFarfalle
- VegetablesFennelA crisp, aromatic bulb with the scent of anise, native to the Mediterranean and a staple of the Italian table.
- Spirits & amariFernet BrancaIntensely bitter fernet from Lombardy, created in Milan in 1845.
- Spirits & amariFernet VittoneTraditional fernet from Piedmont, created in Turin.
- PastaFettuccineFettuccine are flat egg pasta ribbons approximately 4-5mm wide, slightly narrower than tagliatelle.
- WineFiano
- FruitFico d'India dell'Etna
- FruitFico del Cilento
- FruitFico di CarmignanoThe legacy title Fico di Carmignano previously carried unsupported DOP and fresh-fig claims.
- PastaFileja
- Spirits & amariFilu 'e FerruSardinian grape spirit, traditionally illicit-style.
- The pantryFine breadcrumbsDried bread grated fine; toasted in butter it becomes the strudel’s juice-keeper and the south’s poor man’s Parmesan.
- Meat & salumiFinocchionaIGP protected Tuscan salami flavored with fennel seeds, known for its aromatic character and regional identity.
- The pantryFior di latteCow’s milk mozzarella; drier than bufala, which is exactly why parmigiana prefers it.
- The pantryFlat-leaf parsleyFlat-leaf parsley, chopped at the last minute; the green thread through Italian savory cooking.
- CheeseFontina
- CheeseFormaggella del Luinese
- CheeseFormaggi di Malga
- CheeseFormaggio di Fossa di Sogliano
- CheeseFormai de Mut dell'Alta Valle Brembana
- Spirits & amariForst PremiumSouth Tyrol's famous brewery produces this crisp lager using pure Alpine spring water.
- WineFranciacortaMade from Chardonnay, Pinot Nero, and Pinot Bianco using the traditional method.
- Spirits & amariFrangelico
- WineFrascatiA white wine from the Frascati appellation in Lazio.
- WineFrascati SuperioreMade from the same grape blend as Frascati DOC but with stricter production rules.
- PastaFregola Sarda
- WineFreisa
- The pantryFresh Basil
- The pantryFresh black truffleThe prized winter black truffle of the Umbrian Apennines; earthy, chocolatey, and happiest barely warmed in oil.
- The pantryFresh egg tagliatelleHand-cut egg ribbons, Bologna’s registered partner for ragù; rough-surfaced and golden.
- VegetablesFresh fava beansFresh fava beans (Fave fresche) is a celebrated legume from Central/Southern Italy.
- Meat & salumiFresh MeatsItalian fresh meats from heritage breeds and protected designations.
- VegetablesFresh peasFresh peas (Piselli freschi) is a celebrated legume from Various regions.
- The pantryFresh Sage
- The pantryFresh sardinesSmall silver-blue fish of the Adriatic; cheap, rich, and the soul of Venetian cucina povera.
- The pantryFresh thymeResinous Mediterranean herb that survives long simmering better than most.
- The pantryFresh yeastFresh compressed baker’s yeast, the standard leavening of Italian home bakeries.
- The pantryFresh young pecorinoBarely-aged sheep cheese, lactic and melting; the only correct heart of a seada.
- WineFriulano
- Spirits & amariFruit & Herbal LiqueursItaly's diverse fruit and herbal liqueurs, from Sardinian Mirto to Tuscan Alkermes.
- PastaFusilliFusilli are spiral pasta from Southern Italy, particularly Campania and Basilicata.
- PastaFusilloniFusilloni are large spiral pasta from Southern Italy, a bigger version of standard fusilli.
- WineGaglioppo
- Spirits & amariGalliano
- Meat & salumiGallina Bionda Piemontese
- WineGarganega
- PastaGarganelli
- The pantryGarlic
- WineGattinaraMade from at least 90% Nebbiolo (Spanna), with optional Vespolina and Uva Rara.
- WineGavi
- PastaGemelliGemelli are twisted pasta shaped like two strands twisted together, creating a distinctive double-helix appearance.
- Spirits & amariGenepyAlpine herbal liqueur from Aosta Valley and Piedmont, made with Artemisia species.
- VegetablesGeneric salad tomatoGeneric salad tomato (Pomodoro da insalata) is a celebrated fruit vegetable from Various regions.
- VegetablesGeneric white onionGeneric white onion (Cipolla bianca) is a celebrated bulb from Various regions.
- VegetablesGeneric yellow onionGeneric yellow onion (Cipolla dorata) is a celebrated bulb from Various regions.
- WineGhemmeGhemme requires a minimum of 85% Nebbiolo (Spanna) with possible additions of Vespolina and Uva Rara.
- FruitGiuggiola
- WineGlera
- FruitGrapefruit JuiceTart and bitter juice of the grapefruit.
- FruitGrapes
- Spirits & amariGrappaItaly's signature pomace brandy, distilled from the skins, seeds, and stems left after winemaking.
- Spirits & amariGrappa del TrentinoProtected Indicazione Geografica grappa from Trentino, one of Italy's most regulated grappas.
- Spirits & amariGrappa di AmaroneRich, complex grappa from Veneto, distilled from dried-grape pomace used in Amarone della Valpolicella production.
- Spirits & amariGrappa di BaroloPrestigious grappa from Piedmont, distilled from Nebbiolo pomace used in Barolo production.
- Spirits & amariGrappa di BrunelloElegant grappa from Tuscany, distilled from Sangiovese Grosso pomace used in Brunello di Montalcino production.
