Italy is famous for the diversity of regional cooking, yet some ingredients are famous worldwide: stunning balsamic vinegar from Modena, fresh pasta, risottos, panettone and pandoro at Christmas. And there are other fabulous specialities that are less well known.

Mostarda are whole fruits preserved in mustard, beautiful on a cheeseboard or served with cold cuts and rillettes. Fennel pollen from the dried flowers of wild fennel, is used to garnish fish, chicken, chocolates or pasta. 'Nduja is the spicy Calabrian sausage, to warm and served on crackers or in a pasta sauce. Bottarga is cured bluefin tuna roe, grated to sprinkle over crostini, fish or pasta dishes. And Strega is the saffron infused Italian liqueur, served as a digestif. See Italian recipe ideas here.

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