Dish of Italian origin
Type of food typically made from an unleavened dough of wheat flour mixed with water or eggs
Food consisting of salt-cured roe of the family Acipenseridae
Hamburger patty that does not contain meat
Fleshy drupe (stone fruit)
People of some cultures eat octopus
Dish that is very popular throughout Italy, especially in Campania (where it is part of traditional Neapolitan cuisine)
Dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein
Common name for several commercially important species of euryhaline ray-finned fish from the family Salmonidae
Medium-sized, evergreen tree in the laurel family (Lauraceae)
Y form of sea life regarded as food by humans, prominently including fish and shellfish
Preparation of oats that have been de-husked
Edible seed of any tree of the genus Juglans (family Juglandaceae), particularly the Persian or English walnut, Juglans regia
Common name for a number of different families of salt-water bivalve molluscs that live in marine or brackish habitats
Alinea, known for its innovative molecular gastronomy in Chicago
