A
ABBACCHIO & AGNELLO – Lamb. Younger animals are called abbacchio and
are usually spit roasted whole. Older lamb is called agnello, and has a
stronger flavor. This lamb is usually roasted or stewed.
ACETO – Italians make both red and white wine vinegars as a by-product from their wine production. See also Balsamic vinegar.
ACETO BALSAMICO – This is considered the best of all Italian
vinegars. It is dark brown in color, and has a mellow, sweet flavor. The
best balsamico is produced around Modena. See more about Balsamic
Vinegar.
ALCHERMES – A red-colored liqueur made from flowers and spices with a
slightly bitter taste, traditionally used to make Zuppa Inglese.
AFFETTATO – A selection of cold cuts or cold meats often served as an antipasto.
AGLIO – Garlic. Actually a member of the lily family, garlic is a
common ingredient in Italian cuisine. In moderate quantities, it adds
flavor to almost any sauce, soup or stew. Garlic is also commonly used
with roasted or grilled meats. See more about Garlic.
AGNOLOTTI – A Piedmontese stuffed pasta which was born as a way of
using left-over meats, agnolotti are made differently depending on the
meat available, local habit and the preferences of the cook. Agnolotti
can be served in a broth, tossed with melted butter and fresh sage, or
lavished with a truffle sauce or gravy from roasts. See more about
Stuffed Pasta.
AGRUMI – A general term referring to all citrus fruits.
ALBICOCCA – Appricot. Apricots, are not widely cultivated in Italy, although they are a popular fruit and used in many desserts.
ALLORO – Bay Leaf. It is almost always used dry. One dried leaf is
enough to flavour most dishes, and must be removed after cooking.
ALMONDS – See Mandorle
AMARO – A bitter aperitivo much appreciated in Italy flavored with herbs. Generally consumed before meals.
AMARENA – Morello cherries. A bitter cherry grown in Italy most commonly preserved in syrup or brandy.
AMARETTI – A traditional crunchy cookie in Italy made with ground almonds. See recipe for Amaretti
ANATRA – Duck. The wild variety, masaro, is preferred for its flavor,
but domestic ducks are raised as a market variety. Ducks are stewed,
roasted, or braised, the breasts often grilled or sauted.
ANCHOVIES – See Filletti di Acciughe
ANIMELLE – Sweetbreads. From the thymus glands of a calf, usually
sauted or grilled, and often chopped up and used in pastas as a filling.
ANISE – Small plant from the parsley family with a sweet licorice flavor.
ANISETTE – Clear and sweet liqueur made with anise seeds.
APERITIVO – An alcoholic beverage often consumed before meals in
Italy and thought to stimulate the appetite and promote digestion.
ARANCIA – Orange. Many varieties of oranges are grown in southern
Italy and Sicily, including one of the most famous Sicilian orange, the
blood orange which has bright ruby red flesh. Oranges are most commonly
eaten fresh, or their juice used in desserts.
ARAGOSTA – Spiny or rock lobster, not as large as the American
lobster, usually eaten boiled or grilled, often cold with a lemon or
mayonnaise dressing.
AROMI – A general term for herbs like rosemary, thyme, basil, and bay
leaves used in Italian cooking. See more about cooking with Italian
Herbs.
ARUGULA – See Rucola
ASIAGO – An Italian cheese from the Veneto region. When young, is
mild and eaten on it’s own. After it has aged, it has a more piquant,
saltier flavor and is usually used only for grating and cooking. See
more about Italian Cheeses.
ASAPARAGI – Asparagus. Both white and green varieties are available
across Italy. Young spears are simply boiled, steamed or roasted and
dressed with olive oil and grated cheese.
AUBERGINE- See Melanzane
B
BACCALA – Salted dried cod. Also known as stoccafisso although true
stockfish is dried but unsalted. Baccala must be soaked for a couple of
days, changing the water often before it can be used. See recipe for
Baccala.
BACON – See Pancetta
BAGNET – In a dialect of Piedmont, this means sauce (“little bath”). A
red and a green version are common, and both are used to accompany
bollito misto, a typically Piedmontese assortment of boiled meats. The
red bagnet features tomatoes, carrots, celery, onions, and garlic that
are cooked for half an hour, to which wine vinegar and sugar are added;
the sauce is then simmered for two more hours. The green bagnet is a
piquant blend of anchovies, hard-boiled egg yolks, parsley, garlic,
capers, bread that has been soaked in milk and squeezed dry,
extra-virgin olive oil and salt and pepper.
BALSAMIC VINEGAR – See Aceto Balsamico
BARBATIETOLE – Beets. This red, succulent root of a biennial plant
(Beta vulgaris). Often dressed with vinegar and served cold and sliced,
but can also be served hot. Beets have a sweet, earthy flavor when
roasted.
BASILICO – Basil. An herb with an intense aroma and sweet flavor it
is associated with Italian cuisine more than any other herb. Often used
in tomato sauces, pizza, salads, soups and omlets. See more about Basil
BATTUTA – A mixture of onion, garlic, fatback, and other ingredients
added for flavoring a stew or soup. If sauted, it is called a soffritto.
BAVETTE – Ribbon shaped long pasta.
BECIAMELLA – Bechamel sauce. A white sauce made from butter, and milk
thickened with flour that is used in many dishes in an Italian kitchen.
See recipe for Bechamel Sauce.
BEETS – See Barbabietole
BELL PEPPER – See Peperoni
BEL PAESE – A creamy, light Italian cheese with a mild, sweet flavor.
Used as a spread or in cooking as it melts well. See more about Italian
Cheeses.
BIETOLA – Swiss Chard. Popular all year round across Italy and used in many dishes.
BIGA – A starter made for bread from flour, yeast and water. See recipe for Biga.
BIGOLI – Long, spaghetti-like dry pasta with a hole in the center.
Traditionally they were made with buckwheat flour, but are more commonly
made with whole wheat flour now.
BISCOTTI – Cookies whose name means “twice baked” that are very
crunchy and made to dip into coffee or wine. See recipes for Biscotti.
BOCCON – A style of pasta from Veneto traditionally made with ricotta cheese and spinach mixed into the dough.
BOCCONCINI – “Little balls” of fresh Mozzarella. Mozzarella cheese is
produced in Albruzzi-Molise and Campania and is made from fresh cows
milk. Mozzarella is the larger of the balls of cheese produced in the
process. The smaller balls are the bocconcini. See more about Italian
Cheese.
BORLOTTI BEANS – A small red speckled pink bean often used in soups and stews. Most often used dried rather than fresh.
BOTTARGA – These are dried, salted and pressed roe of grey mullet or
tuna and a specialty of Sardinia, Sicily and Veneto. Most often it is
served as an antipasto thinly sliced and dressed with olive oil, or
grated over pasta.
BOVOLO – Snail. Usually sauted with garlic and olive oil.
BRANZINO – Also known as spigola, this fish is known as sea bass in
North America. Often cooked whole, it is delicate in flavor and has few
bones.
BRESAOLA – Cured raw beef similar in appearance to prosciutto. A
specialty of Lombardy, but enjoyed across Italy. Most often it is served
as an appetizer, sliced very thin and drizzled with olive oil and
lemon.
BROCCOLI RABE – See Cima di Rape
BROCOLETTI – Broccoli. Usually boiled or steamed, sauted in olive oil and garlic or served cold with olive oil and lemon.
BRODETTO – A general term for any fish soup or chowder.
BRODO – Broth or stock. Can be made from vegetables, meats or fish. See basic Broth Recipes.
BUCATINI – Long strands of dry pasta with a hole in the center.
BURRO – Butter. Italian butter usually contains a higher fat content
than American butter. It is used more in the north of Italy,
particularly with pastries, and in some pasta or risotto dishes, but
very little is used to cook with.
C
CACIOCAVALLO – From southern Italy, caciocavallo (meaning “cheese on
horseback”) comes from cow’s milk and has a mild, slightly salty flavor
and firm, smooth texture when young (about 2 months). As it ages, the
flavor becomes more pungent and the texture more granular, making it
ideal for grating. See more about Italian Cheese.
CALAMARI – Squid or cuttlefish. Very popular in Italy either deep
fried or lightly boiled and served in a seafood salad. The black ink
from this seafood is used to flavor and color both pasta and risotto.
See recipe for Fried Calamari.
CANERDERLI – A specialty of Trentino-Adige, these bread dumplings are
the Italian version of Austrian and German knödel. Often served in
rich meat broths, they are made with stale white or rye bread moistened
in milk and bound with eggs, and frequently flavored with parsley, speck
(a local cured ham), nutmeg, and caraway seeds. Liver is sometimes add
to make canederli al fegato.
CANELLA – Cinnamon. It is most often used for baking desserts and cookies.
CANNELLINI BEANS – A white bean popular across Italy but particularly
in Tuscany. Mild in flavor and shaped like a kidney bean, it is rarely
eaten fresh, only dried. See more on Cannellini Beans.
CANNELLONI – Literally translated as “big tubes”, this pasta is
rolled around a savory filling, topped with a sauce and baked. See
recipe for Cannelloni.
CANTUCCI – Hard, almond flavored biscuits or cookies commonly called
biscotti outside of Italy. Originating from Tuscany, they are designed
to be dipped into coffee or a sweet wine called vin santo. See recipe
for Cantucci.
CAPPELLACCI – Named for their appearance as “small hats”, this pasta originates from Emilia Romagna.
CAPELLI D’ANGELO – Angel hair pasta. Best served with a light sauce.
CAPPERI – Capers are intensely flavored flower buds of a wild
Mediterranean shrub. Either preserved in vinegar or salt they add a
piquant, peppery flavor to Italian dishes.
CAPRINI – Goat cheese. This cheese has a very pungent flavor which
becomes much stronger as it ages. Fresh it is used in salads or as an
appetizer. See more about Italian Cheese.
CAPRA – Goat. Either roasted, grilled, or, if tough, stewed.
CAPSICUM – A large fleshy pepper with a sweet/mild flavour. Can be
orange, red, yellow, green or black. Also known as Bell Pepper.
CARDI – Cardoons. This vegetable which resembles celery is actually
part of the artichoke family. They are eaten raw in salads, and fried,
braised or baked as a side dish.
CARCIOFI – Italian artichokes. Originating in Sicily where they grow
wild, they are now cultivated across Italy. A specialty of Roman
cooking, they are often braised or boiled before eating. Small, tender,
young artichokes can be thinly sliced, dressed as a salad, and eaten
raw. See more about Artichokes.
CARNE – General term referring to all meat.
CAROTA – Carrot. Combined with onions and celery it is part of the “holy trinity” in soffritto.
CASTAGNE – Chestnuts. An important ingredient in Tuscan, Ligurian and
Sardinian cuisine, both fresh,
and dried and milled into flour.
Chestnuts are poached in wine, roasted, or fried in butter as a garnish.
In Piedmonte, they candy chestnuts to make marrons glace.
CAVOLO – Cabbage. An important ingredient in many hearty winter
soups, there are a number of varieties found in Italy. Cavolo Nero is a
very dark leafy cabbage found in Tuscany.
CAVATELLI – This pasta looks like a small ridged square that has curled up.
CAVOLFIORE – Cauliflower. Cooked in many ways including in tomato
sauce. Also is used in a traditional pasta sauce. See recipe for
Cauliflower.
CECI – Also known as garbanzo beans, or chickpeas. Shaped like small hazelnuts, they have a nutty flavor.
CHICKPEAS – See Ceci above.
CHITARRINE – A traditional pasta of Abruzzo made with a board with
wires running across it on which the dough is rolled creating square
shaped spaghetti like strands.
CIOCCOLATA – Chocolate.
CICORIA DI CAMPO – Dandelions. This peppery wild leaf can now be
found in a cultivated version which tends to have a little milder
flavor. Young leaves are served in salads, while older, more bitter
leaves should be braised.
