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From PAARL to PASTUCCIA
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PAARL Tyrolean coarse rye bread flavored with caraway and fennel.
PABASSINAS Sardinian pastries with a topping of raisin-walnut paste.
PADEDDA Sardinian dish of boiled chicken, beef and pigeon with tomatoes.
PADELLA Frying pan.
PAESANA, ALLA "Peasant style," any dish cooked in a robust, rustic style.
PAETA AL MALGARAGNO Venetian dish of roast turkey barded with pancetta, basted with pomegranate juice used in the sauce.
PAGELLO Sea bream, best roasted or grilled.
PAGLIA Any of a range of cow's milk cheeses from Piedmont and Lombardy.
PAGLIA E FIENO "Straw and hay." Mixture of green spinach pasta and yellow egg tagliatelle or tagliolini, commonly sauced with cream, ham and peas.
PAGLIATA Roman dialect word for intestine or variety meat.
PAGLIERINA Small, fresh Piedmontese cheese with a slightly acidic taste.
PAGNOTTA Large, round loaf of bread.
PAGRO Sea bream, best roasted or grilled.
PAGRO DENTICE Red bream, best roasted or grilled.
PAILLARD Thinly pounded piece of meat.
PAIOLO Deep, round-bottom copper pan, commonly used to make polenta.
PAJATA Roman dish of calf's or lamb's intestines cooked with a spicy tomato sauce, usually served with rigatoni.
PALA Wooden or metal peel used to slide pizza in and out of the oven.
PALAMIDA Bonito, a beautiful fish that takes well to all forms of cooking.
PALOMBA Squab, a young pigeon, best roasted or grilled over an open fire.
PALOMBO Dogfish, usually stewed or used in soups.
PAMPEPATO Sweetened pepper bread.
PAN AL LATTE Spongecake-like bread.
PAN BIGIO "Gray bread." Coarse gray-colored bread made of unrefined flour.
PAN CON L'UVA Raisin bread.
PAN CO'SANTI Sienese walnut-raisin bread served on All Saints' Day.
PAN DE FRIZZE Friulian sweet cornmeal bun made with pork cracklings.
PAN DE MEI Lombardian cornmeal yeast buns.
PAN DI MIGLIO Brioche-like bread made with millet or corn flour.
PAN DI RAMERINO Rosemary-flavored bread from Tuscany.
PAN DI SPAGNA Sponge cake.
PAN GIALLO Roman fruit-and-nut Christmas cake flavored with rum.
PAN GRAHAM Graham-flour bread.
PAN PEPATO Nougat candy of the Marches containing raisins, candied fruit and almonds.
PAN SCIOCCO "Foolish bread." Unsalted Tuscan bread.
PAN TRANVAI Milanese raisin bread .
PANADA Veneto broth with beaten eggs, breadcrumbs and Parmigiano.
PANARDA Abruzzese multi-course traditional meal consisting of dozens of different entrées, served on January 17 to celebrate the feast of St. Anthony Abate.
PANARE To bread a food for sautéeing.
PANATA A pancake made of eggs, bread, cheese and nutmeg, served in broth.
PANCETTA Cut of pork or veal from the belly or lower rib; the pork is often salt cured and eaten sliced raw or cooked as flavoring for pasta sauces, soups, and other
dishes; when smoked it is pancetta affumicata or bacon. See: Pancetta Piacentina, Pancetta di
Calabria
PANCOTTO Rustic stew of tomato, garlic and oil with bread.
PANDOLCE Genoese Christmas cake shaped into a dome, flavored with various nuts, fruits and spices, and topped with a sprig of bay leaf.
PANDORATO Bread dredged in egg and milk, then deep fried. It may be stuffed with cheese, anchovies or ham.
PANDORO Second only to the Panettone in holiday popularity and also very well known abroad, Pandoro (golden bread) is of more recent origin and therefore,
more reflective of today's tastes. Emerging in Verona a century ago when changes in fashion favored lighter leavened doughs over heavy, almondy pastes, Pandoro adheres closely to a
production formula in the Venetian tradition. Tall, distinctive and shaped like a Christmas tree, it is topped with powdered sugar reminiscent of snow, or a twinkling star. And indeed, if cut
horizontally, each slice is a star. See: Panettone &
Pandoro
PANE General term for bread; also written pan and applied to cakes, such as pan di Spagna (sponge cake) See: Coppia Ferrarese
PANE CASARECCIO Large, thick crusted bread loaf. See: Pane Casereccio di
Genzano.
PANE DEL MARINAIO "Mariner's bread." Genoese sweet bread shaped like a dome and full of nuts, raisins and spices.
PANE DI POLLO Tuscan dish of de-boned chicken stuffed with meat and shaped into the form of a bread loaf, then poached in broth.
PANE DI TERNI Umbrian salt-free bread from the town of Terni with a light crust and airy interior full of holes.
PANE FRANCESE A French-style bread loaf.
PANE FRATTAU Sardinian soup made with carta da musica softened in hot water and eaten with a poached egg, tomato sauce and caciocavallo.
PANE GRATTUGIATO Breadcrumbs.
PANE IN CASSETTA "Bread in a box." Sandwich bread.
PANE INTEGRALE Wholewheat bread, usually shaped into an elongated loaf.
PANE NERO A dark colored bread made with rye and wheat flour.
PANE PUGLIESE Large Apulian bread loaf with a rustic texture.
PANE DI ALTAMURA Apulian bread from the town of Altamura made with
high-gluten durum wheat.
PANETTERIA Bakery.
