Passeport
Gastronomique:
Italy
Smashwords edition
J. Albertson
Available in print at Lulu.com
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© 2010 J. Albertson. All rights reserved.
Abbacchi arrosto roast baby lamb
Abbacchio baby lamb
Abruzzese, all’ made with red peppers; in the style of Abruzzi
Accuigha anchovy
Aceto Balsamico Tradizionale di Modena Balsamic vinegar from Modena
Aceto Balsamico Tradizionale di Reggio Emilia’ Balsamic vinegar from Reggio Emilia
Acetosa sorrel
Aceto vinegar
Acqua minerale gassata sparkling mineral water
Acqua minerale naturale still mineral water
Acqua potabile drinking water
Acquavite eau-de-vie
Acqua water
Adriatico, dell’ marinated in oil & lemon juice and then grilled over a wood or charcoal fire
Affettato misto plate of assorted cured meats
Agliata a precursor of pesto, agliata is a spread made from garlic cloves, olive oil and egg yolk
Aglio garlic
Agnello alla pastora Lamb with potatoes
Agnello all arrabbiata lamb cooked over a high flame, literally “angry lamb”
Agnello casc’ e ove a specialty of the Abruzzi, lamb stuffed with eggs and grated pecorino cheese
Agnello da latte spring lamb
Agnello in guazzetto lamb stewed in an egg and cheese broth
Agnello lamb
Agro, all’ sour
Agrodolce sweet-sour
Agrumi citrus fruits
Aguglie gar (fish)
Albicocca apricot
Albume d’uovo egg whites
Alcol alcohol
Al dente description of pasta that is cooked firm, literally “to the tooth” in Italian
Alette di pollo chicken wings
Alghe marine seaweed, kelp
Alici anchovy
Alici farcite in scapece Stuffed anchovies
Alici fritte e marinate fried & marinated anchovies
Ali wings
Alla, al with
All’amatriciana prepared with onion, ham (or pancetta or guanciale) and tomatoes; literally, in the style of the women of Amatrice, an Abruzzi town
Allodole larks
Alloro bay leaf
Alzàvola teal
Amaretti almond cookies
Amaro bitter liqueur
Amimelle sweetbreads
Ananas pineapples
Anatra duck
Anca thigh
Anchellini ravioli stuffed with meat & fried
Aneto dill
Anguilla eels
Anguilla marinata alle erbe marinated eel with herbs
Anice anise
Anisetta anisette
Anolini ristretto consomme
Anolini stock
Antipasti di pesce appetizers made with fish
Antipasto hors d’oeuvres; appetizer
Aperitivo aperitif
Arachidi peanut
Aragosta spiny lobster
Arance ripiene stuffed oranges
Arancia/e orange/s
Aranciata orange soda
Aringa affumicata Smoked herring
Aringhe fresche marinate marinated fresh herring
Aringhe herrings
Arista roast pork loin
Arrosticini skewered pieces of meat
Arrosto roasted
Asiago cow’s cheese fron Veneto
Asino donkey
Asparagi alla fiorentina asparagus tossed in butter with Parmesan cheese and topped with fried eggs
Asparago asparagus
Assenzio absinthe
Assortito assorted
Astice lobster
Aurora aurora sauce: bechamel with cream and tomato puree.
Avena oats
Baccalà salt cod
Baccalà fritto pieces of salt cod dipped in flour batter and fried
Bacche selvatiche wild berries
Baci di dama almond pastries
Bagna cauda A warm dip of anchovies, olive oil and garlic, served with vegetables, meat or polenta sticks
Bagnun a tomato-based soup made with fresh anchovies, onion, and olive oil. Served with crusty bread.
Banana/e banana/s
Barba bietole beet roots
Barbozzo cured, matured pig’s cheek
Barchette alle acciughe small anchovy tarts
Basilico basil
Beccaccio woodcock
Bel paese mild, soft cheese
Ben cotto well-done, to describe meat
Besciamella white sauce made with milk, flour and butter
Bianca white sauce
Bianchetti very tiny anchovies and sardines, fried or boiled and eaten with lemon juice, salt and olive oil. Also served in omelettes.
