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From SEMISECCO to STUFATO
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SEMISECCO Medium sweet, usually in sparkling wine.
SEMOLA Coarse durum wheat flour used to make pasta as semola di grano duro; semolino (called semolina in English) is the finer flour used for pasta and gnocchi and in
soups.
SENAPE Mustard, the condiment made from mustard seed, wine and vinegar, not to be confused with mostarda (see).
SEPPIA Cuttlefish, whose ink is used to make black pasta, a Venetian specialty.
SERO Piedmontese cottage cheese, eaten with polenta.
SERPENTONE Umbrian almond and dried fruit dessert shaped like a serpent.
SERVIZIO COMPRESO Menu term meaning "service included," usually totaling 10 to 12 percent of the bill for food and drinks.
SETACCIO Sieve.
SFINCE DI SAN GIUSEPPE Sicilian fried cream puffs made with ricotta and candied fruit, served on the feast of Saint Giuseppe.
SFINCIONE Thick-crusted pizza of Palermo.
SFOGI IN SAOR Venetian dish of sole in a sweet-sour saor sauce.
SFOGLIA Thin sheet of pasta or pastry.
SFOGLIATELLE Flaky pastries enclosing ricotta or pastry cream.
SFORMATO Mold of cooked and minced vegetables, also dessert similar to custard or flan.
SFRATTI Baked cookies shaped like sticks and filled with honey, citrus rind and nuts.
SFUNCINO Thick focaccia covered with tomato sauce, anchovies, onions, oregano and cheese.
SGABEI Ligurian cheese-filled fried dough shaped like long breadsticks.
SGAVECIO Ligurian dish of fried fish pickled in wine, vinegar, onions and spices.
SGOMBRO Mackerel, a strong-flavored fish, often marinated and grilled.
SGROPPINO Venetian dessert of lemon sorbet whipped with Prosecco sparkling wine.
SGUAZET, IN Istrian term for a variety of preparations in which poultry or beef is cooked for a long while with onion, tomato, bay leaves, rosemary and wine.
SHASHOUKA Sicilian vegetable and egg dish.
SIGANO Rabbitfish.
SIGARETTI "Cigarettes." Pasta tubes about 1 inch-long, shaped like cigarettes.
SIGNORINI Ligurian slang for small fish, usually breaded and fried.
SIMMULEDDA ALLA FOGGIANA Soup from Foggia containing fennel, potatoes, and cornmeal, served over a slice of bread.
SITULA Wine bucket used to chill wine bottles.
SIVOLITS Friulian pasta tubes.
SMACAFAM Trentino-Alto Adige buckwheat polenta baked with sausage and cheese.
SNOCCIOLATORE Utensil used to remove pits from fruits.
SOBBOLLIRE To simmer.
SOFFIELLO Soufflé, a confection made by folding egg whites into a flavor base. It can be either chilled firm or baked in the oven, where it rises above the rim of the casserole
it's cooked in.
SOFFOCATO Method of cooking with a very small amount of liquid in a covered pan.
SOFFRITTO Mix of finely chopped onion, carrot, celery, garlic and parsley sautéed in olive oil, often the base for soups, stews or sauces.
SOGLIOLA Sole, a flatfish that takes well to sautéeing, grilling and marinating.
SONCINO Mâche, used as a salad green.
SOPA CAÔDA Veneto squab and cabbage soup, served with fried bread.
SOPPRESSA Minced pork "pressed" into form similar to a large salame in Veneto; soppressata refers to various types of salumi in Italy. See: Sopressa Vicentina, Soppressata di
Calabria.
SORBETTO Sherbet or sorbet of soft texture based on fruit, sometimes with wine or spirits, usually not made with milk as in other countries.
SORRENTINA, ALLA "Sorrento style," referring to dishes associated with the cooking of Sorrento, usually indicating a sauce or tomato and mozzarella, usually with eggplant.
SOSPIRI Almond flavored sweets of Sardinia.
SOTTACETO Foods preserved in vinegar, generally vegetables or mushrooms, pickles.
SOTTOBOSCO Wild berries of varying kinds.
SOTTOFILETTO Short loin of beef, minus the filet.
SOTT'OLIO Foods preserved in olive (or other) oil, such as vegetables, mushrooms, tuna, sardines, anchovies, small cheeses, salami.
SPACCATINA Abruzzese round, clefted loaf of lard bread.
SPAGHETTI Long, thin strands of dried or fresh pasta, by far the most popular form in Italy. It is made both fresh and dried. See: Spaghetti
SPALLA Shoulder of veal, lamb or pork, or pork shoulder salt-cured like prosciutto.
SPANNOCCHI Large shrimp.
SPAPPOLARE To mash or crush.
SPATZLI Trentino noodles, similar to German späetzle.
SPECK Bacon, made from boned pork flank brine - or smoke-cured. See: Speck
SPEZIE Spices.