- Spirits & amariGrappa di MoscatoHighly aromatic grappa from Piedmont and Lombardy, distilled from Moscato pomace.
- Spirits & amariGrappa FriulanaTraditional grappa from Friuli-Venezia Giulia, one of Italy's major grappa-producing regions.
- VegetablesGrass peasGrass peas (Cicerchie) is a celebrated legume from Marche/Lazio/Umbria.
- WineGreco
- WineGreco di BiancoGreco di Bianco is Calabria's prestigious DOCG dessert white wine, produced in the Bianco area from dried Greco grapes.
- The pantryGreen beansSlender green beans; with potatoes, the classic Genoese garnish boiled along with the pasta.
- VegetablesGreen celeryGreen celery (Sedano verde) is a celebrated stem vegetable from Various regions.
- WineGrignolino
- The pantryGround Beef
- The pantryGround cinnamonSweet bark spice, the alpine baking signature from strudel to zelten.
- The pantryGround lambLamb from the Apennine flocks; the default red meat of the Abruzzese interior.
- The pantryGround Pork
- The pantryGuanciale
- CheeseHard/Aged Cheeses
- The pantryIce
- Spirits & amariIchnusaSardinia's beloved beer, named after the ancient Greek name for the island.
- The pantryItalian Bread
- The pantryItalian pork sausageCoarse fresh pork sausage seasoned with salt and pepper; the Umbrian norcineria standard.
- VegetablesJerusalem artichokeJerusalem artichoke (Topinambur) is a celebrated root vegetable from Piemonte/Various.
- CheeseJuncu SardoJuncu Sardo PAT is Sardinia's traditional fresh cheese, produced throughout the Sardinia region.
- FruitKiwi Giallo
- FruitKiwi Latina
- WineLacrima di Morro d'Alba
- WineLagrein
- VegetablesLamb’s lettuceLamb’s lettuce (Valeriana (Songino)) is a celebrated leafy vegetable from Various regions.
- WineLambruscoA family of sparkling reds from various Lambrusco grape varieties.
- VegetablesLamon beanLamon bean (Fagiolo di Lamon della Vallata Bellunese IGP) is a celebrated legume from Veneto.
- FruitLampone Italiano
- WineLangheCovers Nebbiolo, Dolcetto, Freisa, Arneis, Favorita, Chardonnay, and blends from the Langhe.
- The pantryLardRendered pork fat; in pastry it fries to blisters and shortness no oil reproduces.
- The pantryLarge green olivesHuge, mild, tender-fleshed green olives of Ascoli Piceno, bred for stuffing.
- PastaLasagneLasagne are wide, flat egg pasta sheets used for the classic baked dish lasagne al forno.
- VegetablesLeaf chardLeaf chard (Bietolina da taglio) is a celebrated leafy vegetable from Various regions.
- VegetablesLeekLeek (Porro) is a celebrated allium from Piemonte/Various.
- FruitLemon SorbetFrozen dessert made from lemon juice, sugar, and water.
- VegetablesLight green courgetteLight green courgette (Zucchina chiara) is a celebrated fruit vegetable from Central Italy.
- Spirits & amariLimoncelloItaly's most famous citrus liqueur, originating from the Amalfi Coast and Sorrento Peninsula.
- Spirits & amariLimoncello di SorrentoProtected PGI Limoncello from the Sorrento Peninsula, using the exclusive Limone di Sorrento IGP.
- FruitLimone Costa d'Amalfi
- FruitLimone di Sorrento
- PastaLinguineLinguine, meaning "little tongues" in Italian, are flat, narrow pasta strands approximately 3-4mm wide.
- Spirits & amariLiquore al BergamottoCalabrian bergamot liqueur, using the unique bergamot citrus.
- Spirits & amariLiquore di FichiCalabrian fig liqueur, rich and sweet with fig character.
- WineLisonMade from 100% Tai (Friulano) grapes from designated vineyards in the Lison-Pramaggiore area.
- CheeseLodigianoLodigiano is Lombardy's signature hard cheese, produced in the Lodi area.
- Spirits & amariLondon Dry GinA juniper-forward distilled spirit essential for the Negroni and Cardinale.
- PastaLong PastaItalian long pasta varieties including spaghetti, linguine, and bucatini.
- VegetablesLong purple eggplantLong purple eggplant (Melanzana lunga violetta) is a celebrated fruit vegetable from Various regions.
- PastaLorighittas
- Meat & salumiLucanica di PicernoIGP protected fresh or semi-cured sausage from Picerno in Basilicata, representing the region's ancient sausage tradition.
- WineLuganaMade from minimum 90% Turbiana grown on distinctive white clay soils.
- PastaLumacheLumache are snail-shaped pasta, typically 2-3cm in length with a distinctive curved, spiral shell form resembling a snail shell.
- Spirits & amariLuxardo BitterClassic bitter from Veneto, created by the Luxardo family.
- PastaMaccheroniMaccheroni are classic Italian tubular pasta, the original "macaroni" that gave its name to the broader category.
- PastaMaccheroni alla ChitarraMaccheroni alla chitarra are square-section spaghetti from Abruzzo, cut using a special guitar-like tool called a chitarra.
- PastaMafaldine
- PastaMalloreddus
- FruitMandarin JuiceSweet, aromatic juice of mandarin oranges.
- Spirits & amariMandarinettoSicilian mandarin liqueur, sweet and aromatic with mandarin peel.
- VegetablesMantuan PumpkinA dense, sweet pumpkin with a turban shape and grey-green skin, the heart of Mantuan cuisine.
