Guanciale: Italian cured meat made from pork cheeks, used in a variety of pasta dishes. The name literally translates as “cheeks”.

Calabrese pizza includes a Neapolitan-based structure with fresh tomato sauce and a cheese base, but is unique because of its spicy flavor.
Some of the ingredients included in a Calabrese pizza are thinly sliced hot soppressata, hot capicola, hot peppers, and fresh mozzarella.
Seafood includes swordfish, shrimp, lobster, sea urchin, and squid.

Italian Fontina has a natural rind because of aging, which is usually tan to orange-brown.
Capocollo is esteemed for its delicate flavor and tender, fatty texture and is frequently more expensive than almost every other salumi.
In many countries, it is sold as a gourmet food item.
It is almost always sliced thin for used in antipasto or sandwiches such as for example muffulettas, Italian grinders and subs, and panini and also some common Italian pizza.
The prosciutto from San Daniele is sweet with a complete bouquet and a lingering aftertaste.

• I prefer the Jewish-style artichokes that are deep fried to crispy perfection and look just like a flower on the plate, but I really like artichokes so anything goes.
• Most famously, there are the ricotta-filled pastries referred to as sfogliatelle, and the sticky-sweet babà, which are soaked in rum!
• The macaroni was cooked in capon stock flavored with saffron, displaying Persian influences.
• We also make our very own Italian sausage that you can sample in pasta dishes and on our Neapolitan-style pizza.

quite as salty as Parmigiano and it is usually cheaper.
I normally buy Grana for grating over pasta or making pesto.
My wife and I have eaten at M’tucci’s at the very least 1/2 dozen times but haven’t gone in their Italian deli until yesterday evening.
My only regret is that had we been there earlier we may have experienced the mozzarella as it arrived of the warm, slightly salted water that it’s pulled from.
Those chocolate covered cherries found mind when our server delivered the cheesecake we ordered.

The caramelized onion coulis imparts sweet notes as the Tallegio cheese has an unusually fruity tang.
The Neapolitan crust is light and chewy with the distinctive flavor of sourdough in evidence.
The hard-liners among us will never accept that Schlotzky’s, Jason’s, McAlister’s among others of that ilk are delis despite what their signage may say.
Nor will we ever be duped by the deception of diners daring to call themselves delis.
It goes without saying that people don’t believe a deli should feature products burnishing the labels of Oscar Mayer, Hormel, Kirkland, Butterball and even the ubiquitous Boar’s Head.
It is a deep-fried rice ball, coated in breadcrumbs and filled up with tomato and mozzarella.

The most typical use for pork belly in THE UNITED STATES is bacon or salt pork.
Unless you visit a serious butcher counter, you’re probably not likely to find pork belly.
However, it’s a wildly popular cut in lots of parts of the planet .
Most Koreans claim to consume pork belly at least one time weekly and in a recently available survey 85% claimed that it is their favorite meat.

Let it rest for 15 minutes before removing the butcher twine and slicing it into thick chops.
Put tripe within an 8-quart pot of cold water and bring to a boil, then drain and rinse.
This favorite Roman street food can be one of the most popular street foods in Italy!
It’s a must-try snack whether you’re on the run or just searching for a small bite as you explore the town.