Bucatini, anchovy fillets in olive oil, cans of San Marzano tomatoes, Sicilian extra virgin oil olive — these are items we buy from grocery stores or consume at restaurants and don’t think much about where they came from.

As the coronavirus pandemic continues, Americans are learning not to take food for granted, especially food that comes from northern Italy’s Lombardia, Veneto and Emilia Romagna regions, which together account for 52% of the total production of Italy’s food sector.