CIMA DI RAPE – Broccole Rabe. A green bitter vegetable unless
harvested young. Looks like broccoli but has skinnier stalks. The
leaves, stems and florets are eaten. Really good sauteed with garlic and
olive oil and served over pasta. Also known as Italian broccoli, rabe,
rapini. See recipe for Cima di Rape.
CINGHIALE – Wild boar. These are the ancestors of domestic pigs which
used to roam wild in the forests of Tuscany and Sradinia. The meat is
used in the same manner as pork.
CIPOLLE – Onion. This vegetable plays an important part in Italian
cuisine, and a number of varieties grow in Italy. The red variety are
the most common variety used for general cooking. See more about Onions.
CLAMS – See Vongole
COCKLES – See Clams
CONFETTURA – Jam. Also called marmellata, which originally meant citrus fruit marmalade.
CONIGLIO – Rabbit. Farmed and wild rabbits are often used in place of
veal or chicken in Italian cuisine. It is often slow braised with
herbs, wine and vegetables.
CONCHIGLE – A shell shaped dry pasta that cradles a chunky sauce well.
CONCENTRATO O PUREA DI POMODORO – Tomato Paste or Tomato Concentrate.
A thick deep red paste bought in tubes or cans used in small quantities
to thicken sauces or give colour and to enhance flavour.
CONFECTIONER’S SUGAR – Powdered Sugar.
COPPA – A salted and dried sausage made from the neck or shoulder of
pork often used in sandwiches or as an antipasto. It is deep red in
color and can be found in both mild and spicy versions.
CORDIAL – A liqueur, or sweet alcoholic beverage, most often consumed after dinner. See Italian Liqueurs.
CORNFLOUR – A starch usually made from wheat. Used to thicken sauces etc. Also called cornstarch.
CORNMEAL – Ground corn used in polenta.
COSTOLETTA – Cutlet or chop of pork, lamb or veal, also called
cotoletta, the popular term for breaded veal cutlet. Cotoletta Milanese
is a thinly breaded veal chop fried golden brown and served with lemon
wedges.
COTECHINO – This is a large, fresh sausage lightly spiced and salted.
It is a specialty of Emilia Romagna, and is often served on a bed of
stewed lentils.
COURGETTE – See zucchiniZucchini
COUSCOUS – The separated grain of the wheat plant. When dried and
milled, it becomes semolina flour, which is what pasta is made out of.
However, as a grain, it makes a terrific rice substitute that has the
advantage of being more flavorful (nutty with an interesting texture as
long as it is not over cooked) as well as about five times quicker to
make than rice.
COZZE – Mussels. These are used in many pasta and fish dishes, as
well as served on their own after steaming them in a flavorful broth.
See recipe for Cozze.
CREMA – Pastry cream or custard.
CRESCENZA – A rich, creamy, fresh cheese, also known as Crescenza
Stracchino , that’s widely made in Italy’s regions of Lombardy, Piedmont
and Veneto. Its texture and flavor are similiar to that of a mild cream
cheese, and it becomes very soft and spreadable at room temperature.
See more about Italian Cheese.
CRESPELLE – Crepes. These thin pancake like sheets are filled with a
savory filling for a first course, or a sweet filling for dessert. See
recipe for Crespelle.
CROSTATA – An open faced tart, either sweet or savory.
D
DADO – Bouillon cube for making meat, vegetable, or fish stocks.
DANDELION – See dandelionCicoria di Campo
DIAVOLILLO – Abruzzo and Molise’s super-hot chili pepper, or
peperoncino rosso – Diavolillo nearly defines the cooking of these two
regions. Since Abruzzo and Molise are fond of spicy food, you’ll find
minced chili infusing in local olive oil, ready to pour on soups,
marinades for meat or poultry, and most commonly to sauce spaghetti.
Spaghetti al Diavolillo is a signature dish of the area that uses this
hot chili. Diavolillo is also dried and ground, flavoring much of the
food in Abruzzo and Molise.
DIGESTIVO – An alcoholic beverage found in bars and restaurants across Italy. Thought to have properties to aid in digestion.
DRAGONCELLO – Tarragon, a seasoning herb. See more about Italian Culinary Herbs..
E
EGGPLANT – See Melanzane
ERBA CIPOLLINA – Chives. See more about Italian Culinary Herbs..
ESPRESSO – Coffee in Italy. See more about Italian Coffee.
ESTRATTO – Extract. Can be such flavors as lemon or vanilla, or even beef.
F
FAGIANO – Pheasant, usually grilled, roasted or stewed.
FAGIOLI – Beans in Italian. See individual types.
FAGIOLINI – String beans, either yellow or green. Usually boiled and served cold or stewed with tomato, garlic and herbs.
FARAONA – Guinea Fowl or Hen. This bird is very popular in Italy and
is prepared as you would prepare chicken. They are often pot roasted, or
cooked in a casserole with wild mushrooms and other seasonings.
FARFALLE – This dried pasta is often called bowties or butterflies for it’s shape.
FARINA – Flour. Most Italian bakers use 00 or doppio zero flour which
is softer than all-purpose flour. If you cannot find it, use 2
tablespoons less of all-purpose flour per cup than the recipe calls for.
FARRO – Farro in Italian, this hard wheat is most often used in
Tuscan cuisine. One of the hardest of all grains, it must be soaked for a
long period before cooking, and is commonly used in soups and salads.
See recipe for Zuppa di Farro.
FAVA – Fava beans are best eaten very fresh in the spring and early
summer when they are small and tender. Later, they can be cooked and
skinned. Very popular around Rome they are often served with prosciutto
or pecorino cheese. See recipe for Fava Beans.
FAZZOLETTI – Named for an irregular handerkerchief, these delicate
pasta sheets are folded over a savory filling and topped with sauce and
commonly baked.
FECOLA – A starch such as corn starch used for thickening and baking.
FEGATO – Liver. Usually calves liver is preferred. Fegato alla Veneziano is a famous dish made with liver.
FETTUCCINE – A broad, fresh long strand pasta commonly made from eggs and flour. See recipe for Egg Pasta.
FICO – Figs. Figs are grown across Italy, and are eaten both fresh in
the summer months and dried throughtout the rest of the year. Figs can
be either purple or green, and both are sweet and tender when ripe.
Often served on their own, figs are often served with nuts, prosciutto,
salami, or cooked in desserts.
FILBERTS – See Nociole. Also known as hazelnuts.
FILLETTI DI ACCIUGHE – Anchovies. These are small fish preserved in oil or salt and often used in Italian dishes for flavoring.
FINOCCHIO – Fennel. Yet another important vegetable to Italian
cuisine, it has a delicate flavor of aniseed and a very crisp,
refreshing texture similar to celery. Often eaten raw, it also makes a
great vegetable side dish baked or braised.
FINOCCHIELLA – Fennel Seeds. Yellowish in color and very fragrant,
fennel grows wild in the highlands of Italy. The seeds are used to
flavor roasts of meat and fish, as well as cured meats and sausages.
FIORE DI LATTE – “Flower of milk,” a soft fresh cow’s milk mozzarella. See more about Italian Cheese.
FONDUTA – Cheese Fondue. A mixture of melted cheese (usually Fontina)
and wine into which foods like bread and vegetables are dipped, typical
of Northern Italy. It may also be used as a sauce for vegetables.
FONTINA – Genuine Fontina cheese comes from the Val d’Aosta area in
Italy. It is a young cheese, with a mild, nutty flavor and creamy
texture. Although it is great on it’s own, since it melts so well, it is
often used in cooking. See more about Italian Cheese.
FRAGOLA – Strawberry. Fragola di bosco or selvatica is the wild type.
FRISELLE – Also known as Frisedde or Frise, this is a hard
twice-cooked bread roll that looks similar to a split bagel, which is
first soaked in water, then dressed with tomatoes, oregano and
extra-virgin olive oil.
FRUTTA DI BOSCO – “Fruit of the forest”. Refers to a mix of berries often served with lemon, sugar, or ice cream.
FUNGHI – General name for mushrooms. See Porcini
FUSILLI – Short, twisted corkscrew like pasta that holds sauce well.
G
GALLINA – Fowl. See Poultry Recipes.
GAMBERETTI – Shrimp. There are many varieties of shrimp in the waters
around Italy, including gambaretti, small pink shrimp, gamberelli,
larger shrimp most often used in fritto misto or mixed fry, and larger
still are gamberi. Shrimp are used in a vast number of Italian recipes.
See recipe for Shrimp Scampi.
GARBANZO BEANS – See Ceci
GARGANELLI – This fresh pasta is a square that is rolled around a
dowel over a ridged comb like tool. It’s final appearance is a grooved,
diamond shaped tube.
GARLIC – See Aglio
GELATINA – Gelatin. Often used to make aspic dishes.
GELATO – Frozen dessert, such as ice cream or sherbet, of
wide-ranging flavors, chiefly fruit, nuts and chocolate. See recipes for
Gelato.
GEMELLI – Translated as “twins”, this dried pasta looks like two strands of short pasta twisted together.
GNOCCHI – These are small dumplings, and can be made from just about
any starchy vegetable (commonly the potato), ricotta cheese, or semolina
flour. They are served like pasta or risotto, as a first course, and
should be light in texture, and almost melt in the mouth. See recipes
for Gnocchi.
GORGONZOLA – This is an Italian blue cheese that is creamy in color
with greenish blue veining throughout. Young, it has an almost sweet,
mellow flavor, although once aged it can become quite powerful. See more
about Italian Cheese.
GRANA – Two of Italy’s most widely acclaimed cheeses, Parmigiano
Reggiano and Grana Padano, belong to the Grana (granular) group of
cheeses, those finely-grained hard cheeses which originated in the Po
Valley to the north of the country. They are basically very similar
cheeses although of the two, Grana Padano matures marginally faster. See
more about Italian Cheese.
GRANCHIO – Crab of various types, which may be boiled, roasted, baked, or grilled.
GRANITA – Made by freezing liquid (often coffee or lemon juice) into
crystals of grainy texture. Granita are usually made with a simple
flavored sugar syrup rather than an egg custard or cream base as gelato
is.
GRAPPA – A colorless alcohol with an alcohol content of 40 percent
distilled from the pressed skins and seeds of the grapes left after wine
making.
H
HAZELNUTS – See Nociole. Also known as filberts.
I
ICING SUGAR – see Sugar and other sweeteners
INDIVIA – Endive. Refers to all types in this family such as invidia
riccia and scarola (curly and broad-leafed escarole), and invidia belga
(Belgian endive).
INSALATA – A general name referring to all salads. Popular examples
are insalata mista (mixed), insalata verde (greens only); insalata russa
(mixed cooked vegetables diced with mayonnaise). Insalata di mare is a
mix of cold seafood. See recipes for Salads.
INVOLTINI – Rolls of thinly sliced veal, pork or fish cooked with a stuffing.
J
K
L
LADYFINGERS- See savoiardi Savoiardi
LAMPONE – Raspberries. Either eaten fresh or made into granita or gelato.
LARDO – An extremely fatty bacon always used in cooking.
LASAGNA – A baked layered pasta dish made throughout Italy with many variations. See recipes for Lasagna.
LATTE – Milk.
LATTUGA – General name for lettuce.
LEAVENING AGENTS – Baking soda is sodium bicarbonate. It must be
mixed with acidic ingredients to work. Baking powder contains baking
soda and a powdered acid, so it can work without other acidic
ingredients.
LENTICCHIE – Lentils. They grow in a pod in the area around Umbria,
and are always podded and dried before using. Often stewed with
vegetables as a side dish, or made into a salad, they also are served
with zampone or cotecchino. See recipe for Lentil Soup.
LIMONE – Lemon. Lemons grow across Italy, both in some of the
northern regions as well as the south. The Almafi coast however is the
most famous region in Italy growing lemons where they flourish. The
juice of the lemon is used in many Italian dishes, and enhances the
flavor of many vegetable, meat, and seafood dishes.
LIQUORI – Liqueur. The term covers the range of distilled spirits,
such as grappa and brandy, and compositions, such as amaro, limonello
and sambuca. See recipes for Italian Liqueurs.
