RuvidaMente
From FAGIANO to FUSO
FAGIANO Pheasant, usually grilled, roasted or stewed.
FAGIOLI Beans, specifically shelled varieties (such as white cannellini or reddish borlotti) cooked freshly shelled (sgranati) or often dried. See: Beans, Fagiolo di Lamon, Fagiolo di Sorana, Fagiolo di Sarconi
FAGIOLINI Green (or yellow) beans in their pods, notably string beans, usually boiled and served cold or stewed with tomato, garlic and herbs.
FAGOTTINI "Little bundles." Thin pancakes filled with savory and sweet flavors.
FAR SUDARE To braise.
FARAONA Guinea fowl or hen, usually roasted or stewed with herbs.
FARCIA Forcemeat, stuffing.
FARFALLE Pasta shaped like butterfly wings, often dressed with a ragù. See: Farfalle
FARINA Flour, from wheat as well as other grains, nuts and legumes.
FARINACEI General term for starch foods.
FARINATA Ligurian chickpea flour pancake.
FARRO Spelt, an ancient grain predecessor of hard wheat, used in soups, breads, polenta.
FARSUMAGRU Sicilian braised beef or veal rolls filled with hard-boiled eggs, salami and cheese.
FATTO IN CASA Homemade food.
FATTORIA Farm or estate.
FAVE Fava beans, usually shelled and boiled or dried and reconstituted in water.
FAZZOLETTI "Handkerchiefs," Ligurian pasta sheets folded and sauced.
FECOLA Starch, like cornstarch.
FEGATO Liver; fegato d’oca foie gras; fegatini di pollo chicken livers, fegatelli pieces of pork liver
FERRO DI CAVALLO Sicilian horsehoe-shaped bread.
FESA Cut of meat from the thigh or rump.
FETTA Slice or strip, as in fetta di pane, a slice of bread.
FETTE, LE Also, cavolo nero, black cabbage.
FETTUCCINE Long flat egg pasta strands, 3/8 inch wide. See: Fettuccine
FETTUNTA Toasted or grilled bread rubbed with garlic and olive oil, much like bruschetta.
FIDELINI Long pasta strands served in broth.
FIADONE Abruzzese pizza rustica, rustic pizza, made with cheese and eggs usually for Easter.
FICO Fig, eaten fresh, stewed, marinated or made into pastries. Fico d’India is the edible fruit of prickly pear cactus. See Fico
d'India dell'Etna
FIDELANZA Ligurian spaghetti cooked in tomato sauce.
FIETO Pomfret fish, usually grilled.
FILETTO Fillet or filet of meat, fish.
FILINI Very fine short strands of pasta used for soups.
FINANZIERA Turinese stew of sweetbreads, chicken giblets, mushrooms and truffles.
FINOCCHIO Fennel, usually served as an antipasto with pinzimonio, olive oil and black pepper, or roasted with meats or fish. Finocchio selvatico or finocchiella is wild fennel,
whose seeds and green leaves are used as seasoning.
FIORE flower; fiori di zucca or zucchini squash flowers, usually battered and fried after being stuffed.
FIOR DI LATTE "Flower of milk," a soft fresh cow's milk mozzarella.
FIORENTINA, ALLA "Florentine style," usually referring to a dish made with or on a bed of spinach.
FOCACCIA Puffy yeast bread baked in a pan. It may be topped or flavored with a variety of herbs like onion, fennel, or rosemary.
FOCOLARE Open hearth or fire place used for cooking.
FOGGIANO A pecorino cheese from the city of Foggia.
FOLAGA Coot, usually marinated or grilled.
FONDO A reduction of onions and vegetables.
FONDUTA Cheese fondue, a mixture of melted cheese (usually Fontina) and wine into which foods like bread and vegetables are dipped, typical of Northern Italy. It may also be used
as a sauce for vegetables.
FONGADINA Veneto stew of calf offal seasoned with bay leaves, rosemary, garlic and lemon peel.
FONTANA A mound of flour with a well in it so that it absorbs liquids and eggs.
FONTINA Soft unpasteurized cow's milk cheese, from Valle d'Aosta. See: Fontina
FORCHETTA Fork.
FORMAGELLA Ligurian fresh soft cow's, goat's or ewe's milk cheese litely ripened.
FORMAGGIO General term for cheese.
FORNAIO Baker.
FORNO Oven or bakery; al forno baked or roasted in the oven.
FRA DIAVOLO "Friar devil," any dish made with a good amount of coarsely ground black pepper or a good amount of chili peppers, a specialty of Abruzzo. Pollo alla diavola is
sprinkled with cracked black pepper, flattened, and grilled.
FRACOSTA DI BUE Rib of beef.
FRAGOLA Strawberry, sometimes marinated in sugar syrup. Fragola di bosco or selvatica is the wild type.
FRAGOLINO Pandora fish, a sea bream good baked, grilled or fried.
FRANCESINA Breadstick.
FRANTOIO Mill where olives are processed for oil. Also olive press.
FRASCA Friulian term for a restaurant located near a winery.
FRATTAGLIE Offal, innards like liver, kidneys, sweetbreads, and heart.
FREDDO Cold.
FREGAMAI Ligurian pasta dumplings whose dough is rubbed through a grater.
FREGOLA A large-grained couscous.
FRESCO Fresh.
FRIARELLI Tips of broccoletti. In Naples, the term refers to green pickling peppers.
FRICANDÒ Larded cuts of veal braised in Marsala wine.
FRICO Melted cheese fritter from Friuli.
FRIGGERE To fry.
FRISCEU Ligurian codfish and vegetable fritters.
FRISEDDA Apulian ring-shaped roll made with whole wheat.
FRITTATA Eggs mixed with vegetables, meat or cheese and fried like a thick pancake on both sides (see omeletta).
FRITTELLE Fritters or pancakes, often with sweet ingredients but also meat or cheese.
FRITTO Fried. Fritto misto is a "mixed fry" of battered or breaded vegetables, meat or seafood.
FRITTURA DI PARANZA Neapolitan fried fish dish.
FRIZZANTE or FRIZZANTINO Fizzy or faintly fizzy (wine).
FRUATA Sicilian hollow loaf of bread resembling pita.
FRULLATO Whipped iced fruit or coffee beverage.
FRUSTA Wire whisk.
FRUTTA fruit
FRUTTI DI BOSCO Berries, such as raspberries and strawberries.
FRUTTI DI MARE "Fruits of the sea," the general term for seafood, chiefly mollusks and crustaceans, raw or cooked.
FUMETTO Concentrated chicken or beef broth.
FUNGHETTO, AL Sautéed in very hot oil with garlic and parsley.
FUNGHI General term for mushrooms. Both cultivated or wild, mostly found in the northern regions. A popular kind are funghi porcini.
FUSILLI Corkscrew-shaped spaghetti. See: Fusilli
FUSO Melted, as butter.
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