Ingredients

Question 1

Prosciutto di Parma

Answer 1

A dry-cured Italian ham from Parma. It’s cleaned, salted and cured for two months, during which time the ham is pressed to drain it of blood. It is then hung to dry.

Question 2

Heirloom Beets

Answer 2

A variety of beets that has not been genetically modified to be a certain size or color. We use golden and chioggia beets.

Question 3

Ricotta Salata Cheese

Answer 3

Literally meaning “re-cooked and salted,” it is an Italian cheese made from the whey part of sheep milk, which is pressed, salted and aged for at least 90 days. It is milky-white in color with firm texture and salty taste.

Question 4

Grana Padano Cheese

Answer 4

Made from unpasteurized, semi-skimmed cow milk and generally aged for two years. It has a thick rind with a fine, granular texture and an intensely sweet flavor. As it ages, the flavors become pronounced.

Question 5

Gorgonzola Cheese

Answer 5

Blue-veined Italian cheese prepared with unskimmed cow milk. It has a crumbly, soft texture with a nutty aroma. It varies from a mild to sharp taste depending on its age.

Question 6

Pancetta

Answer 6

Pancetta is Italian bacon made of pork belly meat that is salt-cured and spiced with black pepper as well as other spices.

Question 7

Ciabatta

Answer 7

Ciabatta is an Italian white bread made from wheat flour and yeast. It was created in 1982 by a baker in Adria, Veneto, Italy in response to the popularity of French baguettes. Ciabatta is somewhat elongated, broad and flat, and is baked in many variations.

Question 8

Stracchino (Crescenza) Cheese

Answer 8

An Italian cheese made from the milk of a cow. It’s rich in fats and more acidic in nature. It’s a very soft cheese with a creamy texture and no rind. It usually has a mild and delicate flavor.

Question 9

Mozzarella Cheese

Answer 9

Originating from southern Italy, it is traditionally made from Italian buffalo by the pasta filata method. If the milk of a cow is used, the name for it then becomes “Fior di latte.” It is a semi-soft cheese, and due to its high moisture content, mozzarella is traditionally served the day after it is made.

Question 10

Pecorino Romano Cheese

Answer 10

An Italian cheese made from sheep milk. It is dry-salted and has a dry, granular texture and a strong taste. When young, this cheese has a soft, rubbery texture with a sweet and aromatic flavor. As it ages, the flavor becomes sharp and smoky.

Question 11

Molinari Soppressata

Answer 11

An Italian dry salami. Two principal types are made: a cured, dry sausage and an uncured salami.

Question 12

Pepperoni

Answer 12

Pepperoni, also known as pepperoni sausage, is an American variety of salami usually made from cured pork and beef mashed together. Pepperoni is characteristically soft, slightly smoky and bright red in color.

Question 13

Calabrese Salami

Answer 13

A spicy salami that is infused with cayenne pepper and paprika.

Question 14

Italian Fennel Sausage

Answer 14

Italian pork sausage seasoned with fennel.

Question 15

Fontina Val d’Aosta Cheese

Answer 15

An Italian cheese that is traditionally made from the unpasteurized milk of the Valdaostan Red Spotted cow in the Aosta Valley. Depending on the length of aging, the texture can range from semi-soft to firm, and the flavors from mild and rich to robust and overpowering. This cheese is very rich and creamy, and gets nuttier with age.

Question 16

Capers

Answer 16

Pickled flower buds. They are picked from a shrub-like bush (Capparis spinosa), and are then dried in the sun and later brined or packed in salt.

Question 17

Farro

Answer 17

A type of hulled wheat, especially spelt or emmer.