- Meat & salumiManzetta PrussianaNorthern Italian specialty beef recognized in Lombardy, representing a traditional production method and regional beef tradition.
- Meat & salumiManzo della Sila
- Meat & salumiManzo di ScannoPasture-raised beef from Scanno in Abruzzo, representing the region's mountain beef tradition and traditional husbandry methods.
- Spirits & amariMaraschino
- VegetablesMargherita white onionMargherita white onion (Cipolla Bianca di Margherita IGP) is a celebrated bulb from Puglia.
- VegetablesMarina di Chioggia pumpkinMarina di Chioggia pumpkin (Zucca Marina di Chioggia) is a celebrated fruit vegetable from Veneto.
- CheeseMascarponeMascarpone is Lombardy's most celebrated fresh cheese, a rich, triple-cream cheese made from heavy cream rather than milk.
- FruitMela Alto Adige
- FruitMela Annurca
- FruitMela Limoncella
- FruitMela Rosa dei Sibillini
- FruitMela Val di Non
- FruitMelone Mantovano
- FruitMelons & Figs
- Spirits & amariMenabreaOne of Italy's oldest breweries, producing elegant lagers in the Alpine foothills since 1846.
- PastaMezze manicheMezze maniche are short ridged tubular pasta from Central Italy, typically 2-2.5cm in length with a diameter of 12-15mm.
- PastaMezze penneMezze penne are half-size penne, approximately half the length of standard penne (2-2.5cm compared to 4-5cm).
- PastaMezzi paccheriMezzi paccheri are half-size paccheri, approximately half the length of standard paccheri (2-2.5cm compared to 4-5cm).
- PastaMezzi rigatoniMezzi rigatoni are half-size rigatoni, approximately half the length of standard rigatoni (2-2.5cm compared to 4-5cm).
- FruitMirtillo Alpino
- Spirits & amariMirto BiancoSardinian white myrtle liqueur, made from myrtle leaves rather than berries.
- Spirits & amariMirto RossoSardinia's signature liqueur, made from myrtle berries.
- VegetablesMixed wild greensMixed wild greens (Misticanza di erbe spontanee) is a celebrated leafy vegetable from Central Italy.
- WineMolinara
- WineMonica di SardegnaA red wine from the Monica di Sardegna appellation in Sardinia.
- CheeseMonte VeroneseMonte Veronese DOP is Veneto's traditional mountain cheese, produced exclusively in the Lessinia area of the Verona province.
- WineMontefalco SagrantinoMontefalco Sagrantino is Umbria's prestigious DOCG red wine, produced in the Montefalco area from Sagrantino.
- WineMontepulciano
- WineMontepulciano d'AbruzzoMade from minimum 85% Montepulciano grapes across Abruzzo.
- WineMontepulciano d'Abruzzo Colline TeramaneMade from minimum 90% Montepulciano from select vineyards in the Teramo province.
- Spirits & amariMorettiA classic Italian lager with a rich golden color and a distinctive taste.
- CheeseMorlacco del GrappaMorlacco del Grappa PAT is Veneto's traditional mountain cheese, produced in the Grappa area of the Veneto region.
- The pantryMortadella di BolognaBologna’s silken steamed pork sausage with pearls of fat; sweetness and perfume in the filling.
- WineMoscato
- WineMoscato di ScanzoMade from 100% Moscato di Scanzo grapes dried for at least 21 days.
- CheeseMountain Cheeses
- CheeseMozzarella
- CheeseMurazzano
- The pantryMusselsBlack Mediterranean mussels; in Bari opened raw with a knife so their water builds the dish.
- The pantryMutton or mature lamb shoulderMature sheep meat with character; with its own fat it is the soul of arrosticini.
- Spirits & amariNardini Grappa
- WineNascetta
- WineNebbiolo
- WineNebbiolo d'AlbaNebbiolo d'Alba is Piedmont's elegant DOC red wine, produced in the Alba hills from Nebbiolo.
- WineNegroamaro
- FruitNespola Italiana
- FruitNettarina di Romagna
- WineNizzaMade from 100% Barbera from vineyards in and around Nizza Monferrato.
- FruitNocciola Piemonte
- FruitNocciola Romana
- Spirits & amariNocinoEmilia-Romagna's traditional walnut liqueur, made from green walnuts.
- WineNosiola
- CheeseNostrano di Valle Trompia
- WineNuragus
- The pantryNutmegThe warm spice of northern fillings and besciamella; always grated fresh.
- FruitNuts
- Meat & salumiOca PadovanaGoose meat from the Padovana breed raised in Veneto, representing the region's traditional goose production and heritage breed.
- Meat & salumiOca Sforzesca
- WineOffidaA white wine from the Offida appellation in Marche.
- The pantryOlio Extra Vergine di OlivaItalian extra virgin olive oil varies dramatically by region, from robust Tuscan oils to delicate Ligurian oils.
- WineOltrepo Pavese Metodo ClassicoMade primarily from Pinot Nero (minimum 70%) via traditional method.
- The pantryOnion
- Spirits & amariOrange BittersCitrus-forward aromatic bitters emphasizing orange peel's bitter oils alongside aromatic spices.
- PastaOrecchiette
- WineOrvietoMade from Trebbiano Procanico (minimum 40-60%) and Grechetto (minimum 15-25%) with other local varieties.
- PastaOrzo
- FruitOther Fruits
- VegetablesOther winter squashOther winter squash (Zucca invernale (varie)) is a celebrated fruit vegetable from Various regions.
- WineOvadaMade from 100% Dolcetto from the Ovada area.
