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An Italian Inspired Brunch Comes to Corvo Bianco

An Italian Inspired Brunch Comes to Corvo Bianco

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Chef Elizabeth Falkner's coastal Italian restaurant, Corvo Bianco, launched its brunch menu this past weekend, creating a new Upper West Side staple for a relaxing, elegant, and flavorful weekend brunch.

The open dining room is perfect for mornings, the clouded glass ceiling allows faded sunlight through the panes and onto the white tableclothes of your table, without any squint-inducing harshness. Slowly wake up with a pot of coffee or tea, and share a starter or two off the menu before diving into the main course.

The kale salad ($11) is a sophisticated, grown-up version of a Caesar salad. Crisp kale leaves and satisfyingly crunchy kale chips are tossed in a lemon-anchovy vinaigrette, topped with grated pecorino, and dusted with crunchy pangrattato bread crumbs rather than croutons. Small crumbles of hard boiled egg are scattered throughout the generous salad portion, giving the dish an extra protein boost. Each bite expertly combines diverse textures with acidic, salty, and savory flavors, an excellent wake-up dish for your palate.

The creamy polenta topped with a slow poached egg, mushrooms, black truffle and parmigiano reggiano ($19) stole the brunch show. But of course, any dish with black truffle has an unfair advantage. Spoonfuls of smooth polenta mixed with a running egg yolk and bites of richly savory mushrooms sprinkled with freshly ground black pepper create a wholly satisfying vegetarian dish.

The Montecristo with bacon, cheesy cream, french toast ice cream and red fruits marmellata serves as the menu's ultimate comfort food, solving the ever-prevalant dilemma of savory versus sweet brunch entrees. Rich ice cream and smoky bacon pair expertly in this dish, plated artistically enough to trick yourself into thinking you're eating something a bit more sophisticated than ice cream for breakfast.

For a contemporary twist on the New York breakfast classic, a bagel and lox, opt for the "Bialy" ($15). A platter of house smoked salmon, quenelles of fluffy cream cheese, cherry tomato and cubed cucumber salad, and diced onions dotted with poppyseeds are served alongside grilled flatbread. The pink slices of salmon taste more like sashimi than any deli bagel topping, and the dish has a fun DIY feel that allows the diner to create each bite differently than the last.

Breakfast cocktails served after 12pm include mimosas and Bloody Marys (free with an entree), as well as Bellinis, Champagnatas, and Corvo Bianco's signature creation, the Italian Infusion.

Unlike many New York institutions infamous for their endless Sunday morning lines, Corvo Bianco takes reservations.Visit Corvo Bianco for a filling brunch before a day at the American Museum of Natural History or for a long and relaxed brunch after a hectic Saturday night.

100 Greatest Cooking Tips (of all time!)

Food Network Magazine asked top chefs across the country for their best advice.

1. Remember, y’all, it’s all about the prep. Take away the stress by doing the prep the night or day before. You’ll look like a star.
Paula Deen
Paula’s Best Dishes

2. The smaller the item, the higher the baking temperature. For example, I bake mini chocolate chip-toffee cookies at 500 degrees F for only 4 minutes. Perfect end result.
Jim Lahey
Co. and Sullivan Street Bakery, New York City

3. Store spices in a cool, dark place, not above your stove. Humidity, light and heat will cause herbs and spices to lose their flavor.
Rick Tramonto
Tramonto’s Steak & Seafood, Osteria di Tramonto and RT Lounge, Wheeling, IL

4. Use a coarse microplane to shave vegetables into salads or vinaigrettes. You can create an orange-fennel dressing by adding grated fennel and orange zest to a simple vinaigrette.
Paul Kahan
Avec, Big Star, Blackbird and The Publican, Chicago

5. Always make stock in a large quantity and freeze it in plastic bags. That way, when you want to make a nice soup or boil veggies, you can simply pull the bag out of the freezer.
Charlie Trotter
Charlie Trotter’s, Chicago

6. If you’re cooking for someone important — whether it’s your boss or a date — never try a new recipe and a new ingredient at the same time.
Marcus Samuelsson
Red Rooster, New York City

7. Cook pasta 1 minute less than the package instructions and cook it the rest of the way in the pan with sauce.
Mario Batali
Iron Chef America

8. After making eggs sunny-side up, deglaze the pan with sherry vinegar, then drizzle the sauce on the eggs to add another dimension to the dish.
Didier Elena
New York City

9. After working with garlic, rub your hands vigorously on your stainless steel sink for 30 seconds before washing them. It will remove the odor.
Gerard Craft
Niche and Taste, St. Louis

10. Brine, baby, brine! Ya gotta brine that poultry to really give it the super flavor.
Guy Fieri
Diners, Drive-ins and Dives

11. Remember schmaltz? Your mom and grandmother probably used a lot of it in their home cooking. Schmaltz, or chicken fat, has a great flavor and richness it has a deeper flavor than duck fat and can be used on nearly everything. I also love poaching fish in it.
Tony Maws
Craigie On Main, Cambridge, MA

12. If you find you need more oil in the pan when sautéing, add it in a stream along the edges of the pan so that by the time the oil reaches the ingredient being cooked, it will be heated.
Anita Lo
Annisa, New York City

13. When you deep-fry, hold each piece of food with long tongs as you add it to the oil. Hold it just below the oil’s surface for five seconds before releasing it. This will seal the exterior and stop it from sticking to the pot or the other food.
Michael Psilakis
FishTag and Kefi, New York City

14. For rich, creamy dressings made healthy, substitute half the mayo with Greek-style yogurt.
Ellie Krieger
Healthy Appetite with Ellie Krieger

15. When chopping herbs, toss a little salt onto the cutting board it will keep the herbs from flying around.
Joanne Chang
Flour Bakery & Cafe, Boston

16. To make a great sandwich, spread the mayonnaise from corner to corner on the bread. People rush this step and just do a swoosh down the middle. Every bite should be flavorful. Now that’s a sandwich!
Roy Choi
Kogi BBQ and A-Frame, Los Angeles

