The Foods of Italy - (5th edition)

Abruzzi Adige almond anchovies artichokes baccalà baked bay leaf beans beef Bianco braised bread bresaola broth butter caciocavallo cake called candied fruit chestnuts chicken chocolate cooked cream desserts diet dishes DOCG dough dried eaten eggplant eggs Emilia-Romagna extra virgin olive filling fish flavor flour foods fresh fried garlic gnocchi Grana Padano grape grated pecorino greens grilled Italian Italy Italy’s lamb lemon liqueur liver maccheroni misto Modena Molise Mortadella mozzarella mushrooms mussels noodles olive oil onions Parmigiano Parmigiano Reggiano parsley pasta tubes pastries PDO PRODUCTS cheeses peppers PGI PRODUCTS meat Piedmont pine nuts pizza polenta potatoes prized prosciutto Provinces Provolone Radicchio raisins recipes red wine region ranks rice ricotta risotto roasted rosemary salad salame salt pork salumi sardines sausage sautéed seafood served sliced soup spaghetti SPECIALTIES square kilometers stewed stuffed sweet tomato sauce torta truffles tuna Tuscany types Umbria veal vegetables Veneto vinegar virgin olive oil white wine