- VegetablesOxheart tomatoOxheart tomato (Cuore di bue) is a celebrated fruit vegetable from Piemonte/Liguria.
- PastaPaccheri
- The pantryPancetta
- CheesePanneronePannerone is Lombardy's signature fresh cheese, produced in Abbiategrasso.
- VegetablesPantelleria CaperThe aromatic flower buds of the caper bush, grown on the windswept volcanic island of Pantelleria.
- PastaPappardellePappardelle are very wide, flat egg pasta ribbons approximately 2-3cm wide, the signature pasta of Tuscany.
- FruitPears
- CheesePecorino CrotonesePecorino Crotonese is Calabria's traditional sheep's milk cheese, produced in the Crotone province.
- CheesePecorino delle Balze VolterranePecorino delle Balze Volterrane is a registered DOP cheese.
- CheesePecorino di AtriPecorino di Atri PAT is Abruzzo's traditional sheep's milk cheese, produced in the Atri area of the Teramo province.
- CheesePecorino di CrotonePecorino di Crotone DOP is Calabria's traditional sheep's milk cheese, produced exclusively in the Crotone province.
- CheesePecorino di FarindolaPecorino di Farindola PAT is Abruzzo's traditional sheep's milk cheese, produced in the Farindola area of the Pescara province.
- CheesePecorino di NorciaPecorino di Norcia PAT is Umbria's traditional sheep's milk cheese, produced in the Norcia area of the Perugia province.
- CheesePecorino di Picinisco
- CheesePecorino di PienzaPecorino di Pienza PAT is Tuscany's traditional sheep's milk cheese, produced in the Pienza area of the Siena province.
- CheesePecorino di SienaPecorino di Siena is Tuscany's traditional sheep's milk cheese, produced in the Siena province.
- WinePecorino Grape
- CheesePecorino SardoPecorino Sardo DOP is Sardinia's signature sheep's milk cheese, produced exclusively on the island of Sardinia.
- CheesePecorino ToscanoPecorino Toscano DOP is Tuscany's signature sheep's milk cheese, produced exclusively in Tuscany and parts of Umbria and Lazio.
- WinePelaverga
- PastaPennePenne are classic Italian tubular pasta with diagonal cuts at both ends, creating a quill-like appearance.
- PastaPenne rigatePenne rigate are ridged penne with longitudinal grooves running along the length of the tube.
- FruitPera CosciaPera Coscia is a traditional Tuscan pear variety, distinguished by its early summer harvest and light, crisp texture.
- FruitPera dell'Emilia RomagnaPera dell'Emilia Romagna represents the finest expression of Abate Fetel pears, grown in the fertile Po Valley of Emilia-Romagna.
- FruitPera Madernassa
- FruitPera Mantovana
- Spirits & amariPeroni Nastro AzzurroItaly's most famous lager, brewed since 1963.
- FruitPesca di Verona
- Meat & salumiPezzente della Montagna MateranaRustic mountain salami from Matera in Basilicata, representing the region's pastoral salumi tradition.
- CheesePiacentinu EnnesePiacentinu Ennese DOP is Sicily's most distinctive and visually striking cheese, produced exclusively in the province of Enna.
- CheesePiavePiave DOP is Veneto's signature mountain cheese, produced exclusively in the province of Belluno in the Dolomites.
- PastaPicaggePicagge are wide flat ribbon pasta from Liguria, approximately 10-15mm wide, made with eggs and soft wheat flour.
- PastaPiciRegione Toscana lists Pici, also called Pinci, as a traditional food product (PAT), not an EU PDO or PGI designation.
- WinePiedirosso
- WinePigato
- The pantryPine nutsSweet resinous kernels of the stone pine; pesto’s backbone and strudel’s crunch.
- WinePinot Grigio
- Meat & salumiPitina
- PastaPizzoccheri della Valtellina
- FruitPomegranate JuiceTart, crimson juice of the pomegranate.
- VegetablesPontecorvo pepperPontecorvo pepper (Peperone di Pontecorvo DOP) is a celebrated fruit vegetable from Lazio.
- The pantryPork loinLean pork loin, browned in butter for the canonical tortellini filling.
- The pantryPork ribsMeaty pork ribs; bone and cartilage feed body into southern ragù.
- WinePrimitivo
- WinePrimitivo di ManduriaPrimitivo di Manduria is Puglia's powerful DOCG red wine, produced in the Salento peninsula from Primitivo (Zinfandel).
- WinePrimitivo di Manduria Dolce NaturaleMade from Primitivo grapes that naturally concentrate sugars on the vine or through brief drying.
- The pantryProsciutto crudoDry-cured ham; in tortellini it brings salt, age, and the haunting sweet finish.
- Meat & salumiProsciutto di ParmaProsciutto di Parma is one of Italy's most celebrated cured meats, made from specially bred pigs in the Parma province.
- WineProseccoMade from minimum 85% Glera via Charmat method.
- CheeseProvoleProvole are southern Italy's signature stretched-curd cheeses, produced throughout Campania, Puglia, Calabria, and Sicily.
- CheeseProvolone del Monaco
- Spirits & amariPunt e Mes
- VegetablesPuntarellePuntarelle (Puntarelle) is a celebrated leafy vegetable from Lazio.
- CheesePuzzone di Moena
- VegetablesQuadrato d’Asti pepperQuadrato d’Asti pepper (Peperone quadrato d’Asti) is a celebrated fruit vegetable from Piemonte.