17. If you keep it simple and buy ingredients at farmers’ markets, the food can pretty much take care of itself. Do as little as possible to the food consider leaving out an ingredient and relying on instinct.
Tony Mantuano
Spiaggia, Chicago

18. Always season meat and fish evenly sprinkle salt and pepper as though it’s “snowing.” This will avoid clumping or ending up with too much seasoning in some areas and none in others.
Mary Dumont
Harvest, Cambridge, MA

19. For best results when you’re baking, leave butter and eggs at room temperature overnight.
Ina Garten
Barefoot Contessa
Back to Basics

20. Homemade vinaigrettes have fewer ingredients and taste better than bottled ones. No need to whisk them: Just put all the ingredients in a sealed container and shake.
Bill Telepan
Telepan, New York City

21. For an easy weeknight meal, save and freeze leftover sauces from previous meals in ice cube trays. The cubes can be reheated in a sauté pan when you need a quick sauce.
David Burke
David Burke Townhouse, New York City

22. When making meatballs or meatloaf, you need to know how the mixture tastes before you cook it. Make a little patty and fry it in a pan like a mini hamburger. Then you can taste it and adjust the seasoning.
Isaac Becker
112 Eatery, Minneapolis

23. Instead of placing a chicken on a roasting rack, cut thick slices of onion, put them in an oiled pan, then place the chicken on top. The onion will absorb the chicken juices. After roasting, let the chicken rest while you make a sauce with the onions by adding a little stock or water to the pan and cooking it for about 3 minutes on high heat.
Donald Link
Cochon and Herbsaint, New Orleans

24. Low and slow.
Pat Neely
Down Home with the Neelys

25. After cutting corn off the cob, use the back side of a knife (not the blade side) to scrape the cob again to extract the sweet milk left behind. This milk adds flavor and body to any corn dish.
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1. Lay the corn horizontally on a board, then cut off the kernels.
2. Run the back of your knife over the empty cob to extract the milk
Kerry Simon
Simon, Las Vegas

26. Acidity, salt and horseradish bring out full flavors in food.
Michael Symon
Iron Chef America

27. Take the time to actually read recipes through before you begin.
John Besh
Author of My New Orleans

28. Organize yourself. Write a prep list and break that list down into what may seem like ridiculously small parcels, like “grate cheese” and “grind pepper” and “pull out plates.” You will see that a “simple meal” actually has more than 40 steps. If even 10 of those steps require 10 minutes each and another 10 of those steps take 5 minutes each, you’re going to need two and a half hours of prep time. (And that doesn’t include phone calls, bathroom breaks and changing the radio station!) Write down the steps and then cross them off. It’s very satisfying!
Gabrielle Hamilton
Prune, New York City

29. Recipes are only a guideline, not the Bible. Feel comfortable replacing ingredients with similar ingredients that you like. If you like oregano but not thyme, use oregano.
Alex Seidel
Fruition, Denver

30. A braised or slow-roasted whole beef roast or pork shoulder can be made into several dishes and sandwiches all week.
Elizabeth Falkner
Corvo Bianco, New York City

31. Taste as you go!
Anne Burrell
Secrets of a Restaurant Chef

32. Anytime you are using raw onions in a salsa and you are not going to eat that salsa in the next 20 minutes or so, be sure to rinse the diced onions under cold running water first, then blot dry. This will rid them of sulfurous gas that can ruin fresh salsa. It’s really important in guacamole, too.
Mark Miller
Coyote Cafe, Santa Fe, NM

33. Do not use oil in the water when boiling pasta: It will keep the sauce from sticking to the cooked pasta.
Missy Robbins
A Voce, New York City

34. For safety, put a wine cork on the tip of a knife before putting the knife in a drawer.
Giuseppe Tentori
Boka Restaurant & Bar

35. When you’re going to sauté garlic, slice it rather than mincing it — it’s less likely to burn that way.
Aarti Sequeira
Aarti Party

36. When you’re browning meat, you should blot the surface dry with a paper towel so the meat doesn’t release moisture when it hits the hot oil. Too much moisture makes the meat steam instead of sear, and you will lose that rich brown crust.
Charlie Palmer
Charlie Palmer Group

37. To cut pancetta or bacon into lardons, put in the freezer for 15 minutes. This will firm up the meat and make it easier to cut.
Chris Cosentino
Chefs vs. City

38. A cast-iron pan is a valuable kitchen ally. It offers an even cooking surface and is a breeze to clean.
Linton Hopkins
Restaurant Eugene, Atlanta

39. Smash garlic cloves inside a resealable plastic bag with the back of a knife. That way, your cutting board and knife won’t smell.
Laurent Tourondel
Brasserie Ruhlmann, New York City

40. To get nice, crispy caramelization on roasted vegetables, simulate the intense heat of an industrial oven: Bring your oven up as hot as it goes, then put an empty roasting or sheet pan inside for 10 to 15 minutes. Toss the vegetables — try carrots or Brussels sprouts — with olive oil, salt and pepper, and put them on the hot pan. This method will give you the high heat you need to caramelize the sugars in the vegetables quickly.
Naomi Pomeroy
Beast, Portland, OR

41. Invest in a bottle of high-quality olive oil. Just a small drizzle can really bring out the flavor of pizza, mozzarella, pasta, fish and meat.
Nancy Silverton
Osteria Mozza, Los Angeles

42. Marinating meat with citrus can give it a mealy texture. If you like citrus, a little squeeze of lemon or lime is always a good way to finish the dish instead.
Tim Love
Lonesome Dove Western Bistro, Fort Worth, TX

43. Add cheese rinds to vegetable or meat broths for another dimension of flavor.
Paul Virant
Vie, Western Springs, IL

44. When seasoning a salad, use coarse sea salt mixed with a little olive oil. It will stay crunchy when combined with the vinaigrette.
Paul Liebrandt
Corton, New York City

