Provolone
A stretched-curd Italian cheese from the south of Italy, aged from a few weeks to over a year. Young Provolone is mild and smooth; aged Provolone turns sharp and piquant.
Southern Italy
Italy's south is pasta filata country: Campania, Puglia, and Basilicata stretch their curds into mozzarella and Provolone, a technique the region has practiced for centuries.
Burrata
A fresh Italian cheese from Puglia: a pouch of mozzarella filled with stracciatella, shreds of mozzarella soaked in cream. It is eaten days after it is made.
Ricotta
An Italian fresh cheese traditionally made by recooking whey until its proteins form soft, fine curds. It is white, mild, and slightly sweet, with a fluffy texture.
Pistachio
An ice cream flavored with pistachio paste and dotted with nut pieces. Its flavor is rich, buttery, and unmistakably nutty, with a pale natural green.
Spumoni
A molded Italian-style dessert of layered ice creams, classically chocolate, cherry, and pistachio, with candied fruit and nuts. It is served in slices, not scoops.
Gelato
An Italian frozen dessert churned denser and served warmer than ice cream, with less air and usually less fat. Flavors taste more intense and the texture is silkier.