- PastaQuadrettiQuadretti are square-shaped pasta, small pasta typically 0.5-1cm square with a distinctive square, flat form.
- CheeseQuartirolo FrescoQuartirolo Fresco DOP is Lombardy's traditional fresh cheese, produced exclusively in specific areas of Lombardy.
- CheeseQuartirolo LombardoQuartirolo Lombardo DOP is Lombardy's signature fresh cheese, produced exclusively in specific provinces of Lombardy.
- WineRaboso
- PastaRadiatoriRadiatori are radiator-shaped pasta, a modern industrial shape that resembles a small radiator with ridges and grooves.
- VegetablesRadicchio di ChioggiaRadicchio di Chioggia (Radicchio di Chioggia IGP) is a celebrated leafy vegetable from Veneto.
- VegetablesRadicchio di VeronaRadicchio di Verona (Radicchio di Verona IGP) is a celebrated leafy vegetable from Veneto.
- VegetablesRadicchio Rosso di Treviso
- VegetablesRadishRadish (Ravanello rosso) is a celebrated root vegetable from Various regions.
- The pantryRaisinsSun-dried grapes; plumped before baking so they stay tender, classic in strudel and pan dolci.
- WineRamandoloA dessert wine from the Ramandolo appellation in Friuli Venezia Giulia.
- FruitRamassin
- VegetablesRamata di Montoro onionRamata di Montoro onion (Cipolla ramata di Montoro) is a celebrated bulb from Campania.
- CheeseRaschera
- CheeseRaviggiolo della Romagna
- PastaRavioli
- WineRecioto della ValpolicellaUses the same grape blend and appassimento process as Amarone, but fermentation is stopped to preserve residual sweetness.
- WineRecioto di GambellaraRecioto di Gambellara is Veneto's classic DOCG dessert white wine, produced in the Gambellara zone from dried Garganega grapes.
- WineRecioto di SoaveMade from Garganega grapes dried for 3-6 months on traditional arelle racks.
- The pantryRed and yellow peppersFleshy sweet peppers; the south fries them into everything summer owns.
- VegetablesRed beetrootRed beetroot (Barbabietola rossa) is a celebrated root vegetable from Various regions.
- VegetablesRed Sulmona garlicRed Sulmona garlic (Aglio rosso di Sulmona) is a celebrated allium from Abruzzo.
- WineRefosco
- WineRibolla Gialla
- CheeseRicottaRicotta is one of Italy's most essential fresh cheeses, made from the whey (siero) left over from the production of other cheeses.
- The pantryRicotta salataPressed, salted, aged ricotta; snowy, firm, and sharp, the only true crown of a Norma.
- PastaRigatoniRigatoni are large ridged tubular pasta from Central and Southern Italy, typically 4-5cm in length with a diameter of 12-15mm.
- CheeseRobiola di Roccaverano
- CheeseRobiola lombardaRobiola lombarda is Lombardy's traditional fresh cheese, produced throughout the Lombardy region.
- VegetablesRocket (arugula)Rocket (arugula) (Rucola selvatica) is a celebrated leafy vegetable from Various regions.
- WineRoero
- WineRoero ArneisMade from 100% Arneis.
- WineRomagna AlbanaRomagna Albana is Emilia-Romagna's historic DOCG white wine, produced in the Romagna hills from Albana.
- VegetablesRomaine lettuceRomaine lettuce (Lattuga romana) is a celebrated leafy vegetable from Various regions.
- VegetablesRomanesco ArtichokeThe "Cimarolo" or "Mammola," a globe-shaped, violet-tinged artichoke famous for being completely edible—choke, beard, and all.
- WineRondinella
- WineRosazzoA white blend based on Friulano (minimum 50%) with Sauvignon, Chardonnay, Pinot Bianco, and Ribolla Gialla.
- Spirits & amariRosolio
- WineRossese di Dolceacqua
- WineRosso di MontalcinoRosso di Montalcino is a separate DOC denomination, not a DOCG or a shorthand for Brunello.
- VegetablesRound purple eggplantRound purple eggplant (Melanzana tonda viola) is a celebrated fruit vegetable from Various regions.
- WineRuche
- WineRuche di Castagnole MonferratoMade from minimum 90% Ruchè with possible small additions of Barbera and Brachetto.
- PastaRuoteRuote, also known as rotelle, are wheel-shaped pasta, a modern industrial shape that resembles a wagon wheel with spokes.
- The pantryRusset Potatoes
- Spirits & amariRye WhiskeyAmerican whiskey made from at least 51% rye grain, known for its spicy character.
- The pantrySaffron
- PastaSagne
- WineSagrantino
- WineSagrantino di MontefalcoMade from 100% Sagrantino, one of the most polyphenol-rich grapes in existence.
- Meat & salumiSalama da SugoIGP protected rich cured salami from Emilia-Romagna, cured then cooked to create a luxurious, unctuous texture.
- Meat & salumiSalame AquilanoTraditional mountain salami from L'Aquila in Abruzzo, aged in the cool air of the Apennines for distinctive flavor.
- Meat & salumiSalame BrianzaDOP protected salami from Lombardy's Brianza region, known for its fine grain and balanced seasoning.
- Meat & salumiSalame Cacciatore ArtigianaleSmall-scale artisanal hunter's salami from various Italian regions, made by local producers using traditional methods.
- Meat & salumiSalame CremonaIGP protected salami from Cremona and surrounding regions, known for its coarse grain and robust garlic flavor.
- Meat & salumiSalame d'oca di MortaraIGP protected salami from Mortara in Lombardy, made from goose and pork, representing a unique Italian salumi tradition.