45. Always use sharp knives. Not only is it safer but it will make your work much more efficient.
April Bloomfield
The Spotted Pig, The Breslin and The John Dory Oyster Bar, New York City

46. Rest, rest, rest! Always let your meat rest — especially off a hot grill!
Melissa d’Arabian
Ten Dollar Dinners

47. Plunge vegetables in ice water after blanching (boiling) them so they maintain a bright color.
Maria Hines
Tilth, Seattle

48. Invest in parchment paper for lining pans. It makes all of your baked goods super easy to remove, and it makes cleanup a dream (no butter-flour mixture or errant batter to scrape off).
Matt Lewis
Baked, Brooklyn and Charleston, SC

49. My grandfather taught me this tip: After you drain pasta, while it’s still hot, grate some fresh Parmesan on top before tossing it with your sauce. This way, the sauce has something to stick to.
Giada De Laurentiis
Giada at Home

50. Don’t overcrowd the pan when you’re sautéing — it’ll make your food steam instead.
Ryan Poli
Perennial, Chicago

51. When you roast a whole chicken, the breast always overcooks and dries out because the legs have to cook longer. This is a really simple way to keep a chicken breast moist: Separate the breast and the leg. Season as you normally would and roast as you normally would, but remove the breast sooner than the leg.
Tim Cushman
O Ya, Boston

52. Buy fruit at its peak at a farmers’ market and freeze it in an airtight container so you can enjoy it year round.
Mindy Segal
Mindy’s HotChocolate, Chicago

53. Fresh basil keeps much better and longer at room temperature with the stems in water.
Elisabeth Prueitt
Tartine Bakery, San Francisco

54. Season all of your food from start to finish. Seasoning in stages brings the most out of your ingredients and gives you the most flavor.
Jose Garces
Iron Chef America

55. To cook a steak, I always start by cooking it on its side, where there is a rim of fat on its narrow edge. I render it down so there’s good, flavorful fat in the pan for the rest of the cooking.
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1. Choose a steak with a layer of fat on one side, such as ribeye or sirloin.
2. Put the steak fat-side down in a hot pan, holding it with tongs.
3. Once the fat is rendered, lay the steak flat in the pan and cook on both sides.
Alain Ducasse
Benoit, New York City

56. Taste what you make before you serve it. I’m amazed that people will follow a recipe but not taste the dish to see if it needs more salt, pepper or spices.
Brad Farmerie
Public and Saxon+Parole, New York City

57. Season fish simply and cook it with respect. The flavor of the fish is what you want. When it comes off the grill or out of the oven or pan, finish it with a little squeeze of fresh lemon juice. Always. There is just something about lemon and fish that is heavenly.
Rick Moonen
RM Seafood, Las Vegas

58. If you’re cooking cauliflower, add a bit of milk to the water with salt to keep the cauliflower bright white. Shock it in cold water to stop the cooking and then serve.
Michael White
Marea, Osteria Morini and Ai Fiori, New York City

59. When grinding your own beef for burgers, grind in some bacon.
Sean Brock
McCrady’s, Charleston, SC

60. Don’t go to the store with a shopping list. Go to the store, see what ingredients look good and then make your list.
Alex Guarnaschelli
Alex’s Day Off

61. When making mashed potatoes, after you drain the potatoes, return them to the hot pan, cover tightly and let steam for 5 minutes. This allows the potatoes to dry out so they’ll mash to a beautiful texture and soak up the butter and cream more easily.
Wolfgang Puck
Spago, Los Angeles

62. If you want to make a proper Louisiana-style roux that’s chocolate in color and rich in flavor, remember slow and low is the way to go.
Emeril Lagasse
Fresh Food Fast

63. For better-tasting asparagus, cure the stalks: Peel them, roll in equal parts sugar and salt, and let them sit for 10 minutes, then rinse off and prepare as desired.
Shea Gallante
Ciano, New York City

64. When you grill, pull your steaks out of the refrigerator one hour ahead of time so they can come to room temperature.
Geoffrey Zakarian
The Lambs Club and The National, New York City

65. Always measure what you’re baking. No shortcuts in pastry: It’s a science.
Francois Payard
Francois Payard Bakery, New York City

66. When using fresh herbs such as cilantro or parsley, add whole stems to salads and sandwiches, and chop and stir leaves into salsas and guacamole.
Aarón Sánchez
Chefs vs. City

67. If you don’t have time to brine your chicken, use this simple trick: Heavily salt the chicken (inside and out) about an hour before you cook it. Then pat it dry and roast. This ensures crispy skin and juicy meat.
David Myers
Comme Ça, Los Angeles and Las Vegas

68. When made properly, risotto’s richness comes from the starchy rice and the stock. As the risotto cooks, stir it with a wooden spoon in rhythmic movements that go across the bottom and around the sides of the pan. The rice should constantly be bubbling, drinking up the liquid as it cooks.
Suzanne Goin
Lucques and AOC, Los Angeles

69. Use a cake tester to test the doneness of fish, meat and vegetables. It’s my secret weapon — I use it in the kitchen to test everything.
Daniel Humm
Eleven Madison Park, New York City

70. Serving cake:
1. Serve at room temperature.
2. Don’t “pre-slice” cake more than 20 minutes in advance. It dries out too quickly.
3. You don’t have to eat the fondant. It’s really pretty, but if you don’t want a mouthful of pure sugar, peel it off.
4. The best cake comes from Baltimore. Just sayin’.
Duff Goldman
Ace of Cakes

71. To optimize the juice you get from a lemon or lime, roll it hard under your palm for a minute before juicing. (Or — never say I told you this — microwave it for 10 to 15 seconds.)
Patricia Yeo
Lucky Duck, Boston

72. For perfect vegetable soup, start with diced carrots, onions, peppers and tomatoes sautéed in oil or butter before you add any liquid. This brings out the taste and caramelizes the sugars.
Shaun Hergatt
Juni, New York City

73. Have your mise en place ready: Do all of your cutting of vegetables and meat and make your sauces before you start cooking.
Richard Sandoval
Zengo, multiple locations

