This tomato variety can stay fresh for six months after harvesting.

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

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

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

The ultimate in nutty brews.

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

The sweet is naturally a bubblegum shade of pink.

For a brief seasonal window in Spain, snails go from dreaded pests to coveted tapas.

You can enjoy this Sicilian spleen sandwich “single” or “married.”

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

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

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

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

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

Like the famed composer himself, this Mozart-homage bonbon originated in Salzburg, Austria.

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

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

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

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

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."

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

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

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