Sauce from Liguria, usually served on pasta; made of fresh basil, pignoli nuts, pecorino cheese, and olive oil.
Tuscan prosciutto, seasoned with black pepper and aged for eight to ten months. It is smaller, saltier, and chewier than Prosciutto di Parma.
A typical thin bread of Sardinia.
Crumbly, rich, delicate pastry base made with flour, eggs, sugar, unsalted butter, and salt. Pasta Frolla is used in the making of sweet pies, tarts, and cookies.
Round, flat bread from Romagna.
Cow buffalo or cow’s milk cheese typical of Southern Italy..