- Meat & salumiSalame del GardaTraditional salami from the Lake Garda area in Lombardy, aged in the mild climate created by the lake's influence.
- Meat & salumiSalame di VarziDOP protected salami from Varzi in Lombardy's Oltrepò Pavese, aged in mountain cellars for exceptional flavor.
- Meat & salumiSalame di Varzi (heritage producers)
- Meat & salumiSalame FelinoIGP protected salami from Felino in Emilia-Romagna, known for its delicate flavor and fine texture.
- Meat & salumiSalame LecceseTraditional salami from Lecce in Puglia, representing the region's distinctive salumi tradition adapted to Mediterranean climate.
- Meat & salumiSalame PiacentinoDOP protected salami from Piacenza in Emilia-Romagna, known for its coarse grain and robust seasoning.
- Meat & salumiSalame Piacentino (Presidium artisanal)
- Meat & salumiSalame PiemonteIGP protected salami from Piedmont, known for its balanced flavor and traditional production methods.
- Meat & salumiSalame Sant'Angelo di BroloIGP protected salami from Sant'Angelo di Brolo in Sicily, representing the island's distinctive salumi tradition.
- Meat & salumiSalame Toscana
- Meat & salumiSalame Triestino
- Meat & salumiSalame VenetoTraditional Veneto salami representing the region's refined salumi tradition, known for its balanced flavor and elegant character.
- Meat & salumiSalami and SausagesItalian salami and sausages including fresh, cured, and cooked varieties.
- Meat & salumiSalamini Italiani alla CacciatoraDOP protected small salami from multiple Italian regions, traditionally made for hunters and travelers.
- WineSalice SalentinoMade from minimum 75% Negroamaro with optional Malvasia Nera.
- Meat & salumiSalsiccia di CalabriaDOP protected cured sausage from Calabria, known for its spicy character and traditional production methods.
- Meat & salumiSalsiccia di Magro di ParoliseTraditional lean sausage from Parolise in Campania's Irpinia area, representing the region's distinctive sausage tradition.
- VegetablesSalsifySalsify (Scorzonera) is a celebrated root vegetable from Various regions.
- The pantrySalt
- CheeseSalva Cremasco
- Spirits & amariSambuca MolinariMajor Italian Sambuca brand, made with star anise.
- Spirits & amariSambuca RomanoClassic Sambuca brand from Lazio, made with anise.
- VegetablesSan Marzano TomatoThe gold standard of canning tomatoes, elongated and fleshy with few seeds, grown in the volcanic shadow of Mount Vesuvius.
- The pantrySan Marzano Tomatoes
- The pantrySanbitter
- WineSassicaia
- VegetablesSavoy cabbageSavoy cabbage (Cavolo verza) is a celebrated leafy vegetable from Various northern regions.
- CheeseScamorza
- WineSchioppettino
- WineSciacchetrà
- PastaScialatielli
- PastaSedaniniSedanini, also known as sedani, are ridged tubular pasta with a distinctive appearance resembling celery stalks.
- CheeseSeirass del FenSeirass del Fen is Piedmont's signature fresh cheese, produced in the region and traditionally wrapped in hay (fen).
- Spirits & amariSelect AperitivoVenetian aperitivo from Venice, created in 1920.
- The pantrySemola rimacinataTwice-milled durum semolina, gold-tinted and strong; the southern pasta flour.
- VegetablesSenise PepperA sweet, thin-skinned red pepper from Basilicata, famous for being dried into crunchy "Peperoni Cruschi."
- WineSforzato di ValtellinaMade from Nebbiolo (Chiavennasca) grapes dried for at least 3 months before pressing.
- PastaShaped Pasta (Handmade)
- PastaShort Pasta
- VegetablesSicilian artichokeSicilian artichoke (Carciofo siciliano) is a celebrated flower vegetable from Sicilia.
- VegetablesSila potatoSila potato (Patata della Sila IGP) is a celebrated tuber from Calabria.
- CheeseSilter
- The pantrySimple Syrup
- The pantrySmoked ricottaFirm, beechwood-smoked ricotta from Carnia, grated like a seasoning cheese over cjarsons and gnocchi.
- VegetablesSnow/sugar peasSnow/sugar peas (Piselli mangiatutto) is a celebrated legume from Various regions.
- WineSoaveMade from minimum 70% Garganega with optional Trebbiano di Soave and Chardonnay.
- CheeseSoft/Fresh Cheeses
- Meat & salumiSoppressata AbruzzeseTraditional pressed salami from Abruzzo, known for its distinctive shape and regional character.
- Meat & salumiSoppressata Artigiana LucanaHeritage artisanal pressed salami from Basilicata, made by traditional producers using methods passed down through generations.
- Meat & salumiSoppressata del Vallo di DianoRare traditional pressed salami from the Vallo di Diano in Campania, representing a distinctive regional salumi tradition.
- Meat & salumiSoppressata dell'Alto SeleTraditional pressed salami from the Alto Sele area in Campania, representing the region's mountain salumi tradition.
- Meat & salumiSoppressata di CalabriaDOP protected pressed salami from Calabria, known for its distinctive shape and spicy flavor.
- Meat & salumiSoppressata MolisanaTraditional pressed salami from Molise, representing the region's distinctive salumi tradition.
- Meat & salumiSopressa TrevigianaTraditional soft large-format salami from Treviso in Veneto, known for its delicate texture and mild flavor.
