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

Artichokes form the backbone of this vegetal liqueur.

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

To do Christmas right, Italians turn to heavenly chestnuts.

In Sardinia, pasta gets a savory sprinkling of the dried and grated organ.

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

In ancient Rome, this fermented fish sauce sparked a booming industry.

Make yourself delicious jewelry with these sweet Italian biscuits.

Elaborate bread sculptures grace these edible annual altars in Sicily and Sicilian communities abroad.

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.

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.

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

Sardinia may be home to the oldest style of cheese.

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

By the 21st century, one lone woman held the recipe for what might have been da Vinci’s cheese of choice.

At an abbey in the Tuscan countryside, monks specialize in a curative, flower-based liqueur.

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

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

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