1. A Gourmet Tour Through Italy

2. Large Mortadella; stuffed veal rolls; tagiatelle Bologna. (W)

3. Olive Oil; lots of tomatoes and tubular pasta from Southern Italy. (A)

4. Fettuccine Al Burro; gnocchi; fried artichokes from Rome. (T)

5. Cannoli; cassata; caponata from Sicily. (E)

6. Parma Ham; lasagna; Parmasan cheese from Parma. (R)

7. Batter-fried veal cutlet; Osso buco (veal shine bone in wine from Milan. (B )

8. Oysters & Caviar; scampi from Venice. (U)

9. Finest Olive Oil; bean soups; chianti wine; beefsteaks from Florence. (F)

10. Fresh Tomato Pizza; spaghetti; macaroni and clam, garlic sauce from Naples. (f)

11. Butter Used In Cooking Flat Noodles from Northern Italy. (a)

12. Brodetto: fish & wine Chowder asparagus from Ravenna. (L)

13. O. Genoa Origin of minestrone and ravioli; sauce called pesto made of fresh basil, garlic, olive oil and Parmesan cheese

14. Work Cited Bing images.com