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ItalianFoodGlossary
A
abruzzese
or all'abruzzese(adj.) From or in the style of theAbruzzoregion of Italy; usually spicy.
acquacotta
A vegetable soup, generally spiced with peppers and thickened with bread, at timescontaining egg and cheese. A dish typical of coastal Tuscany and upper Latium, but one that varieswidely depending on the location.
affettati
cold cuts, sliced meats
agliata
A garlic sauce, sometimes containing crushed walnut meats. Comes in numerous regionalvariations, most notably from Piedmont, Abruzzo, and Liguria.
aglio
dolce Garlic that has been previously chopped and soaked in milk to make it "sweet" (oftenused in Piedmont).
agnolotti
APiedmontesestuffed pasta which was born as a way of using left-over meats, agnolottiare made differenly depending on the meat available, local habits, and the preferences of the cook.To prepare the stuffing, various kinds of roasted and boiled meats are used separately or incombination, and a cured meat is always included; escarole is the vegetable of choice, althoughSwiss chard or spinach are sometimes used, and rice cooked in mild is often added for a lighter texture. Agnolotti can be served in a broth, tossed with melted butter and fresh sage, or lavishedwith a truffle sauce or gravy from roasts.
ajada
garlic, walnut, and bread-crumb sauce
albese
(adj.) prepared with truffles
alzata
tiered fruit or cake stand
amaretti
Dry cookies made of ground almonds, egg whites, and sugar, ideal in the creation of stuffings and dessert but also excellent eaten on their own.
amatriciana
A pasta sauce, originally from the town of Amatrice in the porvince of Rieti (in theregion of Latium) and a variation on the original Abruzzese version which contains no tomatoes.Amatriciana is made bu sautéing a cured meat called guanciale(from the pork cheek) in olive oil,then adding minced onion and cooking until golden. Tomatoes are stirred in, as well as a pinch of chili pepper or black pepper. The pasta that is typically used is long pasta: either perciatelli or  bucatini. SInce guanciale is rarely available outside Italy, pancetta is frequently used instead.
ammiscato
(adj.) Mixed; alludes to an assortment of pasta shapes usually added to bean soup.
amorosi
(pl.) elongated, tubular, twisted pasta
animelle
sweetbreads
 
anolino
A filled pasta traditionally prepared in Parma and other neighboring cities. The filling isgenerally made with bread crumbs soaked in a very dense meat gravy, to which egg and gratedcheese are added. They are cooked and served in a strong beef broth or consommé. In Italy, thisancient dish has many variations. Parma and Piacenza are the principal cities where anolini aremade, and are sometimes called "anvein."
aranciata
orange drink, orange soda
arancini
Deep-fried rice ballsfromSicily, also popular in Naples and Rome. These "little oranges" (the literal translation of their name) are made of boiled rice mixed with eggs and grated cheese,and filled with a spoonful of ragù or a piece of melting cheese. Each ball is covered with flour, beaten eggs, and bread crumbs. Finally it is deep-fried in olive oil until golden.
aretina
, all' Arezzo-style; typically contains duck, ham, vegetables, and nutmeg.
avemarie
(pl.) Literally "Hail Marys"; a small pasta for soup, named after and resembling the beads in a rosary.
B
babà al rhum
This yeasted sweet is baked and soaked in a rum syrup until it is entirely imbuedwith the rum's aroma and flavor. The most famous are from Naples, where it was prepared for thearistocracy.
baccalá
This is dried codfish, either salted or sundried, often present in the menus fromVeneto. Alegacy of the Norwegians, and found in the cuisine of any Mediterranean countries, it can be prepared in a variety of ways beginning with a long soak in cold water (24 to 48 hours). The water should be frequently changed during the softening process. Though baccalá can be fried in strips or even eaten raw, the most familiar version involves cooking the cod very, very slowly in milk.
baccalá mantecato
A common dish native to Venice, consisting of salted cod cooked very slowlywith milk, onion, olive oil, garlic, anchovy filets and parsley for at least four hours.
