A veal-based sausage that survived a royal beef ban.

To do Christmas right, Italians turn to heavenly chestnuts.

Artichokes form the backbone of this vegetal liqueur.

This old-school Italian dish comes in a rich and savory wrapper.

Make yourself delicious jewelry with these sweet Italian biscuits.

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.

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.

An obscure Italian amaro became the pride of Pittsburgh.

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

This Sicilian sheep's milk cheese is colored with saffron and studded with black peppercorns.

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

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

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

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

Making a pound of this pretty pasta can take an entire day.

Real maraschinos were born more than a century ago in an Italian distillery.

To circumvent a meat ban, Italian immigrants hid their soppressata in balls of cheese.

Outside Rome, a tranquil abbey turns eucalyptus into liqueur.

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

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

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

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