74. Try smoked fleur de sel: Use it sparingly to finish a dish and bring another layer of flavor.
Michael Schwartz
Michael’s Genuine Food & Drink, Miami

75. Clean as you go. (Dorky, but I swear it really helps.)
Rick Bayless
Frontera Grill, XOCO and Topolobampo, Chicago

76. Shoes off, music on, favorite beverage in hand — enjoy your time in the kitchen.
Claire Robinson
5 Ingredient Fix

77. Always buy the freshest garlic you can find the fresher it is, the sweeter it will be. The best garlic has firm tissue-like skin and should not be bruised, sprouted, soft or shriveled. If you find cloves that have green shoots, discard the shoots — they will only add bitterness.
Todd English
The Plaza Food Hall by Todd English, New York City

78. Keep flavored vinegars near the stove so you won’t always reach for the salt. Acid enhances flavor.
Art Smith
Table Fifty-Two, Chicago Art and Soul, Washington, D.C.

79. Don’t be too hard on yourself — mistakes make some of the best recipes! Keep it simple.
Sunny Anderson
Cooking for Real

80. Fry eggs the Spanish way: Get a good quantity of olive oil hot. Before you add the egg, heat the spatula (if it’s metal) in the oil first. That way the egg won’t stick to it. Add the egg and fry it quickly, until it gets “puntillitas,” or slightly browned edges.
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1. Heat a metal spatula in a skillet with hot olive oil.
2. Fry the eggs until browned around the edges remove with the hot spatula.
José Andrés
Think Food Group

81. Prolong the lifespan of greens by wrapping them loosely in a damp paper towel and placing in a resealable plastic bag. That local arugula will last about four days longer.
Hugh Acheson
Five & Ten, Athens, GA

82. Want to know if your oil is hot enough for frying? Here’s a tip: Stick a wooden skewer or spoon in the oil. If bubbles form around the wood, then you are good to go.
Aaron McCargo, Jr.
Big Daddy’s House

83. When a recipe calls for zest, instead of grating it into a separate container or onto parchment paper, hold the zester over the mixing bowl and zest directly onto the butter or cream. The aromatic citrus oils that are sprayed into the bowl will give the dessert a zesty finish.
Pichet Ong
Spot Dessert Bar, New York City

84. Use good oil when cooking. Smell and taste it: If it doesn’t taste good alone, it won’t taste good in your food.
Michelle Bernstein
Michy’s, Miami

85. Cook with other people who want to learn or who know how to cook.
Laurent Gras
New York City

86. Cook more often. Don’t study just cook.
Masaharu Morimoto
Iron Chef America

87. Make sure the handle of your sauté pan is turned away from you so you don’t hit it and knock it off the stove. It happens all the time.
Jonathan Waxman
Barbuto, New York City

88. Don’t dress the salad when having a big party. Leave it on the side and let the people do it themselves. I’ve had too many soggy salads because of this.
Marc Forgione
Iron Chef America

89. For crispy fish skin, rest the fish on paper towels skin-side down for a few minutes before cooking (the towels absorb moisture). Then sauté skin-side down over medium heat in oil and butter. Flip over for the last few minutes of cooking.
Govind Armstrong
8 oz. Burger Bar, Los Angeles and Miami

90. When cooking eggplant, I like to use the long, skinny, purple Japanese kind because you don’t have to salt it to pull out the bitter liquid like you do with the larger Italian variety.
Andrew Carmellini
Locanda Verde and The Dutch, New York City

91. Caramelize onions very quickly by cooking them in a dry nonstick sauté pan over medium-high heat. They will caramelize beautifully in a lot less time than with traditional methods.
Michael Mina
Bourbon Steak and Michael Mina restaurants, multiple locations

92. To help keep an onion together while dicing, do not remove the root.
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1. Slice off the pointy stem, then cut the onion in half through the root peel.
2. Put each half cut-side down make horizontal cuts parallel to the board.
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3. Make vertical cuts, starting close to the root end do not slice through the root.
4. Holding the root end, slice across the vertical cuts the diced onion will fall away.
Jean-Robert de Cavel
Jean-Robert’s Table, Cincinnati

93. Whenever you cook pasta, remove some of the pasta-cooking water (about 1/4 or 1/3 cup) just before draining. When you add the sauce of your choice to the pasta, add a little of the cooking liquid. This helps sauce to amalgamate the starch in the water adds body and a kind of creaminess. An old Italian friend of mine instructed me in this finishing touch early on, and I would never, ever leave it out. It makes all the difference.
Nigella Lawson
Nigella Kitchen

94. Making the best ceviche is simple: Use freshly squeezed lime juice and glistening fresh fish.
Douglas Rodriguez
Alma de Cuba, Philadelphia

95. When making caramel, use a nonstick pot. That way, when you pour the mixture out, there is no waste, and cleaning the pot is a breeze.
Jehangir Mehta
Mehtaphor and Graffiti, New York City

96. Don’t be afraid to ask the butcher or fishmonger to see the products up close and to smell for freshness. Fish should never smell fishy.
Eric Ripert
Le Bernardin, New York City

97. Always start with a smokin’ hot pan!
Cat Cora
Iron Chef America

98. When baking cookies, be sure your dough is thoroughly chilled when it goes on your baking pan. This will allow the leavening ingredients to work before the butter flattens out and your cookies lose their textural distinctions.
Norman Van Aken
Norman’s, Orlando, FL

99. My general advice to home cooks is that if you think you have added enough salt, double it.
Grant Achatz
Alinea and Aviary, Chicago

100. Reduce the heat of chiles by removing the seeds. My method is making four straight cuts down the sides. This will create four long slivers, and the cluster of seeds will remain in the center of the chile. The result will be less heat and more great flavor.
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1. Slice lengthwise along one side of the chile, keeping the stem and seedpod intact.
2. Turn the chile and slice off another side repeat to remove the other two sides.
3. Once you have removed all the flesh, discard the stem and seeds.
Dean Fearing
Fearing’s, Dallas

Dunedin Restaurants

Dunedin, the small but incredibly fun beach town just west of Tampa, has experienced a bit of a culinary boom. The walkable downtown area delivers on a wide range of concepts, like elegant five star meals, waterfront happy hours, and the freshest seafood dishes around. Dunedin, Florida, let's call this town foodie heaven. Dunedin is home to so many great choices, from downtown and around. What is noticeably missing from this town would be the national brands.

While a few restaurant groups have popped up over the years. You will find that all locations have a common goal—your experience. Sure some refer to Dunedin as a beach community with access to one of the world's best beaches that do not stop restaurants' choices from 5 stars to dive stars.

Themed experiences you have to try The Honu with their Hawaiian themed restaurant immerses you into a feeling that you just arrived in Hawaii. Forget about the brunch experience Dunedin has some of the best brunch places around. Now breakfast, some new breakfast choices have appeared, and we can tell they are just amazing. We will be updating this list as we experience more Dunedin Love.

Here are a few must visit restaurants that give justice to Dunedin's family-friendly, beach town reputation. Dunedin Florida our town is more than a vacation desttination its an experience. Foodie Heaven!

Reviews for Costata, The Elm, Corvo Bianco, and More

As noted yesterday, Pete Wells thinks that Michael White's Soho steakhouse Costata is worthy of two stars: "This spaghetti with clams almost eats like carbonara, with its sticky yellow-tinged sauce that clings to the noodles. The casarecci, bent scrolls blackened with squid ink, have a powerful oceanic undertow that pulls the sweet shrimp and sepia along in the current. For a minute, we're wondering if he's laying it on a bit thick, showering shredded fontina over the oxtail ragù with cavatelli. Then we take another bite and decide that when somebody makes pasta as wonderful as this, there are some questions you just don't ask." [NYT]

Steve Cuozzo slams Corvo Bianco on the Upper West Side: "Sweet, flavorful prawns in light romesco sauce promised more good things to come. But tiny, dry and flavorless meatballs arrived tucked into stale profiteroles propped open to resemble Pac-Man. 'Fava beans' was a misspelling of '95 percent corn niblets.' Rampant, purplish sauce made goat-cheese agnolotti look, and taste, like one giant beet." He gives the restaurant a half-star rating. [NYP]

Stan Sagner gives four stars out of a possible five to Paul Liebrandt's The Elm in Williamsburg: "Full bellies don't come cheaply here, but Liebrandt's layered sensory grenades are not about volume. Try not to scoff when a $21 saucer of Swiss chard Agnolotti rations a mere three per order. Then try not to swoon as each glistening bite foaming with brown butter, studded with nuggets of grilled lobster and showered in aged gouda, seduces you. You might consider selling your grandmother for a second helping." [NYDN]

[Bess Adler]
Daniel S. Meyer gives two stars to Charlie Bird in Soho: "A bowl of nearly too-soft cuttlefish-ink chitarra strands (small $18, large $24) is saved by toothsome cuttlefish and crunchy bread crumbs, its lemon-bright tomato sauce turned wonderfully sinister (if you choose) by the jar of chili oil that accompanies each pasta. Back on land, a blissful, Thanksgiving-rich bite of crispy brick chicken ($55 for two) and fried bread dabbed in chicken liver mousse is knocked jarringly from autumn into spring by minty fava puree. The herb is a good-faith effort to cut the richness, but it vexes a palate primed for rosemary and sage." [TONY]

Alan Richman also files on Charlie Bird: "There's a pasta category. Perhaps that's what allows Charlie Bird to qualify as an Italian restaurant. They're admirable, in particular the chitarra nero (hand-cut pasta darkened with cuttlefish ink) with Calabrian chiles. The preparation was accented with crabmeat on one visit, with cuttlefish on another, each version served with a personal pot of toasted chiles on the side. The pasta is already so fiery you're unlikely to embrace this option." [GQ]

Joshua David Stein is not charmed by Charlie Bird in Soho: "Charlie Bird is the restaurant version of Miley Cyrus twerking. Manhattan is a city whose income inequality rivals that of Sierra Leone, where street art exists mostly as coy social media campaigns for luxury brands, where the poor, the already marginalized blacks and the Latinos (whom Mos Def calls 'my peoples') are being pushed off the island. I'm not saying any restaurant with entrees over $25 can only play John Mayer. But at least have the decency to not play the anthems of the dispossessed as you dispossess them, to mythologize a myth of New York even as you do your part to destroy it. As Public Enemy sang, 'Don't believe the hype.'" [The Observer]

[Khe-Yo by Daniel Krieger]
Gael Greene finds a lot to like on the menu at Khe-Yo in Tribeca. On the duck tongue salad: "I've never had a duck tongue I really liked till these crispy battered tongues, alternating with slices of meat, in Jurgielewicz duck salad. Khe-Yo means green, and there's something green on almost every dish. Watercress, baby arugula and Rau-Rum, here — Vietnamese mint — with shaved lemongrass, crispy shallots and toasted rice." [Insatiable]

[Estela by Daniel Krieger]
Adam Platt awards two stars each to Estela and The Musket Room. At the former, he finds that Ignacio Mattos is serving some great new dishes: "The ricotta dumplings are by far the best of the four entrée-style dishes at Estela, but if you're in the mood for something slightly more substantial, I suggest the culotte steak, which has the consistency of good fillet and is plated with a streak of salty anchovies and a tart cabbage gratin. " [GS/NYM]

[Quality Italian by Daniel Krieger]

THE ELSEWHERE: Ligaya Mishan loves the Georgian fare at Oda House in the East Village, Restaurant Girl has a fun meal at Quality Italian, and Zachary Feldman goes on a sushi tour of the Upper East Side.

