DOC red wine from Sardinia made from the Monica grape. May be sweet and may be frizzante.

Olive oil from the hills west of Norcia, superior to the better known Tuscan oils.

Grappa distilled from a single grape variety.

The Italian pronunciation of French "monsieur"

A sheep's milk cheese from Tuscany.

Chianti are full, fruity red wines of varying quality from Tuscany, the largest DOC area in Italy. There are seven zones of Chianti: Chianti Classico, Chianti Colli Aretini, Chianti Colli Fiorentino, Chianti Colli Senesi, Chianti Colline Pisane, Chianti Montalbano and Chianti Rufina. Wines from Chianti Classico and Rufina are particularly distinguished. Chianti Classico describes wines made in the heart of Chianti, the original wines and of fine quality. The word "vecchio" indicates that a wine has been aged for two years, while "riserva" is aged for three. Chianti is sold in distinctive bottles in which the swollen base is encased in woven raffia known as a fiasco. Chianti wines are made from Sangiovese, Canaiolo, Trebbiano and Malvasia grapes. Much of Chianti is produced in communes or by consortia.

A town in Tuscany particularly well known for the Brunello di Montalcino produced there.

"Climbing up." A small pyramidal or spiral-shaped loaf of bread found in Emilia-Romagna, Lombardy and Piedmont.

A firm cheese made with cow's milk with golden paste, similar to Asiago from the Veneto and Friuli-Venezia Giulia. This cheese may be sold relatively fresh and mild or aged, when it is sharp and hard. This is an ancient cheese, first recorded at the monastery of Moggio Udinese in Friuli-Venezia Giulia in the 13th Century. (DOC). It is used in making frico.