anchovy fillets 
salty, strong-flavoured small fish; most commonly available canned. Used in salads, vegetable dishes, pasta and on pizza.
aniseed
also called anise or sweet cumin; the seeds are the fruit of an annual plant native to Greece and Egypt. Dried, they have a strong licorice flavour. Whole and ground seeds are available.
antipasto
combination of assorted roasted vegetables
apricots
used in sweet and savoury dishes, they have a velvety, golden-orange skin and aromatic sweet flesh. Also available dried.
arborio rice
Small, round-grain rice well suited to absorb large amount of liquid; especially suitable for risottos.
Asiago
A semi-firm Italian cheese with a rich, nutty flavour. Yellow with tiny holes it comes in small wheels with glossy rinds and is made from whole or part-skim cows milk. When young Asiago is used as a table cheese; aged for over a year, it becomes hard and suitable for grating.
asparagus
vegetables that grow as shoots; the straight, firm stalks, which range from pencil-thin to as thick as your thumb, are prized for their delicate flavour, particularly the tender tips.
avocado
a fruit with a soft, buttery flesh and a mild flavour. Best eaten raw, when ripe; usually added to salads or made into a dip, such as the famous guacamole. Test for ripeness by gently pressing the stem end; it should feel tender or give slightly.
