RuvidaMente
From TÉ to TURTIDUZZA
TÉ Tea, made from dry leaves of the tea shrub and other plants; tè freddo iced tea.
TABULON Piedmontese mule, donkey or horse stew, a specialty of Novara.
TACCHINO Turkey, a New World bird, usually roasted, though the breast meat is made into scaloppine. See: Turkey
TAGLIARDI Oblong-shaped pasta, about one inch wide.
TAGLIATELLE Fresh pasta ribbons about one-quarter of an inch wide, made with egg, and, if green, with
spinach. See: Tagliatelle
TAGLIERE Cutting board.
TAGLIERINI Very thin strips (only 2 mm) of egg puff pastry, with a flat section. The delicate consistency makes them perfect for enhancing the most delicious and light condiments, although the traditional recipe recommends pairing them with a meat sauce with a strong flavor, perhaps enriched with the use of livers and lard. See: Taglierini
TAGLIO Cut of meat.
TAGLIOLINI Very thin strips of flat-section puff pastry, artfully
pulled to make this format light and refined. Their almost impalpable consistency makes them particularly suitable for pairing with the most delicate sauces. See: Tagliolini
TAJARIN Traditional Piedmontese fresh egg pasta, originating in the Langhe and
Monferrato areas, characterized by a very thin and narrow shape (like very thin tagliatelle), a deep yellow color (thanks to the high percentage of egg yolks), and a delicate texture that melts in the mouth.
They are quick to cook and traditionally served with meat sauces (roast ragù, chicken livers), butter, and white truffle or
mushrooms.
TALEGGIO Soft, buttery, mild Lombardian cheese made from salted curds of the raw milk of Holstein and Brown Swiss cows which graze in the Taleggio Valley. See: Taleggio
TANUTA Black bream, best grilled or roasted.
TARALLI Unsweetened round semolina cookies that are boiled, then baked.They may be flavored with fennel seeds, peppercorns or chili peppers.
TARANTELLO Spiced tuna fish salami of Taranto.
TARELLO Wooden stick used to stir polenta.
TAROCCO Sicilian blood orange.
TARTARUGA Sea turtle, usually stewed.
TARTINE Any of a variety of savory snacks of bread or rolls topped with meats, fish, egg or vegetables.
TARTUFO Truffle, subterranean fungus prized as black Tuber melanosporum (tarufo nero) and white Tuber magnatum (tartufo bianco). The former are more available most of the year
and are sold in cans as well as fresh. The white truffles are dug up by trained dogs in the autumn and early winter and are among the most expensive food items in the world. Black truffles, found
by pigs, are usually incorporated into a dish’s cooking process; white truffles are usually eaten raw or shaved over a dish like pasta or risotto. Also: tartufo di cioccolato chocolate truffle;
tartufo di mare small clam. See: The Truffle
TAVERNA Tavern, bar or inn serving drinks and sometimes meals.
TAVOGLIOLO Napkin.
TAVOLA Table.
TAVOLA CALDA Snack bar, usually serving hot food.
TEGAME A shallow frying pan with two side handles.
TEGAMINO ALLA LODIGIANA A dish of Lodi composed of layers of white truffles and grana baked in the oven.
TEGLIA Baking pan.
TEGOLE "Roof tiles," hazelnut cookies so called because of their curved shape, from Valle d'Aosta.
TELLINA Cockle, usually cooked with white wine and garlic.
TEMOLO Grayling, best sautéed or poached.
TEMPESTINA Very small pasta used in soups.
TENUTA Farm or estate.
TERRINA Terrine, ceramic cooking vessel and the pâté or gelatin of meat, fish or vegetables cooked in it, usually served cool; terrina d'anatra ai pistacchi duck and pistachio
pâté.
TESTA or TESTINA Head of beef, veal or lamb and its parts, usually used for salumi, though also prized in bollito misto.
TESTAROLI Ligurian pasta cooked like pancakes on stacked earthenware dishes called testell, then cut into strips or triangles, boiled, and served with pesto sauce.
TETOUNS Salt-cured, herbed cow's udder, a specialty of Valle d'Aosta.
TIELLA Abruzzese and Apulian dish of baked layers of several ingredients such as potatoes, onions, seafood, rice and mushrooms.
TIGELLE A specialty of Emilia-Romagna consisting of fried or grilled yeast dough circles, commonly served with lardo, rosemary and garlic.
TIMBALLO Timbale, or a dish made in a molded container, often with pasta or rice.
TIMO Thyme, a popular herb for roasts, stews and soups.
TINCA Tench fish, usually baked, often stuffed.
