RuvidaMente
From SÉGALE to SEMIFREDDO
Alternatively, go to: From SEMISECCO to STUFATO
SÉGALE Rye, used for bread, crackers and grissini, mainly in Alpine areas.
SABA Grape juice and pulp cooked to a thick consistency, used in sweet-and-sour dishes and desserts. It is the basis for vinegars like balsamico.
SAGNARELLI Ribbed pasta, approx. 1 1/2 inches in length with fuffled edges.
SAGNE CHINE Calabrian lasagne stuffed with little veal meatballs, hard-boiled eggs, mozzarella, scamorza and pecorino lavished with tomato sauce.
SALAME salami, covering many regio0nal types and forms of preserved minced meats, from fresh, dry aged and precooked. See: Salame Piacentino, Salame di Varzi, Salame Brianza, Salame di Varzi, Salame d'Oca di Mortara, Salamini Italiani alla Cacciatora
SALAMOIA Brine or salty solution in which foods such as olives, pickles, cheese, fish and meats are conserved.
SALATINI Square crackers, usually flavored and salted.
SALCRAUTO Sauerkraut, consumed in northern Italy as a side dish.
SALE Salt, a fundamental flavoring and preserver of foods, in Italy almost always drawn from the sea.
SALINO Northern bread containing rock salt in its crust.
SALMÌ, IN Marinated in herbs and wine and cooked into a stew.
SALMONE Salmon, usually poached, grilled or roasted. It may be served cold as part of an antipasto.
SALMORIGLIO Calabrese and Sicilian condiment of olive oil, salt, garlic, oregano, parsley and lemon.
SALNITRO Salt nitrate or sodium potassium, used for preserving meats.
SALSA Sauce, covering a wide range of dressings and condiments.
SALSICCIA Sausage, of which there are hundreds of varieties in Italy, most made with pork and seasonings. See: Salsiccia di Calabria
SALTARE To sauté.
SALTIMBOCCA "Leap in the mouth." Roman dish of veal scallopine layered with sage leaves and prosciutto, sautéed in butter and white wine or Marsala wine.
SALTO, AL Method of cooking by quickly sautéeing in oil so that the food "jumps" in the pan.
SALUMI generic term for salt-cured meats, such as salame, salsiccia, prosciutto, bresaola; salumeria shop where salumi are sold.
SALVIA Sage, a flavoring herb.
SAMBUCA Liqueur of anice or licorice-like flavor based on wild elder (sambuco) flowers.
SAN PIETRO St. Peter's fish, known as John Dory, best grilled or broiled.
SANGUE, AL "Bloody," rare, when referring to the degree of doneness of meat.
SANGUINACCIO Blood pudding, made from liver and other offal.
SAOR, IN Venetian cooking method of marinating fish in a sweet-and-sour mixture of raisins, onions, pine nuts and vinegar.
SAPORE Flavor or savor; saporito flavorful.
SARADUSU Sicilian almond sauce made with olives, anchovy fillets and chili pepper.
SARAGO Porgy or bream, best broiled, grilled or poached.
SARDENAIRA A pizza made with tomato, anchovy, olives and onion.
SARDINE Sardines preserved in oil; fresh sardines are called sarde.
SARMA Pickled cabbage rolls stuffed with rice, meat and braised in tomato sauce, specialty of Istria.
SARTÚ Neapolitan baked rice timbale filled with ingredients ranging from meatballs and chicken livers to hard-boiled eggs and eggplant, but usually containing melted mozzarella
and tomato.
SARTIZZU Sardinian smoked pork sausage spiced with cinnamon, fennel and pepper.
SAURESUPPE Tripe soup with onions, nutmeg and white wine vinegar as made in the Tyrol.
SAVOIARDI Lady finger cookies, made with egg whites, a specialty of the Val d'Aosta.
SAVOR Mixed fruits of autumn cooked in unfermented wine, a specialty of Venice.
SBIRA Ligurian tripe dish made with potatoes and tomatoes
SBOLLENTARE To scald, as milk.
SBRISOLANA Mantuan cornmeal, butter and almond cake.
SCAACHI Roman Passover torta made with layers of matzoh, chopped beef, artichokes, spinach, chili peppers, mushrooms and eggs.
SCACCIATA Savory pie made with two layers of dough filled with cheese, vegetables and meat. A sweet version contains ricotta, sugar and coffee.
SCALOGNO Scallion or shallot, used when a more refined flavor is desirable than onions. See: Scalogno di Romagna
SCALOPPINA A thin, pounded piece of meat, either breaded and fried or sautéed with a wide variety of ingredients on top.
SCAMORZA Uncooked Abruzzese and Molise stringy curd cheese made from whole cow's milk, often smoked.
