The 17th-century dessert plants an isle of meringue in a sea of custard.

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

Before they're filled with brandy, these bottles get attached to trees so pears can grow inside.

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

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

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

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

Once an insect-dyed health tonic, this liqueur now adds a scarlet tint to Italian pastries.

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

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

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

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

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.

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

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.

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

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

After dining on this fish, your next course might be 36 hours of hallucinations.

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

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

Outside Rome, a tranquil abbey turns eucalyptus into liqueur.