A semi-soft Italian cheese with a sweet, nutty flavor.

Olives with a rich, slightly bitter taste.

Cheese with blue veins, strong in flavor, like Roquefort.

Air-dried beef, aged to a deep red, typically sliced thin.

A creamy Italian cheese with a soft, melt-in-your-mouth texture.

A soft, creamy cheese with a mild earthy flavor.

Cured pork shoulder or neck, thinly sliced.

A French tradition of assembling cured meats, now expanded to include cheese, fruits, and more.

Goat cheese, tangy and creamy.

Spicy Spanish sausage, either cured or fresh.

A sweet-tart condiment made from fruits and spices.

French cheese, mild and nutty, often aged for complexity.

Cured pork shoulder, rich in flavor and fat.

Tiny pickles with a tangy bite, perfect for balancing rich meats.

A rich, lightly tangy French cream.

Fresh vegetables served with dips.

Young soybeans, lightly salted for a savory snack.

Sweet jam, often paired with cheeses.

Fennel-flavored salami from Tuscany.

Delicate sea salt flakes, often used to enhance flavors.

Italian flatbread, often herbed.

Pickled vegetable mix, common in Italian cuisine.

Swiss cheese with a nutty, creamy taste.

Italian cured pork cheek, very flavorful.

Raw honey in its natural, chewy form.

A dry-cured French ham, similar to prosciutto.

Thin, crispy Middle Eastern flatbread.

Spanish sheep’s milk cheese with a nutty taste.

Spanish almonds, softer and rounder than regular almonds.

An Italian cold cut, often studded with pistachios.

Candied fruits preserved in mustard syrup, sweet and tangy.

Spreadable spicy salami from Calabria, Italy.

A smooth or coarse paste, often made from liver.

A hard Italian cheese made from sheep’s milk.

Roasted pumpkin seeds, adding a crunchy texture.

Radishes preserved in vinegar, adding color and zest.

Italian dry-cured ham, sliced paper-thin.

Semi-hard Italian cheese with a mild, nutty flavor.

A melting cheese, often served warm and scraped over bread.

A spreadable meat dish, often slow-cooked until tender.

Nuts with a toasty, rich flavor.

Garlic cloves roasted until sweet and soft.

Spanish cured sausage, often flavored with spices.

A dry French sausage made from pork.

Spanish dry-cured ham, similar to prosciutto.

A type of Italian salami with a coarse texture.

Smoked, dry-cured Italian ham with a subtle flavor.

Italian cheese with a soft texture and tangy flavor.

A firm pâté, usually served in slices, made from meat or fish.

Honey infused with truffle for a luxurious, earthy taste.