SCAMPO Large prawn (not shrimp, but the term is used loosely in Italy). It is most often cooked in wine and garlic or grilled with olive oil and lemon.
SCANNELLO Rump roast.
SCANNO Abruzzese pecorino cheese made around the town of Scanno.
SCAPECE Preservation and cooking method by which a fish is treated with vinegar and other ingredients or poured over cooked fish.
SCARAFUOGHI Calabrian pork stew made by cutting the fatty parts of the pig into pieces and stewing them with peperoncino.
SCARCEDDA Basilicata Easter tart of ricotta and hard-boiled eggs.
SCAROLA Escarole, usually stewed with garlic and served as a vegetable, cold or warm.
SCARPACCIA Tuscan zucchini tart.
SCARPAZZONE Emilia-Romagna egg custard with spinach, grana and onion.
SCARPETTA Method of scooping up the last of the sauce on a dish with a morsel of bread.
SCARPETTA DI SANT'ILARIO A boot-shaped cookie spiced with cinnamon, cloves, nutmeg and cocoa.
SCATAGGHIETT Apulian fried pastry ribbons soaked in honey.
SCAVECCIO Eel sautéed in olive oil then served with a mixture of vinegar and crushed red pepper, a specialty of the Maremma region of Tuscany.
SCAVINO Long utensil used to remove marrow from the bone. Also, a utensil to carve out balls from fruit like melon.
SCELTA, A "Your choice," a phrase used on a menu to indicate a customer may choose from among several items at a fixed price.
SCELTO Selected, term used for certain DOC wines; auslese in German (Alto Adige)
SCHIACCIATA Tuscan paper-thin flatbread, usually glossed with olive oil and salt.
SCHIDIONATA Brochette of poultry, meat, fish, or vegetables cooked over a grill or open fire.
SCHIENALE Spinal chord, used in sauces and stews.
SCHILI Venetian term for very tiny shrimp eaten raw or quickly fried.
SCHIUMA DI MARE Antipasto of anchovy spawn dressed in lemon, olive oil and pepper.
SCHIUMARE To skim, as a sauce or broth.
SCHIUMONI Catanian dessert made of egg whites, sugar and almonds.
SCIABACCEDDU Sicilian deep-fried tiny fish.
SCIATRE E MATRE Eggplant sandwiches made with a besciamella, breaded and fried.
SCIATT Buckwheat ravioli of the Valtellina, stuffed with Bitto cheese and grappa.
SCIROPPO Syrup.
SCIUE' SCIUE' Quickly made Calabrian pasta dish of spaghetti with a sauce of garlic, hot peppers, olive oil and cherry tomatoes.
SCIULE PIENNE Piedmontese dish of onions stuffed with macaroons, bread, raisins, grana and spices.
SCIUMETTE Ligurian meringues poached in cream, often flavored with pistachio.
SCIUSCIEDDU Sicilian meatball soup topped with egg whites that puff up in the oven.
SCODELLA China or ceramic cup that holds two cups of milk.
SCORANERA Ligurian dish of salsify that is either fried or braised.
SCORFANO Scorpion fish, used in stews.
SCORPACCIATA A term to describe a gluttonous gorge on a seasonal food.
SCORZANERA Black salsify usually blanched or fried.
SCORZETTA CANDITA Candied citrus peel, often used as much for decoration of desserts as eaten on their own as a candy.
SCOTTADITO, A "Burned fingers." Grilled or barbecued baby lamb chops, usually eaten with the fingers.
SCOTTARE To sauté in hot fat to make a food golden brown and crispy.
SCOTTIGLIA Tuscan mixed stew of game, poultry and veal with white wine and tomatoes.
SCRIPELLE Abruzzese pancakes containing chopped parsley, rolled and fried, then covered with chicken broth and grated cheese.
SCROFA Sow or female pig.
SEADAS Large Sardinian deep-fried ravioli filled with pecorino and served with a bitter honey from the strawberry bush.
SECCO Dry (wine).
SECONDO Main course of a meal, usually referring to the meat or fish course, after pasta or rice or soup.
SEDANO Celery, also called accia.
SELLA Saddle of lamb, veal, rabbit or venison.
SELVAGGINA Game procured by either hunting or breeding; see cacciagione.
SELVAGGIO Wild game, or a dish made with wild mushrooms or other forest-grown ingredients.
SEMELLE Small Florentine bread rolls with a cleft in the top.
SEMI Seeds.
SEMI DI FINOCCHIO Wild fennel seeds.
SEMI DI MELONE "Melon seeds," very small seed-shaped pasta for soups.
SEMIFREDDO "Partly frozen;" dessert of soft ice cream or custard with meringue, fruit, mascarpone, zabaglione or cake.
More... From SEMISECCO to STUFATO
GO TO:
BACK TO:
