Garlic

• This onion family relative is a root vegetable with the flavor versatility of fine wine. Ranging in flavor from sweet to extremely nutty, garlic is the backbone of Italian cooking. It adds both bite and warmth to oils, pestos, sauces, dressings and spreads. Garlic can also be found in bread, meat, vegetable and pasta dishes. Adventurous chefs and cooks will use garlic, packed with health benefits, as a garnish or serve raw.
  
  

Artichokes

• Consumed mostly in the young bud stages of development, this Roman delicacy adds a bit of nutty sweetness to salad and pasta dishes. The bracts of a mature artichoke are a sophisticated yet worthy dinner party opponent, especially if accompanied by a citrus butter or a dip involving vinaigrette. Mature artichokes stuffed with a mix of bread crumbs, cheese and oil, then baked, is a classic yet modern favorite.
  
  

Fennel

• With its strong citrus-spiked anise aroma, fennel is adored by chefs for its garlic-like versatility. Braising, caramelizing and pureeing are just a few of the multitude of preparation methods. Raw fennel in salad is not uncommon. It also pairs well with fish and is ideal for flavoring stews.
  
  

Lettuce

• Of the many varietals of these leafy antioxidants, chicory and endive are popular salad bases. Arugula, radicchio, and treviso are a few chicories modern chefs celebrate. Of the endive family, escarole and frisee are quite popular choices. You can use these greens, which range from mildly bitter to very bitter in flavor, as a hearty vegetable or in salads. Sweet vinaigrette, bacon fat, cheeses like Parmesan or Gruyere, and olive oil pair well with these particular greens.
  
  

Asparagus

• This Italian delicacy enjoys as much popularity as it did in ancient Rome. The hearty stem vegetable is used in soups, salads, stuffings and casseroles. Asparagus stands well on its own or paired with a creamy dip or buttery sauce. Grilling, steaming or roasting highlights the distinctive flavor of asparagus, a great source of fiber and antioxidants.
  
  

The Nightshades

• Tomatoes, eggplants and olives, major players in Italian cooking, are members of the nightshade family. The nightshades are fruits commonly referred to and used as vegetables. These hearty fruits serve as the base for a plethora of sauces and oils. Favored methods of preparation include baking, stuffing, pureeing and sauteing.