A type of prosciutto (Italian ham) from the province of Parma, this is salt cured and air dried but not smoked. The meat is firm and dense, and is usually thinly sliced and served raw as an appetizer.

French for "pepper".

Greek word for "leaf", this is paper-thin sheets of pastry dough used in Greek desserts and savory dishes such as baklava and spanakopita. It's also used in other Mediterranean and Middle Eastern cuisines.

A chevre cheese from Burgundy with a soft, moist, and creamy texture, and a mildly tangy flavor.