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Foodler - Italian food glossary Category: Food and Drink > Italian food glossary Date & country: 17/11/2010, USA Words: 167

Al dente
An Italian term literally meaning "firm to the bite" that describes the perfectly cooked pasta.

Animelle
Sweetbreads

Anise
An aromatic, licorice-flavored herb belonging to the parsley family. It has feathery leaves and bears greenish-brown seeds, both of which are dried for use. Popularly used as a flavoring in cooking and liqueurs.

Antipasto
Literally meaning "before the pasta", antipasto refers to appetizers served before the entree, or main meal.

Arborio
Starchy, short grain rice that develops a creamy consistency when cooked. Especially used for Risotto.

Asiago
A cheese similar to Provolone, but milder in flavor.

Balsamic Vinegar
Sweet red-brown vinegar that is aged in wooden barrels.

Basil
The quintessential Mediterranean herb, and widely used in Italian kitchens. Consumed fresh, it adds fragrance and fresh flavor to pasta dishes, soups, vegetables, fish, poultry, salad dressings, and pesto sauces. Basil is a perfect topping for any tomato-based dish.

Biscotti
An Italian cookie that is often hard in texture and lightly flavored with Anise.

Bodino
Baked veal stuffed with layers of vegetables and Prosciutto.

Bolognese
A pasta meat sauce that is often made with wine and tomatoes.

Bonarelli
Thin ribbons of pasta

Bruschetta
A garlic and olive oil toasted bread that is usually topped with tomatoes and basil.

Bucatini
Dried hollow-shaped spaghetti that is typically served with tomato or meat-based sauces.

Budino
Baked veal stuffed with layers of vegetables and Prosciutto.

Calamari
Squid

Calzone
A savory turnover made with pizza dough. Traditionally stuffed with tomatoes, mozzarella, fresh ricotta, and/or meat, then folded, and baked or fried.

Canestrini
Small pasta used in soup.

Cannaroni
Wide, hollow, tubular pasta. A larger version of Ziti pasta.

Cannelloni
"big pipes"; this hollow cylindrical pasta is stuffed and baked.

Cannelloni beans
White oval shaped beans frequently used in Italian dishes.

Cannoli
A Sicilian specialty pastry named for its cannon-like shape. This elaborately flavored dough is rolled and shaped around a metal cylinder, then deep fried. When cooled, the crisp cookie-like tubes are filled with a sweetened ricotta mixture, pastry whipped cream, or sugary almond pistachio paste, and enriched with candied fruits o...

Cantucci
Tuscan almond cookies that resemble small Biscotti.

Cantuccini
Tuscan almond cookies that resemble small Biscotti.

Capellini
Literally "fine hair"; fine strands of pasta that are usually used in soup.

Capers
Sun-dried flower buds that are pickled in vinegar and salt brine. The pungent flavor offers piquancy to many sauces and condiments. Traditionally used as a garnish for meat and vegetable dishes.

Capocolla
Seasoned cured ham that is thinly sliced and served in antipasto platters.

Carbonara
A delectable sauce made with cream, eggs, Parmesan or Pecorino Romano cheese, sauteed pieces of bacon, and vegetables.

Carbonnade
A rich, robust stew made with stripped beef, browned onions, full-bodied red wine, and stirred salt. Best accompanied by steaming hot polenta.

Carnaroli
Premium firm Risotto rice

Carpaccio
A raw beef appetizer topped with a mustard-mayonnaise sauce.

Cavatelli
Small shell-shaped pasta with slightly rolled-in edges. Served best with chunky sauces, and salads requiring pasta that will hold sauces and dressings. Similar to Gnocchetti and Rotini.

Ciabatta
Flattish slipper-shaped loaves of bread with a pale crisp crust that is made with olive oil, and flavored with fresh or dried herbs, olives, or sun dried tomatoes. Delicious when served warm or used for sandwiches.

Conchiglie
Shell-shaped pasta that is similar to Cannelloni and Manicotti.

Conchiglioni
Shell-shaped pasta that is similar to Cannelloni and Manicotti.

Courgette
A cylindrical summer squash with a dark green skin covering a whitish flesh. Similar to a cucumber in size and shape.

Crostini
Any bread that is sliced into rounds or squares, toasted or grilled, and topped with various spreads and ingredients.

Crudo
Term that often means raw or rare

Dentice
Snapper (fish)

Diavolillo
The super hot chili typically infused into olive oil, soups, marinades, meat, poultry, and (most commonly) spaghetti sauce. Spaghetti al diavolillo is a hot, piquant Italian dish.

Digestivo a liqueur
A strong liqueur typically consumed after dinner to help digestion

Dolce
Sweet; dessert

Eliche
Helical pasta

Espresso
One of the darkest and strongest types of coffee available. Usually produced by forcing steam through finely ground premium coffee beans.

Extra virgin olive oil
The finest, strongest, fruitiest olive oil produced. To preserve its robust flavor, this olive oil is usually used exclusively in salads or unheated dishes.

Farfalle
Literally, "butterflies" or "bowties"; bow-tie shaped pasta that normally has crinkled edges. Usually available ridged or plain, and in a variety of colors.

Fedelini
Very thin, spaghetti-like pasta.

Fettuccine
Literally, "little ribbons"; basic flat egg noodles

Finocchio
Fennel

Finocchiona
Flavorful Tuscan salami that enhances any antipasto platter. Made from finely ground pork flavored with fennel seeds, garlic, salt, and pepper.

