Italian Word Scramble
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| Term | Definition |
| PIZZOCHERI | Buckwheat tagliatelle from Valtellina cooked with potatoes and Savoy cabbage, dressed with garlic-scented butter and sage and served with Bitto and latteria cheese. |
| OSSO BUCO | Braised veal shank. |
| COSTOLETTA ALLA MILANESE | Breaded pan-fried loin veal chop. |
| LESSO MISTO | Mixed boiled meats, traditionally served with mostarda. |
| BUSECCA | A tripe and giblet soup. |
| PORCINI | Prized wild mushrooms (boletus edulis). |
| BITTO | A hard cows’ milk cheese from the high pastures of Valtellina, often made with the small addition of sheep’s milk for a stronger taste. |
| GORGONZOLA | A soft cows’ milk blue cheese produced using penicillium glaucum. |
| GRANA PADANO | A hard cows’ milk grating cheese of the Grana family, the same family as Parmigiano-Reggiano. |
| TALEGGIO | A full fat, soft, cows’ milk cheese with a mild and slightly aromatic flavor. |
| MASCARPONE | A velvety, rich, delicately flavored cheese with the consistency of clotted cream. |
| MOSTARDA DI CREMONA | Brightly colored candied whole fruits in a syrup flavored with various amounts of mustard seed. |
| RISOTTO ALLA MILANESE | Saffron Risotto. |
| MINESTRONE ALLA MILANESE | Hearty vegetable soup traditionally containing rice. |
| GREMOLADA | Traditional seasoning for Ossobuco containing parsley, garlic, lemon peel |
| POLENTA | Corn meal mush, in Valtellina traditionally made with addition of buckwheat. |
| PANETTONE | A light, high, airy cake with a dome-shaped top and is chock full of candied fruit and raisins. |
| TORRONE | A famous nougat candy from Cremona made with almonds, honey, sugar, egg whites and wafers. |
| SASSELLA, GRUMELLO, INFERNO | Red DOCG wines from Valtellina made with a local variety of Nebbiolo grape called Chiavennasca. |
| SFURZAT | Same as the above but partially made from dried grapes, leading to a higher than usual alcohol content (minimum 14%) and very intense flavors. |
| CAMPARI | A bright berry-red colored, bittersweet aperitif, which blends a selection of aromatic herbs, fruits and roots with spirits according to a secret recipe developed by the Lombard Gaspare Campari in 1860. |
| CHEESE FROM LOMBARDY | Gorgonzola (Cow), Grana Padano (Cow), Taleggio (Cow), Mascarpone (Cow) |
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