Burrata | A stretched layer of fresh mozzarella filled with cream and Stracciatella(mozzarella) curds Cannelloni | Cylindrical tubes of fresh or dried egg pasta, stuffed and baked. A dish of cannelloni can also be made with crespelle (crepes) Conchiglie/conchiglioni/conchiglioni | Shell shapes in varying sizes Caponata | a salad or accompaniment generally cooked and containing eggplant, tomato and onion CBA | The Original “best certification” for Certified Black Angus Beef. Which uses hide color and DNA testing. Not to be confused with the now common CAB, Certified Angus Beef. Castelvetrano | a very mild buttery and vibrant tasting green olive, from the Trapani Coast of Sicily, Italy Compote | whole fruits or such cooked in sugar and water till firm and jelly-like Fontina | a semi hard Italian cow’s milk cheese Fonduta | a warm many cheese dip or heavy sauce Gorgonzola | A strong, soft blue veined Italian cheese generally made from cow’s milk Gnocchi | Small dumplings, made with egg, water and flour, or with boiled potatoes and flour Israeli couscous | a small semolina pasta, also known as toasted or barley couscous` Lasagne/lagane/laganelle | Fresh pasta cut into wide strips, also dried (resonate, with curly edges). This was the laganon of the Greeks, the laganum of the Romans Linguine/linguinette/linguettine | Long flattened, spaghetti-like dried pasta, ‘little tongues’. Particularly suited to fish pasta sauces Marcona | considered the “Queen “ of almonds, generally softer, sweeter, rounder than California Almonds Pappardelle | Long wide ribbons of egg pasta, fresh or dried, from 2cm wide. From Tuscany Pancetta | Italian salted and rolled bacon, may be seasoned with juniper and black pepper Panéed | quickly pan fry breaded meats in hot oil or butter. The favorite meats being thin pieces of veal or chicken which are dusted in flour, breadcrumbs or a mixture of both. Pesto | a fine ground herb, generally incorporating Genovese (sweet) basil, olive oil, nuts and cheese(we eliminate do to allergy request) Prosciutto | Salted and Air dried hind leg of a pig; Prosciutto de Parma is specifically made from Italian white pig, which is fed the whey from Parmesan production, salted and air dried at least 24 months PEI Mussels | Prince Edward Island Sound off Nova Scotia farm Raised rope cultured black mussel Rapini | a bitter baby Italian turnip green with buds, grown and used expansively across Italy, perfect accompaniment to cream and tomato sauce dishes Sapelo Island Clam | a small barrier island, state protected off the coast of McIntosh Island , Ga. Stracci | the name means literally rags, pasta torn into irregular pieces, according to the customs of where the pasta is made, mostly northern Italy, White Anchovy | Preserved in white vinegar and olive oil. Far from the typically brown, mushy, overly salted little fish. Generally eaten as an appetizer in the Mediterranean Executive Chef/Proprietor Danny Mellman