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

Necci
Crepes or waffles made from chestnut flour and often stuffed with ricotta cheese.

Oregano
A robust, slightly bitter, and peppery herb that is often a key ingredient in tomato-based Italian pasta sauces.

Orzo
Barley; small pasta used in soup

Pancarre
Sliced bread that is traditionally used for canapes and sandwiches.

Pancotto
Literally "cooked bread"; this soup usually contains bread, olive oil, and cheese

Panna cotta
A dessert made by dissolving unflavored gelatin in milk, then whisking the milk into sweetened heavy cream. Sometimes served with a caramel or strawberry topping.

Parmesan
A popular hard cheese that is usually grated over pasta dishes.

Passatelli
Homemade soup noodles made from eggs and bread crumbs.

Pastina
Tiny pasta used in broths and soups.

Pecorino Romano
A popular Italian hard cheese that is similar to Parmesan Cheese, but saltier in flavor.

Penne
Literally, "feathers" or "quills"; this pasta has a slanted, hollow, tubular form that is thinner than Rigatoni. Often used in dishes with chunky sauces.

Peppermint
A peppery, spicy, aromatic, refreshing mint used to flavor candies and baked foods.

Pesto
A sauce made of Basil, Garlic, Olive oil, Pignoli, and Parmesan cheese often served over pasta.

Piccata
Slices of boneless veal sauteed in butter with parsley and lemon.

Pignoli
These tiny cream colored pine nuts have a distinct tarry flavor and are the key component to the popular Italian Pesto Sauce.

Polenta
A cornmeal dish that is generally enriched with eggs, butter, cream, or cheese.

Primavera
A pasta sauce made with vegetables, such as carrots, celery, and bell peppers.

Prosciutto
Salted, air cured ham served in thin slices.

Provolone
An Italian curd cheese often used in Cannelloni and Ravioli.

Pugliese
Soft and chewy olive oil bread with a thin crust. Although this bread is best eaten warm on the day of baking, it makes fine Crostini, (Italian open sandwiches made on thin slices of toast) the next day.

Rafano
Horseradish

Ragu
Meat sauce for pasta; sometimes refers to other hearty sauces.

Rapini
Vegetable of the turnip family whose stems, tender leaves, and buds are usually boiled to decrease their bitterness, then sauteed. Referred to as broccoli raab in the United States.

Ravioli
One of the most well-known pastas, ravioli is square in shape and traditionally stuffed with spinach, meat, ricotta cheese or herbs.

Reginelle
Pasta strips with curly edges.

Ricciarelli
Almond cookies that are typically covered with a layer of powdered sugar.

Ricotta
Fresh, smooth, soft, and slightly salty Italian cheese that is similar in texture to cottage cheese. Used in a variety of dishes, including lasagnas and pizzas.

Ricotta salata
Ricotta cheese that has been drained, cured in brine, and aged for a few days and then grated like Pecorino Romano.

Rigatoni
Large, hollow, ridged pasta tubes commonly used with chunky sauces. Interchangeable with Ziti.

Risaia
Rice paddy

Risotto
A traditional Italian dish made with Arborio rice, saffron, broth, onions, and garlic. Meat, vegetables, cheese, and seasonings are often added.

Robiola
Mild and buttery cheese used in various pastas, appetizers, and salads.

Romana
Rome-style; a term whose definition varies with each dish

Romanello
Hard, grated skim-milk cheese

Rosemary
A fresh, bittersweet herb that resembles short pine needles.

Rosolio
A delicate, sweet, and unique liqueur made by macerating rose petals in an alcoholic infusion. Served with dessert.

Rosumada
Milanese eggnog that is traditionally prepared with red wine. Water or milk is sometimes substituted.

Rotelle
Wheel-shaped, cork-screwed pasta that most sauces cling to easily

Rotini
Wheel-shaped, cork-screwed pasta that most sauces cling to easily

Saffron
A sharp, orange-red color spice made from the dry stigmata of the flower of the crocus plant. A common ingredient in Risottos.

Sagne
Nickname for Lasagna

Sambuca
An Anise flavored liqueur served as an after dinner drink to help digestion.

Saute
A French word that describes a method for cooking foods in a shallow pan using high heat. The food is cooked in an uncovered pan and a small quantity of butter or oil. Unlike stir-frying where the food is continuously turned, sauteed food is turned only once in the pan in order to cook both sides. If the food, such as a thin cut o...

Semolina
Coarse, pale flour traditionally used in pasta and pizza dough. This flour is high in fiber and protein, and gives pasta and pizza its chewy characteristic.

Shirley Temple
A popular children's non-alcoholic cocktail made with ginger ale, colored with grenadine syrup, and garnished with a maraschino cherry.

Siago
An Italian cheese from the Veneto region. After it has aged, it has a piquant, salty flavor and is usually used for grating and cooking.

Spaghetti
Resembling "little strings", spaghetti is made from durum wheat and remains one of the most popular types of pasta today.

Stromboli
A stuffed pizza dish.

Tagliatelle
Ribbon-shaped noodles that are popularly served plain or with spinach. Often used interchangeably with Fettuccine.

Tartufo
A chocolate ice cream dessert molded into a truffle.

Tiramisu
A sweet, rich, layered dessert made from sponge cake, and Mascarpone cheese, brandy, and Espresso. Shavings of chocolate or cocoa are sprinkled on top. (Note:This dish has many variations.)

Tortellini
Small rings of pasta stuffed with cheese, meat, or vegetables; generally found in soup, but sometimes served with a sauce.

Trenne
Short, triangular, hollow pasta used with thick sauces. Similar to Penne, Ziti, and Rigatoni.

Tuffolone
Large tubes of pasta that are typically stuffed and baked.

Vialone Nana
A plump grain, or firm inner starch rice, that makes a Risotto dish have a firm bite.

Virgin olive oil
A robust fruity flavored olive oil made from the pulp of the highest quality olives. It adds a distinctive flavor to salad dressings and is used in dishes where strong flavored oil is needed.

Whipped Butter
Light, easily-spread butter that has been beaten with air to increase the volume.

Whipped Cream
An ideal cream to create a light frothy topping for a variety of desserts.

Zabaglione
Popular Italian custard made from Marsala wine, sugar, and eggs.

Zante Grapes
Tiny seedless grapes with a sweet flavor.

Zeppole
Fried dough, or a sweet fritter, made with a simple batter of flour and sugar.

Zesty
Pungent; refers to any food or drink that is stimulating to the senses.

Ziti
Long, thin, tubular-shaped pasta that is similar to Rigatoni or Penne.

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

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

Zuccotto
An Italian dessert consisting of triangles of sponge cake that have been moistened with a Curacao liqueur. Traditionally, the cake is placed around the inside of a bowl to form a shell, filled with whipped cream, and topped with bits of chocolate, caramel, hazelnuts, almonds, and an additional layer of cake. It is presented in a d...

Zuppa
Italian soup