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Foodie Souvenirs from Italy

A few weeks ago there was a thread in the France forum about what food items people bring home from France. It got me thinking about Italy. When I think about bringing home stuff from Italy, not nearly as many things come to mind. Pecorino, "00", anchovies in salt, maybe but Italy is more of a eat-it-while-you're-there place. So I'm just interested. What do you all find it worthwhile to bring back.

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  1. Dried porcini; sun dried tomatoes; cheeses; canned and jarred tuna; olive oil; mostarda; honey;
    I could not even begin to list what I drag home each time.

    1. Canned anchovies, Pecorino Pepato and P Romano, bresaola, proscuitto,

      8 Replies
      1. re: Sam Fujisaka

        Unless the laws have changed since the last time I checked, bresaola and prosciutto, being meats, cannot be brought into the US.

        1. re: mbfant

          I live in Colombia. I wrap up stuff in my check-in if I pass through the US.

          1. re: mbfant

            Yeah, but the Brunella asked "What do you all find it worthwhile to bring back". What the law says and whats practiced are two different animals.
            Prosciutto de Parma!

            1. re: porker

              The last time I returned to the US a month ago, everyone's carryons got sniffed by the dog for contraband agricultural/meat items. My mom flew in a few weeks before me to another airport and reported the same thing. It seems like airports are getting more strict lately with their checks.

              1. re: queencru

                Who said anything about carryons?
                We're talking deep luggage (buy an extra bag abroad, specifically for the occasion), triple wrapped, surgical gloves,

                ahhhh, nevermind.

                1. re: porker

                  With restrictions on fluids, a lot of the things mentioned here couldn't get on a plane anyway.

                  When I transported a bottle of homemade liqueur in my luggage last year I wrapped it in a small towel, put the towel in a ziplock plastic bag, and put the bag in my checked luggage, kind of in the middle to minimize the chance that a random blow would break it. That worked fine.

                    1. re: jlafler

                      This is exactlly what my husband did when he brought home lemoncello and, wine and olive oil.

                      He travels often and always brings back some candy, its fun to give to kids and family, and is an inexpensive souviner

          2. We brought back Vin Santo when we were there in 1999. At the time it was nearly impossible to find in the U.S., but that may have changed.

            1 Reply
            1. re: jlafler

              Olive oil, Parmeggiano-Reggiano, Balsamic vinegar, Profumo del Chianti, mostarda, lots of dried porcini.

              Leaving today for Toscana, and can't wait to stock up again.

            2. smoked garlic - I have seen it in many parts of Italy - it's fab.

              5 Replies
              1. re: smartie

                Does that come in a jar/tube/can? Whole cloves? I've never heard of it before.

                1. re: MMRuth

                  It's just whole bulbs of garlic that have been smoked. You can get it at speciality markets like Borough Market in London, and I've seen it in regular supermarkets everywhere in France.

                  1. re: greedygirl

                    Thanks - I'll have to ask after it here in NY.

                    1. re: MMRuth

                      MM: I saw smoked garlic at Fairway a few weeks ago.

                      1. re: erica

                        Thanks - is it in the produce section?