Italian cheese
With over 40 different kinds, it’s very easy to get lost in the world of Italian cheeses. Not only does each region have its own varieties and production methods, but many different milks can be used as well, from buffalo and cow’s milk, to goat- and sheep’s milk.
Ham
When you think of Italian ham, no doubt it’s the thin, crumpled slices of velvety smooth, salty-sweet Prosciutto that come to mind. Yet calling all Italian ham ‘Prosciutto’ is akin to calling all white wine ‘Chardonnay’. To the initiated, Prosciutto is a vast world of taste and texture, with each Italian region putting its own spin on this classic. Prosciutto di Parma from Parma is Italy’s best-known variety of cured ham.
Arrosticini: No translation of the name ever.
The arrosticini are skewers of sheep meat cut into cubes. Typical of the Abruzzo tradition, they can be served with bread and oil or with a pinch of hot pepper.
Cold cuts
Italy's grand assortment of cured deli meats are just one of many of the country's great contributions to the culinary world. Where would we be without these delicious meats on our sandwiches, charcuterie boards, or pizzas? Luckily, we'll never have to find out.
Antipasti sottolio
Antipasto is the Italian name for "starter". The antipasti of Italian cuisine consist of small dishes as a prelude to a multi-course menu. Air-dried cold cuts such as ham or salami are typical, accompanied by roasted vegetables pickled in olive oil such as aubergines, zucchini, peppers, mushrooms or fresh vegetables or fruit, marinated fish and seafood as well as spicy topped, roasted dishes Slices of bread.
