Arborio rice
Large-grained Italian white rice, normally used for risotto because its increased starch lends.

Arugula
Also known as rocket lettuce, Arugula is used in salads or sautéed. It has a peppery flavor.

Blue cheese
Blue cheeses tend to be strong in flavor and aroma, both of which intensify with aging.

Balsamic vinegar
Originally from Modena, Italy, it is aged like wine, giving it a well-rounded and rich flavor.

Bocconcini cheese
This is a fresh mozzarella cheese, molded into small patties or rounds. Bocconcini are generally sold packed in whey or water.

Capers
Flower buds of the caper bush, capers are usually pickled in vinegar.

Cheddar cheese
It is a firm, cow's-milk cheese that ranges in flavor from mild to sharp, and in color from natural white to pumpkin orange.

Feta cheese
This is a crumbly cheese, has a tangy flavor. Made from sheep’s, goat’s or cow’s milk and stored in brine.

Fennel
This aromatic plant, can be eaten raw in salads or cooked in a variety of methods such as braising, sautéing or in a soup, can be used as a garnish.

Fontina cheese
Soft buttery cheese comes from Val d’Aosta, Northern Italy. It has a mild, nutty flavor and it melts easily.

Gorgonzola cheese
This cow's-milk cheese is rich and creamy with a savory, slightly pungent flavor. When aged over 6 months, the flavor and aroma can be quite strong--sometimes downright stinky.

Mozzarella cheese
Mozzarella cheese is smooth, soft, and elastic with a mild flavor. It comes in two basic styles. There are two kinds of them which are regular mozzarella and fresh mozzarella.

Marsala
Marsala is Italy's most famous fortified wine. It has a rich, smoky flavor that can range from sweet to dry.

Mascarpone
Mascarpone is a buttery-rich double-cream to triple-cream cheese made from cow's milk. It's ivory-colored, soft and delicate.

Nutmeg
The flavor and aroma are delicately warm, spicy and sweet. Nutmeg is sold ground or whole.

Parmesan cheese
It has a hard, pale-golden rind and a straw-colored interior with a rich, sharp flavor. The best Parmesan is Italy's preeminent Parmigiano-Reggiano, with its granular texture that melts in the mouth.

Parsley
This slightly peppery, fresh-flavored herb is more commonly used as a flavoring and garnish.

Pecorino cheese
Pecorino cheese is soft, white and mild in flavor. Aged pecorinos range in color from white to pale yellow and have a sharp, pungent flavor.

Ricotta cheese
It's white, moist and has a slightly sweet flavor. Most Italian ricottas are made from the whey drained off while making cheeses such as mozzarella and provolone.

Olives
Olive varieties number in the dozens and vary in size and flavor. All fresh olives are bitter and the final flavor of the fruit greatly depends on how ripe it is when picked and the processing it receives.

Olive oil
Monounsaturated oil can be used both for cooking and for salads. It comes in three grades which are extra virgin olive oil, virgin olive oil, and olive oil.

Oregano
Oregano has a strong aroma flavor. It goes well with tomato-based dishes and is a familiar pizza herb.

Pancetta
This Italian bacon is cured with salt and spices but not smoked, can be used pasta dishes, forcemeats, vegetables and meats.

Pasta
There are hundreds of shapes, sizes, thicknesses and colors of pasta. Macaroni and spaghetti are probably the most popular. Pasta also comes in both dried and fresh forms.

Polenta
Also called coarse cornmeal, polenta is used to make a porridge-like mixture that is served with meals or made into a type of bread that is baked or fried.

Porcini mushrooms
Wild mushrooms, imported in a dry form. They have a strong flavor and are used sparingly.

Prosciutto
Uncooked (and not smoked) leg of pork that is cured in salt, can be added at the last minute to cooked foods such as pastas or vegetables.

Roasted peppers or pimientos
The flesh of the pimiento (the Spanish word for "pepper") is sweet, succulent and more aromatic than that of the red bell pepper.

Ravioli
Ravioli is a small square or round shape of noodle dough filled with any of various mixtures such as cheese, meat or vegetables.

Risotto
This is an Italian rice specialty made by stirring hot stock into a mixture of rice (and often chopped onions) that has been sautéed in butter.

Sage
The narrow, oval, gray-green leaves of this pungent herb are slightly bitter and have a musty mint taste and aroma.