PANETTONE A tall, fat cylindrical egg-rich cake studded with candied fruit and served traditionally at Christmas. Panettone appeared in northern Italy around the
15th century. It probably originated in Milan, since this naturally leavened bread has always been closely associated with the city, the capital of Lombardy. However, somewhat similar although
less sophisticated breads have been made throughout Italy since at least the days of imperial Rome. Go to Panettone & Pandoro
PANFORTE Firm, sweet Tuscan spice-and-nut Christmas cake.
PANIFICIO Bread bakery.
PANINO Bread roll, also when split and filled as a sandwich.
PANISSA Chick pea polenta.
PANNA Heavy cream. Panna montata, whipped cream. Panna acida, sourcream.
PANNELLE Fried crisps of chick pea flour.
PANSÔTI Egg-rich ravioli stuffed with herbs, prescinseha, egg and grana, from Liguria.
PANZANELLA Salad of central Italy consisting of stale bread, tomatoes, cucumbers, onion, basil and olive oil.
PANZANELLE Tuscan twisted breadsticks.
PANZEROTTI "Little bellies." Pastry or pasta crescents filled with cheeses and deep fried or boiled as a pasta course.
PAPALINA Sprat, small anchovy-like fish, usually grilled or marinated.
PAPAROT Friulian-Venezia Giulia soup made with spinach, garlic and cornmeal.
PAPERA Duckling, usually roasted, but whose breasts may be sautéed.
PAPPA AL POMODORO Tuscan dish made from lightly stewed tomatoes, garlic, olive oil, basil, Parmigiano, and stale bread.
PAPPARDELLE Flat long pasta shape, about one-half to one inch wide and six inches long, usually made with eggs. See: Pappardelle
PARADELL Northern Italian apple custard or bread pudding.
PARMIGIANA, ALLA "Parma style," any dish made in the style of Parma, usually with grana and prosciutto in abbundant amounts.
PARMIGIANO REGGIANO A famous Italian cheese made from cow's milk, it is shaped into huge wheels and aged to different stages. This
grana is handcrafted with a process that has been the same for over 700 years; today, its area of production expands from Reggio Emilia, Parma, Modena, Bologna and Mantua. See: Parmigiano Reggiano
PARROZZO Abruzzese almond cake with chocolate icing.
PASSARE To strain.
PASSATELLI Tiny pasta dumplings made from eggs, cheese, nutmeg, lemon and breadcrumbs in a chicken or beef broth.
PASSATO Puréed. The term also refers to a creamed soup or a soup of puréed vegetables. Passato di pomodoro is a smooth tomato sauce.
PASSERA Flounder, a flat fish usually grilled or sautéed.
PASSERINO Plaice fish found in the West Mediterranean sea.
PASSERO Sparrow.
PASSITO Partially dried grapes and the strong, usually sweet wines made from them.
PASSOLI E PINOLI Dried currants and pine nuts.
PASTA General term for dough, also the generic term for noodles and the like made from flour and liquid in two basic versions: pasta secca (dried) and pasta fresca (freshly
made), sometimes with the addition of egg yolks (pasta all'uovo). Pasta is consumed at least once a day in Italy, although in the north risotto is just as common. Fresh pasta is made commercially
in shops or at home, while dried pasta is commercially produced on a large scale. See: Pasta
PASTA ALLA DEFICEIRA Ligurian maccheroni cooked in wine.
PASTA E FAGIOLI Hearty pasta and bean soup, originally form Veneto.
PASTA FILATA Cheese made by "spinning" or stretching curds (pasta) into strands molded into spongy forms as in mozzarella or aged firm as in caciocavallo and provolone.
PASTA FROLLA Shortcrust pastry is a dough made from flour and other ingredients such as salt, sugar, butter, and eggs. Flavorings such as
vanilla, vanillin, or citrus zest are added. Shortcrust pastry recipes do not call for baking powder. The dough is kneaded until it reaches a fairly firm consistency, which can vary depending on the recipe, the amount of ingredients added, and its
intended use. Sweet dough is used to make cakes, pastries, biscuits, and many other baked
goods.PASTA FROLLA Short pastry.
PASTA GRATTUGIATA Dried dough grated into very small grains, cooked as for cuscus or served in broth.
PASTA ‘NCASCIATA Also known as pasta 'ncaciata, is a traditional Sicilian dish which is widespread throughout almost the entire Messina area, where it is a typical
dish[. In its most common variant, it is a macaroni timbale with ragù, meatballs, hard-boiled eggs, salami, Caciocavallo cheese, fried aubergines and peas.
PASTA REALE Sicilian marzipan.
PASTA SFOGLIATA Flaky puff pastry. Also called millefoglie.
PASTA VERDE Green colored pasta made with spinach.
PASTARASA Soup dumplings made with breadcrumbs, grana, egg and nutmeg, a specialty of Reggio Emilia.
PASTASCIUTTA Cooked noodles served dry (asciutta), usually with sauce, as opposed to pasta in brodo, cooked in broth or soup; pastina small pasta used in soups; pastificio pasta
factory.
PASTE Pastries.
PASTELLA Batter for frying, commonly a mixture of flour, lightly salted water; sometimes with eggs or egg yolks.
PASTICCERE Pastry chef.
PASTICCERIA Pastry or pastry shop
PASTICCINI Cookies, of which there are hundreds of regional varieties.
PASTICCIO Baked composition of various ingredients, such as pasta, polenta, meat, vegetables, cheese.
PASTIERA Campanian wheatberry cake filled with cheese and candied fruit.
PASTINA General term that refers to any tiny cut pasta cooked in soups.
PASTISSADA Stew made with beef, served with polenta.
PASTO General term for a meal. See also cena, colazione, pranzo.
PASTUCCIA Tuscan bun incorporating egg and sausage.
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