All-natural salami made with pork, pinot grigio wine, sea salt, garlic. Slice and eat as is, or cut into cubes and add to a salad. (Toscano style, made in the USA)

Cantuccini with almonds, classic crunchy biscotti. Dip into tea, coffee, or wine—Vin Santo. (Toscana, Central Italy)

Thick balsamic vinegar from a Modena producer perfecting its recipe since 1605. Ink-style bottle is a keepsake. (Emilia-Romagna, Northern Italy)

Borlotti beans, dark and rich, packed in salt water. Perfect for salads, soups. Or mix with olive oil, salt, pepper and lemon juice for a classic Tuscan appetizer. (Emilia-Romagna)

Creamy pesto made with walnuts. Delicious mixed with steaming ravioli and larger pastas. (Liguria, Northern Italy)

Hearty pesto made with almonds. We included two pestos to show two takes from two different regions. This pesto goes great over pasta, but it works equally well as a spread. (Sicilia, Southern Italy)