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From AMATRICIANA to AZIENDA AGRICOLA
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AMATRICIANA, ALL' "Amatrice style." Pasta sauce made with guanciale, peperoncino, onion, and tomato, common to the town of Amatrice on the Lazio-Abruzzo border. Usually
served with bucatini pasta.
AMMOGGHIO Sicilian mixed topping of herbs, garlic and olive oil for fish.
AMOR POLENTA Cornmeal cake typical of Varese, usually made with maraschino liqueur.
AMORETTI Tiny pasta specks cooked in broth.
ANANASSO Pineapple, also ananas, a New World fruit, usually served fresh as a dessert in Italy. It is rarely used in Italian cookery.
ANCHELLINI Sicilian ravioli stuffed with meat and fried.
ANELLINI Typical Sicilian pasta used especially in flans, timballi and "pasta al forno" (baked pasta). See: Anellini
ANETO Dill, not a popular herb in Italy.
ANGUILLA Eel, which is prepared in a wide variety of ways. The large capitone is particularly popular for Christmas Eve dinner, and the eels of the Po River are considered
among the finest.
ANGURIA Watermelon, eaten as a dessert fruit, sorbetto or as a gelatin.
ANICE Anise, used as a cookery herb and also in a range of liqueurs such as digestives like sambuca.
ANIMELLE Sweetbreads, from the thymus glands of a calf, usually sautéed or grilled, often chopped up and used in pastas as a filling.
ANITRA (or ANATRA) Duck, also anatra. The wild variety, masaro, is preferred for its flavor, but domestic ducks are raised as a market variety. Ducks are
stewed, roasted, or braised, the breasts often grilled or sautéed.
ANNATA Wine vintage year.
ANOLINI Small ravioli, commonly served in broth. See: Anolini
ANTIPASTO An appetizer or pre-meal course. Antipasti cover a miscellany of raw, cooked or pickled vegetable, meat and fish dishes, salads, cheeses, canapés, fritters and
tarts.
APERITIVO Aperitif, which in Italy may be a simple glass of wine, a cordial or bitter amaro, or an American-style cocktail, such as a Martini, Negroni, Bellini or Americano,
served before the meal.
APFELKÜCHEL Apple fritters typical of the Trentino-Alto Adige region.
APPARECCHIO A kitchen appliance such as a blender or coffee grinder.
APPASSIRE To sauté vegetables.
APPIATTIRE The preparation of a meat by flattening it with a kitchen mallet.
APRIBOTTIGLIA Bottle opener (not a corkscrew).
ARACHIDE Peanut, eaten principally as a snack.
ARAGOSTA Spiny or rock lobster, not as large as the American lobster, usually eaten boiled or grilled, often cold with a lemon or mayonnaise dressing.
ARANCIA Orange, one of the most common fruits in Italy and widely consumed. The blood orange is called arancia rossa or sanguinello. Oranges are usually eaten fresh, but
they may be cooked in syrup or their rinds may be dried as a flavoring for other dishes. Aranciata, orange-based soft drink. See: Arancia
Rossa di Sicilia
ARANCINO "Little orange," referring to a rice ball stuffed with vegetables, meats or cheese, rolled in breadcrumbs and fried. They are a snack or antipasto, sometimes served
with a tomato sauce. In some parts of Italy these are called suppli al telefono.
ARBUFAS Sardinian raisin gingerbread.
ARCA DI NOÈ "Noah's Ark." A mollusk, usually eaten raw.
ARINGA Herring, usually imported or smoked in Italy.
ARISTA Boneless pork roast, traditionally roasted on a spit with rosemary, thyme, and garlic.
AROMI General term for herbs like rosemary, thyme, basil, and bay leaves.
ARRABIATA, ALL' "Angry style." A pasta sauce made with peperoncino, tomato, and guanciale or pancetta. It is a specialty of Abruzzo and Molise.
ARROSTO Roast, normally meat cooked in an oven or on a spit or grill.
ARSELLA Small wedge shell clam, usually consumed on the half shell, raw.
ARSUMÀ Wine-flavored egg custard, from Piedmont.
ASIAGO Sharp cow's milk cheese of the Veneto, named after the area of Asiago in which it is made. Many varieties of Asiago are produced, from fresh and soft to firm and
aged. See: Asiago
ASINO Donkey, rarely cooked today, but if so, stewed.
ASPARAGO Asparagus. Often served boiled and cold with mayonnaise, or served cut up in pasta or risotto. See: Asparago verde di Altedo and Asparago bianco di Cimadolmo).
ASSAGGIO A tasting or a morsel of food.
ASSORTITO Assorted foods.
ASTACO Lobster, also astice or aragosta (spiny Mediterranean rock lobster), usually grilled or sautéed, mosty found off the coast of Sardinia.
ATTORTA Coiled cake typical of Umbria, made with almonds and lemon.
AVANZI Leftovers.
AVEMARIE "Hail Marys," short tube-shaped maccheroni.
AZIENDA AGRICOLA, AGRARIA or VITIVINICOLA A farm or estate which produces all or most of the grapes for wine sold under its labels.
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