abbacchio (baby lamb)

L’abbacchio: The meat of a young lamb. Typically slaughtered while still milk-fed yielding a very pale meat with a delicate flavor. A specialty of Rome. Compare with agnello (lamb).

gli abbacchi plural

acciuga (anchovy)

L’acciuga: A small fish caught along the coast of Italy and usually preserved in salt (acciughe sotto sale) or oil (filette di acciuga sott’olio). Both types are widely used in Italian cooking.

le acciughe plural

Also known as alice.

fagioli (beans)

I fagioli: Beans are an important part of Italian cooking, especially in Tuscany.

i fagioli cannellini (butter beans)
i fagioli bianchi (white beans or haricot beans) 
i fagioli di Spagna (lit. Spanish beans,  red kidney beans)
i fagioli aduki (adzuki beans)
le fave (broad beans) 
i semi di soia (soya beans) 
i fagioli dall’occhio nero (back eyed beans, black eyed peas) 
i fagioli borlotti (pinto beans) 
i fagioli mung (mung beans) 
i fagioli nani (flageolet beans)

il fagiolo singular