pasta

(esp. with pappardelle), sardines (esp. with bucatini), tomato

anchovies

artichokes

asparagus

bacon

basil

beans, e.g., fava, white

beef

bottarga (tuna roe)

bread crumbs

broccoli

broths, esp. chicken, esp. with small pasta

butter

capers

cauliflower

CHEESE: cheddar, Comté, Emmental, Fontina, goat, Gorgonzola, Gouda, Gruyère, mozzarella, PARMESAN, pecorino, ricotta, ricotta salata

chicken

chickpeas

chile peppers

chives

clams

cream, esp. with fettuccine, festonate, gnocchi, or pappardelle

cured meats: bacon, ham, pancetta, prosciutto

duck confit

eggplant

eggs

fennel

figs

fish (e.g., cod, salmon, swordfish, tuna)

game, esp. with fettuccine or pappardelle

garlic

greens (e.g., arugula, radicchio, stridoli)

ITALIAN CUISINE

lamb

leeks

lemon, juice

lobster

mascarpone

meat, esp. beef, lamb, oxtail, pork, venison

meat, ground, esp. with penne and rigatoni

mint

mushrooms, esp. wild

mussels

mustard, Dijon

nutmeg

octopus

OLIVE OIL, esp. with linguini and spaghetti

olives

onions

pancetta

parsley, flat-leaf

parsnips

peas, esp. with penne and rigatoni

pecans

pepper: black, white

pine nuts

pork

potatoes

prosciutto

pumpkin

rabbit, braised, esp. with pappardelle

raisins

red pepper flakes

rosemary

saffron

sage

salt, esp. kosher

sardines

SAUCES: Bolognese (esp. with fettuccine), carbonara (esp. with bucatini or spaghetti), Mornay (esp. with macaroni), pesto (esp. with fusilli), rabbit

sausage

scallops

seafood: clams, crab, lobster, mussels, octopus, scallops, shrimp, squid

shallots

shrimp

spinach

squash: summer, winter

squid

sweet potato

thyme

tomatoes

tomatoes, sun-dried

truffles: black, white

veal

vegetables

venison

vinegar, esp. balsamic

walnuts

zucchini