LONZA – Cured pork tenderloin. Usually roasted.
LUGANEGA – This sausage is a specialty of northern Italy, and is made from pork, often containing parmesan cheese.
LUMACHE – Snails. Often prepared with garlic and olive oil.
M
MAIONESE – Mayonnaise.
MAIALE – Pork. Much of the pork in Italy is turned into sausage,
salami and hams, although Italians across Italy do enjoy fresh pork.
Common methods of cooking it are roasting, grilling, and braising it
with milk. Roasemary and sage are both popular herbs used with pork. See
recipes for Pork.
MALLOREDDUS – A southern Italian style of gnocchi made with semolina flour. In Sardinia, they also add saffron to the dough.
MANDORLE – Almonds. Two varieties of almonds are grown and used in
Italy, dolci or sweet almonds used in desserts and baking, and mandorle
amare or bitter almonds which are used in liqueurs and in ammaretti
cookies.
MANICOTTI – Large tube maccheroni stuffed with a ricotta cheese filling and baked.
MANZO – Beef. Although much of the beef found in Italy is though to
be of poorer quality than that found in North America, Tuscan beef from
Val di Chiana used in the famous bistecche alla fiorentna is thought to
rival any other beef worlwide. Less tender cuts of beef are stewed,
braised or ground. See recipes for Beef.
MARSALA WINE – A sweet Sicilian wine that adds a special flavour to meat dishes and desserts. See recipe for Veal Marsala.
MARZAPANE – Marzipan. Sweetened almond paste used in a variety of desserts.
MASCARPONE – A soft Italian cheese that is a delicately flavored
tripple cream cheese. Often used in the same fashion as whipped cream,
it is an important ingredient in Tiramisu. See more about Italian
Cheese.
MELA Apple. Widely used in pastry and desserts.
MELANZANE – Often considered the Queen of Italian vegetables, this
particular vegetable is especially popular in southern Italy. In Italy,
there are a number of varieties of eggplants found, including the usual
large purple variety, a delicate white version, and a striped reddish
pink version. Very versatile, they add a depth of flavor to any dish
they are added to. Perhaps the most famous dish known using eggplants is
Eggplant Parmesan. See more about Eggplants.
MELOGRANA – Pomegranate. Principally used as a flavoring and coloring in beverages.
MELONE- Melons. A variety of fruit which all have a thick, hard,
inedible rind, sweet meat, and lots of seeds. Common examples are
watermelon and cantaloupe.
MENTA – Mint. Many varietes are used in cooking to flavor meats and
vegetables such as zucchini and eggplants. See more about cooking with
Italian Herbs.
MIELE – Honey. There are numerous different varieties of flavored honey throughout Italy.
MIRTILLO – Blueberry. Eaten fresh or used in desserts.
MOLECA Soft shell crab. Very popular in Venice when in season, and most commonly served fried.
MOSTARDA DI CREMONA – Mustard Fruit Chutney. This Italian specialty
consists of candied fruit chutney with a bite of mustard flavor that
originates from Cremona. This relish is usually served with cotecchino,
or a combination of boiled meats called bolito misto.
MORTADELLA – This sausage originates from Bologna. It has a
distinctive pink color, and is studded with cubes of creamy fat and
sometimes pistachios. It is usually thinly slices and eaten cold in
sandwichesor as an antipasto with other cold cuts.
MOSTO DI VINO – Wine must. Made into a syrup and used in many traditional recipes as a sweetener.
MOZZARELLA – Mozzarella is a soft, white cheese with a very delicate
flavor that is the cheese of choice for most recipes calling for a
melting cheese. Buffalo mozzarella is made from water buffaloes aound
the Naples area, and is best eaten fresh. See more about Italian Cheese.
MUSSELS – See Cozze
N
NOCIOLE – Hazelnuts or filberts. Along with almonds, these are one of
the most commonly used nuts in Italian desserts and baking.
NOCI – Walnuts. Grown throughout central and southern Italy they are
usually eaten straight from the shell as a dessert. As well as a popular
ingredient in desserts, they are also ground and chopped and used in a
delicious sauce for pasta.
NOCINO – Bittersweet liqueur made with green walnuts in their husks. See recipe for Nocino.
NUTELLA – A thick smooth paste made from chocolate and hazelnuts. Can be spread on plain cookies, bread, or toast.
italian-american food ● wine ● photography ● travel & lifestyle
Saturday, September 4, 2010
Friday, September 3, 2010
Italian Glossary: O to Z
O
OCA – Goose. Commonly roasted, often served with chestnuts.
OCTOPUS – See Polipi
ODORI – Refers to aromatics such as onion, carrot and celery used in recipes.
OLIVE – Olives. A wide variety of olives are grown across Italy, most being used to produce olive oil. Both black and green olives are eaten raw or used in cooking many Italian specialties. See more about Olives.
OLIO DI OLIVE – Olive oil. In Italy, olive oil, or olio di oliva, is the most commonly used fat. It is pressed from the pulp of ripe olives. Different regions produce very different flavored oils depending on the growing conditions. Tuscan oil is most often considered the best tasting oil of all. Extra virgin olive oil is made by pressing the olives with no further processing. It’s regulation is very strict, and produces oil with a very distictive flavor. Olive oil is used as the fat of choice for most Italian recipes, while extra virgin olive oil is used uncooked as a condiment only.
OLIO SANTO – Translated as “holy water”, this is a spicy olive oil flavored with peperoncino.
ORATA – Sea Bream. This fish has a tasty, flaky white flesh, and is usually baked, broiled or cooked on a grill.
ORECCHIETTE – Called “little ears” for it’s shape, this pasta from Puglia is made from flour and water, and is often served with a vegetable based sauce. See recipe for Orecchiette.
ORIGANO – Oregano. This herb is used more commonly in southern Italian cooking, while marjoram,
maggiorana is more commonly used in the north. Oregano has a stronger flavor, and is often used in sauces as well as a flavoring for meat. See more about cooking with Italian Herbs.
ORZO – Barley, also Pearl Barley. Barley is used in porridge and soups, but also for making hot and cold beverages. The name is also given to a small dried pasta, similar to rice in shape but larger, ideal for soups.
OSTRICA – Oysters. Most commonly consumed raw or baked.
P
PAGLIA E FIENO – Translates as “Straw and Hay.” This is a mix of green spinach pasta and yellow egg tagliatelle or tagliolini, commonly sauced with cream, ham and peas. A Tuscan specialty. See recipe for Paglia e Fieno
PAGNOTTA – A large round loaf of bread.
PALLIARD – Thinly pounded slices of meat, often veal, chicken or beef.
PALOMBO – Dogfish. Commonly stewed or used in soups.
PAN AL LATTE – A light, spongy, cake-like type of bread.
PAN BIGIO – “Gray bread.” Coarse gray-colored bread made of unrefined flour.
PANCETTA – Unsmoked bacon made from pork belly and then cured in salt and spices giving it a mild
flavor. It can be eaten raw as an antipasto, but is usually cut into strips and fried to flavor many Italian dishes.
PAN CON UVA – Raisin bread.
PAN DI RAMERINO – Bread flavored with rosemary, a Tuscan specialty.
PAN DI SPAGNA – Sponge cake. Used in many Italian desserts such as Cassata, and Zuppa Inglese.
PANE GRATTUGIATO – Bread Crumbs.
PANETTONE – A tall, fat cylindrical egg-rich cake studded with candied fruit and served traditionally at Christmas and Easter. A specialty of Lombardy. See recipe for Panettone.
PANFORTE – A dense, cake filled with dried fruits, nuts and spices that is a specialty of Tuscany at Christmas. See recipe for Panforte.
PANINO – A bread roll, generally made for sandwiches.
PANNA – Heavy Cream. Used in sauces and deserts. The most famous sauce using cream is Fettuccine Alfredo.
PAPPARADELLE – A favorite in Tuscany, this pasta consists of long ribbons of fresh pasta about 1 inch wide.
PARMIGIANO REGGIANO – Parmesan. One of the best known Italian cheeses which is made in a strctly regulated fashion around the Parma area. Parmesan is a dry cheese, and has a mild flavor. It can be eaten on it’s own, or grated and used in many dishes in an Italian kitchen, particulary to top a finished pasta dish. See more about Italian Cheese.
PASSATA – Pure of Tomato. Also used to make sauces. If you pass chopped or whole tomatoes through a food mill or blend them you will get passata. See more about Tomatoes.
PASSATELLI – A traditional first course in the neighboring regions of Romagna and the Marche, passatelli were named because they are passed through a special iron that looks like a slotted spoon mounted on two horizontal handles. In Romagna, the dough is made with fresh bread crumbs, eggs, Parmigiano, and a grating of nutmeg and lemon zest; beef marrow can be used to make passatelli particularly rich. In the Marche, passatelli include ground beef, and the lemon is omitted.
PASTA FROLLA – Short pastry used in baking both sweet and savory dishes.
PASTA GRATTUGIATA – Pasta dough that has been dried and then grated into very small grains, and cooked as couscous or served in broth.
PASTA SGOGLIATA – Puff Pastry. Also called millefoglie.
PASTA VERDE – Green Pasta, most commonly made with chopped or pureed spinach. See recipe for Pasta Verde.
PASTELLA – A basic batter used for deep frying, consisting of flour and water, and sometimes eggs.
PASTINA – Any tiny dried pasta most commonly used in soups, as for Pastina in Brodo.
PATATE – Potato. Patate fritte are french fries, and patatine potato chips. See recipes for Potatoes.
PECORINO – All Italian cheeses made from sheep’s milk are called pecorino although they may vary greatly in texture and flavor. See more about Italian Cheese.
PELATI – Peeled Canned Tomatoes. You can either peel fresh tomatoes, remove the core and seeds or buy bottled or canned varieties, either whole or chopped. Buy a good imported brand, as the good brands are less acidic and give a good proportion of tomatoes to liquid. San Marzano tomatoes are an exceptionally flavorful tomato either canned or fresh. See more about Tomatoes.
PENNE – Shaped like a quilll from where it’s name originates, this dried pasta shape is very common.
PEPATO – Sicilian pecorino cheese, with black peppercorns set in the middle of the cheese. Has a very sharp flavor.
PEPE NERO – Black Pepper. Pepe bianco, white pepper, and pepe rosso, red pepper are also commonly used.
PEPERONI – Sweet Peppers. These peppers, also know as capsicums, come in a variety of colors. They have a sweet taste and crunchy texture, and are used in many regional recipes across Italy, often being roasted first. See recipes for Peppers.
PEPERONCINI – Red chilies. These dried, hot peppers are added to many southern Italian specialties, including pasta sauces and pizza.
PERA – Pear. Eaten fresh in place of dessert but also made into preserves, sorbetti and pastries.
PESCA – Peach. Eaten fresh in place of dessert but also made into preserves, sorbetti and pastries.
PERCIATELLI – Dried, thick strands of spaghetti with a hollow center.
PERSICO – Fresh Water Perch. Most commonly fried.
PESCE SPADA – Swordfish. Most often sold in steaks, they can be found throughout Italy. Often grilled or roasted, they are also sliced thinly and rolled around a flavorful filling before grilling. See recipe for Swordfish.
PESCIOLINI – Tiny fish that are coated in a light batter and deep fried.
PESTO – A sauce made from blending fresh basil with garlic, parmesan cheese and toasted pine nuts. Traditionally, it is made by hand with a mortar and pestle. This sauce is used on pasta, as well as to flavor other dishes such as soups as a garnish. See recipe for Pesto.
PIADINE – Thin rounds of bread that are grilled on a special pan called a testo and served with cold meats and cheeses such as prosciutto, salami and provolone. See recipe for Piadine.
PICCIONE – Cultivated Pigeons. Also known as torresani. These are farm-grown birds, preferably less than seven months old. Piccione selvatico, is a wild pigeon, also called colombaccio or palombaccio.
PICI – Twisted Tuscan noodles made by hand with a grooved rolling pin like tool.
