Made only in one Sardinian village, these sun-dried pasta spirals are crafted twist by painstaking twist.

Historians debate whether this dish actually originated with Italian sex workers.

Once an insect-dyed health tonic, this liqueur now adds a scarlet tint to Italian pastries.

Grown in the volcanic soil around Mt. Vesuvius, these tomatoes are one of only a couple varieties used in authentic Neapolitan pizza.

As fine as the marble it's cured in, this pig fat salumi is a Tuscan masterpiece.

Baloney's predecessor is sweet, delicately spiced, and bigger than your head.

The secret to this sandwich is the cow’s fourth stomach.

An obscure Italian amaro became the pride of Pittsburgh.

This sweet symbolic figurine is a Sicilian holiday tradition.

If there is anything that should rest on its laurels, it’s probably this laurel-infused digestif.

Chinese rhubarb imparts an organic smoky aroma to this Italian amaro.

The Sardinian cheese that wriggles with maggots.

After being banned for a decade and a half, this Roman classic is back on the table.

The aging process of this formaggio begins in a barrel of wine.

Sardinia may be home to the oldest style of cheese.

The fiery Calabrian meat spread also goes by "red Nutella" and "poor man's Viagra."

Outside Rome, a tranquil abbey turns eucalyptus into liqueur.

The vineyards of Mount Vesuvius still produce the same wines enjoyed by the ancient Romans.

This cookie is found only in Rome's Jewish quarter.

A decadent dessert whose Italian name translates to “nipples of Venus.”

During Carnival, Neapolitans fill up on these fluffy potato doughnuts.

The ultimate in nutty brews.

Italians make a bloody delicious chocolate pudding.

Most people have never tasted the real thing.