bistecca alla Fiorentina
The epitome of steak, Florentine steak is a hefty T-bone cut of Chianina beef, named after the Val di Chiana where these cows are raised. The meat is not fatty and moreflavorful than other types of meat. To prepare the steak, the meat is grilled quickly over charcoaland seasoned with extra-virgin olive oil, salt, and pepper. For best results, it should be 2" thick.
bagna cauda
Literally translated, "hot bath", this is a typical sauce of Piedmont. Flavor fromcrushed, sliced or minced garlic is underscored by a generous amount of minced anchovies; theseare skillfully incorporated into olive oil and unsalted butter, which are melted and kept hot at thetable in a fondue pot. Raw vegetables like radishes, peppers, cabbage, carrots and cardoons areused for dipping in this sauce, and cooked vegetables like turnips and potatoes are often served aswell.
bagnapan
seafood soup thickened with bread
bagnèt
In a dialect of Piedmont, this means sauce. A red and a green version are common, and both are used to accompany bollito misto, a typically Piedmontese assortment of boiled meats. Thered bagnèt features tomatoes, carrots, celery, onion, and garlic that are cooked for hald an hour, towhich wine vinegar and sugar are added; the sauce is simmered for two more hours. The green bagnèt is a piquant blend of anchovies, hard-boiled egg yolks, parsley, galric, capers, bread thathas been soaked in milk and squeezed dry, extra-virgin olive oil, salt and pepper.
 
bagozzo
hard, sharp Grana cheese, otherwise known as Bresciano
bagnomaria
/
bain-marie
Known as a water bath in America, this refers to the technique of immersing a pot of food in a hot water bath to cook it gently and evenly, much like a double- boiler. The technique is often used for chocolate dishes, custards, mousses and other delicatedishes. The water in the lower bowl or pan should be hot, but never boiling.
balsamico extravecchio
Real balsamic vinegar is always vecchio (old), but the most flavorful andaromatic is extravecchio (extra-old). To get its seal of extra-old approval, an extravecchio must beaged at least 25 years, and sometimes up to 100 or more years (as opposed to the 12 years requiredof a regular balsamico tradizionale).
bastarda
, salsa butter sauce, thickened with egg
bastoncini
small, stick-like pasta for soup
batufolli
 polenta balls prepared with meat sauce and Parmesan, traditionally placed in a pyramid
bavette
 pasta similar to Linguine
bel paese
a variety of well-known mild, soft, pale yellow cheeses fromLombardy
besciamella / béchamel
, a white sauce
bigoli
A type of pasta from the Veneto region in which the dough (flour, eggs, melted butter, salt,milk) is worked until pliable, cut into small stick shapes, and extruded through a special instrumentcalled a bigolaro. The resultant rough texture gives a surface that is excellent for absorbing sauces.Egg noodles are a suitable substitute.
bisna polenta
made with beans, sauerkraut, and onion
bodino (budino)
baked veal stuffed with layers of vegetables and prosciutto
bolognese, alla
Outside Bologna, and especially outside Italy, the term refers to a meat sauce for  pasta. (In Bologna, it's known simply as "ragú.")
bonarelli
thin ribbons of pasta
bonet
This dessert is a specialty of many trattorie and home cooks in Piedmont. First, a caramel is prepared and poured while hot into the bottom of a baking dish. An egg custard typically flavoredwith crumbled Amaretti di Saronno, rum, and melted chocolate is poured over the caramel base,then the while is baked in a water bath.
bottarga
Made from salted and pressed fish roe, bottarga is an orange hued bar with an intenseflavor. Most commonly identified with Sardinian and Sicilian cooking, Bottarga is made with greymullet in Sardinia and tuna in Sicily.
bresaola
Made from lean beef (top-round, rump, or filet) bresaola is a savory cured meat native tothe Valtellina area inLombardy. The meat is lightly salted, marinated in wine and herbs, and dry-cured. Bresaola can be aged for long periods of time or very briefly. Its flavor intensifies as it ages.The best way to savor Bresaola is raw, drizzled with olive oil and seasoned with pepper.
brovade
A peasant food that is virtually unknown outside the region of Friuli-Venezia Giulia, based on sliced turnips macerated fro a month or so in grape skins. They turnips are most often
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