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Authentic Sources For the Best Italian Ingredients

At the Italian Culinary Foundation, we believe authentic Italian ingredients are the key to great, authentic Italian cuisine. We strive to teach our students how to source and utilize only the best ingredients, so they can create successfully the best Italian dishes. To do that, they need to know the companies, regions, and producers with the best reputation for providing quality products. The following information includes several links to some of the country's finest food items available for import.

For great Italian imports:


Buon Italia

Olive Oil:


Buon Italia


Raineri


Barbera


Mancianti


Frantoi Oleari Umbri

Rice:


Riso Gallo


Riso Aquerello

Cheese:


Consorzio Formaggio Asiago


Consorzio Grana Padano

Pasta:


Rummo


Delverde

Wine Vinegars:


Ponti

Tomatoes:


La Carmela

Legumes:


Cufrol

Prosciutto:

     
Consorzio del Prosciutto San Daniele


Antica Salumeria Rosi

Speck:


Consorzio Alto Adige

Mineral Water:


San Benedetto

Appliances:


Electrolux

Rice and polenta:


Beretta

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Glossary of Italian Food Items


In Italy, the language of food incorporates dozens of regional dialects, which may or may not conform to standard Italian grammar, spelling, and usage. A single food term may take more than one regional name. Fettuccine, for example, is the word used in Rome to describe the flat noodles known more commonly as tagliatelle in the rest of Italy. We teach our students about this terminology and encourage them to discover resources on their own for accurately labeling authentic Italian foods. This information is especially important when placing orders from the companies listed above, because placing an incorrect order can be an expensive mistake.