RuvidaMente
From IMBOTTIGLIATA to LUPPOLI
IMBOTTIGLIATA Bottled ("all'origine" implies "estate bottled").
IMBOTTITO Stuffed, as meat or pastry.
IMPANARE To coat with breadcrumbs.
IMPANATA Pastry turnover.
IMPASTARE To knead, as dough.
INDIVIA Endive; invidia riccia and scarola (curly and broad-leafed escarole), invidia belga (Belgian endive, also called insalata belga or cicoria di Bruxelles); see also
cicoria, radicchio.
INFARINATA Tuscan vegetable and cornmeal soup.
INSACCATO General term for salami and sausages.
INSALATA Salad, which may or may not include greens. Popular examples are insalata mista (mixed), insalata verde (greens only); insalata russa (mixed cooked vegetables diced with
mayonnaise). Insalata di mare is a mix of cold seafood.
INTEGRALE Whole wheat.
INVECCHIATO Aged (wine).
INVOLTINI Envelopes or rolls of thinly sliced veal, pork or fish cooked with stuffing
LAGANE Pasta strips, usually served with chickpeas.
LAGRUMUSE Calabrian pork sausage.
LAMPASCIONI (or Cipollacci) Bulbs of wild tassel hyacinth.
LAMPONE Raspberry, preferred fresh as a dessert (as gelato or sorbetto), but sometimes marinated in sugar syrup.
LAMPREDA Lamprey eel, usually stewed.
LANZADO Cub mackerel, a strong fish best grilled with herbs.
LARDO Fat cut of pork from the lower back, salt cured, sometimes smoked, and consumed sliced raw or as larding for cooked meats; lard is called strutto (see). See: Lard d'Arnad
LASAGNA A layered pasta dish baked, with fresh mozzarella, usually with a besciamella or tomato sauce. There are many varieties of this dish throughout Italy that reflect
regional preferences and traditions.
LASAGNE Wide strips of egg pasta, used to make layers for lasagna. See: Lasagne
LASCA Freshwater fish of Lake Trasimeno, rarely seen at market.
LATTE Milk; latticini dairy products.
LATTEMIELE Whipped cream mixed with honey or sugar.
LATTERINO Sand smelt, usually fried or poached.
LATTONZOLO Suckling pig or unweaned calf, best spit-roasted and basted with garlic and rosemary.
LATTUGA Lettuce, covering a range of types.
LATTUME Fish semen. In Liguria, tuna semen is air-dried, made into slin slices and served with lemon and olive oil.
LAURO Laurel or bay, also called alloro.
LECCARDA A dripping pan specifically used under a roast on a spit.
LECCIA Large silver-gray fish, best grilled or baked.
LECCIA STELLA Pompano, best grilled or baked.
LEGUME General term for legumes.
LENTICCHIE Lentils.See: Lenticchia di Castelluccio di Norcia
LEPRE Hare, usually marinated and stewed or roasted.
LIEVITO Leavener. Lievito di birra, baker's yiest, commonly used to make pizza. Lievito naturale is a sourdough starter. Lievito in polvere, baking powder.
LIMONE Lemon; limonata lemonade; limetta or limone bergamotto lime, limoncello lemon liqueur.
LINGUA Tongue, such as lingua di bue, beef tongue, always boiled, sometimes as part of a bollito misto.
LINGUE DI GATTO "Cat's tongues," thin butter cookies.
LINGUINE Flat thin noodles, mostly popular in Southern Italy; linguine alle vongole, with a red or white clam sauce. See: Linguine
LIQUIRIZIA Licorice, used in candies and pastries.
LIQUORI Liqueurs; the term covers the range of distilled spirits, such as grappa and brandy, and compositions, such as amaro, limonello and sambuca.
LIQUOROSO Strong wine, sometimes fortified but usually of naturally high alcoholic grade.
LISTA DELLE VIVANDE Menu of a restaurant. Also menú, more commonly used.
LITRO Liter.
LOCANDA Inn, ancient term for a simple place with rooms, often serving meals; today synonymous with osteria or trattoria (see).
LOMBATA Loin of beef, veal or lamb; lombo is pork loin.
LONZA Cured pork tenderloin.
LUCCIO MARINO Barracuda, usually poached.
LUGANEGA Slender pork sausage, a specialty of Lombardy.
LUMACHE Snails, distinguished as lumache di terra (land varieties) and lumache di mare (sea), usually sautéed, baked with garlic or stewed. Both types are also called
chiocciole.
LUPPOLI Hops, used to make beer.
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