RuvidaMente
From GALANTINA to GUSTO
GALANTINA Galantine, a cold dish covered with aspic.
GALLETTA Dry biscuit, shaped like a flat bagel.
GALLINA Fowl.
GALLINACCIO Chanterelle mushroom, sautéed with garlic and oil or sliced fresh over salads.
GALLINELLA Gurnard fish.
GAMBERO Name used for various crustaceans, cooked in every conceivable way, from boiled to fried, hot to cold. Gambero rosso and gambero imperiale or mazzancolla are large
Mediterranean prawns, also called gamberoni; gamberelli are smaller prawns; gamberetti tiny shrimp; gamberi d’acqua dolce freshwater crayfish.
GARGANELLI Romagna pasta dumplings pressed to form grooves on the exterior.
GASTRONOMIA Gastronomy, also gourmet food or specialty store. A gastronomo or buongustaio is a gourmet, ghiottone glutton.
GATTÒ Southern Italian term refering to cake.
GATTOPARDO Leopard fish, a strong-flavored fish usually treated to spices.
GATTUCCIO Dogfish, although the Italian translation is "big cat."
GAZZOSA Lemon-flavored carbonated water.
GEBRI Bundles of wild herbs.
GELATINA Aspic gelatin.
GELATO Frozen dessert, such as ice cream or sherbet, of wide-ranging flavors, chiefly fruit, nuts and chocolate.
GELSO Mulberry.
GENOVESE, ALLA Dishes cooked "Genoa style," usually with basil, garlic, and oil.
GERSTENSUPPE Trentino barley and speck soup.
GHIACCIO Ice or ice cubes.
GHINEFFI DI RISO Sicilian fried rice cakes with saffron.
GIANCHI E NEIGRO Ligurian dialect, refering to fried, breaded offal.
GIANDUJA Piedmontese chocolate and hazelnut paste used in desserts, ice cream and candies. See: Planet Chocolate: Cioccolatini, Giunduiotti, Bars & Spreads
GIANFOTTERE Calabrian eggplant, pepper, zucchini and squash stew.
GIARDINIERA, ALLA Dishes prepared "garden style," with chopped vegetables and salad greens.
GINEPRO Juniper, used as a flavoring for gin and a spice berry for wild game dishes.
GINESTRATA Tuscan soup made from wild brooms and chicken broth with egg.
GIORNO, DEL "Today's special" for a restaurant.
GIRARROSTO Roasted on a spit.
GIUDIA, ALLA "Jewish style." Dishes prepared referring to the traditional cooking of the Italian Jews that lived in the ghettos of a 19th century Rome.
GLASSA Pastry icing.
GNIUMERIEDDI Apulian dish of skewered, grilled sausages of lamb or kid.
GNOCCHI Dumplings from potato and flour or semolino, usually served dressed as a first course; ghocchi verdi are green from spinach mixed with ricotta; gnocchetti are
smaller
GNUDI "Nudies," spinach and ricotta dumplings without a pasta dough to contain them.
GOBBI Cardoons.
GORGONZOLA Strong Lombardian blue-veined cow's milk cheese, made in and around the town of Gorgonzola. See: Gorgonzola
GRAMUGIA Tuscan fava bean soup.
GRAN BU Very lavish Piedmontese bollito misto.
GRANA A general term that describes the grainy texture of certain Italian cheeses, often time used colloquially to refer to Parmigiano-Reggiano or Grana Padano.
GRANA PADANO A famous Italian cheese of granual texture, aged between 1 year to 18 months. Its origins date back to the 12th century. Today, its area of production expands from
Piedmont to Veneto, including the province of Trento and some areas of Emilia Romagna. See: Grana Padano
GRANATINA Ground beef, egg and bread shaped as a cutlet and fried.
GRANCHIO Crab of various types, which may be boiled, roasted, baked, or grilled. The large granciporro is prized; grancevola or granzeola is spider crab.
GRANITA Slushy gelato made by freezing liquid (often coffee or lemon juice) into crystals of grainy texture. It is sometimes topped with whipped cream.
GRANO Grain; grano duro durum wheat; grano saraceno buckwheat; granturco or maìs corn.
GRANTURCO Corn, often used to make polenta. See: Corn
GRAPPA Spirit distilled from pomace of grapes previously crushed for wine; usually clear but sometimes amber from wood aging.
GRASSO Fat, including animal fats like lard and suet.
GRATICOLA, ALLA Grilled over a charcoal fire with a grating.
GRATTUGIA Grater.
GREMOLATA A condiment of chopped garlic, parsley, lemon, and oil, served on the side of meats, fish and poultry.
GRIGLIA Grill; terms for grilling over coals include alla griglia, ai ferri, alla brace; grigliata mista mixed grill of meats or seafood
GRISSINI Breadsticks.
GROLLA Multi-spouted coffee pot.
GRONGO Conger eel, usually grilled, stewed or fried.
GUANCIALE Salt pork from the cheek or jowl, used as a flavoring in soups, stews, pastas and other dishes.
GUARNITO Garnished.
GUASTEDDE Sesame-filled roll.
GUAZZETTO, IN Seafood cooked in a light sauce consisting of white wine, garlic, parsley, and tomatos.
GUBANA A traditional bread filled with cocoa, nuts, candied fruits and grappa. It is a Easter specialty of Friuli.
GULASCH DI MANZO
Alto Adige goulash of stewed meat and peppers.
GUSTO The sense of taste; gustoso tasty.
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