TIRAMISÙ "Pick me up," a dessert of layered ladyfingers, mascarpone, espresso and chocolate molded into a custard-like form.
TIRATA A MANO "Stretched by hand," meaning pasta made by hand, not machine.
TOCCHI Leftovers of food like vegetables or meat added to a soup, pasta or other preparation.
TOCCO Genoese meat sauce used to garnish pasta or rice.
TOMA Any of a range of smooth, firm, uncooked cow's milk cheese aged between 3 and 18 months, from Lombardy and Piedmont. See: Toma Piemontese
TOMAXELLE Ligurian dish of braised veal rolls stuffed with ground meat, mushrooms, potatoes, eggs and beans.
TONNARELLI Roman spaghetti with squared off sides, similar to maccheroni alla chitarra in Abruzzo.
TONNO Tuna, referring more to the red meat variety than the albacore. It is eaten fresh, cooked in a variety of ways, or more often preserved in oil. Tonnato refers to
tuna-flavored sauce.
TORCETTO Butter crisp from Valle d'Aosta.
TORCIGLIONE Snake-shaped cookies made with almond paste and coffee beans for eyes.
TORCOLO Perugian spongecake studded with raisins and candied fruit.
TORDIMATTI Sienese dish of veal scallopine stuffed with prosciutto, sage, juniper berries, and eggs, all wrapped in caul fat, skewered and baked in the oven.
TORDO Thrush, the choicest of the little game birds known collectively as uccellini.
TORELLO Uncastrated bull, usually slaughtered at two years.
TORESANI ALLO SPIEDO Veneto dish of spit-roasted pigeons basted with a mixture of basil, rosemary and juniper berries.
TORRONE Nougat, candy from honey and whipped egg whites with almond and hazelnuts.
TORTA Cake as well as tart or pie or focaccia, ranging over numerous sweets as well as torte salate, salty types with meat, cheese or vegetables.
TORTELLA Fritter.
TORTELLI Fat elongated ravioli stuffed with ricotta and spinach or winter squash. See: Tortelli
TORTELLINI Small stuffed pasta nuggets filled with various ingredients, usually meat or cheese. See: Tortellini
TORTIERA Casserole or an Apulian dish prepared in a casserole with gratinéed cheese or breadcrumbs.
TORTIGLIONE Almond cake.
TOSCANA, ALLA "Tuscan style." Any of a variety of dishes prepared as they do in Tuscany, often indicating the addition of chicken livers.
TOSCANELLI Variety of small Tuscan brown beans.
TOSTAPANE Toaster or stovetop grid.
TOSTARE To toast.
TOSTINO Coffee maker or bread maker.
TRAMEZZINO Any of a variety of small snack sandwiches with savory fillings, usually eaten at a bar.
TRANCIA A thick slice, mostly referring to meats or fish steak.
TRATTORIA Unpretentious eatery, often family run, usually having a limited, seasonal menu of local specialties.
TRE MOSCHE "Three flies." Three roasted coffee beans traditionally floated on the top of a glass of Sambuca.
TRENETTE Ligurian term for thin strips of pasta, usually served with a pesto sauce of basil, garlic, string beans and potatoes. See: Trenette
TRIFOLATO Vegetables sautéed in olive oil with garlic and parsley, to which other ingredients may then be added.
TRIGLIA Red mullet, usually grilled or served in a marinade with onion.
TRIPPA Tripe, usually stewed with tomato and grana.
TRITARE To mince.
TROCCOLI Apulian ribbon-like egg spaghetti cut with a ridged rolling pin called a troccolo, commonly served with a tomato-and-garlic sauce to which a mixture of egg and pecorino
is added, then fresh asparagus.
TROFFIETE Ligurian term for gnocchi made in a squiggle-like shape, often served with a pesto sauce.
TROTA Trout, usually served grilled.
TUMBADA Sardinian pudding of macaroons and lemon juice.
TUMMALA Lavish Sicilian molded rice or pasta dish containing chicken, sausage, veal and vegetables.
TUONI E LAMPI "Thunder and lightning." Southern Italian dish made with leftover pieces of pasta and beans or cabbage.
TUORLO D'UOVA Egg yolk.
TURIDDU Calabrian Christmas biscuit made with flour and Moscato wine and, sometimes, almonds. The dough is cut into biscuit shapes, then fried in oil flavored with cinnamon and
almonds.
TURTELN Trentino-Alto Adige dish of ravioli made with rye flour. They are stuffed with crushed caraway and spinach or with sautéed sauerkraut, then fried in lard.
TURTIDDUZZA Sicilian stew of lungs, liver, heart and intestines of goat or lamb, with tomato sauce.
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