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Semolina flour is made from coarsely ground Durum wheat. Durum is the hardest variety of wheat and is known for its high protein, gluten, and fiber content. Goods baked with it contain significantly more protein and fiber than those baked using regular flour.

Adding a golden crunch

Semolina flour is well known for its golden color and crunchy texture. It's that crunchy texture that makes extra crispy pizza dough and robust pasta shapes that can stand up to hearty sauces. Adding a little semolina to your bread dough will result in a crisper, tastier, deep golden crust, too.

You can find a wide range of products containing both black and white truffles at Yummy Bazaar. Choose from premium black truffle sauce, truffle mustard or mayonnaise, or truffle oils.

Create an elegant cheese platter featuring boldly flavorful gouda with truffle or nutty Ford Farm English cheddar with truffle. Be sure to include some truffle honey! It's perfect with bread, crackers, and cheese.

Add a whiff of truffle deliciousness with truffle salt, freeze-dried truffle powder with Parmigiano cheese, or aromatic black truffle juice.

For the ultimate indulgence, try Rougie Duck Foie Gras with Truffles. Now that's a luxurious indulgence worthy of the truffle's opulent reputation!

Generally, Italian seasoning consists of dried herbs that are commonly used in Italian cooking. These may include basil, coriander, marjoram, oregano, parsley, rosemary, sage, savory, and thyme. Some mixtures include red chili flakes for a little heat.

This aromatic, all-purpose mixture of herbs is often used to season favorite Italian dishes like meatballs, spaghetti sauce, and a wide variety of pasta dishes. It also lends a distinctive Italian flavor to chicken or fish dishes.

A flavorful and convenient Italian herb mixture

To make your own, mix equal quantities of your favorite Italian herbs together until they are evenly combined. Then store the mixture in a glass bottle with an airtight lid. Keep it in a dark place at room temperature for the longest-lasting flavor.

Marzipan is a popular confection in Germany, Italy, and France. It's often shaped into realistic fruits or vegetables. In Germany, wishing friends and family 'good luck' with marzipan pigs is a beloved holiday tradition. It's sometimes eaten as candy when molded into bars or other shapes and coated in chocolate.

Marzipan is often used in cake icing, fillings, or decorations. Since it dries out easily, it's always best to buy it fresh and have it shipped directly to your door. That way, you won't be trying to work with dry, crumbly marzipan that may have been sitting on store shelves for quite a while.

Italian soda combines a flavored syrup with carbonated water. Fruit flavors, such as blood orange or the uniquely Mediterranean chinotto orange, are very popular. So, too, are flavors based on other beverages such as amaretto or lemonade. Other flavors might be based on desserts or sweets like chocolate.

Many people enjoy their Italian soda served over ice and topped with a tablespoon or so of half & half. Be sure to include a straw for swirling the cream throughout the soda. Whipped cream and a cherry on top are optional!

Everyone has their own favorite type of chocolate. Some prefer white or blonde (caramelized white) chocolate, while others like milk or dark chocolate. Some are especially fond of gianduja chocolate, which is a luscious combination of fine chocolate infused with hazelnut paste. Whichever type of chocolate you prefer, you'll want to choose one from a premier chocolate company.

Top chocolate makers

German chocolatier Milka makes fine white, milk, and dark chocolates using especially sweet and creamy Alpine milk. Artisan-chocolatier Hu, from the U.S., turns organic cacao into deeply dark and delicious treats. Belgium's Cote d'Or is well-known for its decadently dark chocolates. The darkest chocolate of all comes from French maker Chocolat Bonnat. This historic company produces a bar that is made from 100% cocoa from single-origin cocoa beans!

German chocolate is typically mild, sweet, creamy chocolate with a low percentage of the cocoa solids that give dark chocolate its bitter undertones. The creamy mouthfeel of German chocolate pairs beautifully with the crunch of toasted nuts and the chewiness of dried fruit. Perhaps that's why German chocolatiers frequently pair it with one or both of these ingredients to make their delicious fruit & nut chocolates.

German dark chocolate

Although best known for milk chocolate, some German chocolate brands have also begun to produce fine dark chocolates, often paired with toasted nuts or marzipan.

That's a hard question to answer! Do you prefer decadent chocolate or creamy caramels? Maybe you like the chewiness of Germany's famous gummies, the intensity of licorice, or the refreshing, all-natural fruitiness of Barnier's fruit candies?

Of course, there's always the unique flavor and texture of L'Abeille's lavender drops filled with honey or Tenkei's pudding-stuffed marshmallow candies!

So you see, there really isn't one answer to the world's best candy. The fun lies in finding your favorite candy on any given day!

Cavatappi pasta is a hollow, corkscrew-shaped dried pasta made from durum wheat semolina. The tubular shape and heavy ridges of this variety of macaroni let it trap and hold lots of delicious sauce. For this reason, it works best with thinner sauces that can flow easily down the tubes and across the ridges.

Looking for a salad pasta?

Cavatappi is also perfect for colorful pasta salads made with lots of vegetables in a thinner dressing, all of which can find their way into those ridges and hollows. That makes for a perfectly balanced bite every time.