Focaccia
An Italian flatbread often topped with olive oil, herbs, garlic, and cheese. Traditionally served as a complement to an antipasto.

Fondente
Flourless cake; baking chocolate

Fontina
A delicate, nutty, slightly smoky tasting cheese used for "fonduta", or an Italian version of the Swiss "fondue".

Frittata
An Italian omelet

Frollini
Shortbread cookies

Frullato
An Italian milkshake that is made with milk and fresh fruit.

Fungetiello
Pasta sauce made with black olives and Capers.

Funghi
Mushrooms

Fusilli
Thin pasta spirals

Gambero
Shrimp (or crayfish)

Garlic
A single aromatic bulb that can be easily separated into cloves, all individually wrapped in papery skins. It is pungent and slightly bitter flavored when raw, but becomes mild and sweet tasting when sauteed or baked.

Garlic Bread
Bread that has been spread with garlic butter and then baked or broiled. Instead of using garlic butter, the bread may be brushed with olive oil and sprinkled with minced garlic and herbs.

Garlic Toast
Slices of French or Italian bread that are flavored with garlic butter and herbs, then oven toasted to a crispy texture. This toast, which may also be flavored with olive oil, is often served as the bread that accompanies a main meal.

Gelato
Fine Italian ice cream

Gelato di Crema
Smooth, fresh, lemony custard ice cream.

Genoa Salami
A mild, spicy, Italian cured sausage often made of only pork, and typically seasoned with garlic, salt, peppercorns, and red wine. Included in most antipastos.

Gnocchetti
Curved-shell pasta with ridges on the outer surface.

Gnocchi
Soft dumplings commonly made from potatoes, polenta, or flour.

Gorgonzola
Creamy, pale yellow, mold-ripened cheese with streaks of blue veining and a lightly spicy flavor. Considered one of the best blue cheeses available, gorgonzola is usually served with slices of fruit or crumbled into salads.

Grappa
A strong Italian brandy made from grape skin and seed. Served as an after dinner drink to help digestion.

Grattoni
Small diamond-shaped egg pasta that is best used in soup. Similar to Pastina.

Grissini
Thin, crunchy bread sticks made from yeast dough, and enriched with olive oil and Parmesan. Complimentary to soups, salads, and antipastos. Delicious "party nibblers" and ideal for Italian dips.

Guanciale
Meat from the cheek of the pig that is lightly rubbed with salt, freshly ground black pepper or chili peppers, then cured for three months.

Herbal Tea
Tea flavored with herbs, such as mint or rosemary, to enhance the flavor.

Insalata
An Italian salad

Kale
A ruffled-leafed green vegetable that is a member of the cabbage family.

Kiwi
A fresh, egg-sized berry with a brown, furry skin and green flesh. Its flavor resembles berries and melons.

Kuscus
Sweet Semolina and pistachio cake

Lasagna
Wide, flat ribbon-shaped pasta sheets. Normally precooked and then baked in the oven between layers of sauce and ricotta cheese.

Latte fritto
Fried custard dessert

Latticini
Fresh cheeses; milk products

Lentils
Flat, disk-shaped dried beans that have a rich, somewhat sweet and peppery flavor when cooked. Brown lentils, the most popular variety and high in protein, are used in a wide number of food dishes, such as soups and stews.

Light olive oil
Although light olive oil is paler in color and less flavorful than Virgin or regular olive oil, it is still 100 percent pure olive oil. It is used in salads and marinades when a rich, distinctive oil flavor is not desired.

Linguine
Thin, spaghetti-like pasta that has been flattened into an oval or ribbon shape.

London Broil
Commonly used to refer to boneless cuts, such as flank steak, beef top round steak, and the shoulder steak. It is marinated and then broiled or grilled.

Macaroni
Hollow, short pasta shapes. There are many versions varying in size and length.

Mahi Mahi
Warm water, flavorful fish with a medium textured dark flesh that browns when cooked.

Mango
An oval, tropical fruit that has a very juicy, sweet flavored, orange flesh.

Manicotti
Large, tubular pasta that may have a ridged or smooth surface, and straight or diagonal ends. Generally filled with ricotta cheese and spinach, then baked. Similar to Cannelloni.

Mantecato
Literally "whipped"; ice cream

Margherita Pizza
An Italian flatbread pizza made of buffalo mozzarella cheese, red tomatoes, and green basil. Traditionally cooked in a wood burning oven.

Marinade
A spiced and flavored liquid, such as vinegar, wine or oil, which soaks a food to add flavor and tenderize.

Marinara
A traditional Italian vegetable sauce made with tomatoes, onions, olive oil, and garlic.

Marsala
A sweet Italian dessert wine.

Mascarpone
A rich delicately flavored triple cream-cheese. Its unique sweetness makes it ideal for desserts. Mascarpone is an essential ingredient of Tiramisu and can be churned into a rich velvety ice cream.

Mezzani
Long, tubular pasta

Minestrone
Hearty, mixed, vegetable soup

Mozzarella
Fresh, soft, white, mild Italian cheese that has a creamy texture, and is widely used in pizzas, lasagnas, and toasted sandwiches.

Napoletana
Neapolitan-style; typically implies the use of rich tomato sauce.

Neapolitan Salami
A very spicy Italian dry sausage made from pork meat. Seasoned with pepper, chili flakes, garlic, and wine. This luncheon meat is ideal for spicy snacks, appetizers, and pasta dishes.