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05- Glossary |
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alla pizzaiola: anything cooked with tomatoes, garlic, and oregano amaretti: crisp Italian macaroons made with bitter almond amaretto: almond-flavored liqueur arancini: fried rice balls with meat or other filling Arborio: a variety of medium-grain rice from Piedmont used for making risotto baccalà: salted cod balsamico or balsamic vinegar: Italian vinegar made from cooked trebbiano grape must; the best labelled tradizionale and aged many years in barrels made with various types of wood biscotti: literally "twice cooked," though it refers to all kinds of cookies bistecca fiorentina: thick-cut grilled porterhouse steak prepared in the Florentine style bollito misto: mixed boiled meats served with various sauces, a specialty of northern Italy bottarga: preserved roe of tuna or mullet that is either pressed and sealed in wax or dried and sold ground or in flakes; the best being pressed bottarga from Sardinia braciola: thin slice of meat, usually stuffed, rolled, and cooked in tomato sauce branzino: sea bass brodo: broth bruschetta: grilled or toasted bread rubbed with garlic and brushed with olive oil or topped with tomato salad caciocavallo: Sicilian cow's milk cheese similar to provolone calzone: literally "big sock"; pizza dough folded around a filling and baked or fried capers: the tiny unopened buds of the caper flower, a wild plant that grows all over the Mediterranean, typically sold in salt or in vinegar caprino: Italian goat cheese Carnaroli: a medium-grain rice preferred by many cooks for making risotto carpaccio: thin slices of raw veal or beef, served cold with a pink sauce; also, by association, thin slices of vegetables and fresh or smoked fish, served cold with a dressing cassata: Sicilian cake layered with ricotta cream crespelle: crepes cotechino: a large, preserved sausage, often served with lentils or mashed potatoes crostata: a sweet or savory tart crostini: toasted bread topped with cheese, vegetables, pâté, etc., usually served as an appetizer diavolicchi, also known as diavolilli: literally "little devils"; tiny dried hot chilies dolci di cucchiaio: desserts such as custards, puddings, etc., that are eaten with a spoon enoteca: a bar or store with a large selection of wines fagioli secchi: dried beans fagiolini: green beans farro: an ancient grain similar to wheat, spelt, and emmer, eaten whole in salads or soups or ground into flour fennel pollen: ground dried fennel used to season pork and other meats in Tuscany fettuccine: narrow ribbons of fresh or dried egg pasta fettuccine di frittata: "noodles" made from cooked eggs finocchiona: Tuscan salame flavored with fennel seeds focaccia: flatbread seasoned with olive oil and salt; can also be baked with herbs, olives, onions, tomatoes, etc. Fontina Valle d'Aosta: creamy, semifirm cow's milk cheese that melts beautifully; good for cooking and eating forno: oven fragoline del bosco: tiny Alpine strawberries freselle: hard black pepper-flavored biscuits to soak and serve as a base for stews or salad frittata: flat omelet fruttivendolo: produce vendor giardiniera: mixed pickled vegetables often sold in jars gorgonzola: blue-veined cheese from Lombardy used for cooking and eating gnocchi: dumplings eaten with a sauce or in broth, most often made with potatoes, but also with bread, squash, or other ingredients grana: a crumbly cheese suitable for grating granita di caffè: coffee ice dessert Grana Padano: a type of cow's milk grana cheese grappa: spirits made from distilled grape seeds, skins, and pulp left after the juice has been pressed out for wine grissini: breadsticks involtini: small stuffed meat rolls lenticchie di Castelluccio: tiny, flavorful lentils from Umbria luganega: long, thin, fresh sausages manicotti: baked crepes or pasta tubes with a cheese filling mascarpone: creamy, soft, and mild cheese from Lombardy used for pasta and desserts minestra: soup montasio : cow's milk cheese from Friuli-Venezia Giulia, mild when young and sharp when aged mortadella : large cured pork sausage made with finely ground spiced meat mostarda: fruits preserved in mustard syrup mosto cotto: grape juice cooked to form a thick dark syrup, used to flavor desserts mozzarella: semifirm cheese from Campania made with either cow's milk or water-buffalo's milk Nutella: a popular jarred chocolate hazelnut spread, which is the equivalent of peanut butter for Italian