The name of this traditional Tuscan soup means 'pasta and beans' and it refers to the two main ingredients. The pasta is usually elbow macaroni or ditalini (corn ditalini is a gluten-free option). The beans might be cannellini and/or borlotti. The other main ingredient is an aromatic tomato broth made using crushed tomatoes or even leftover pasta sauce. It is a thrifty 'peasant' dish, after all!

Meat is optional in pasta e fagioli

Although this is generally a vegetarian soup, a bit of chopped pancetta or prosciutto can be added for extra flavor. Those who like a thick, chunky version often add sausage or ground pork or beef.

The two main types of flour used in pasta making are 00 flour (or double zero flour) made from low-protein, soft wheat, and semolina made from high-protein, hard durum wheat. Double zero flour has a super fine texture and is perfect for the long, slow fermentation that gives pasta dough its excellent flavor and texture.

The best flour for sturdy pasta

Semolina is a coarsely-ground golden flour that works well for sturdy pasta shapes that have to stand up to heavy sauces like meat ragus. The higher protein and gluten content gives the pasta a nice 'chew' that pairs well with heartier sauces.

Campanelle means bellflower in Italian, and it perfectly describes this relatively small pasta with its ruffled, petal-like edges that mimic those of the campanula flower it is named after. As pretty and delicate as it looks, the hollow center of this pasta (the 'bell') and the ruffles are perfect for holding onto whatever sauce it is served with.

A great pasta for salads

This pasta is also wonderful in pasta salads where its pretty shape and ability to hold onto dressing make it a standout.

Espresso is the most popular coffee in Italy and is usually made using finely ground Arabica coffee beans. Even other popular types of Italian coffee (like macchiato or cappuccino) begin with espresso.

Using a Moka pot to make espresso

A Moka pot consists of three parts that work together on a stovetop to express, or force, a small amount of nearly boiling water through finely-ground coffee using pressure. The result is the thick, rich espresso that Italians love.

The best flour for pasta depends on the type of pasta you're making. In general, the best all-around flour for most kinds of pasta (and the sauces that go with them) is double zero or 00 flour. This extremely fine, highly refined soft wheat flour makes wonderful pasta.

Use semolina flour for sturdier pasta

Semolina flour is made from coarsely ground, hard Durum wheat. This type of wheat has a very high protein, gluten, and fiber content. This makes it perfect for the thicker, sturdier pasta shapes so necessary for hearty sauces. Its rough texture helps hold onto those sauces better, too.

Milka chocolate is made in Germany using rich, sweet, and creamy milk from cows grazing high in Alpine meadows. This superb milk is what gives Milka chocolate its deliciously sweet creaminess. Milka is available in white, milk, and dark chocolate varieties, with or without additional ingredients.

What else would you like with your chocolate?

Additional ingredients that are combined with Milka's exquisite chocolate include toasted nuts, toffee, caramel, raisins, dried raspberries, strawberries, cherry cream, and much more!

Spanish rice is generally made by sautéing aromatics (crushed garlic, chopped onion, and chopped bell pepper) in olive oil until they're softened. Add uncooked white rice to the oil and stir until it's toasted and brown. Then add a flavorful broth and tomato juice or crushed canned tomatoes and your favorite Mexican herbs and spices. Cover and simmer on low until the liquid is absorbed and the rice is tender.

A Spanish rice shortcut

In a hurry? Just substitute a good quality chunky salsa for the onions, peppers, and tomatoes!

De Cecco is one of the highest-rated brands of dried pasta in the world. In fact, it was the overall winner of a fairly comprehensive pasta taste test conducted by Saveur. The pastas were evaluated for flavor, texture, and how well the sauce (simply melted unsalted butter) adhered to the pasta.

Try De Cecco dried pasta

It's available in many of the most popular shapes and types of pasta. If you're looking for potato gnocchi, spinach spaghetti, or organic spaghetti, De Cecco makes that, too.

 Sicilian pizza has a very distinctive crust. It's rectangular, with a crispy bottom from the oiled baking pan in which it cooks. The edges are thick and golden brown while the crust is soft yet chewy.

To make a classic, thick Sicilian crust with a light, airy interior, you'll want to use 00 flour (doppio zero, in Italian). This powdery, ultra-refined flour is made from low-protein soft wheat. This type of flour allows for the long, slow fermentation that's needed to create the chewy crust with the spongy texture that's so characteristic of Sicilian pizza.

The easiest and most flavorful way to make Spanish rice is by using a good, chunky salsa as a shortcut for the sautéed onions and peppers.

1. Simply brown uncooked white rice in a little olive oil in the bottom of a skillet or sauté pan with a lid.  
2. Add 1 1/4 cup of flavorful broth and 3/4 cup of chunky salsa with onions and peppers for every 1 cup of browned rice.
3. Bring to a boil, reduce heat to low, cover, and simmer until the liquid is absorbed and the rice is tender.
4. Enjoy this quick, easy, and tasty side dish!