The streets of Palermo are filled with the smell of succulent, sizzling lamb intestines.

To do Christmas right, Italians turn to heavenly chestnuts.

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

Venetians celebrate the end of a 16th-century plague with sweet and sour sardines.

Make yourself delicious jewelry with these sweet Italian biscuits.

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

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

Italy's first beer cheese gets coated in spent brewing grains and soaked in lager.

Some Sicilians start their day with this decadent combination.

Created in Rome's Jewish ghetto, the fried artichokes herald spring.

This ricotta and marzipan pastry honors the Sicilian saint's most noteworthy body part.

The washed and dried root of the licorice plant was once a popular natural “candy.”

Brie's dark, older cousin can only be found in one region of France.

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

Folding and deep-frying pies is a beloved Neapolitan tradition.

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

This layered pastry from Italy's Amalfi Coast may have origins in a 17th-century convent.