[Atera by Daniel Krieger]

THE BLOGS: Serious Eats editor Max Falkowitz gives a big thumbs up to El Gauchito Butcher and Steakhouse in Elmhurst, Andrew Steinthal of Immaculate Infatuation bestows an 8.1 rating on Sweet Chick in Williamsburg, the Pink Pig digs the Indian street food at Masala Wala in the East Village, NYC Foodie checks out Khe-Yo in Tribeca, Joe DiStefano tries the Cronut knockoff and a few other sweets at Paris Baguette in Flushing, Eat Big Apple visits the Manhattan location of Dinosaur Bar-B-Q, Chekmark Eats is not totally on board with Umami Burger, and NY Journal is blown away by his meal at Atera.

Three ambitious new restaurants - Preserve 24, Lafayette and Corvo Bianco - go big on design

Don't forget to look up from your plate — New York restaurateurs are serving up a feast for the eyes.

In a city that treats real estate like a bloodsport and dining out like a religion, opening a hole-in-the-wall isn't an option.

So three ambitious new restaurants — Preserve 24, Lafayette and Corvo Bianco — went big on design, building culinary coliseums that prove the kitchen isn't the only room that matters in the restaurant world.

Preserve 24

Sculptural artist Brian Goggin isn't a restaurant designer — and he doesn't see Preserve 24, which opened in May, as just an eatery.

Yes, the kitchen cooks up food, like steaks and whole roasted porgy, but the minds behind the E. Houston St. restaurant consider it an art installation about a "grand mythic adventure that's yet to take place," says Peter Cole, who helped Goggin with the design.

Sculptural artist Brian Goggin doesn't just see Preserve 24 as an eatery, but also an art installation.

The adventure is a planned expedition to Greenland to hand-harvest a two-ton block of ice that will be preserved at the restaurant in an elaborate reliquary. Goggin dreamt up the voyage as an art project to raise awareness of climate change, and National Geographic expressed interest in filming the trip. When the opportunity to design a restaurant came along, Goggin suggested creating it with his expedition in mind.

Jeff Bachner for New York Daily News

Goggin tried to re-create a historic feel at Preserve 24.

To reference the proposed trek — slated to embark within two years — the bi-level space is decked out with antique ice-harvesting tools, dioramas and paintings depicting the expedition.

With its arched ceilings, the narrow front room resembles a train car — symbolizing the start of the journey, Cole explains. Next comes the daytime coffee bar and nighttime raw bar, constructed from row boats from the 1800s that were brought from the mud flats of Tomales Bay, Calif. Holding up the end of the bar is an antique piano. Paneled glass doors — leading to a not-yet-finished garden — give off a vintage vibe, as if they've been mended by different hands over the years.

Jeff Bachner for New York Daily News

Preserve 24 opened in May.

"My idea was trying to make a place that looked as if it was constructed out of the found objects that could have been salvaged out of port of Manhattan in the period of 1640 to the present," Goggin says. To nail that historic feel, Cole and Goggin visited Manhattan classics like the Ear Inn and McSorley's Old Ale House. The booths downstairs by the open kitchen are modeled after the ones in the White Horse Tavern.

It wound up taking about two years and $5 million to build the restaurant, according to Goggin — who still needs to raise another $500,000 before embarking on his voyage. "It will be interesting to see if the restaurant takes off in the artistic direction that I think it will," he says.


French bistros are quotidian in New York — but Lafayette, in NoHo, bills itself as a grand café. To separate itself from the pack — and differentiate itself from Chinatown Brasserie, which previously occupied the storefront — the design firm Roman & Williams divided the large space with pillars and cushy leather banquettes, creating intimate scenes without sacrificing the room's airy feel.

Bryan Smith/New York Daily News

Design firm Roman & Williams created intimate scenes without sacrificing the room’s airy feel at Lafayette.

"Chinatown Brasserie never used the power of the corner that it had. All those windows, all that glamour and all that city was sequestered in a black hole," says Robin Standefer, who owns Roman & Williams with husband Stephen Alesch. "We opened it up and allowed you to see through the space from every sight line."

The first thing diners see when they walk in is a bakery. "The bakery is tactile and very Parisian, with pastries and breads," says Jacque Burke, of NoHo Hospitality, which represents chef Andrew Carmellini and his hotspots including Locanda Verde and the Dutch. "It's meant to overload the senses with a feeling of being in a candy store."

Bryan Smith/New York Daily News

Bowls overflow with fresh produce at The Lafayette.

Next is the open food prep area, where birds spin on rotisseries — something that staff has nicknamed "the chicken show."

Bowls overflow with fresh produce that's functional for cooks — and beautiful for patrons. Then there's a long zinc bar with a huge clock, a nod to the space's history as the Time Café, which Lafayette partner Josh Pickard opened up at the site in the late 1980s. Peek through the clock's gears to see the private dining room.

Designers made sure Lafayette is no lookalike. "The New York French thing has become a cliché," Alesch says. "Balthazar really nailed it and its been ripped off so many times we wanted to do our own interpretation of what French is in the U.S.A."

Bryan Smith

The bar with a huge clock is a nod to the space’s history as the Time Café, which Lafayette partner Josh Pickard opened up at the site in the late 1980s.

That means avoiding reds, opting instead for blues and neutrals. Mixed metals replace the traditional brass. To make the space feel more lived-in, the noise-absorbing cork ceilings got doused with juice, coffee and wine. And artist Eric Junker made things casual by doodling flowers on a wall.

Roman & Williams elevated one side of the restaurant so booths would be closer to the large windows. But every seat on the main floor of the restaurant — there's more private dining downstairs — boasts a view of the bustling restaurant or the street scene outside. "There's not a bad seat in the house," Burke says.

Corvo Bianco

Sometimes restaurant design isn't about what you can add — it's about what's already there.

Italian Food Glossary

Yes, you should buy an Italian dictionary, but until then please see our list of important Italian
culinary terms. After all, you need to understand what you are eating!

A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Abboccato A slightly sweet wine. The wines of Orvieto most often take this description.

Abbacchio – Milk fed lamb lamb in general.

Abbuote – A dish from Molise of baked involtini of lamb intestines filled with sweetbreads, hard-boiled eggs and liver.

