Calabrese salami made of pork, sea salt and wine. Slice for the centerpiece of a charcuterie board. (US made, Tuscan recipe, Central Italy)

Caramelized and grilled small “Borettane” onions marinated in white wine vinegar. Slice in half and add to appetizer plate. Pair with your favorite cracker or warm bread, and add to salads. (Le Marche, Central Italy)

Sweet red pepper spread with ricotta cheese and Sicilian pecorino cheese. Pairs nicely with salami, and also is an excellent ready-made sauce for a bowl of steaming penne pasta. (Sicilia, Southern Italy)

Cerignola olives – large and meaty green olives with a mild flavor (with pits). (Toscana, Central Italy)

Dark chocolate bonbons with a creamy cocoa filling. (Piemonte)

Milk chocolate bar with white chocolate and a hazelnut-almond layer. Eat this creamy chocolate at room temperature. (Piemonte)