| CHEESE | Ingredient used in Italian cooking (8,6) |
| PARMESAN | Ingredient used in Italian cooking (8,6) |
| RICOTTA | Soft white cheese used in Italian cooking (7) |
| BASIL | Herb used in Italian cooking (5) |
| PESTO | Sauce used in Italian cooking |
| POLENTA | Dish of boiled cornmeal, used in Italian cooking (7) |
| OREGANO | Herb often used in Italian cooking |
| SAGE | Pungent, savoury herb used in Italian cooking |
| SEMOLINA | Wheat used in Italian cooking |
| FIVEEASYPIZZAS | Chapter 1 of "Italian Cooking for Beginners"? |
| LASAGNE | Drop in something fast, perhaps, in Italian cooking |
| GARLIC | Staple in Italian cooking |
| CALAMARI | Squid, in Italian cooking |
| RAPESEEDOIL | Ingredient used in cooking (8,3) |
| TROWEL | The foreign ingredient used in beer production raised in the hands of the gardener (6) |
| SPICES | Ingredients used in medieval gastronomy such as long peppers, grains of paradise, nard and cubeb, today used in the mixtures baharat, harrisa, marsala, quatre epices and za'atar (6) |
| THINNER | Ingredient used in paint (7) |
| BREWERSYEAST | Ingredient used in beer production |
| FLOUR | Dough ingredient used in paste bait (5) |
| OATS | Porridge ingredient, used in spod mix (4) |