PINOLI – Pine Nuts. These are actually the seeds from the stone pine trees that grow along the Adriatic sea. They are usually toasted before using, and are used in many Italian dishes both sweet and savory.
PISELLI – Peas. Usually boiled and served with onions and garlic as a side dish, or added to soups and stews. Pisellini are small or baby peas.
PISTACCHIO – Pistachio. A favorite nut for snacking, pastrymaking, gelato and as a flavoring.
PIZZA – A flat yeasted bread topped with a variety of toppings, commonly including tomato sauce, cheese, meats, and vegetables. See more about Pizza.
PIZZA DOLCE – Sweet Pizza. A dessert form of pizza which is topped with a variety of nuts, candied fruit, citrus and sweet flavorings.
PIZZA RUSTICA – A savory tart made with ricotta, mozzarella, prosciutto, mortadella and seasonings that originated in Abbruzzi.
PIZZOCCHERI – Fresh buckwheat noodles that are usually 1/2 inch wide and 4 to 5 inches long. The dish is completed with chopped potatoes, cabbage, cheese, butter and garlic.
POLENTA – A staple in northern Italy for centuries, polenta is a type of cornmeal made from ground maize. Generally, in Italy two common types are used, coarse and fine. Polenta can be served soft as a porridge type of dish topped with sauce and meat, or allowed to cool and harden and then served fried or grilled. See more about Polenta.
POLIPI – Octopus. Much larger than squid, they are generally coked long and slow to tenderise them after being pounded with a mallet before cooking. Great in salads with other seafood, or on it’s own. See recipe for Octopus.
POLLO – Chicken. Very popular in many dishes such as Chicken Cacciatore, or Chicken Parmiagiana. A gallo is a cock or rooster, a gallina a hen. The free-range variety is pollo ruspante, while pollastro or galletto is a young chicken. See recipes for Poultry.
POLPETTA – Meatball. Made from a variety of ground meat, fish or vegetables, that is most commonly fried, boiled, or cooked in sauce. See recipe for Meatballs.
POLPETONE – Meatloaf. Commonly made with a combination of ground meats, often with some vegetables such as mushrooms and onions, and cheese added. See recipe for Meatloaf.
POMMAROLA – A simple tomato sauce.
POMODORI – Tomatoes. Most definately one of the most important ingredients in Italian cuisine, a number of varieties of tomatoes are grown across Italy. The best tomato for cooking is always said to be the San Marzano tomato which can be found now canned and imported from Italy. See more about Tomatoes.
POMPELMO – Grapefruit. Eaten fresh or made into marmalade.
PORCHETTA – Whole suckling pig, boned, stuffed with herbs and roasted over an open fire or in a wood-burning oven. In North America, porchetta can also refer to a boneless, rolled roast of pork studded with garlic and herbs.
PORCINI – Porcini mushrooms are definitely the most famous of Italian mushrooms and many varieties can be found across Italy. Young, fresh porcini can be sliced and eaten raw, while larger caps are best grilled or sauteed. Dried porcini are also popular, and added an earthy depth of flavor to many dishes. See more about Porcini Mushrooms.
PORRO Leak. Most commonly used in cooking, particulary soups and stews.
POWDERED SUGAR – Icing sugar or confectioner’s sugar.
PREZZEMOLO – Parsley. The Italian version is the flat leafed variety which has a fresh, robust flavor. It is used throughout Italian cooking to flavor an unlimited number of savory dishes. See more about Parsley.
PROSCIUTTO – Italy is famous for it’s prosciutto crudo, or cured ham, and the most famous ones come from the area around Parma. San Daniele hams, produced in the Friuli region are also a very popular prosciutto. Commonly eaten fresh as an antipasto, it can also sometimes be cooked to flavor other dishes.
PROVOLONE – This is a southern Italian cheese that is straw white in color, with a smooth texture. Milder, fresh provolone can be eaten on it’s own, although once aged it is generally used in cooking. See more about Italian Cheese.
PRUGNA – Plumb. This fruit is commonly eaten fresh, stewed, or made into preserves and dessert pastries. Prugna secca refers to dried prunes.
PUNTARELLE – Wild chicory spears, with a sharp, bitter flavor that are eaten raw and dressed with olive oil, lemon juice, vinegar, garlic and anchovies.
Q
QUADRUCCI – Stuffed pasta squares that are added to soups, or clear broth.
QUAGLIA – Quail. A popular small, wild game bird that is usually roasted or grilled.
QUINQUINELLE – Quenelles. Dumplings commonly made from a mild fish like pike, which are bound together with egg whites and seasonings.
R
RABARBARO – Rhubarb. Usually sweetened to overcome it’s tart flavor, and then made into a condiment or pastry. There is also a liqueur made from it. Rhubarb should be cooked because cooking inhibits or destroys the oxalic acid it contains. The oxalic acid in raw rhubarb or in rhubarb leaves is toxic.
RADICCHIO – Red chicory. Generally two main varieties are found , including the round Radicchio di Verona and the long leafed Radicchio di Trevisio. This leafy vegetable has a bitter flavor, and is generally better cooked which tempers the bitterness. It can be found in salads in small quantities however, as well as being cooked in many ways.
RAGU – Meat Sauce. The most famous is Ragu alla Bolognese, which contains tomatoes, beef, cream and vegetables.
RANA – Frog. A specialty item, often served fried or in risotto.
RAPE – Turnips. Often roasted which brings out it’s sweetness.
RIBES – Currants. Either black or red which are usually used in cakes and cookies.
RICCIO DI MARE – Sea Urchins. Eaten raw when fresh from the sea, as well as being added to pasta.
RICOTTA – Ricotta is actually a byproduct of cheese making, and is made from reheating the leftover whey mixed with milk. It is creamy and smooth, and can be used in both sweet and savory dishes. See more about Ricotta.
RICOTTA SALATA – Ricotta cheese, usually made from ewe’s milk, conserved in salt, then left to age until hard. Pleasantly salty yet creamy in flavor. A favorite for grating over pasta, particularly in such famous dishes as Pasta alla Norma.
RIGATONI – Larger than penne, but similar in shape, these are fat tubes of dried pasta with ridges. Read my Dried Pasta Review.
RISO – General term for rice, of which Italy has over 50 varieties, including both short and long grain.
RISOTTO – Italian style of rice. The best variety of rice to use for making risotto are Italian arborio, vialone nano, or carnaroli. Risotto is used interchangebly with pasta as a first course, and is much more commonly seen in nothern Italy, particulary in Lombardy than it is in southern Italy. See more about Risotto.
ROBIOLA – Fresh robiola is used in numerous dishes both sweet and savory, from pies to pasta to antipasti, and is sometimes marinated in extra-virgin olive oil with herbs and spices. Made mostly from cow’s milk (sheep’s and goat’s milk were more common decades ago), robiola is mild and buttery when fresh (aged only 8 to 10 days) and sharper when matured (aged 40 to 50 days). See more about Ricotta.
ROGNONE – Kidneys. Lamb and veal kidneys are usually considere the best.
ROSMARINO – Rosemary. This popular culinary herb grows wild across Italy. Rosemary is often used with grilled or roasted meats, and is a delicious addition to roasted potatoes. See more about Rosemary.
ROSOLIO – Rose Liqueur. A cordial, traditionally made from rose petals, rose oil and sweetened with honey.
ROTOLO – A roll of meat or pasta, usually stuffed, and commonly poached.
RUCOLA – This is a bitter, pungent green used in salads, and in pasta sauces. Grows wild in the Italian countryside, although is also now cultivated commercially.
S
SALAMI – There are an endless number of different types of Italian salami from the various regions across Italy.
SALE – Salt. A fundamental flavoring and preserver of foods, and in Italy it is almost always drawn from the sea.
SALMONE – Salmon. Salmon is usually poached, grilled or roasted. It may be served cold as part of an antipasto table. See recipe for Salmon.
SALMORIGLIO – Calabrese and Sicilian condiment of olive oil, salt, garlic, oregano, parsley and lemon, often used as an easy delicious sauce for seafood.
SALSA – Sauce. A general term referring to a number of dressings or condiments.
SALSICCIA – Sausage, of which there are hundreds of varieties in Italy, most made with pork and seasonings. See recipe for sausages.
SALUMI – generic term for salt-cured meats, such as salame, salsiccia, prosciutto, bresaola. A salumeria is a shop where salumi are sold.
SALVIA – Sage. This is another popular Italian culinary herb that grows wild across the Italian countryside. It has a very strong flavor, so needs to be used sparingly, but it combines well with most meat and vegetable dishes. See more about Sage.
SAMBUCA – A colorless Italian liqueur with a strong flavor of aniseed.
SARDE – Sardines. Small fish under 5 inches in length with an oily flesh. Best eaten when very fresh, although they can be bought preserved in both salt and oil. Fresh sardines are often fried, or baked. See recipe for Spaghetti With Sardines.
SAVOIARDI – Ladyfingers. Little, dry, finger-shaped sponge cakes. Used for such famous desserts as Tiramisu and Zuppa Inglese.
SCALOGNO – Scallion. A variety of onion with small bulbs, and long stiff green leaves. Usually eaten raw. Also called spring onion, or green onion.
SCALOPPINA – A thin, pounded piece of meat, commonly veal, either breaded and fried or sauted with a wide variety of ingredients on top.
SCAMORZA – Uncooked Abruzzese and Molise stringy curd cheese made from whole cow’s milk, and even smoked. Often used in place of mozzarella. See more about Ricotta.
SCAMPI – Prawns. It is most often cooked in wine and garlic or grilled with olive oil and lemon.
SCAROLA – Escarole. Either used in salads or soups, or stewed with garlic and served as a vegetable side dish, cold or warm.
SCHIACCIATA – A thin Tuscan flatbread, usually topped with olive oil and salt.
SCOTCH BONNET PEPPER – Capsicum tetragonum. Similar to Habanero Pepper.
SCUNGILLI – Also a Mollusk Gastropod – “Buccinidae” – found in more temperate waters than conch, with a darker meat and stronger flavor, perhaps less “sweet”. This is more properly known as “whelk”. These are generally removed from their shell and sold already steamed and ready to eat. The meat is kind of a circular meat, about 1 to 2 inches in diameter, perhaps 10 to 20 of these in a pound.
SEDANO – Celery. Also called accia. Used in soffritto as a flavor base for many Italian dishes.
SEGALE – Rye.
SEMI DI SESAMO – Seame Seeds. Used on specific regional breads as well as some cookies.
SEMOLINA – A yellow flour ground from high protein Durum wheat. Semolina is used in many brands of dried pasta because of its ability to stand up to kneading and molding. It is also used to make Gnocchi Romana.
SEPPIA – Cuttlefish. Ink from this seafood is used to make black pasta, a Venetian specialty.
SHALLOTS – Small pointed members of the onion family that grow in clusters something like garlic and have a mild, oniony taste. Not the same as green/spring onion.
SHRIMP – See Gamberetti
SOFFRITTO – A combination of celery, onion and carrot that is lightly fried in olive oil. It provides the base for many Italian recipes, especially soups and pasta sauces. Optional addition of a clove of garlic, maybe a tablespoon or two of parsley, or a few leaves of fresh sage are added.
SOGLIA – Sole. A delicately flavored flatfish that takes well to sauteing, grilling and marinating.
SOPPRESSA – Minced pork “pressed” into form similar to a large salame in Veneto; soppressata refers to various types of salumi in Italy.
SORBETTO – Sherbet or sorbet of soft texture based on fruit, sometimes with wine or spirits, usually not made with milk as in other countries.
SOTTACETO – Foods preserved in vinegar, generally vegetables, including mushrooms and pickles.
SOTT’OLIO – Refers to foods preserved in olive oil such as vegetables, mushrooms, tuna, sardines, anchovies, small cheeses, and salami.
SPAGHETTI – Long, thin strands of dried or fresh pastathat is the most popular form of pasta in Italy if not worlwide. It is made both fresh and dried. See recipes for Spaghetti.
