RuvidaMente
From DADO to DROGHERIA
DADO Bouillon cube.
DAINO Fallow deer, usually grilled or roasted, often after marinating in red wine.
DATTERO Date, consumed both fresh and dried.
DATTERO DI MARE "Date of the sea", a mussel-like mollusk, boiled or grilled.
DELFINO Dolphin, whose meat is usually cut into strips and dried, served as an antipasto in Liguria.
DENTI DI LEONE "Lion's teeth." Dandelion greens, boiled or used in salads.
DENTICE West Mediterranean sea bream, a fleshy fish best broiled, grilled or roasted.
DIAVOLA, ALLA "Devil's style," referring to hot seasoning or cooking over red hot coals, as with grilled chicken called pollo alla diavola.
DIAVOLILLI "Little devils." Sugar coated almonds.
DIAVOLILLO or DIAVOLICCHIO "Little devil." Abruzzese name for local fresh or dried chili pepper.
DIGESTIVO After dinner drink, such as amaro, grappa or liqueurs, said to aid digestion.
DINDO Also, TACCHINO. Turkey, usually roasted.
DIPLOMATICO "Diplomatic," a rum-soaked pound cake or lady fingers cake layered with custard and candied fruits.
DITALI "Thimbles." Small, tube-shaped dried pasta. Ditalini are even smaller.
DITI DI APOSTOLI "Apostles' fingers." Apulian finger-shaped crêpes filled with sweetened ricotta, cocoa, and liqueur, then dusted with sugar.
DOLCE Sweet; dolci cover pastries, cakes and other sweets of the course also known in Italian as dessert.
DOLCE TORINESE A Turinese rum-soaked chocolate cake with biscuits and almonds.
DOLCELATTE "Sweet milk." A soft blue-veined cheese similar to Gorgonzola.
DOLCETTI A general term for any small sweet cakes and cookies.
DONZELLE Tuscan fried dough balls.
DORATA Gilt head, dorade.
DORATO "Golden," referring to an ingredient dipped in egg and fried until olden brown.
DRAGONCELLO Tarragon or estragon, a seasoning herb.
DROGHERIA Shop selling both drugs and spices.
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