RuvidaMente
From ABBACCHIO to AMARO
Alternatively, go to: From AMATRICIANA to AZIENDA AGRICOLA
ABBACCHIO or AGNELLO A Roman term for baby lamb, usually slaughtered between 30 and 60 days. It is cooked on a spit or roasted, usually flavored with rosemary, and is a specialty of Easter dinner. See: Agnello di Sardegna
ABBOCCATO A slightly sweet wine. The wines of Orvieto most often take this description.
ABBUOTI A dish from Molise of baked involtini of lamb intestines filled with sweetbreads, hard-boiled eggs and liver.
ABRUZZESE, ALL' Any dish prepared "in the style of Abruzzo," the region that extends from the east of Latium to the coast of the Adriatic sea. Such dishes usually containing
hot chili peppers called diavolicchio, which are characteristic of the region.
ACCARREXIAU A lavish dish of Sardinia in which a whole sheep is stuffed with a suckling pig and roasted over a pit of hot stones.
ACCEGLIO Cow's milk cheese from Piedmont. It is a summer cheese and slightly tangy.
ACCIUGA or ALICE Anchovy, served both fresh, often in vinegar, and cured in salt or olive oil. They are widely canned, and sometimes made into a paste used
to flavor other foods.
ACCOSCIARE To truss meat or poultry for roasting on a spit or grilling.
ACETO Vinegar, almost always made from wine, the best of which is the syrupy aceto balsamico tradizionale (traditional balsamic vinegar), once made only in Modena
(Emilia-Romagna), now made elsewhere in varying degrees of quality. Otherwise a simple red wine vinegar is used to dress salads and marinate fish. See: Aceto Balsamico Tradizionale di Modena, Aceto Balsamico Tradizionale di
Reggio Emilia
ACQUA General term for water. Italians rarely drink water from the tap, preferring instead bottled mineral water — acqua minerale — whose sources are legally guarded and
whose mineral content must be listed on the label.
ACQUA DI FIORI D'ARANCIA Orange blossom water, used mostly in pastries and desserts.
ACQUA MINERALE Bottled mineral water, either sparkling (gassata) or flat (naturale). A favorite among Italians since the mineral contents, regulated by law, are believed to
have therapeutic value.
ACQUA PAZZA, IN "Crazy water." Any dish cooked in seawater, commonly done in the south.
ACQUACOTTA "Cooked water." A Tuscan vegetable soup, poured over a slice of bread.
AFFETTATO Sliced, as with meats or cheese coldcuts, often served as an antipasto.
AFFUMICATO Smoked, referring to meat or fish, especially salmon.
AFRICANI Crisp Tuscan cookies with a dark brown exterior.
AFRODISIACI Foods said to possess an aphrodisiac quality, like caviar, truffles, and oysters — usually very expensive foods served on romantic occasions.
AGGLASSATO Sicilian dish of braised beef.
AGLIATA, ALL' Any dish or condiment made with crushed garlic, bread and vinegar.
AGNELLO see Abbacchio
AGNOLOTTI Classic first course of Piedmontese cuisine, it is a pasta with filling, which is characterized by richness and variety, from area to area and according to the availability of leftover
meat, and flavor that requires meticulous and long preparation. See: Agnolotti
AGRUMI General term for citrus fruits like oranges and lemons.
AGUGLIA Needlefish, usually grilled or stewed.
AI FERRI Any food cooked over an open fire.
AL DENTE "To the tooth," referring to the tender but firm texture of cooked pasta. This "just-right" texture maintains the most flavor within the pasta itself, which
Italians consider as important as any sauce added.
AL FORNO Any food baked in an oven.
AL FRESCO Outdoors, referring to a meal taken outdoors.
ALACCIA Sardine-like fish of the Mediterranean, usually grilled or marinated.
ALALUNGA Albacore tuna, which is cooked in the same way as tuna (tonno), often canned either in olive oil or water. Mostly found in Sicilian waters.
ALBANESI Ring-shaped cookies made with wine and olive oil.
ALBERGO Hotel.
ALBESI AL BAROLO Piedmontese cookies made with chocolate hazelnuts and Barolo wine.
ALBICOCCA Apricot, not widely cultivated in Italy.
ALBORELLA A small whitefish of the northern Italian lakes, usually grilled.
ALCHERMES A red-colored liqueur made from flowers and spices, traditionally used to make zuppa inglese.
ALCOOL General term for alcohol, potable and otherwise. It is usually stated by % of volume.
ALFABETO Small pasta shaped like alphabet letters.
ALIMENTARE A general term referring to food, i.e. negozio alimentare, grocery store.
ALLODOLA Lark, a game bird, not common at the table, but when served, it is usually grilled and, because of its small size, eaten with the fingers.
ALLORO Laurel leaf, used as a seasoning herb.
ALOSA Shad. See cheppia.
ALZAVOLA Teal, a wild duck, usually roasted.
AMABILE Semisweet, usually in reference to a wine, most often one that is sparkling.
AMARENA Sour cherry, usually steeped in alcohol or syrup, used mostly in desserts.
AMARETTI Almond macaroons. At Christmas time they are traditionally grated and combined with cheese as a stuffing for ravioli.
AMARETTO Any food or drink that is almond flavored. And/or liqueur of bittersweet almond flavor used for amaretti biscuits.
AMARO Bitter taste, also bitter liqueur, usually based on herbs.
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