Aioli - Garlic mayonnaise
Alla Romana - "Roman Style", usually contains olive oil and garlic
Balsamic - Italian vinegar condiment made from the must of Trebbiano grapes
Besciamella - Creamy white sauce comprised of milk, onions, flour roux, & nutmeg
Bruschetta - Bread brushed with oil and grilled over coals
Buckwheat - Gluten free triangular seed of the herb genus Fagopyrum
Cacciatore - "Hunter style" stew with tomatoes, onion, peppers & mushrooms
Caprese - In the style of Capri
Caponata - Sicilian style sweet & sour eggplant relish, capers, & olives
D.O./D.O.P - Protected designation of origin
Farfalle - Butterfly
Frico - Crispy cheese in the style of Friuli
Genovese - In the style of Genoa
Guanciale - Cured pork jowl
Pancetta - Italian cured, non-smoked, bacon from the pork belly
Polenta Integrale - Polenta made from house milled whole corn (Integrale is Italian for complete, as in unabridged, uncut version of a film or whole meal bread)
Prosciutto - Italian cured, non-smoked "ham" from the pork leg
Ravioli Nudi - "Naked" ravioli served without it’s cloak of pasta
Spelt - Native to Southern Europe, an ancient cereal grain with a mellow nutty flavor
Spiedini - Skewered meat on a "little sword"
Sweetbread - Thymus gland of veal; creamy smooth texture & delicate flavor