RuvidaMente
From OCA to OVOLO
OCA Goose, usually roasted, often served with chestnuts and quince. See: Salame d'Oca di Mortara
OCCHI DI PERNICE "Partridge eyes." Very tiny pasta rings used in soups.
OCCHIALONE Red bream, best grilled or roasted.
OCCHIATA Saddled bream, best grilled or roasted.
OCCHIO DI BUE "Eye of the ox." A fried egg.
ODORI Flavoring recalled in a recipe referring to aromatics such as onion, carrot and celery.
OFELLE Friulian ravioli made with a potato dough stuffed with spinach, veal and sausage.
OFFA Cake or biscuit.
OLIO General term for oil. Comestible types include olio di arachide (peanut), girasole (sunflower), mais (corn), noce (walnut), semi vari (seeds).
OLIO DI OLIVA Olive oil; the best is the first pressing, called extra virgine, which is used as a dressing or flavoring rather than for cooking.
OLIO SANTO "Holy oil." Olive oil flavored with peperoncino.
OLIVA Olive, of which there are dozens of black and green varieties in Italy, eaten fresh, brined, or cut up in salads and stews. See. Oliva da tavola La Bella della Daunia, Oliva da Tavola Nocellara del Belice
OLIVETTE Olive-sized morsels of veal cooked in a white wine sauce, from the Marches.
OMBRETTA Venetian colloquialism meaning "little shadow" for an aperitif or sit-down snack taken in an outdoor café in the shade of the afternoon.
OMBRINA Grayling fish, croaker, very adaptable to various cooking methods.
OMELETTA Omelet, beaten eggs cooked thin and folded, often over a filling of vegetables, cheese, meat or fish; see frittata.
ONDA, ALL' "Wavy," referring to the creamy consistency required for a well-made risotto that is not too soupy or too thickened.
ONDE Butter cookies with an almond or candied cherry at one end.
ORATA Gilthead bream, best grilled or roasted.
ORECCHIA MARINA Abalone, a tough sea creature that must be pounded until tender, then usually sautéed or braised.
ORECCHIETTE "Small ears." Apulian pasta shape resembling human ears.
ORECCHIO Ear, referring to an animal's ear, usually boiled, then fried.
ORIGANO Oregano, a pungent herb from dried marjoram leaves, used primarily in the south for sauces, soups and stews.
ORSO BIANCO "White bear." Bolognese term for a chef.
ORTICA Nettle, consumed as a vegetable or cooked in soups.
ORTO Vegetable garden; ortaggi fresh garden produce.
ORZATA Barley-flavored drink.
ORZO Barley, used in porridge and soups, but also for making hot and cold beverages. Also the name given to cut pasta, similar to rice in shape but larger, ideal for soups.
OSSI DI MORTO "Dead men's bones." Hard, crunchy cookies shaped to resemble bone shanks or skeletons.
OSSOBUCO "Pierced bone." A specialty of Lombardy comprising of braised shank, usually veal, with a rich sauce of tomato and onion seved with rice. The delicacy of this dish is the bone marrow.
OSSOCOLLO Friulian ham made from the neck of the pig.
OSTERIA Simple tavern serving local wine and often food, though the name sometimes applies to fancier places.
OSTIE Waffle-type wafers.
OSTRICA Oysters, usually consumed raw or baked.
OTTARDA Bustard, a large game bird.
OTTO DI MERANO Rye bread loaf from Merano composed by two balls of dough to resemble the figure eight.
OVOLO BUONO Orange summer-fall mushroom, usually quickly sautéed in olive oil and garlic.
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