RuvidaMente
From ELICE to ETTOLITRO
ELICE Corkscrew-shaped maccheroni.
ELICOIDALI Fat tubed-shaped maccheroni.
EMILIANO Emilian granular cheese.
ENOLOGO Enologist with a university degree; enotecnico is a winemaking technician with a diploma.
ENOTECA Literally "wine library," referring to both publicly sponsored displays and privately owned shops.
ERBA CIPOLLINA Chives.
ERBAZZONE Emilian savory pie of Swiss chard or spinach, with eggs, pancetta and grana.
ERBE Herbs; erbe aromatiche are scented types, such as basil, rosemary, sage, thyme and parsley; erbe selvatiche are wild.
ERBE FINI A mixture of chopped herbs used as a flavoring for stocks and stews.
ERMELLINE Bitter almonds.
ESCABECIO Seviche, a method of preserving fish by marinating it in white vinegar.
ESPRESSO Coffee in Italy. A highly concentrated cup of coffee made from well-roasted arabica beans that are forced through a pressure valve. It may also be made with a drip pot,
popular in southern Italy. See: Italian coffee
ESSE DI RAVEO Friulian S-shaped cookies.
ESTRATTO Extract, as of lemon or vanilla.
ETICHETTA Label.
ETTARO Hectare (2.471 acres) the standard measure of vineyard surface in Italy.
ETTO Standard unit of 100 grams.
ETTOLITRO Hectoliter, or 100 liters, the standard measure of wine volume in Italy.
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