Italy may be more commonly associated with olive oil and balsamic vinegar, but the country is also home to the mustard that happens to be chef Giada De Laurentiis's favorite.

De Laurentiis swears by a Tuscan mustard called Senape made by Dario Cecchini, a “world-famous Italian butcher,” and owner of three restaurants and a meat shop.

Cecchini’s mustard isn’t pungent like Dijon mustard or super sharp like yellow mustard. In a Twitter post, De Laurentiis hailed it as "sweet, not too spicy, smooth, and balanced.”

According to a Cecchini family recipe that has been passed down for more than 250 years, the mustard is made with apple cider vinegar, mustard powder, sugar, and sea salt.

The mustard is readily available online and can be added to salad dressings, used as a marinade, slathered on sandwiches, eaten as a dip, or added to charcuterie boards.