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

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

Artichokes form the backbone of this vegetal liqueur.

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.

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

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

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

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

Bread so thin, you can read music through the dough.

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

Sicilian nuns once hung these sugary "fruits" from tree branches.

These Neapolitan Christmas sweets double as decorations.

Some Sicilians start their day with this decadent combination.

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

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

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

The seductively delicious Easter cake once made an entire convent neglect its prayers.

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

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.

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

The lychee-looking fruit appears in everything from jam and liqueur to the Aeneid and Madrid's flag.

Soft young cones make a sweet jam believed to have health benefits in Russia and Georgia.