SPALLA – A shoulder of veal, lamb or pork, or pork shoulder salt-cured like prosciutto.
SPATZLE – Originating from Germany, these small dumplings are popular in the Alto Adige region. They can be made with many different ingredients, and are often served in a meat broth.
SPECK – Bacon that is made from boned pork flank, and either brine – or smoke-cured.
SPELT – See Farro
SPEZZATINO – Refers to a stew containing small pieces of meat. Often cooked in a casserole or earthenware pot. See recipe for Spezzatino.
SPINACHI – Spinach. Often sauted and served a
s a side dish, although it is also used as a salad when the leaves are young. Older leaves are ofyen blanched, and used in soups, or in fillings for pasta.
SPREMUTA – Juice of freshly squeezed fruit. Succo is the generic term for juice.
SPRING ONION – See Scalogno
SPUGNOLE – Morel mushrooms. Not as well used as the porcini, but they are found in many recipes.
SQUASH – See Zucca
STIGGHIOLE – Grilled lamb intestines or caul-wrapped bunches of lamb innards and vegetables popular in southern Italy.
STRACCHINO – A very young cheese with a very soft, creamy texture. It is most often eaten as a dessert cheese, or used as a stuffing in focaccia. See more about Italian Cheeses.
STRANGOLAPRETI – Translated as “priest stranglers,” these are small potato gnocchi of Trentino served with tomato sauce. It is said they received their name because visiting priests would gorge themselves on them and choke.
STRINGOZZI – Thick Umbrian spaghetti, often served with a truffle or hearty meat sauce.
STREGA – A bright yellow Italian liqueur with a bittersweet taste.
STRUTTO – Lard. Lard, strutto, or butter are generally used for most Italian baking. Shortening is solid, white fat made from hydrogenated vegetable oil, and is more commonly found in North America.
SUGO – Sauce or gravy, when based on cooked meat. Also called ragu, and most often is used with pasta.
SUN-DRIED TOMATOES – Pomodori secchi in Italian. Preserving tomatoes in this manner intensifies their flavor and gives them a unique sweetness that is delicious in many dishes. They can be found dried, or dried and preserved in oil, and are most often soaked in water before using in soups or sauces.
SWORDFISH – See Pesce Spada
T
TACCHINO – Turkey. A New World bird, usually roasted, though the breast meat is made into scaloppine. See recipes for Poultry.
TAGLIATELLE – Long, flat, ribbon-like fresh pasta.
TALEGGIO – A square, creamy cheese produced in Lombardy. See more about Italian Cheese.
TANGELO – Citrus fruit cross of a tangerine and a pomelo. Larger than a mandarin and a little smaller than an average-size orange. Skin colour is a bright tangerine and they mature during the late mandarin season. Mandarins, Tangerines or Oranges may be used instead.
TARTUFO – Truffles. These are part of the mushroom family, and are found underground near oak trees. They are firm, and irregular in shape, and have a very pungent, earthy aroma and flavor that is prized throughout Italy. Very expensive in price, they have a short season. Truffled flavored oil is much more reasonable in price than fresh truffles, and is now readily available.
TIMO – Thyme. An herb pungent in flavor and excellent in soups, stuffing and seafood recipes. see more about cooking with Italian Herbs.
TOMATOES – See Pomodori
TOMATO SAUCE – A red sauce generally flavored with garlic and spices served on such foods such as pasta. See recipes for Tomato Sauce.
TONNARELLI – Roman spaghetti with squared off sides, similar to maccheroni alla chitarra in Abruzzo.
TONNO – Tuna. Tuna, referring more to the red meat variety than the albacore. It is eaten fresh, cooked in
a variety of ways, or more often preserved in oil. Tonnato refers to tuna-flavored sauce most commonly served on veal scalopini.
TORTELLI – Fat elongated ravioli stuffed with ricotta and spinach or winter squash.
TORTELLINI – Small stuffed pasta nuggets filled with various ingredients, usually meat or cheese.
TORTIGLIONI – Short fat tubes of dried pasta with grooves.
TOSCANELLI – Variety of small Tuscan brown beans.
TRENETTE – Traditionally made with flour and water, this pasta shape from Liguria resembles small twists. Commonly topped with a pesto sauce.
TRIGLIA – Red mullet. These are small, bony fish that are red in color and have a unique flavor similar to shrimp.
TRIPPA – Tripe. Usually prepared by stewing it in a tomato sauce.
TROCCOLI – Apulian ribbon-like egg spaghetti cut with a ridged rolling pin called a troccolo, commonly served with a tomato-and-garlic sauce to which a mixture of egg and pecorino is added, then fresh asparagus.
TROTA – Trout. Most often served grilled or baked.
U
UCCELLETTO – General term for little bird or fowl, although there is a famous Tuscan bean dish called Cannellini all’Uccelleto referring to the fact the beans are cooked as they commonly prepare small game birds. See recipe for Cannellini all’Uccelleto.
UNSALTED BUTTER – Often recommended for cooking, particularly in baking. Many people prefer the taste of unsalted butter.
UVA – Grapes. Italy is the world’s largest producer of grapes, most being used for wine production.
UVA PASSA – Raisins. Used in the making of many desserts as well in other savory dishes particularly in Sicily.
UOVO – Egg. Italians are not big egg eaters, particularly for breakfast, but they do make fritattas with eggs and vegetables which are often sliced in wedges and added to an antipasti platter.
V
VANIGLIA – Vanilla. Vanilla, used almost exclusively as a flavoring for pastries and desserts in Italy, both from a bottled extract or preferably, utilizing the scraped seeds from fresh vanilla beans.
VERDURA – Usually refers to green,leafy vegetables, though the term does refers to garden produce in general, including legumes and roots. Italians eat a wide range of vegetables, both fresh and cooked.
VERMICELLI – Literally translating as “little worms”, it is the name for very thin spaghetti, less than a tenth of an inch thick, well loved in southern Italy.
VERMOUTH – Vermouth can be either white (dry), or red (sweet), and both are made from white wine flavored with aromatic extracts and spices. While both types of vermouth are consumed in assorted beverages, white, dry vermouth is also used in cooking in place of a dry white wine.
VERZA – Savoy cabbage, usually boiled or sauted.
VIN SANTO – A “holy” sweet wine from Tuscany made from semi-dried grapes with a long, slow fermentation. Often served with small almond cookies called cantucci for dipping.
VINEGAR – See Aceto
VITELLO – Veal. This is one of the most commonly used meats in Italian cuisine. See recipes for Veal.
VONGOLE – Clams. There are many types of clams found across Italy, and they are commonly used in soups, pasta, risotti, and salads. See recipe for Spaghetti alle Vongole.
W
X
Y
Z
ZAFFARINO – Saffron. This flavoring ingredient consists of the dried stigmas of the saffron crocus. Very expensive, it imparts a warm golden color and subtle flavor to risotti and sauces. The most famous Italian dish using saffron is Risotto Milanese.
ZAMPONE – This is a specialty sausage from Modena, and is a pig’s leg stuffed with minced pork shoulder and other cuts of meats. It has a unique flavor and is quite fatty. It is commonly served with stewed lentils as a side dish.
ZITI – Tubular maccheroni originally from Southern Italy. See recipes for Pasta Sauces.
ZUCCA – Commonly known as winter squash in North America. A family of vegetables that has a thick, hard, usually inedible rind, rich-tasting meat, and lots of seeds. Pumpkin is a popular filling for tender tortelli in Mantua, and is also used in risottos and soups.
ZUCCHERO – General name for sugar.
ZUCCHINI – A long, green squash that looks something like a cucumber. Also known as vegetable marrow, and courgette. See recipes for Zucchini.
OCA – Goose. Commonly roasted, often served with chestnuts.
OCTOPUS – See Polipi
ODORI – Refers to aromatics such as onion, carrot and celery used in recipes.
OLIVE – Olives. A wide variety of olives are grown across Italy, most being used to produce olive oil. Both black and green olives are eaten raw or used in cooking many Italian specialties. See more about Olives.
OLIO DI OLIVE – Olive oil. In Italy, olive oil, or olio di oliva, is the most commonly used fat. It is pressed from the pulp of ripe olives. Different regions produce very different flavored oils depending on the growing conditions. Tuscan oil is most often considered the best tasting oil of all. Extra virgin olive oil is made by pressing the olives with no further processing. It’s regulation is very strict, and produces oil with a very distictive flavor. Olive oil is used as the fat of choice for most Italian recipes, while extra virgin olive oil is used uncooked as a condiment only.
OLIO SANTO – Translated as “holy water”, this is a spicy olive oil flavored with peperoncino.
ORATA – Sea Bream. This fish has a tasty, flaky white flesh, and is usually baked, broiled or cooked on a grill.
ORECCHIETTE – Called “little ears” for it’s shape, this pasta from Puglia is made from flour and water, and is often served with a vegetable based sauce. See recipe for Orecchiette.
ORIGANO – Oregano. This herb is used more commonly in southern Italian cooking, while marjoram,
maggiorana is more commonly used in the north. Oregano has a stronger flavor, and is often used in sauces as well as a flavoring for meat. See more about cooking with Italian Herbs.
ORZO – Barley, also Pearl Barley. Barley is used in porridge and soups, but also for making hot and cold beverages. The name is also given to a small dried pasta, similar to rice in shape but larger, ideal for soups.
OSTRICA – Oysters. Most commonly consumed raw or baked.
P
PAGLIA E FIENO – Translates as “Straw and Hay.” This is a mix of green spinach pasta and yellow egg tagliatelle or tagliolini, commonly sauced with cream, ham and peas. A Tuscan specialty. See recipe for Paglia e Fieno
PAGNOTTA – A large round loaf of bread.
PALLIARD – Thinly pounded slices of meat, often veal, chicken or beef.
PALOMBO – Dogfish. Commonly stewed or used in soups.
PAN AL LATTE – A light, spongy, cake-like type of bread.
PAN BIGIO – “Gray bread.” Coarse gray-colored bread made of unrefined flour.
PANCETTA – Unsmoked bacon made from pork belly and then cured in salt and spices giving it a mild
flavor. It can be eaten raw as an antipasto, but is usually cut into strips and fried to flavor many Italian dishes.
PAN CON UVA – Raisin bread.
PAN DI RAMERINO – Bread flavored with rosemary, a Tuscan specialty.
PAN DI SPAGNA – Sponge cake. Used in many Italian desserts such as Cassata, and Zuppa Inglese.
PANE GRATTUGIATO – Bread Crumbs.
PANETTONE – A tall, fat cylindrical egg-rich cake studded with candied fruit and served traditionally at Christmas and Easter. A specialty of Lombardy. See recipe for Panettone.
PANFORTE – A dense, cake filled with dried fruits, nuts and spices that is a specialty of Tuscany at Christmas. See recipe for Panforte.
PANINO – A bread roll, generally made for sandwiches.
PANNA – Heavy Cream. Used in sauces and deserts. The most famous sauce using cream is Fettuccine Alfredo.
PAPPARADELLE – A favorite in Tuscany, this pasta consists of long ribbons of fresh pasta about 1 inch wide.
PARMIGIANO REGGIANO – Parmesan. One of the best known Italian cheeses which is made in a strctly regulated fashion around the Parma area. Parmesan is a dry cheese, and has a mild flavor. It can be eaten on it’s own, or grated and used in many dishes in an Italian kitchen, particulary to top a finished pasta dish. See more about Italian Cheese.
PASSATA – Pure of Tomato. Also used to make sauces. If you pass chopped or whole tomatoes through a food mill or blend them you will get passata. See more about Tomatoes.
PASSATELLI – A traditional first course in the neighboring regions of Romagna and the Marche, passatelli were named because they are passed through a special iron that looks like a slotted spoon mounted on two horizontal handles. In Romagna, the dough is made with fresh bread crumbs, eggs, Parmigiano, and a grating of nutmeg and lemon zest; beef marrow can be used to make passatelli particularly rich. In the Marche, passatelli include ground beef, and the lemon is omitted.
