This is the word used most commonly for spaghetti in Campania and Calabria, and the two pastas do look virtually the same. Vermicelli are usually tossed with seafood and tomato-based sauces and work splendidly in any dish that calls for spaghetti. Literally translated, the name of this popular pasta would be 'little worms' (from verme, meaning 'worm').

Grown in the Veneto, this rice is regarded by many Italians to be the premium rice for making risotto because it can absorbs twice its weight in liquid, which makes for a supple and creamy result. You can find Vialone Nano at Italian food markets and specialty grocers. Arborio, another risotto rice that's more widely avialable here, can also substitute.