Bibita beverage
Bietole swiss chard
Bigarade sauce for meat with orange juice, lemon and orange peel
Bignè al formaggio cheese puffs
Bignè profiteroles
Bigoli con l’arna thick, homemade pasta (similar to Tagliatelle) served with a sauce of duck liver from the Veneto region
Birra beer, ale
Birra alla spina draft beer
Birra chiara pale ale
Birra estera imported beer
Birra in bottiglia bottled beer
Birra rosa bitter beer
Biscotti all anice anise-flavored cookies
Biscotti cookies
Biscotti croccanti crunchy cookies
Biscotti salati alle erbe Salted biscuits with herbs
Biscuit tortoni dessert made of egg whites, whipped cream and topped with chopped almonds
Bistecca alla fiorentina sirloin steak grilled over wood seasoned with salt and pepper and olive oil. Served rare. Beef is usually from the Chianina or Maremmana breed of cattle. A Florentine and Tuscan speciality.
Bistecca alla tartara steak tartar, raw ground beef
Bistecca beef steak
Bistecca di vitello macinata ground veal steak
Bistecca farcita con formaggio steak stuffed with cheese
Bitita soft drinks
Bivanda/e drink/s
Bocconcini small pieces of veal cooked in white wine sauce; also called olivette because the pieces are the size of olives
Bollito boiled
Bollito di manzo boiled beef
Bollito misto mixed boiled meat, served with a tomato or pepper sauce what goes into the mix depends on the chef’s region; it may include veal, tongue, sausage, calf’s head, beef brisket
Bolognese, alla with a sauce of meat, milk and tomatoes
Bombolone alla crema custard-filled doughnut
Bonita bonito
Borragine borrage
Bottaggio pork and savoy cabbage stew
Bottatrice burbot, eelpout
Braciola di maiale affumicata smoked pork cutlet
Braciola di maiale pork cutlet
Braciola roast pork meat stuffed with pine nuts, raisins and almond paste; a Sicilian specialty
Bracioline di agnello lamb cutlets
Brandy brandy
Branzino sea bass
Brasato al vino stew made from wine marinated beef
Brasato braised
Brasato di manzo braised beef
Bresaola cured, dry-salted beef
Broccoli al formaggio broccoli with melted cheese sauce
Broccoli all’ agro broccoli served with olive oil and lemon juice
Broccoli broccoli
Brodetto di San Benedetto del Tronto fish stew typical of the Adriatic coast
Brodetto fish stew
Brodo, in in a light stock
Brovada turnips preserved in marc. From the Friuli region.
Brushetta garlic bread, sliced, toasted and served with fresh tomatoes
Bucatini all’amatriciana bucatini with guanciale, tomatoes and pecorino
Bucatini long, hollow noodles. Similar to spaghetti but tubular.
Budellacci smoked, spiced pig intestines eaten raw, spit-roasted, or broiled
Budino di pane bread pudding
Budino di riso rice pudding
Budino pudding
Buridda seafood stew
Burro butter
Burro nocciola brown butter
Cacao cocoa
Cacciagione game
Cacciatora, alla prepared hunter style, with mushrooms, herbs, shallots, tomatoes, wine, etc.
Cacciocavallo cheese from southern Italy
Caciocavallo podolico a particular variety of cheese products made exclusively with milk from Podolico cows, a rare breed
Cacioricotta cheese a cheese produced throughout the Apulia.