PASTA FROLLA – Short pastry used in baking both sweet and savory dishes.
PASTA GRATTUGIATA – Pasta dough that has been dried and then grated into very small grains, and cooked as couscous or served in broth.
PASTA SGOGLIATA – Puff Pastry. Also called millefoglie.
PASTA VERDE – Green Pasta, most commonly made with chopped or pureed spinach. See recipe for Pasta Verde.
PASTELLA – A basic batter used for deep frying, consisting of flour and water, and sometimes eggs.
PASTINA – Any tiny dried pasta most commonly used in soups, as for Pastina in Brodo.
PATATE – Potato. Patate fritte are french fries, and patatine potato chips. See recipes for Potatoes.
PECORINO – All Italian cheeses made from sheep’s milk are called pecorino although they may vary greatly in texture and flavor. See more about Italian Cheese.
PELATI – Peeled Canned Tomatoes. You can either peel fresh tomatoes, remove the core and seeds or buy bottled or canned varieties, either whole or chopped. Buy a good imported brand, as the good brands are less acidic and give a good proportion of tomatoes to liquid. San Marzano tomatoes are an exceptionally flavorful tomato either canned or fresh. See more about Tomatoes.
PENNE – Shaped like a quilll from where it’s name originates, this dried pasta shape is very common.
PEPATO – Sicilian pecorino cheese, with black peppercorns set in the middle of the cheese. Has a very sharp flavor.
PEPE NERO – Black Pepper. Pepe bianco, white pepper, and pepe rosso, red pepper are also commonly used.
PEPERONI – Sweet Peppers. These peppers, also know as capsicums, come in a variety of colors. They have a sweet taste and crunchy texture, and are used in many regional recipes across Italy, often being roasted first. See recipes for Peppers.
PEPERONCINI – Red chilies. These dried, hot peppers are added to many southern Italian specialties, including pasta sauces and pizza.
PERA – Pear. Eaten fresh in place of dessert but also made into preserves, sorbetti and pastries.
PESCA – Peach. Eaten fresh in place of dessert but also made into preserves, sorbetti and pastries.
PERCIATELLI – Dried, thick strands of spaghetti with a hollow center.
PERSICO – Fresh Water Perch. Most commonly fried.
PESCE SPADA – Swordfish. Most often sold in steaks, they can be found throughout Italy. Often grilled or roasted, they are also sliced thinly and rolled around a flavorful filling before grilling. See recipe for Swordfish.
PESCIOLINI – Tiny fish that are coated in a light batter and deep fried.
PESTO – A sauce made from blending fresh basil with garlic, parmesan cheese and toasted pine nuts. Traditionally, it is made by hand with a mortar and pestle. This sauce is used on pasta, as well as to flavor other dishes such as soups as a garnish. See recipe for Pesto.
PIADINE – Thin rounds of bread that are grilled on a special pan called a testo and served with cold meats and cheeses such as prosciutto, salami and provolone. See recipe for Piadine.
PICCIONE – Cultivated Pigeons. Also known as torresani. These are farm-grown birds, preferably less than seven months old. Piccione selvatico, is a wild pigeon, also called colombaccio or palombaccio.
PICI – Twisted Tuscan noodles made by hand with a grooved rolling pin like tool.
PINOLI – Pine Nuts. These are actually the seeds from the stone pine trees that grow along the Adriatic sea. They are usually toasted before using, and are used in many Italian dishes both sweet and savory.
PISELLI – Peas. Usually boiled and served with onions and garlic as a side dish, or added to soups and stews. Pisellini are small or baby peas.
PISTACCHIO – Pistachio. A favorite nut for snacking, pastrymaking, gelato and as a flavoring.
PIZZA – A flat yeasted bread topped with a variety of toppings, commonly including tomato sauce, cheese, meats, and vegetables. See more about Pizza.
PIZZA DOLCE – Sweet Pizza. A dessert form of pizza which is topped with a variety of nuts, candied fruit, citrus and sweet flavorings.
PIZZA RUSTICA – A savory tart made with ricotta, mozzarella, prosciutto, mortadella and seasonings that originated in Abbruzzi.
PIZZOCCHERI – Fresh buckwheat noodles that are usually 1/2 inch wide and 4 to 5 inches long. The dish is completed with chopped potatoes, cabbage, cheese, butter and garlic.
POLENTA – A staple in northern Italy for centuries, polenta is a type of cornmeal made from ground maize. Generally, in Italy two common types are used, coarse and fine. Polenta can be served soft as a porridge type of dish topped with sauce and meat, or allowed to cool and harden and then served fried or grilled. See more about Polenta.
POLIPI – Octopus. Much larger than squid, they are generally coked long and slow to tenderise them after being pounded with a mallet before cooking. Great in salads with other seafood, or on it’s own. See recipe for Octopus.
POLLO – Chicken. Very popular in many dishes such as Chicken Cacciatore, or Chicken Parmiagiana. A gallo is a cock or rooster, a gallina a hen. The free-range variety is pollo ruspante, while pollastro or galletto is a young chicken. See recipes for Poultry.
POLPETTA – Meatball. Made from a variety of ground meat, fish or vegetables, that is most commonly fried, boiled, or cooked in sauce. See recipe for Meatballs.
POLPETONE – Meatloaf. Commonly made with a combination of ground meats, often with some vegetables such as mushrooms and onions, and cheese added. See recipe for Meatloaf.
POMMAROLA – A simple tomato sauce.
POMODORI – Tomatoes. Most definately one of the most important ingredients in Italian cuisine, a number of varieties of tomatoes are grown across Italy. The best tomato for cooking is always said to be the San Marzano tomato which can be found now canned and imported from Italy. See more about Tomatoes.
POMPELMO – Grapefruit. Eaten fresh or made into marmalade.
PORCHETTA – Whole suckling pig, boned, stuffed with herbs and roasted over an open fire or in a wood-burning oven. In North America, porchetta can also refer to a boneless, rolled roast of pork studded with garlic and herbs.
PORCINI – Porcini mushrooms are definitely the most famous of Italian mushrooms and many varieties can be found across Italy. Young, fresh porcini can be sliced and eaten raw, while larger caps are best grilled or sauteed. Dried porcini are also popular, and added an earthy depth of flavor to many dishes. See more about Porcini Mushrooms.
PORRO Leak. Most commonly used in cooking, particulary soups and stews.
POWDERED SUGAR – Icing sugar or confectioner’s sugar.
PREZZEMOLO – Parsley. The Italian version is the flat leafed variety which has a fresh, robust flavor. It is used throughout Italian cooking to flavor an unlimited number of savory dishes. See more about Parsley.
PROSCIUTTO – Italy is famous for it’s prosciutto crudo, or cured ham, and the most famous ones come from the area around Parma. San Daniele hams, produced in the Friuli region are also a very popular prosciutto. Commonly eaten fresh as an antipasto, it can also sometimes be cooked to flavor other dishes.
PROVOLONE – This is a southern Italian cheese that is straw white in color, with a smooth texture. Milder, fresh provolone can be eaten on it’s own, although once aged it is generally used in cooking. See more about Italian Cheese.
PRUGNA – Plumb. This fruit is commonly eaten fresh, stewed, or made into preserves and dessert pastries. Prugna secca refers to dried prunes.
PUNTARELLE – Wild chicory spears, with a sharp, bitter flavor that are eaten raw and dressed with olive oil, lemon juice, vinegar, garlic and anchovies.
Q
QUADRUCCI – Stuffed pasta squares that are added to soups, or clear broth.
QUAGLIA – Quail. A popular small, wild game bird that is usually roasted or grilled.
QUINQUINELLE – Quenelles. Dumplings commonly made from a mild fish like pike, which are bound together with egg whites and seasonings.
R
RABARBARO – Rhubarb. Usually sweetened to overcome it’s tart flavor, and then made into a condiment or pastry. There is also a liqueur made from it. Rhubarb should be cooked because cooking inhibits or destroys the oxalic acid it contains. The oxalic acid in raw rhubarb or in rhubarb leaves is toxic.
RADICCHIO – Red chicory. Generally two main varieties are found , including the round Radicchio di Verona and the long leafed Radicchio di Trevisio. This leafy vegetable has a bitter flavor, and is generally better cooked which tempers the bitterness. It can be found in salads in small quantities however, as well as being cooked in many ways.
RAGU – Meat Sauce. The most famous is Ragu alla Bolognese, which contains tomatoes, beef, cream and vegetables.
RANA – Frog. A specialty item, often served fried or in risotto.
RAPE – Turnips. Often roasted which brings out it’s sweetness.
RIBES – Currants. Either black or red which are usually used in cakes and cookies.
RICCIO DI MARE – Sea Urchins. Eaten raw when fresh from the sea, as well as being added to pasta.
RICOTTA – Ricotta is actually a byproduct of cheese making, and is made from reheating the leftover whey mixed with milk. It is creamy and smooth, and can be used in both sweet and savory dishes. See more about Ricotta.
RICOTTA SALATA – Ricotta cheese, usually made from ewe’s milk, conserved in salt, then left to age until hard. Pleasantly salty yet creamy in flavor. A favorite for grating over pasta, particularly in such famous dishes as Pasta alla Norma.
RIGATONI – Larger than penne, but similar in shape, these are fat tubes of dried pasta with ridges. Read my Dried Pasta Review.
RISO – General term for rice, of which Italy has over 50 varieties, including both short and long grain.
RISOTTO – Italian style of rice. The best variety of rice to use for making risotto are Italian arborio, vialone nano, or carnaroli. Risotto is used interchangebly with pasta as a first course, and is much more commonly seen in nothern Italy, particulary in Lombardy than it is in southern Italy. See more about Risotto.
ROBIOLA – Fresh robiola is used in numerous dishes both sweet and savory, from pies to pasta to antipasti, and is sometimes marinated in extra-virgin olive oil with herbs and spices. Made mostly from cow’s milk (sheep’s and goat’s milk were more common decades ago), robiola is mild and buttery when fresh (aged only 8 to 10 days) and sharper when matured (aged 40 to 50 days). See more about Ricotta.
ROGNONE – Kidneys. Lamb and veal kidneys are usually considere the best.
ROSMARINO – Rosemary. This popular culinary herb grows wild across Italy. Rosemary is often used with grilled or roasted meats, and is a delicious addition to roasted potatoes. See more about Rosemary.
ROSOLIO – Rose Liqueur. A cordial, traditionally made from rose petals, rose oil and sweetened with honey.
ROTOLO – A roll of meat or pasta, usually stuffed, and commonly poached.
RUCOLA – This is a bitter, pungent green used in salads, and in pasta sauces. Grows wild in the Italian countryside, although is also now cultivated commercially.
S
SALAMI – There are an endless number of different types of Italian salami from the various regions across Italy.
SALE – Salt. A fundamental flavoring and preserver of foods, and in Italy it is almost always drawn from the sea.
SALMONE – Salmon. Salmon is usually poached, grilled or roasted. It may be served cold as part of an antipasto table. See recipe for Salmon.
SALMORIGLIO – Calabrese and Sicilian condiment of olive oil, salt, garlic, oregano, parsley and lemon, often used as an easy delicious sauce for seafood.
SALSA – Sauce. A general term referring to a number of dressings or condiments.
SALSICCIA – Sausage, of which there are hundreds of varieties in Italy, most made with pork and seasonings. See recipe for sausages.
SALUMI – generic term for salt-cured meats, such as salame, salsiccia, prosciutto, bresaola. A salumeria is a shop where salumi are sold.
SALVIA – Sage. This is another popular Italian culinary herb that grows wild across the Italian countryside. It has a very strong flavor, so needs to be used sparingly, but it combines well with most meat and vegetable dishes. See more about Sage.
SAMBUCA – A colorless Italian liqueur with a strong flavor of aniseed.
