Cuisine in the Italian Way by jOHN sKULL - Read Online
Cuisine in the Italian Way
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Exact words for exact meaning
To be adept in any particular subject ( art, cuisine or woodwork, for example) you need to know and be able to use effectively its specific language ( especially its vocabulary) which distinguish it from other subjects. Different subjects may use the same grammar, syntax, structure etc. but their vocabularies are subject -specific. Each distinct subject has its own particular and unique words. Many of the words used by a mechanic , for instance, are very different from ,say, those used by a chef.
If you want to be really competent in a subject , it is essential to have skills, of course, but you should know what you are talking about . Your practical skills should be blended with communication skills, of which vocabulary is an essential component.
It is sensible to learn the correct pronunciation of words you use , especially if you are speaking to a group of people, as mis-pronunciations can make you look foolish.

Published: jOHN sKULL on
ISBN: 9781452384665
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Cuisine in the Italian Way - jOHN sKULL

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PRONOUNCED:ANTI-PASTO (with a's as in cat, i as in pin and o as in over)


Anti is Italian for before and pasto for the meal. It literally means before the meal, and has come to mean before the main course of the meal.


Antipasti (note the plural of the word) are what the French call hors d'oeuvres; English speaking people often say appetizers.

Antipasto consists of a very wide range of vegetables (raw, cooked and pickled ), fish, seafood, ham, sausages, thin slices of raw meat (e.g. bresaola , capocollo or coppa) olives and bread.

Italians love their bread!

Bruschetta consisting of bread spread with olive oil and garlic and tomatoes is a popular beginning to many a meal in Italy. What is included depends to some extent on what foods are in season in a particular area.

If you see the word contorni on the menu in an Italian restaurant, it means that it offers a side dish , a salad or an extra vegetable cooked to your liking.


PRONOUNCEDBANYA COWDA (with a’s as in cat and ow as in cow)


Bagna is Italian for sauce or gravy and cauda for hot. It literally means hot bath. Both the words are dialect words from Piedmont. The dish is a traditional specialty of North West Italy – whose capital is Turin.


Bagna cauda (or caoda) is a hot dip made from crushed anchovies, unsalted butter, cream, garlic, vinegar and olive oil or walnut oil. Usually, there is a communal fondue dish in the middle of a table containing the sauce. The sauce is cooked at the table and kept hot. Crisp raw vegetables (crudités in French ) , such as tomatoes, cardoons (a kind of artichoke) celery, peppers and lettuce and bread sticks (grissini) are dipped into the hot sauce. Vegetables are sometimes served as well


PRONOUNCED BOL-O-NAY-SAY(with o as in got,y’s as in say )


Bolognese describes food from the city of Bologna, which is the chief city in the region of Emilia-Romagna in Northern Italy. The city is famous as the center of a sausage-producing region, especially the large, tasty sausage called mortadella.

It is also well known for its pasta, especially tagliatelle and for the rich sauce (ragù or ragoût) which often accompanies it.

Spaghetti bolognaise is one of the best- known of all Italian dishes outside Italy.


Bolognese sauce (called salsa alla Bolognese or ragù Bolognese in Italy) is made by sautéing onions, mushrooms and minced beef in hot oil. Tinned or fresh tomatoes are then added with a liberal amount of tomato paste. The mixture is seasoned with a prepared bolognese herb mixture or with fresh or dried oregano, thyme and basil.

A beef or chicken stock cube is then crumbled into the dish and salt and pepper to taste added. Some cooks also like to include a teaspoonful of soya sauce.

The dish should be simmered slowly for about an hour to an hour and a half. When the sauce is used for spaghetti bolognese, grated parmesan cheese is usually used as a garnish.


PRONOUNCED  KATCHA -TORAY (with a's as in cat and o