Italy has three special ingredients which are identified closely with our country and are staples for many Italian dishes. The truffle, or tartufo in Italian, is a tuber that has been called the "diamond of the kitchen." Its rich earthy flavor is released when the truffle is grated raw over pasta. The porcini mushroom, generally sold dried, is used in dishes ranging from pastas to risottos to steaks. The sweet, rich sun-dried tomato, painstakingly dried under the hot Italian sun, adds a rich, intense flavor that complements pastas, salads, and antipastos.
