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Across
a hardy plant, strongly pungent bulb is used in cookery and medicine
an aromatic annual herb of the mint family, native to tropical Asia
a cheese containing goat's milk, either alone or mixed with cow's milk, usually having a stronger flavor than one made of cow's milk alone
a plant, cultivated for its edible, crinkly or flat leaves
a variety of pepper, Capsicum annuum cerasiforme, having rounded, usually pungent fruit
an oil expressed from the olive fruit, used in cooking, in salad dressings
poultry prepared as food by roasting
small, marine, herring like fish found in the Mediterranean Sea
a highly seasoned, hard sausage of beef and pork
a plant, whose leafy stalks and clusters of usually green buds
large bell-shaped fruits that are eaten unripe (green) or ripe (red)
a vegetable that is the most widely cultivated species of the genus Allium. Its close relatives include the garlic, leek, chive
a cylindrical meat product usually made from ground meat, often pork, beef, or veal
a dry, hard Italian cheese made of ewe's milk, especially Romano
any of various bivalve mollusks, especially certain edible species
small, long-tailed, chiefly marine crustaceans
Down
stewed fruit, often puréed and served as an accompaniment
Bell peppers cooked until the outside is blackened and the skin has started to bubble
the name of both a major Italian cheese and a minor township in the Province of Vicenza in Italy
fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil
a strongly flavored, semisoft variety of Italian milk cheese veined with mold
the back and sides of the hog, salted and dried or smoked, usually sliced thin
a mild, white, semisoft Italian cheese
a small ball of ground meat
it's most prominent modern use is as the staple herb of Italian-American cuisine
a small oval drupe, eaten as a relish and used as a source of oil
a kind of sausage, originally Italian, often flavored with garlic