- Meat & salumiSopressa Veneta (PAT)
- Meat & salumiSopressa VicentinaDOP protected large-format salami from Vicenza in Veneto, known for its soft texture and mild flavor.
- VegetablesSorana BeanA tiny, pearly white bean with a skin so thin it is almost imperceptible, known as the "meat of the poor."
- FruitSorba
- PastaSoup PastaSmall pasta shapes designed for soups and broths including orzo, stelline, acini di pepe, pastina, and anellini.
- PastaSpaghettiSpaghetti, Italy's most iconic pasta shape, consists of long, thin cylindrical strands approximately 2mm in diameter.
- PastaSpaghettini
- PastaSpaghettoni
- PastaSpecial Regional PastaUnique regional pasta shapes with distinctive characteristics including fregola sarda, pici, and bigoli.
- The pantrySpeck Alto AdigeJuniper-smoked, dry-cured ham from Alto Adige; where Mediterranean curing meets alpine smoke.
- VegetablesSperlonga white celerySperlonga white celery (Sedano Bianco di Sperlonga IGP) is a celebrated stem vegetable from Lazio.
- The pantrySpinachTender greens that lighten meat fillings across northern Italy.
- VegetablesSpiny Sardinian artichokeSpiny Sardinian artichoke (Carciofo Spinoso di Sardegna DOP) is a celebrated flower vegetable from Sardegna.
- CheeseSpressa delle Giudicarie
- CheeseSquacquerone di RomagnaSquacquerone di Romagna DOP is Emilia-Romagna's signature fresh cheese, produced exclusively in specific provinces of Romagna.
- The pantryStale Tuscan breadUnsalted Tuscan loaf, baked to go stale gracefully; it thickens ribollita and pappa al pomodoro without turning to glue.
- The pantryStale white breadDay-old white bread, the foundation of canederli, passatelli, and a dozen frugal masterpieces.
- PastaStellineStelline are star-shaped pasta, small pasta typically 0.5-1cm in diameter with a distinctive star-like form.
- CheeseStelvio
- FruitStone Fruits
- CheeseStracchino di FidenzaStracchino di Fidenza is Emilia-Romagna's signature fresh cheese, produced in Fidenza.
- CheeseStracciatellaStracciatella is Puglia's signature fresh cheese, the creamy, stringy interior of Burrata.
- PastaStrangozzi
- FruitStrawberry PuréePuree of fresh strawberries.
- Spirits & amariStregaCampania's iconic yellow herbal liqueur, made with 70+ herbs including saffron.
- CheeseStretched-Curd Cheeses
- VegetablesStriped Genovese courgetteStriped Genovese courgette (Zucchina striata genovese) is a celebrated fruit vegetable from Liguria.
- PastaStrozzapreti
- PastaStuffed PastaItalian stuffed pasta shapes filled with various ingredients including ravioli, tortellini, agnolotti, and cappelletti.
- The pantrySugar
- The pantrySunflower or peanut oilNeutral high-heat seed oil, the frying standard for delicate breaded things.
- FruitSusine di Dro
- WineSuvereto
- Spirits & amariSuzeGolden, French aperitif liqueur made from wild gentian roots.
- VegetablesSwiss chardSwiss chard (Bietola da costa) is a celebrated leafy vegetable from Various regions.
- The pantrySwordfish steaksThe strait’s great migratory fish; dense, meaty, and merciless to overcooking.
- VegetablesTaggiasca OliveSmall, multi-colored olives from Liguria, prized for their delicate, fruity flavor and high oil content.
- PastaTagliatelle
- PastaTaglioliniTagliolini are thin egg pasta ribbons approximately 2-3mm wide, much narrower than tagliatelle.
- WineTeroldego
- WineTerre AlfieriCovers both Nebbiolo rosso (minimum 85%) and Arneis bianco (minimum 85%) from select communes in the province of Asti.
- Spirits & amariTheresianer Premium PilsA refined pilsner from Trieste, honoring the brewing traditions of the Austro-Hungarian Empire.
- WineTignanello
- WineTimorasso
- The pantryTipo 00 flourFinely milled soft-wheat flour, the standard for silky northern egg pasta.
- CheeseToma BruscaToma Brusca, also known as Castelrosso, is Piedmont's ancient mountain cheese, produced in the Piedmont region.
- CheeseToma di GressoneyToma di Gressoney is Aosta Valley's signature mountain cheese, produced in the Gressoney area.
- CheeseToma PiemonteseToma Piemontese DOP is Piedmont's traditional mountain cheese, produced exclusively in specific provinces of Piedmont.
- CheeseToma ValdostanaToma Valdostana is Aosta Valley's traditional mountain cheese, produced throughout the Aosta Valley region.
- The pantryTomato passataSieved raw tomato puree, the quiet red background of countless Italian soups and sauces.
- PastaTortellini
- PastaTortelloni
- PastaTortiglioni
- CheeseTreccia di MozzarellaTreccia di Mozzarella is Campania's traditional braided mozzarella, produced in the Campania region.
- PastaTrenetteTrenette are flat pasta strands from Liguria, similar to linguine in width (approximately 3-4mm) but with regional variations.
- WineTrento
- WineTrentodocMade from Chardonnay and/or Pinot Nero via metodo classico.
- PastaTrofieTrofie are small twisted pasta from Liguria, typically 2-3cm in length with a distinctive twisted, spiral shape.
- VegetablesTropea OnionThe "Red Gold of Calabria," a sweet, mild red onion so gentle it can be eaten like an apple.