SPEZZATINO meat stew consisting of small pieces, traditionally cooked in an earthenware pot.
SPIANATA Romagna bread baked in a pan and sprinkled with rosemary leaves, often stuffed with onions, garlic, cheese and other fillings.
SPIANATOIA Large wooden pastry board.
SPICCHIO Segment, as of an orange, apple or garlic.
SPIEDINO Skewer or brochette of meats or fish.
SPIEDINO ALLA ROMANA Skewered squares of bread and mozzarella, sautéed, then served with anchovy or tomato sauce, similar to Mozzarella in carrozza.
SPIEDO Kitchen spit used for roasting over an open fire.
SPIGOLA See branzino.
SPINA, ALLA On tap, as is beer in a tavern.
SPINACI Spinach, a very popular vegetable, usually boiled or steamed, then sautéed with garlic and oil.
SPONGATA Emilia-Romagna Christmas sponge cake soaked with rum , layered with preserves, chocolate and custard.
SPREMUTA Juice of freshly squeezed fruit; succo is the generic term for juice.
SPUGNOLE Morel mushrooms.
SPUMA Mousse, made by whipping egg whites into a sweet or savory batter and cooking it until it puffs up in the oven.
SPUMANTE Sparkling in dry or sweet wines.
SPUMONE ice cream of foamy texture from mascarpone and beaten egg yolks
SPUMONE Neapolitan molded ice cream confection with strawberry, vanilla and pistachio (the red, white and green colors of the Italian flag).
SPUNTATURA DI MAIALE Tips of pork ribs.
SPUNTINO Snack or light lunch, either sweet or savory, also called snack in Italian.
SQUADRO Monkfish.
SQUAQUERONE Fresh, very soft, tangy Emilia-Romagna cream cheese.
STAGIONATO Well aged or hung, as with game or cheese.
STAGIONE, DI Made with ingredients of the current season.
STECCARE To lard meat with seasonings or fat in order to keep the meat succulent while cooking.
STECCHI Snacks of skewered ingredients like truffles, artichokes, porcini mushrooms, veal and others on olive branches that have been dipped into a saffron infusion, breaded,
dipped in egg whites, and fried.
STELLINE "Little stars," referring to the shape of this tiny pasta used in soups.
STIACCIATA FIORENTINA Long Florentine cookies made with a leavened egg dough containing grated orange peel.
STIGGHIOLE Grilled lamb intestines or caul-wrapped bunches of lamb innards and vegetable.
STINCHETTI DI MORTO "Dead man's bones," referring to an Umbrian bone-shaped cookie.
STINCO Shank of an animal's leg.
STOCCAFISSO Stockfish, cod or other wind dried on poles, also called pesce stocco or simply stocco or stocche; often synonymous with salt-cured baccalà.
STORIONE Sturgeon, used for its caviar, as well as roasted.
STORTI Veneto almond and lemon peel-flavored cookie in a twisted shape.
STRACA DENT Emilia-Romagna meringue dessert of egg whites, sugar and blanched almonds passed quickly under the flame to give it a golden-brown top.
STRACCHINO Any of a variety of northern Italian cheeses made from cow's milk mixed with milk of the night before.
STRACCIATA "Little rag." Finely shredded, sautéed lettuce or savory, used as a soup garnish.
STRACCIATELLA "Little rags." Chicken or beef soup with little egg-and-cheese dumplings passed through a sieve, making the egg mixture into little rag-like shreds.
STRACHINATI Pasta coated with sauce just before being served.
STRACNAR Apulian pasta squares impressed with a herringbone patterns on a wooden board called a cavarola.
STRACOTTO Beef braised long and slowly, similar to brasato
STRANGOLAPRETI "Priest stranglers." Small potato gnocchi of Trentino served with tomato sauce, so called because visiting priests would gorge themselves on them and choke.
STRASCINATO Cooking method by which vegetables are quickly sautéed - "dragged" through the pan.STRATTÙ Concentrated tomato sauce made from sun-dried tomatoes.
STREGHE "Witches." Crunchy crackers of Bologna.
STRICHETTI Bow-shaped pasta containing lemon zest.
STRINGOZZI "Big shoelaces." Thick Umbrian spaghetti.
STRINU Sausage of beef or pork usually served grill, from Lombardy.
STRUCOLO Friulian version of strudel stuffed with ricotta, golden raisins and breadcrumbs.
STRUDEL Northern Italian version of Austrian layered pastries of the same name.
STRUFFOLI Neapolitan ball-shaped small cookies fried then coated with honey, traditionally piled together into a pyramid shape.
STRUKLI Friulian savory strüdel, made with potato dough and stuffed with ricotta.
STRUTTO Lard, rendered pork fat, not the same as lardo (see).
STRUZZO Ostrich, usually cut as scaloppine.
STUFATA Stuffed or layered.
STUFATO Meat, usually beef, stewed very long with red wine.
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