Caco/chi persimmon/s
Caffé coffee
Caffé con latte coffee with milk
Caffé con panna coffee with cream
Caffé corretto fortified coffee
Caffé decaffeinato decaf coffee
Caffé freddo iced coffee
Caffé latte coffee with milk
Caffé nero black coffee
Calamari squid
Caldo warm
Calzone pastry filled with ham and cheese
Camomilla camomile tea
Camoscio chamois
Campagnola in the country style; usually with onions and tomatoes
Cannelloni large, stuffed (often with meat or cheese) tubes of pasta, baked usually in a white sauce
Campo, di wild; field greens
Canederli or Knödel dumplings made with leftover bread
Canestrelli scallops
Cannella cinnamon
Cannelloni alla catanese baked pasta stuffed with meat with a sauce of tomatoes and pecorino cheese
Cannelloni filled and baked pasta rolls often with a white sauce
Cannolicchi, canulicchi a spiraled, tubular pasta
Cannolicchi razor clams
Cannoli custard or sweetened ricotta filled pastry in tubular shape with candied fruits and rum flavoring; powdered sugar sprinkled on top
Cannolo pastry cornet with custard filling
Canocchie squills, mantis shrimps
Cantarello chanterelle mushrooms
Cantuccini dry almond biscuits
Capocollo Sausage highly seasoned with garlic and pepper
Caponata mixture of eggplant, onions, olives and tomatoes
Cappellacci large, chestnut-filled egg pasta. Served with sweet mustard.
Cappelle di funghi mushroom caps
Cappelletti small egg pasta dumplings filled either with ricotta, parsley and Parmesan, or diced chicken or pork seasoned with lemon zest. Shaped like little hats.
Cappelli d’angelo very thin noodle
Cappello da prete stuffed pig’s trotter, very fatty (from Modena)
Capperi capers
Cappone capon
Cappon magro fish, shellfish and vegetables layers encased in aspic
Cappuccina nasturtiums
Cappuccino coffee with whipped cream topping and cinnamon flavor
Capra goat
Capretto kid
Caprino fresh goat’s cheese
Capriolo venison
Caramelle candy, sweets
Carassio carp
Carciofi alla giudia small artichokes, trimmed and deep-fried
Carciofi alla romana artichokes cooked with mint leaves and cloves of garlic
Carciofi artichoke
Cardi cardoons, thistles
Carne alla brace charcoal grilled meats
Carne cruda all’albese steak tartare with truffles
Carne macinata minced meat
Carne meat
Carne secca di vitello con olio e limone air dried veal with oil & lemon
Carota/e carrot/s
Carpa carp
Carpaccio d’oca fettine sottili di carne d’oca cruda marinata goose carpaccio (see)
Carpaccio sliced raw meat, in vinaigrette
Carpione Lake Garda trout
Carrello, al trolley, cart
Carré loin
Carrettiera, alia with basil and tomatoes
Carsenta lunigianese bread baked on a bed of chestnut leaves, served on Good Friday
Cartellate strips of puff pastry, wrapped and then fried in oil. Served soaked in vincotto (heat-thickened, sweet wine) or honey.
Casalinga home-made
Cassata layered ice cream with candied fruits
Cassata siciliana spongecake filled with ricotta, candied fruit and chocolate
Castaganaccio chestnut-flour cake
Castagne chestnuts
Catalogna bitter chicory
Cavallo horsemeat
Cavedano chub (fish)
Caviale caviar
Cavolfiore cauliflower
Cavolini di bruxelles brussels sprouts
Cavolo cabbage
Cavolo rapa kohlrabi
Cece, ceci chickpea(s)
Cefalo grey mullet
Centerbe a digestive liqueur from the Abruzzi
Cereali cereals
Cerfoglio chervil
Cernia grouper
Cervella brains
Cervella dorte alla milanese calves’ brains seasoned with salt & pepper, dipped in egg & bread crumbs and fried in butter
Cervo deer
Cetrioli cucumbers
Cetriolini sottaceto gherkins
Chinotto soda flavored with sour orange, bitter
Cialda waffle
Ciauscolo sausage made from pork belly and shoulder seasoned with salt, pepper, orange peel and fennel.
Ciccioli fried pork skin, cold meat made with pig’s feet and head from Modena
Cicoria chicory
Ciliege cherries
Cima alla genovese cold dish with an outer layer of beef or veal breast, stuffed with a mixture of brain, lard, onion, carrot, peas, eggs and breadcrumbs, then sewn and boiled. Sliced and served both as an entrée and a sandwich meat
Cime di rape turnip tops
Cinghialetto young boar
Cinghiale wild boar
Cioccolata chocolate
Cipolle onions