Abruzzese, all’ – Any dish prepared “in the style of Abruzzo,” such dishes usually contain hot chili peppers called diavolicchio, which are characteristic of the region.

Accarrexiau – A lavish dish of Sardinia in which a whole sheep is stuffed with a suckling pig and roasted over a pit of hot stones.

Acceglio -Cow’s milk cheese from Piedmont. It is a summer cheese and slightly tangy.

Acciuga pl. acciughe – Anchovies

Accosciare – To truss meat or poultry for roasting on a spit or grilling.

Acerbo – Sour unripe harsh.

Aceto balsamico – Balsamic vinegar the best quality is called “aceto balsamico tradizionale.”

Acido – Sour acidic sharp-tasting.

Acqua – Water acqua minerale is mineral water.

Acqua di Fiora d’Arancia – Orange blossom water used mostly in pastries and desserts.

Acqua Minerale – Bottled mineral water, either sparkling (gassata or frizzante) or flat (naturale).

Acquacotta – Vegetable soup usually spiced with peppers and thickened with bread, sometimes containing egg and cheese.

Affettati – Cold cuts, sliced meats.

Affumicato – Smoked.

Africani – Crisp Tuscan cookies with a dark brown exterior.

Afrodisiaci – Foods said to possess an aphrodisiac quality, like caviar, truffles, and oysters — usually very expensive foods served on romantic occasions.

Agglassato – Sicilian dish of braised beef.

Agliata, all’ – Any dish or condiment made with crushed garlic, bread and vinegar.

Aglio – Garlic aglio e olio, literally, garlic and (olive) oil a quick sauce for spaghetti of olive oil and sautèed garlic, sometimes with peperoncino and/or parsley.

Aglio rosso di Sulmona – One of the best and most unusual varieties of garlic in Italy. It is known for its large head and light-red membrane, which covers its cloves.

Agnello – Lamb.

Agnolotti – Ravioli like pasta usually filled with meat.

Agone – Fresh water shad, the best of which come from Lake Como (Lombardy). It can be cooked or marinated, and is often pickled and placed in a barrel.

Agresto – Unfermented juice of wine grapes, used as a condiment.

Agretto – Grassy spring vegetable of northern Italy.

Agro, all’ – With olive oil and lemon.

Agrodolce – “Sour-sweet.” Any dish or condiment based on sugar and vinegar, often used as a marinade.

Agrumi – Citrus fruits.

Aguglia – Needlefish, usually grilled or stewed.

Ai ferri – Any food cooked over an open fire.

Al dente – “To the tooth,” referring to the tender but firm texture of cooked pasta. This “just-right” texture maintains the most flavor within the pasta itself, which is as important as any sauce added.

Al forno – Any food baked in an oven.

Al fresco – Outdoors, referring to a meal taken outdoors.

Alaccia Africana – Sardine-like fish of the Mediterranean, usually grilled or marinated.

Alalunga – Albacore tuna, which is cooked in the same way as tuna (tonno), often canned either in olive oil or water. Mostly found in Sicilian waters.

Albanesi – Ring-shaped cookies made with wine and olive oil.

Albesi al Barolo – Piedmontese cookies made with chocolate hazelnuts and Barolo wine.

Albicocca – Apricot, not widely cultivated in Italy.

Alborella – A small whitefish of the northern Italian lakes, usually grilled.

Alchermes – A red-colored liqueur made from flowers and spices, traditionally used to make zuppa inglese.

Alcool – General term for alcohol, potable or otherwise. It is usually stated by percent of volume.

Alfabeto – Small pasta shaped like alphabet letters.

Alici – Anchovies, often served fresh.

Alimentare – A general term referring to food, i.e. negozio alimentare, meaning grocery store.

Allodola – Lark, a game bird, not common at the table when served, it is usually grilled and, because of its small size, eaten with the fingers.

Alloro, foglia di – Bay leaf.

Alosa – Shad.

Alzavola – Teal, a wild duck, usually roasted.

Amabile – Semisweet, usually in reference to a wine, most often one that is sparkling.

Amarena – Sour cherry, usually steeped in alcohol or syrup, used mostly in desserts.

Amaretti – Almond macaroons. At Christmastime they are traditionally grated and combined with cheese as a stuffing for ravioli.

Amaretto – Any food or drink that is almond flavored.

Amaro – Bitter.

Amatriciana – All’ (for pasta) with tomatoes, pecorino and guanciale..

Ammogghio – Sicilian mixed topping of herbs, garlic and olive oil for fish.

Amore polenta – Cornmeal cake typical of Varese, usually made with maraschino liqueur.

Amoretti – Tiny pasta specks cooked in broth.

Ananas – Pineapple.

Anatra col pien – Venetian stuffed duck.

Anchellini – Sicilian ravioli stuffed with meat and fried.

Aneto – Dill, not a popular herb in Italy.

Anguilla– Eel.

Anguria – Watermelon.

Anice – Anise.

Animelle – Sweetbreads, from the thymus glands of a calf, usually sautéed or grilled, often chopped up and used in pastas as a filling.

Anitra – Duck, also anatra. The wild variety, masaro, is preferred for its flavor, but domestic ducks are raised as a market variety. Ducks are stewed, roasted, or braised, the breasts often grilled or sautéed.

Annata – Wine vintage year.

Anolini – Small ravioli, commonly served in broth.

Anolino – Native to Parma and the surrounding area, this pasta is filled with bread crumbs soaked in dense meat gravy. Eggs and grated cheese are also added as filling. The pasta is cooked and served in a beef broth. – Appetizer, appetizer course served before the Primo, or pasta course: prosciutto, salami, cheese, roasted or grilled vegetables.

Aperitivo – Aperitif, which in Italy may be a simple glass of wine, a cordial or bitter amaro, or an American-style cocktail, such as a Martini, Negroni, Bellini or Americano, served before the meal.

Apparecchio – A kitchen appliance such as a blender or coffee grinder.

