Copy of `Italian Traditional - Italian food glossary`

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Italian Traditional - Italian food glossary Category: Food and Drink > Italian food glossary Date & country: 17/11/2010, USA Words: 46

aceto balsamico
Balsamic Vinegar.

aglio
Garlic.

agnolotti
Stuffed pasta served in a broth.

al dente
Pasta cooked only until soft enough to eat, but not overdone.

albicocca
Appricot.

alloro
Bay Leaf.

amarena
Morello cherries.

amaretti
Almond biscuit.

anatra
Duck.

anise
Small plant with a sweet licorice flavour.

antipasto
Appetizers served before the main meal.

aperitivo
An alcoholic drink consumed before meals.

arancia
An orange.

asaparagi
Asparagus.

asiago
Cow's milk cheese made in northern Italy.

baccala
Salted dried cod.

basilico
Basil.

beciamella
Béchamel sauce.

biscotti
Italian biscuits.

bocconcini
Small fresh Mozzarella balls.

borlotti beans
Small red speckled pink beans.

branzino
Sea bass.

bresaola
Cured raw beef.

brodo
Broth or stock.

bruschetta
Toasted bread topped with garlic, olive oil, tomatoes and basil.

burro
Butter.

cacciatore
Traditional Italian meal in which vegetables are cooked in a sauce with meat.

canella
Cinnamon.

capperi
Capers.

carbonara
Traditional Italian sauce consisting of garlic, eggs, and bacon served over pasta.

carciofi
Artichokes.

carota
Carrot.

carpaccio
Raw beef appetizer.

castagne
Sweet chestnuts.

cavolfiore
Cauliflower.

cavolo
Cabbage.

ceci
Chickpeas.

chitarra
Handmade wooden pasta making machine.

cinghiale
Wild boar.

cioccolata
Chocolate.

cipolle
Onion.

coniglio
Rabbit.

crespelle
Crepes.

crostata
An open top tart.

dado
Stock cube.

dragoncello
Tarragon.