Gourmet Food from Italy

For Popular Italian foods, see: Popular Italian foods
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Photos: (Panettone) Luis Carlos Torres, (White truffle) Torsten Wenzler, (Olive oil) Ivan Bajic, (Parmesan cheese) Matej Michelizza
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Panettone

A large leavened cake stuffed with candied orange and lemon zest, as well as raisins, which are added dry and not soaked. Recently, new variations appeared on the market such panettone with chocolate, with champagne cream, with . It is usually sold at Christmas and served as dessert or for breakfast. It is cut in vertical slices. Famous producers are Tre Marie and Bauli.
White truffle

The true White truffle or Alba Truffle (Tuber magnatum) is found almost exclusively in the countryside around the city of Alba and in the Langhe area of the Piedmont region in northern Italy. Growing symbiotically with oak, hazel, poplar and beech and fruiting in autumn, they can reach 12cm diameter and 500g, though are usually much smaller. The flesh is pale cream or brown with white marbling. Like the French black truffles, Italian white truffles are very sought after and, as a consequence, expensive.
Bottarga
Bottarga

Bottarga (in English also known as botargo) is a delicacy of dried fish roe from grey mullet, tuna or swordfish.
White truffles are considered even more refined than black truffles by connoisseurs. The white truffle market in Alba is busiest in the months of October and November. The Tuber magnatum truffles sell between 200€ and 400€ per 100g ($1000 - $2000 per pound).
See also:
Popular drinks of Italy
Regional specialities of Italy
Italian cuisine
It can be eaten very simply with bread, after being sliced in thin shreds and left to soften in olive oil for at least half an hour, or grated over omelets, rice, and mashed potatoes. However, it is best known in the classic Sardinian combination of Spaghetti Alla Bottarga (always add the bottarga at the end on the dish, not in the pan). More information:

It is usually sold grated or as whole and coated in beeswax for keeping.