LAMPONE – Raspberries. Either eaten fresh or made into granita or gelato.

LARDO – An extremely fatty bacon always used in cooking.

LASAGNA – A baked layered pasta dish made throughout Italy with many variations.

LATTE – Milk.

LATTUGA – General name for lettuce.

LENTICCHIE – Lentils. They grow in a pod in the area around Umbria, and are always podded and dried before using. Often stewed with vegetables as a side dish, or made into a salad, they also are served with zampone or cotechino.

LIMONE – Lemon. Lemons grow across Italy, both in some of the northern regions as well as the south. The Almafi coast however is the most famous region in Italy growing lemons where they flourish. The juice of the lemon is used in many Italian dishes, and enhances the flavor of many vegetable, meat, and seafood dishes.

LIQUORI – Liqueur. The term covers the range of distilled spirits, such as grappa and brandy, and compositions, such as amaro, limoncello and sambuca.

LONZA – Cured pork tenderloin. Usually roasted.

LUGANEGA – This sausage is a specialty of northern Italy, and is made from pork, often containing parmesan cheese.

LUMACHE – Snails. Often prepared with garlic and olive oil.