children orata: gilt head bream orzo: barley in Italy, though a small, seed-shaped pasta in the United States orzotto: barley cooked like risotto osteria: an informal Italian restaurant ovoli: a type of wild mushroom pancetta: unsmoked Italian bacon made from pork belly seasoned with salt, pepper, and sometimes spices, tightly rolled and cured in salt pan di Spagna: sponge cake pane a cassetta: sliced white bread panettone: a yeast risen cake with dried fruits originally from Milan, but now eaten all over Italy especially at Christmas paninoteca: an informal restaurant that features sandwiches panino: either a round roll or a sandwich made on such a roll panna cotta: literally "cooked cream"; gelled heavy cream usually served with a fruit or chocolate sauce Parmigiano-Reggiano: a partially skimmed cow's milk cheese made exclusively around the cities of Reggio-Emilia and Parma, aged about 18 months, used for both cooking and eating pasta: literally "paste"; it can refer to any type of dough or foods made from dough, including noodles, dumplings, and pastries pasta frolla: pastry dough pasticceria: pastry shop pecorino: any cheese made from sheep's milk, typically from Tuscany, Umbria, or southern Italy, excellent for eating when young and semifirm; used for grating when older. Pecorino Romano: firm aged sheep's milk cheese made around Rome and in Sardinia peperoncino: any type of small fresh or dried chile pesce azzurro: any type of dark-fleshed fish pesto: any type of sauce made with mashed ingredients; basil pesto is the best known piadina: a flatbread from Emilia-Romagna pizza bianca: pizza dough baked with olive oil, cheese, or other toppings, but no tomatoes pizza dolce: cake or sweet bread pizzelle: lacy wafer cookie polenta: white or yellow corn meal mush, served soft like mashed potatoes or sliced, then grilled or fried porchetta: whole roast pig cooked with herbs and garlic porcini: meaty wild mushrooms prosciutto: cured unsmoked Italian ham provolone: piquant firm cow's milk cheese originally from Sicily puntarella: pale green and white shoots of Catalan chicory, a favorite Roman salad green in springtime, served with anchovy and garlic dressing ragù: meat sauce for pasta rana pescatrice: monkfish rapini: one of several names for broccoli rabe ribollita: Tuscan bread and vegetable soup ricotta: soft fresh cheese made from sheep's or cow's milk, used for pasta and desserts risotto: rice cooked and stirred with broth and flavorings until creamy risotto al salto: crisp risotto pancake robiola: a soft fresh cheese from Piedmont usually made from cow's milk, though sometimes blended with sheep's or goat's milk rollatini: small stuffed meat rolls, usually cooked in a sauce rughetta: Italian arugula salame: ground meat cured with salt and spices shaped like a sausage salsa balsamella: white sauce made from milk, flour, and butter salsicce: sausages salumi: collective name for salame, prosciutto, mortadella, and other cured meats scaloppine: a small, thin slice of meat. A cutlet seppia: cuttlefish sfinciuni: Sicilian onion and anchovy thick-crust pizza sfogliatelle: Neapolitan pastry filled with ricotta, semolina, and orange zest soffritto: a flavoring base, usually made with onions, celery, peppers, and meat sautéed in oil sopressata: a type of salame spiedini: anything cooked on a skewer stoccofisso: dried salt cod tagliarini: very thin fresh egg pasta ribbons tagliatelle: fresh pasta ribbons similar to fettuccine taleggio: an aromatic, flavorful soft cow's milk cheese from Lombardy taralli: round sweet or savory biscuits from southern Italy tonno: tuna fish torrone: either nougat or hard caramel candy made with nuts or sesame seeds torta: a sweet or savory layered cake or other dessert tramezzino: thin Roman sandwich made on white bread with crusts removed trota: trout tartufi: truffles, black or white varieties of a mushroom family, rare and very expensive, that grow underground near tree roots, especially in Piedmont and Umbria, and are located for harvesting by specially trained dogs ventresca di tonno: tuna belly preserved in olive oil Vialone Nano: a variety of medium-grain rice used for making risotto vongole: small hard-shell clams zabaglione: whipped egg custard flavored with sugar and wine, served as a dessert or sauce zampone: sausage stuffed pig's foot zeppole: yeast raised donuts zucca: squash zuppa: soup From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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