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CETRIOLO Cucumber
CHIACCHIERE Strips of sweet pastry dough, cut into various shapes and fried in oil, usually prepared during the Carnival days
CHIODI DI GAROFANO Cloves - Stalks, petals and centers of a flower that grow on a plant native to the Moluccan Islands in the East Indies and Philippine Islands. It is used
to flavor stews, fish preparations, sauces, desserts, cooked fruit, marinades and brines.
CHIODINI Small, brown mushrooms that grow in clusters. A common vaiety, they have tiny round caps and very fine stems.
CHISOLINI Rhomboid shaped pastry dough made in flour, strutto and baking powder. They are fried and served with salami
CHITARRA (Guitar) A rectangular wooden frame with evenly spaced wires stretched across it used for cutting sheets of pasta dough into thick spaghetti.
CHIZZE Similar to “chisolini”, but the dough is cut and folded like ravioli and filled with slices of parmigiano cheese.
CIACCI Fritters made of ricotta flour and baking powder made by using utensils similar to a waffle iron they are served with the salami
CIALZONE Ravioli has made in Friuli. The simple version is made with meat egg, and cheese filling, the sweet and sour version with raisins, chocolate and candied fruit. Both
versions are served with melted butter.
CIAMBELLA A baked, round mold of sweet or savory doug.
CIBREO Scalded chicken giblets, browned in butter and blended together with flour, lemon juice in broth.
CICCIOLI The particles of fried pork meat left over in the process of making strutto. They can be either fresh or dried and can be eaten with bread or polenta
CICERCHIATA Umbrian dessert similar to struffoli
CICORIA Chicory. This salad is on the market the year round, but the flavor is best in winter. Known variously in ItaIy as catalogna, cicoria cimata, or cicoriella, it looks like
a big bunch of long, thin green leaves with a large white vein. Catalogna must always be cooked.
CICORIA RICCIA Curly Chicory. The leaves, joined together in a bunch, are curly on the edges as well as in the inside. Light green in color, some varieties have a slightly brown
edge. As a salad it is always mixed with other greens and seldom used for cooking.
CILIEGE Cherries
CIMA Stuffed breast of veal, served cold
CINGHIALE Wild Boar. This is a sizable animal, related to the pig, with hard bristles and large tusks protruding from its snout. The meat of the wild boar is delicious,
especially if the animal is young (about 6 months old). If it is rather old, the meat becomes tough and requires long marinating. Boar is usually sold in pieces, seldom whole. It should be hung
for 4-5 days. The leg can also be salted and dry-aged for prosciutto.
CIOCCOLATO Chocolate
CIPOLLA Onion
CIVET Piedmont stew made of game marinated in its own blood, red wine, herbs and spices
COLOMBA (Dove) Yeasted sweet bread backed in the shape of a dove and covered with sugarand almonds. It traditionally preparedfor Easter. See: Colomba
CONDIMENTO Dressing
CONCHIGLIE Shells. Inspired by the sea and of certain central-southern
origin, they are probably one of the most well-known and loved shapes in the world, thanks to their enchanting shape. See: Conchiglie rigate
CONCIA Another word for "marinade". The word concia is also used to describe a kind of polenta cooked with Toma and Fontina cheeses. Melted butter is poured on just before serving
CONSERVA Dried and puréed tomatoes. The mixture, which is very concentrated, is used in small amounts to add flavor to various dishes
CONTORNO A dish, usually made with vegetables, that accompanies the main course. Unlike a side dish, it is served on a separate
plate.
CORIANDOLO Coriander seeds come from an Old World herb (Coriandrum Sativum), originating in the Middle East. The seeds are small and spheric, and have a strong, aromatic
flavor. Coriander has many uses; it may be coated with sugar in confectionary or may be used in the preparation of salame and sauces.
COPPA Cured neck of pork. It is made with pork neck and is flavored with dry white wine. Its preparation requires long periods since the ingredients have to be mixed and left to
stand for 5 days, then moistened with wine, left to stand or another 5-day period after which the operation is repeated with a 10-day rest period. At this stage it is put in the casing, left to
dry for a few days, and stored for at least 3 months. See: Coppa
Piacentina
CORALLO Shellfish eggs, red in color. These are used to give color and flavor to both hot and cold sauces and to make buttery garnishes for fish courses
CORATELLA A mixture of the innards of a slaughtered lamb or goat
COSTOLETTA A chop pèounded flat with the bone still attched
COSTATA Rib eye
steak. It's suitable for grilling or roasting. A typical
Costata alla Fiorentina is very thick, and cooked slowly over a charcoal grill.
COTECHINO Fresh pork Sauge. See: Cotechino di
Modena
COTENNA Pigskin. Before it is cooked, it is scorched, scraped and scalded to remove the bristels and some of the fats
COTOGNATA A preserve of quinces
COTOLETTA A boneless cutlet of veal or pork, ususally taken from the leg, punded flat, breaded ans sautéed in butter or a combination of butter and oil.
COZZE Mussels
CREMA Cream. The butteriest part of milk and, by extension, all the different dishes that include it as an ingredient or have its
consistency.
CREMOLATA A kind of granita made like a sherbet
CRESCENZA Raw cheese produced only from fatty whole cow's milk. Crescenza has no rind. It is white, with a soft and creamy paste. It tastes milky, with a pasty consistency.
Originally, Crescenza was produced exclusively during the winter months in the Lombardy and Romagna regions. Now it is produced industrially throughout the year.
CRESCIONE
CROCCANTE Caramel with almons and nocciole, made by spreading the candy out onto a cold greased work surface and
cutting it before it hardens
CRESPELLE Thin pancackes made with flour , milk and egg. Prepared like
crépes. See: Crespelle
CROSETTI/CORZETTI A ligurian fresh pasta mede with flour and many eggs. The dough is cut and pressed into little molds with fingers carved into them. The pasta is dried and
then served with meat or cheese sauce
CROSTINO or CROSTONE Crustless slice of bread cut in different shapes - depending what is intended for - either fried in oil or in butter, or toasted in the
oven
CROSTATA A sweet or savory pie made of a crust of puff pastry or shortcrust pastry, filled, before or after baking, with sweet or savory mixtures or chopped or diced ingredients, arranged to form
a precise and attractive pattern. The most common type is the apple, pear, and mixed fruit tart.
CRUMIRI see Krumiri
CUCC’A DUCI or CUCCIA Another dessert of Arabic origin, it is typically consumed on the Feast of Santa Lucia. It is made from wheat that is soaked
in water and milk and cooked. Ricotta cheese, cream, candied fruit and bits of chocolate are added to the mixture.
CUMINO A low plant (Cuminum cyminum), long cultivated for its aromatic seeds. A classic flavoring used for sweets and to make the famous Kummel liqueur.
CULATELLO Culatello is one of the most prized and expensive cured meats. It is made by salting an entire hind leg of pork and letting it age for over a year (the duration of
the aging process has been reduced with current industrial technology). See: Culatello di Zibello
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