- PastaTubular PastaItalian tubular pasta varieties including penne, rigatoni, ziti, and maccheroni.
- The pantryTuna in olive oilOil-packed tuna, the pantry backbone of vitello tonnato and many Ligurian and Piedmontese antipasti.
- CheeseUbriaco al ProseccoUbriaco al Prosecco is Veneto's traditional wine-soaked cheese, produced in the Veneto region.
- CheeseUbriaco di RabosoUbriaco di Raboso is Veneto's traditional wine-soaked cheese, produced in the Veneto region.
- FruitUva di Puglia
- WineUva di Troia
- FruitUva Italia
- CheeseValle d'Aosta FromadzoValle d'Aosta Fromadzo DOP is Aosta Valley's traditional mountain cheese, produced exclusively in the Aosta Valley region.
- WineValpolicellaMade from Corvina (45-95%), Rondinella (5-30%), with optional Molinara and others.
- CheeseValtellina Casera
- WineValtellina SuperioreMade from minimum 90% Nebbiolo (Chiavennasca) from five named subzones: Maroggia, Sassella, Grumello, Inferno, and Valgella.
- CheeseVastedda della Valle del Belìce
- The pantryVeal eye of roundThe lean cylindrical eye of round, the traditional cut for vitello tonnato because it slices cleanly when chilled.
- The pantryVeal scaloppineThin slices cut across the grain of the leg, pounded gently; the canvas of Roman quick cooking.
- The pantryVeal Shanks
- The pantryVeal shoulderA modest braising cut that turns sweet and tender in the pan; classic in Piedmontese fillings.
- Spirits & amariVecchia Romagna BrandyItaly's most famous brandy, made from Trebbiano wine distillate.
- WineVerdicchio
- WineVerdicchio dei Castelli di JesiMade from minimum 85% Verdicchio in the hills around Jesi.
- WineVerdicchio di MatelicaVerdicchio di Matelica is Marche's mountain DOCG white wine, produced in the inland hills around Matelica from Verdicchio.
- WineVermentino
- WineVermentino di GalluraMade from minimum 95% Vermentino grown on granitic soils in the Gallura region.
- WineVermentino di SardegnaMade from minimum 85% Vermentino grown throughout Sardinia.
- PastaVermicelli
- Spirits & amariVermouth BiancoSweet, clear vermouth with floral, citrus, and vanilla notes.
- Spirits & amariVermouth Bianco WineTurin's dry or semi-sweet white aromatized wine.
- Spirits & amariVermouth RossoSweet, red Italian vermouth with a rich, herbal profile and notes of vanilla and dark spice.
- Spirits & amariVermouth Rosso WineTurin's sweet, red aromatized wine.
- WineVernaccia di San GimignanoVernaccia di San Gimignano is a DOCG denomination for white wine in standard and Riserva classes.
- VegetablesVessalico GarlicA mild, digestible garlic with purple-streaked skin, grown in the Ligurian mountains.
- The pantryVialone Nano Rice (Veronese)A semi-fine rice from Verona, perfect for creamy, wave-like risottos (all'onda).
- WineVino Nobile di MontepulcianoVino Nobile di Montepulciano is a DOP/DOCG wine denomination, not a grape variety.
- Spirits & amariVisciolinoMarche's traditional wild sour cherry liqueur, also known as Vino di Visciole.
- Meat & salumiVitello Piemontese
- Meat & salumiVitellone bianco dell'Appennino CentraleIGP protected young beef from Chianina, Marchigiana, and Romagnola breeds raised in central Italy's Apennine regions.
- Meat & salumiVitelloni piemontesi della cosciaIGP protected young beef from Piemontese breed raised in Piedmont and Liguria, known for exceptional tenderness and flavor.
- Spirits & amariVodkaNeutral distilled spirit, valued for its purity and versatility.
- VegetablesVoghiera garlicVoghiera garlic (Aglio di Voghiera DOP) is a celebrated allium from Emilia-Romagna.
- Spirits & amariVov
- The pantryWaxy potatoesYellow-fleshed waxy potatoes that hold shape while turning creamy; the alpine kitchen default.
- FruitWhite Peach PuréePuree of white peaches, essential for the Bellini.
- VegetablesWhite Polesine garlicWhite Polesine garlic (Aglio Bianco Polesano DOP) is a celebrated allium from Veneto.
- VegetablesWhite turnipWhite turnip (Rapa bianca) is a celebrated root vegetable from Various regions.
- The pantryWhite wine vinegarSharp, clean wine vinegar; the preserving agent of every saor and scapece on the peninsula.
- VegetablesWhite/green cabbageWhite/green cabbage (Cavolo cappuccio) is a celebrated leafy vegetable from Various regions.
- VegetablesWhite/striped eggplantWhite/striped eggplant (Melanzana bianca/striata) is a celebrated fruit vegetable from Southern Italy.
- The pantryWhole milkFull-fat milk; in alpine cooking it is an ingredient, not a beverage.
- VegetablesWild chicoryWild chicory (Cicoria selvatica) is a celebrated leafy vegetable from Central/Southern Italy.
- VegetablesWild fennelWild fennel (Finocchietto selvatico) is a celebrated herb-like vegetable from Central/Southern Italy.
- The pantryYellow Onion
- Meat & salumiZampone ModenaIGP protected stuffed pig's trotter from Modena, a New Year's tradition symbolizing prosperity and abundance.
- PastaZitiZiti are long, smooth tubular pasta from Campania, typically 20-25cm in length with a diameter of 8-10mm.
- Spirits & amariZucca Rabarbaro