DeCarlo Cerignola OlivesSince 1600, the DeCarlo farm has been growing olives. Add these to your appetizer platter for a sure hit! Plump and firm Cerignola olives from De Carlo in Puglia. Ideal for appetizers, cocktails, focaccia, and dishes with meat and fish. We love these with a chunk of good Parmigiano Reggiano and excellent bread. Call it a snack or dinner! Ingredients: Olives, water, salt, citric acid. Store in a cool dark place. Refrigerate after opening. 580 gr

The first cookbook of a little-known region of Italy

The taste will fill the mouth with hints of thistle

and Aglio e Olio e Peperoncino

Only four of the hundreds of dairies that make authentic Parmigiano Reggiano have these brown cows known for producing milk with a higher butterfat content

where buckwheat is staple in the diet

serve with fresh berries or ice cream -- or both

and dried at low temperature results in excellent and authentic pasta

Ingredients: sicilian tomato

Learn how to cook traditional Italian dishes as well as reinvented favorites

and also with orange or tangerine sorbets

in the heart of the Ciociaria area of Lazio

it nourishes the skin and helps prevent signs of aging