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A dry-cured Italian ham that is thinly sliced and served uncooked. It has a delicate, salty-sweet flavor and a melt-in-the-mouth texture. Typically enjoyed on its own or wrapped around fruits like melon.

A coarse-grained Italian cured sausage seasoned with spices, often including chili pepper or black pepper. It is firm and savory with a distinct spicy kick. Eaten as an appetizer or sandwich filling.

A traditional cured salami from the Parma region of Italy. It offers a balanced, savory pork flavor with a firm, chewy texture. Served thinly sliced as part of an antipasto platter.

A large, smooth Italian sausage made of finely hashed or ground heat-cured pork, studded with green pistachios. It has a soft, creamy texture and a mild, rich flavor. Common in sandwiches or cold cut boards.

A savory, fatty, and moist boneless pork roast of Italian tradition. Seasoned with garlic, rosemary, fennel, and other herbs before being roasted. Often served warm or at room temperature in slices.

Cheese made from goat's milk. It typically has a tart, earthy flavor and can range from soft and spreadable to hard and crumbly. Often served with bread, fruit, or honey.

A creamy, unpasteurized cow's milk cheese from northeastern Italy. It has a mild, delicate, and somewhat fruity flavor when young, becoming nuttier with age. Good for snacking or grating.

A popular Dutch yellow cheese made from cow's milk. It is semi-hard with a mild, caramel-like sweetness and smooth texture. Pairs well with crackers and fruits.

A soft cow's milk cheese named after Brie, the French region from which it originated. It has a pale color with a slight grayish tinge under a rind of white mold. The texture is creamy and the flavor is buttery and savory.

A hard Italian cheese made from sheep's milk, infused with aromatic herbs. It is salty and sharp with added herbal notes. Often grated over pasta or eaten in chunks.

A young sheep's milk cheese studded with spicy chili peppers (peperoncino). It has a fresh, semi-soft texture and a milky flavor that contrasts with the heat of the peppers. Served as a table cheese.

A semi-hard Italian cow's milk cheese from the Piedmont region. It has a smooth texture and a sweet, milky flavor with hints of butter. An excellent melting cheese or table cheese.

A veined Italian blue cheese made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a 'bite' from its blue veining. Used in cooking or served with honey and pears.

A classic Neapolitan pizza featuring a simple topping of tomato sauce, white mozzarella cheese, and green basil. The crust is thin and soft with charred spots. A symbol of traditional Italian pizza.

A spicy pizza topped with tomato sauce, mozzarella cheese, and hot salami or sausage. 'Diavola' means 'devil' in Italian, referring to the spicy heat. Savory and zesty.

A 'white' pizza without tomato sauce, featuring a rich blend of four cheeses: mozzarella, gorgonzola, taleggio, and parmesan. Creamy, savory, and full of distinct cheese flavors.

A seafood pizza topped with tomato, mozzarella, slices of smoked salmon, and tangy capers. The salty, smoky fish pairs well with the cheese and dough.

A chef's special pizza topped with various earthy mushrooms, creamy mascarpone cheese, and fresh rocket (arugula) leaves added after baking. Rich and textured with a peppery fresh finish.

A savory pizza topped with tomato, mozzarella, ham, and an egg cracked in the center. The egg cooks on the pizza, often leaving the yolk runny. Rich and filling.

A stuffed flatbread (focaccia) filled with sharp gorgonzola cheese and spicy, spreadable n'duja pork sausage from Calabria. Crispy on the outside, soft and spicy on the inside.

A folded pizza (calzone) stuffed with a unique filling of potatoes and mussels. Baked until the dough is golden and puffy. A Mediterranean seafood twist on the classic calzone.