SARDE – Sardines. Small fish under 5 inches in length with an oily flesh. Best eaten when very fresh, although they can be bought preserved in both salt and oil. Fresh sardines are often fried, or baked. See recipe for Spaghetti With Sardines.
SAVOIARDI – Ladyfingers. Little, dry, finger-shaped sponge cakes. Used for such famous desserts as Tiramisu and Zuppa Inglese.
SCALOGNO – Scallion. A variety of onion with small bulbs, and long stiff green leaves. Usually eaten raw. Also called spring onion, or green onion.
SCALOPPINA – A thin, pounded piece of meat, commonly veal, either breaded and fried or sauted with a wide variety of ingredients on top.
SCAMORZA – Uncooked Abruzzese and Molise stringy curd cheese made from whole cow’s milk, and even smoked. Often used in place of mozzarella. See more about Ricotta.
SCAMPI – Prawns. It is most often cooked in wine and garlic or grilled with olive oil and lemon.
SCAROLA – Escarole. Either used in salads or soups, or stewed with garlic and served as a vegetable side dish, cold or warm.
SCHIACCIATA – A thin Tuscan flatbread, usually topped with olive oil and salt.
SCOTCH BONNET PEPPER – Capsicum tetragonum. Similar to Habanero Pepper.
SCUNGILLI – Also a Mollusk Gastropod – “Buccinidae” – found in more temperate waters than conch, with a darker meat and stronger flavor, perhaps less “sweet”. This is more properly known as “whelk”. These are generally removed from their shell and sold already steamed and ready to eat. The meat is kind of a circular meat, about 1 to 2 inches in diameter, perhaps 10 to 20 of these in a pound.
SEDANO – Celery. Also called accia. Used in soffritto as a flavor base for many Italian dishes.
SEGALE – Rye.
SEMI DI SESAMO – Seame Seeds. Used on specific regional breads as well as some cookies.
SEMOLINA – A yellow flour ground from high protein Durum wheat. Semolina is used in many brands of dried pasta because of its ability to stand up to kneading and molding. It is also used to make Gnocchi Romana.
SEPPIA – Cuttlefish. Ink from this seafood is used to make black pasta, a Venetian specialty.
SHALLOTS – Small pointed members of the onion family that grow in clusters something like garlic and have a mild, oniony taste. Not the same as green/spring onion.
SHRIMP – See Gamberetti
SOFFRITTO – A combination of celery, onion and carrot that is lightly fried in olive oil. It provides the base for many Italian recipes, especially soups and pasta sauces. Optional addition of a clove of garlic, maybe a tablespoon or two of parsley, or a few leaves of fresh sage are added.
SOGLIA – Sole. A delicately flavored flatfish that takes well to sauteing, grilling and marinating.
SOPPRESSA – Minced pork “pressed” into form similar to a large salame in Veneto; soppressata refers to various types of salumi in Italy.
SORBETTO – Sherbet or sorbet of soft texture based on fruit, sometimes with wine or spirits, usually not made with milk as in other countries.
SOTTACETO – Foods preserved in vinegar, generally vegetables, including mushrooms and pickles.
SOTT’OLIO – Refers to foods preserved in olive oil such as vegetables, mushrooms, tuna, sardines, anchovies, small cheeses, and salami.
SPAGHETTI – Long, thin strands of dried or fresh pastathat is the most popular form of pasta in Italy if not worlwide. It is made both fresh and dried. See recipes for Spaghetti.
SPALLA – A shoulder of veal, lamb or pork, or pork shoulder salt-cured like prosciutto.
SPATZLE – Originating from Germany, these small dumplings are popular in the Alto Adige region. They can be made with many different ingredients, and are often served in a meat broth.
SPECK – Bacon that is made from boned pork flank, and either brine – or smoke-cured.
SPELT – See Farro
SPEZZATINO – Refers to a stew containing small pieces of meat. Often cooked in a casserole or earthenware pot. See recipe for Spezzatino.
SPINACHI – Spinach. Often sauted and served a
s a side dish, although it is also used as a salad when the leaves are young. Older leaves are ofyen blanched, and used in soups, or in fillings for pasta.
SPREMUTA – Juice of freshly squeezed fruit. Succo is the generic term for juice.
SPRING ONION – See Scalogno
SPUGNOLE – Morel mushrooms. Not as well used as the porcini, but they are found in many recipes.
SQUASH – See Zucca
STIGGHIOLE – Grilled lamb intestines or caul-wrapped bunches of lamb innards and vegetables popular in southern Italy.
STRACCHINO – A very young cheese with a very soft, creamy texture. It is most often eaten as a dessert cheese, or used as a stuffing in focaccia. See more about Italian Cheeses.
STRANGOLAPRETI – Translated as “priest stranglers,” these are small potato gnocchi of Trentino served with tomato sauce. It is said they received their name because visiting priests would gorge themselves on them and choke.
STRINGOZZI – Thick Umbrian spaghetti, often served with a truffle or hearty meat sauce.
STREGA – A bright yellow Italian liqueur with a bittersweet taste.
STRUTTO – Lard. Lard, strutto, or butter are generally used for most Italian baking. Shortening is solid, white fat made from hydrogenated vegetable oil, and is more commonly found in North America.
SUGO – Sauce or gravy, when based on cooked meat. Also called ragu, and most often is used with pasta.
SUN-DRIED TOMATOES – Pomodori secchi in Italian. Preserving tomatoes in this manner intensifies their flavor and gives them a unique sweetness that is delicious in many dishes. They can be found dried, or dried and preserved in oil, and are most often soaked in water before using in soups or sauces.
SWORDFISH – See Pesce Spada
T
TACCHINO – Turkey. A New World bird, usually roasted, though the breast meat is made into scaloppine. See recipes for Poultry.
TAGLIATELLE – Long, flat, ribbon-like fresh pasta.
TALEGGIO – A square, creamy cheese produced in Lombardy. See more about Italian Cheese.
TANGELO – Citrus fruit cross of a tangerine and a pomelo. Larger than a mandarin and a little smaller than an average-size orange. Skin colour is a bright tangerine and they mature during the late mandarin season. Mandarins, Tangerines or Oranges may be used instead.
TARTUFO – Truffles. These are part of the mushroom family, and are found underground near oak trees. They are firm, and irregular in shape, and have a very pungent, earthy aroma and flavor that is prized throughout Italy. Very expensive in price, they have a short season. Truffled flavored oil is much more reasonable in price than fresh truffles, and is now readily available.
TIMO – Thyme. An herb pungent in flavor and excellent in soups, stuffing and seafood recipes. see more about cooking with Italian Herbs.
TOMATOES – See Pomodori
TOMATO SAUCE – A red sauce generally flavored with garlic and spices served on such foods such as pasta. See recipes for Tomato Sauce.
TONNARELLI – Roman spaghetti with squared off sides, similar to maccheroni alla chitarra in Abruzzo.
TONNO – Tuna. Tuna, referring more to the red meat variety than the albacore. It is eaten fresh, cooked in
a variety of ways, or more often preserved in oil. Tonnato refers to tuna-flavored sauce most commonly served on veal scalopini.
TORTELLI – Fat elongated ravioli stuffed with ricotta and spinach or winter squash.
TORTELLINI – Small stuffed pasta nuggets filled with various ingredients, usually meat or cheese.
TORTIGLIONI – Short fat tubes of dried pasta with grooves.
TOSCANELLI – Variety of small Tuscan brown beans.
TRENETTE – Traditionally made with flour and water, this pasta shape from Liguria resembles small twists. Commonly topped with a pesto sauce.
TRIGLIA – Red mullet. These are small, bony fish that are red in color and have a unique flavor similar to shrimp.
TRIPPA – Tripe. Usually prepared by stewing it in a tomato sauce.
TROCCOLI – Apulian ribbon-like egg spaghetti cut with a ridged rolling pin called a troccolo, commonly served with a tomato-and-garlic sauce to which a mixture of egg and pecorino is added, then fresh asparagus.
TROTA – Trout. Most often served grilled or baked.
U
UCCELLETTO – General term for little bird or fowl, although there is a famous Tuscan bean dish called Cannellini all’Uccelleto referring to the fact the beans are cooked as they commonly prepare small game birds. See recipe for Cannellini all’Uccelleto.
UNSALTED BUTTER – Often recommended for cooking, particularly in baking. Many people prefer the taste of unsalted butter.
UVA – Grapes. Italy is the world’s largest producer of grapes, most being used for wine production.
UVA PASSA – Raisins. Used in the making of many desserts as well in other savory dishes particularly in Sicily.
UOVO – Egg. Italians are not big egg eaters, particularly for breakfast, but they do make fritattas with eggs and vegetables which are often sliced in wedges and added to an antipasti platter.
V
VANIGLIA – Vanilla. Vanilla, used almost exclusively as a flavoring for pastries and desserts in Italy, both from a bottled extract or preferably, utilizing the scraped seeds from fresh vanilla beans.
VERDURA – Usually refers to green,leafy vegetables, though the term does refers to garden produce in general, including legumes and roots. Italians eat a wide range of vegetables, both fresh and cooked.
VERMICELLI – Literally translating as “little worms”, it is the name for very thin spaghetti, less than a tenth of an inch thick, well loved in southern Italy.
VERMOUTH – Vermouth can be either white (dry), or red (sweet), and both are made from white wine flavored with aromatic extracts and spices. While both types of vermouth are consumed in assorted beverages, white, dry vermouth is also used in cooking in place of a dry white wine.
VERZA – Savoy cabbage, usually boiled or sauted.
VIN SANTO – A “holy” sweet wine from Tuscany made from semi-dried grapes with a long, slow fermentation. Often served with small almond cookies called cantucci for dipping.
VINEGAR – See Aceto
VITELLO – Veal. This is one of the most commonly used meats in Italian cuisine. See recipes for Veal.
VONGOLE – Clams. There are many types of clams found across Italy, and they are commonly used in soups, pasta, risotti, and salads. See recipe for Spaghetti alle Vongole.
W
X
Y
Z
ZAFFARINO – Saffron. This flavoring ingredient consists of the dried stigmas of the saffron crocus. Very expensive, it imparts a warm golden color and subtle flavor to risotti and sauces. The most famous Italian dish using saffron is Risotto Milanese.
ZAMPONE – This is a specialty sausage from Modena, and is a pig’s leg stuffed with minced pork shoulder and other cuts of meats. It has a unique flavor and is quite fatty. It is commonly served with stewed lentils as a side dish.
ZITI – Tubular maccheroni originally from Southern Italy. See recipes for Pasta Sauces.
ZUCCA – Commonly known as winter squash in North America. A family of vegetables that has a thick, hard, usually inedible rind, rich-tasting meat, and lots of seeds. Pumpkin is a popular filling for tender tortelli in Mantua, and is also used in risottos and soups.
ZUCCHERO – General name for sugar.
ZUCCHINI – A long, green squash that looks something like a cucumber. Also known as vegetable marrow, and courgette. See recipes for Zucchini.
