Thick balsamic vinegar made in Modena by a producer perfecting recipe since 1605 and presented in an ink blotter-style bottle. Use this strong flavor sparingly. Add a few drops to the artichoke hearts, or your favorite cheese. (Emilia-Romagna, Northern Italy)

Toscano salami with a little red pepper and sherry wine. Slice and eat as is, or cut into cubes and add to salad. (Toscano style, made in the USA)

Grilled artichoke hearts extra virgin olive oil, sunflower seed oil, wine vinegar and salt. Pairs perfectly with a few drops of the balsamic. Cut into smaller pieces and eat with tooth picks, or as a side with grilled meats. (Lazio, Central Italy)

Dark chocolate bar with 80% cocoa. Cut into pieces and enjoy with red wine. (Piemonte, Northern Italy)

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