Wednesday, September 1, 2010
Substitutions
| INGREDIENT | AMOUNT | SUBSTITUTION |
| Allspice | 1 tsp. | 1/2 tsp. cinnamon + 1/2 tsp. ground cloves |
| Apple Pie Spice | 1 tsp. | 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/8 tsp. cardamon |
| Arrowroot | 1 1/2 tsp. | 1 Tbls. flour |
| 1 1/2 tsp. cornstarch | ||
| Baking Powder | 1 tsp. | 1/3 tsp. baking soda + 1/2 tsp. cream of tartar |
| Bay Leaf | 1 whole | 1/4 tsp. crushed |
| Bread | 1 slice dry | 1/3 cup dry bread crumbs |
| 1 slice soft | 3/4 cup soft bread crumbs | |
| Broth, Beef or Chicken | 1 cup | 1 bullion cube disolved in 1 cup boiling water |
| 1 envalope powdered broth base disolved in 1 cup boiling water | ||
| 1 1/2 tsp. powdered broth base disolved in boiling water | ||
| Butter | 1 cup | 7/8 cup lard + 1/2 tsp. salt |
| Buttermilk | 1 cup | 1 cup plain yogurt |
| 1 cup milk + 1 Tbls. white vinegar or lemon juice | ||
| 1 cup milk + 1 3/4 tsp. cream of tartar | ||
| Chives, chopped | 2 tsp. | 2 tsp. green onion tops, finely chopped |
| Chocolate Chips | 1 oz. | 1 oz. sweet cooking chocolate |
| Chocolate, unsweetened | 1 oz. or square | 3 Tbls. cocoa + 1 Tbls. fat |
| Cocoa | 1/4 cup | 1 oz. square unsweetened chocolate (decrease fat in recipe by 1/2 Tbls.) |
| Coconut Cream | 1 cup | 1 cup whipping cream |
| Coconut Milk | 1 cup | 1 cup whole milk |
| Corn | 1 doz. ears | 2 1/2 cup cooked corn |
| Cornmeal, self-rising | 1 cup | 7/8 cup plain, 1 1/2 Tbls. baking powder, and 1/2 tsp. salt |
| Corn Syrup | 1 cup | 1 1/4 cup light brown sugar + 1/3 cup water |
| 7/8 cup honey (baked goods will brown more) | ||
| Corn Syrup, Dark | 1 cup | 3/4 cup light corn syrup + 1/4 cup light molasses |
| Cornstarch (thickening) | 1 Tbls. | 2 Tbls. all-purpose flour |
| 2 Tbls. granular tapioca | ||
| Cracker Crumbs | 3/4 cup | 1 cup dry bread crumbs |
| Cream, Heavy | 1 cup | 3/4 cup milk + 1/3 cup butter or margerine (if used for baking) |
| 1 cup evaporated milk, undiluted | ||
| Cream, Light | 1 cup | 3/4 cup milk + 3 Tbls. butter or margarine (if used for baking) |
| 1 cup evaporated milk, undiluted | ||
| Cream, Whipped | Chill a 13 oz. can of evaprated milk until ice crystals form. Add 1 tsp. lemon juice. Whip until stiff. | |
| Dates | 1 lb. | 2 1/2 cup pitted |
| Dill Plant, Fresh or Dried | 3 heads | 1 Tbls. dill weed |
| Egg, whole, uncooked | 1 large, 3 Tbls. | 3 Tbls. + 1 tsp. thawed frozen egg |
| 2 1/2 Tbls. sifted, dry whole egg powder + 2 1/2 Tbls. lukewarm water | ||
| 2 yolks + 1 Tbls. water (for cookies) | ||
| 2 yolks (in custards, cream fillings, and similar mixtures) | ||
| Eggs, uncooked | 1 cup | 5 large eggs |
| 6 medium eggs | ||
| Egg White | 1 large, 2 Tbls. | 2 tsp. thawed frozen egg whites |
| 2 Tbls. sifted, dry egg white powder + 2 Tbls. warm water | ||
| 1 cup | 8 large egg whites | |
| Egg Yolk | 1 yolk, 1 1/2 Tbls. | 3 1/2 Tbls. thawed frozen egg yolk |
| 2 Tbls. sifted, dried egg yolk | ||
| 1 cup | 12 large egg yolks | |
| Flour, All-Purpose (for thickening) | 1 Tbls. | 1 1/2 tsp. cornstarch |
| 1 Tbls. granular tapioca | ||
| 1 Tbls. waxy rice flour | ||
| 2 Tbls. browned flour | ||
| 1 1/2 Tbls. whole wheat flour | ||
| 1 Tbls. quick-cooking tapioca | ||
| Flour, All-Purpose | 1 cup, sifted | 1 cup + 2 Tbls. cake flour |
| 1 cup rolled oats, crushed | ||
| 1/2 cup cornmeal, bran, or rice flour + 1/2 cup all-purpose flour | ||
| 1 cup rye or rice flour | ||
| 1/4 cup soybean flour + 3/4 cup all-purpose flour | ||
| 1 lb. | 4 cups sifted | |
| 3 1/3 cups unsifted | ||
| Flour, Cake | 1 cup sifted | 1 cup minus 2 tsp. all-purpose flour, sifted |
| Flour, Self-Rising | 1 cup | 1 cup minus 2 tsp. all-purpose flour, 1 1/2 tsp. baking powder, and 1/2 tsp. salt |
| Fruit, Fresh, Cut Up | 1 1/2 cups | 16 oz. can, drained |
| Garlic | 1 clove | 1 tsp. chopped garlic |
| 1/2 tsp. minced garlic | ||
| 1/8 tsp. garlic powder | ||
| 1/2 tsp. garlic flakes | ||
| 1/4 tsp. granulated garlic | ||
| 1/2 tsp. garlic juice | ||
| Garlic Salt | 1 tsp. | 1/8 tsp. garlic powder + 7/8 tsp. salt |
| Gelatin, Flavored | 3 oz. | 1 Tbls. plain gelatin + 2 cup fruit juice |
| Ginger | 1/8 tsp. | 1 tsp. candied ginger, rinsed in water to remove sugar, then finley cut |
| 1 Tbls. raw ginger | ||
| Herbs, fresh | 1 Tbls. chopped | 1/2 tsp. dried crushed herb |
| Honey | 1 cup | 1 1/4 cup sugar + 1/4 cup water |
| Horseradish | 1 Tbls. | 2 Tbls. bottled fresh |
| Ketchup | 1 cup | 1 cup tomato sauce, 1/4 cup brown sugar, and 2 Tbls. vinegar |
| Lemon Juice | 1 tsp. | 1/2 tsp. white vinegar |
| Lemon Peel, dried | 1 tsp. | 1 to 2 tsp. fresh grated |
| 1/2 tsp. lemon extract | ||
| Lime | 1 med. | 1 1/2 – 2 Tbls. juice |
| Maple Sugar (grated and packed) | 1/2 cup | 1 cup maple syrup |
| 1 Tbls. granulated sugar | ||
| Marshmallows, mini | 1 cup | 8-10 regular |
| Mayonnaise (for salad dressings) | 1 cup | 1/2 cup plain yogurt + 1/2 cup mayonnaise |
| 1 cup sour cream | ||
| 1 cup cottage cheese, pureed | ||
| Milk, skim | 1 cup | 4 – 5 Tbls. non-fat dry milk powder + enough water to make 1 cup |
| 1/2 cup evaporated milk + 1/2 cup water | ||
| Milk, Sweetened, Condensed | 1 can | Heat the following until butter melts and sugar is disolved: 1/3 cup + 2 Tbls. evaporated milk, 1 cup sugar, and 3 Tbls. butter |
| Add 1 cup + 2 Tbls. dry milk to 1/2 cup warm water. Add 3/4 cup sugar and 3 Tbls. melted butter. Stir until smooth. | ||
| Milk, Whole | 1 cup | 1 cup reconstituted non-fat dried milk + 2 Tbls. melted butter |
| 1/2 cup evaporated milk + 1/2 cup water | ||
| 4 Tbls whole dry milk + 1 cup water (for use in baking) | ||
| Mushrooms, Fresh | 1 Lb. | 2 – 3 cups whole |
| 5 cups sliced | ||
| (1) 10 oz. can | ||
| Mushrooms, Canned | 4 oz. | 2 cups sliced fresh |
| 6 Tbls. whole dried mushrooms | ||
| Mustard, Dry | 1 tsp. | 1 Tbls. prepared mustard |
| Onion, Fresh | 1 small | rehydrate 1 Tbls. instant minced onion |
| Onion Powder | 1 Tbls. | 1 medium onion, chopped |
| 4 Tbls. fresh chopped onion | ||
| Onions | 1 Lb. | 3 large onions |
| 2 – 2 1/2 cup chopped | ||
| Orange Peel, Dried | 1 Tbls. | 2 – 3 Tbls. grated fresh orange peel |
| grated peel of 1 med. orange | ||
| 2 tsp. | 1 tsp. orange extract | |
| Parsley, Dried | 1 tsp. | 3 tsp. fresh parsley, chopped |
| Peppers, green bell | 1 Tbls. dried | 3 Tbls. fresh green pepper, chopped |
| Peppers, red bell | 1 Tbls. dried | 3 Tbls. fresh red pepper, chopped |
| 2 Tbls. chopped pimento | ||
| Peppermint, dried | 1 Tbls. | 1/4 cup chopped fresh mint |
| Pimento | 2 Tbls. | 1 Tbls. dried red bell pepper, rehydrated |
| 3 Tbls. fresh red bell pepper, chopped | ||
| Pumpkin Pie Spice | 1 tsp. | 1/2 tsp. cinnamon, 1/4 tsp. ginger, 1/8 tsp. allspice, 1/8 tsp. nutmeg |
| Shortening, Melted | 1 cup | 1 cup cooking oil |
| Shortening, Solid | 1 cup | 1 cup minus 2 Tbls. lard |
| 1 1/8 cup butter (decrease salt in recipe by 1/2 tsp.) | ||
| Sour Cream | 1 cup | 3/4 cup buttermilk + 1/3 cup butter or margarine |
| 1 cup plain yogurt | ||
| 3/4 cup milk, 3/4 tsp. lemon juice, and 1/3 cup butter or margerine | ||
| Spearmint, Dried | 1 Tbls. | 1/4 cup fresh chopped mint |
| Sugar, Brown | 1 cup packed | 1 cup granular sugar |
| 1 Lb. | 2 1/2 cups firmly packed | |
| Sugar, powdered | 1 Lb. | 2 3/4 cups |
| Sugar, granulated | 1 Lb. | 2 1/4 cups |
| 1 tsp. | 1/8 tsp. non-caloretic sweetener solution | |
| 1 cup | 1 1/2 cup corn syrup (decrease liquid in recipe by 1/4 cup) | |
| 1 1/3 cup molasses (decrease liquid in recipe by 1/3 cup) | ||
| 1 cup powdered sugar | ||
| 1 cup brown sugar, firmly packed | ||
| 3/4 cup honey (decrease liquid in recipe by 1/4 cup; for each cup of honey used, add 1/2 tsp. baking soda) | ||
| Tapioca, granular | 1 Tbls. | 2 Tbls. pearl tapioca |
| Tomato Juice | 1 cup | 1/2 cup tomato sauce + 1/2 cup water |
| Worcestershire Sauce | 1 tsp. | 1 tsp. bottled steak sauce |
| Yogurt, Plain | 1 cup | 1 cup buttermilk |
| 1 cup cottage cheese, pureed | ||
| 1 cup sour cream |
Conversions
Liquid
Measures
|
|||
1 cup
|
8 fluid ounces
|
1/2 pint
|
237 ml
|
2 cups
|
16 fluid ounces
|
1 pint
|
474 ml
|
4 cups
|
32 fluid ounces
|
1 quart
|
946 ml
|
2 pints
|
32 fluid ounces
|
1 quart
|
0.964 liters
|
4 quarts
|
128 fluid ounces
|
1 gallon
|
3.784 liters
|
8 quarts
|
one peck
|
||
4 pecks
|
one bushel
|
||
dash
|
less than 1/4 teaspoon
|
||
Dry
Measures
|
||||
3 teaspoons
|
1 tablespoon
|
1/2 ounce
|
14.3 grams
|
|
2 tablespoons
|
1/8 cup
|
1 fluid ounce
|
28.3 grams
|
|
4 tablespoons
|
1/4 cup
|
2 fluid ounces
|
56.7 grams
|
|
5 1/3 tablespoons
|
1/3 cup
|
2.6 fluid ounces
|
75.6 grams
|
|
8 tablespoons
|
1/2 cup
|
4 ounces
|
113.4 grams
|
1 stick butter
|
12 tablespoons
|
3/4 cup
|
6 ounces
|
.375 pound
|
170 grams
|
32 tablespoons
|
2 cups
|
16 ounces
|
1 pound
|
453.6 grams
|
64 tablespoons
|
4 cups
|
32 ounces
|
2 pounds
|
907 grams
|
Subscribe to:
Posts (Atom)