Appassire – To sauté vegetables.

Appiattire – A flat plate or the preparation of a meat by flattening it with a kitchen mallet.

Apribottiglia – Bottle opener (not a corkscrew).

Arachide – Peanut, eaten principally as a snack.

Aragosta – Clawless lobster rock lobster (langouste).

Arancia – Orange (the fruit).

Aranciata – Orange drink, orange soda.

Arancini – The name means little oranges, but these are actually deep-fried Rice balls from Sicily. Arancini are popular around central and southern Italy, especially Naples and Rome.

Arbufas – Sardinian raisin gingerbread.

Arca di Noè – “Noah’s Ark.” A mollusk, usually eaten raw.

Aringa – Herring.

Arista – Boneless pork roast, traditionally roasted on a spit with rosemary, thyme, and garlic.

Armelin – Apricot.

Aromi – General term for herbs like rosemary, thyme, basil, and bay leaves.

Arrabiata, all’ – “Angry style.” A pasta sauce made with peperoncino, tomato, and guanciale or pancetta. It is a specialty of Abruzzo and Molise.

Arrosto – Roast, normally meat cooked in an oven or on a spit or grill.

Arrosticini – Skewers of roast sheep meat.

Arsella – Small wedge shell clam, usually consumed on the half shell, raw.

Arsumà – Wine-flavored egg custard, from Piedmont.

Arugula – See rucola.

Asiago – Sharp cow’s milk cheese of the Veneto, named after the area of Asiago in which it is made. Many varieties of Asiago are produced, from fresh and soft to firm and aged.

Asino, Asina – Donkey.

Asparagi – Asparagus Asparagi selvatici – wild asparagus.

Asparagi di Altedo – A green, slightly bitter asparagus from Altedo, in Emilia-Romagna.

Asparagi di Bassano – Considered the best asparagus in Italy. This asparagus from the Venetian town of Bassano del Grappa is thick, white, and juicy with a slightly bitter flavor.

Asprigno – Somewhat tart or sour.

Assaggio – A taste Assaggi – little taster or small portions.

Assortito – Assorted foods.

Astaco – Lobster, also astice or aragosta (spiny Mediterranean rock lobster), usually grilled or sautéed, mostly found off the coast of Sardinia.

Attorta – Coiled cake typical of Umbria, made with almonds and lemon.

Avanzi – Leftovers.

Avemarie – “Hail Marys,” short tube-shaped maccheroni.

Azienda Agricola – A farm or estate which produces all or most of the grapes for wine sold under its labels.

Azzurro, pesce – “Blue fish,” including many of the stronger tasting, darker-fleshed fish, such as tonnino, sgombro, aringa, pescespada and acciuga.
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Babà – Ring-shaped yeast cake usually soaked in rum, typical of Naples.

Babà al Rhum – A sweet leavened cake soaked in rum syrup.

Babbaluci – Small snails, cooked in garlic or tomato sauce.

Bacaro – Venetian wine shop or wine bar serving an OMBRETA and CICHETI.

Baccalà – Salted, dried codfish, typically found on menus from Veneto.

Baccala’ mantecato – Venetian specialty of boiled STOCCAFISSO beaten with olive oil into a thick cream.

Baccala’ bacala’ – Salt cod, except in the northeast, where it is air-dried stockfish (STOCCAFISSO) and salt cod are known as BERTAGNIN.

Baccalà in zimino – A Tuscan codfish recipe. The codfish is cooked in extra-virgin olive oil with vegetables.

Baccelone – Livornese soft ewe’s milk cheese. It is traditionally accompanied by fava beans.

Baci – “Kisses.” Chocolate-hazelnut candies, a specialty of the Perugina Company.

Baci di dama – “Lady’s kisses,” chocolate-covered almond cookies, from Piedmont.

Baggiano – Fava beans shelled and cooked fresh or dried and reconstituted in water.

Bagna cauda – “Hot sauce.” Piedmontese dipping sauce made with anchovies and garlic, usually served warm. When almost finished the leftover oil is used to cook eggs.

Bagnèt – A sauce used to accompany bollito misto. Red and green versions are common.

Bagnomaria – Double boiler. A technique used to heat food or leftovers.

Bagnum – Fresh anchovies cooked in tomato sauce, a specialty of Liguria.

Bagoss – Lombardian hard grating cheese.

Baicoli – “Little jokes,” orange-flavored Veneto cookies, traditionally dipped in red wine.

Ballotte – Chestnuts boiled and flavored with fennel or bay leaves.

Balsamico – Balsamic vinegar, the best coming traditionally from Modena. It is made from a cooked grape must known as saba, then aged for several years, with some vinegars dating back a century or more. The finest have a DOC. designation, with the oldest, extra vecchio, being a minimum of twenty-five years old. Younger commercial versions, made outside of Modena, are widely sold. Once considered a rare gift for close friends and a form of concentrated medicine, balsamic vinegar is now used as a salad dressing, sauce flavoring, and condiment.

Bamborino – Beef flank.

Bambuzene di Santa Caterina – “St. Catherine’s dolls,” Ravenna cookie shaped like dolls.

Banana – Banana, a fruit only imported into Italy since the end of World War II.

Bandiera, la – Apulian dish made with arugula and basil, potatoes and pasta, and tomato — symbolizing the three colors of the Italian flag (green, white, red) also knows as il tricolore.

Bar – Italian version of a coffee shop.

Barba di frate – “Monk’s beard,” a wild bitter grass, used as a salad green.

Barbabietola – Beets.

Barbagliata – Espresso coffee mixed with cocoa.

Basilico – Basil.

Bastarduno – Smyra fig or prickly pear.

Batsoà – “Silk stockings,” a Piedmontese dish of pig’s feet in batter, fried in butter.

Batticarne – Meat pounder.

Bauernbrot – Alto-Adige brown rye bread, similar to those in Austria and Germany.

Bauletta – Small Mantuan bread roll or a cheese-and-ham stuffed ravioli from Friuli.

Bava, alla – Any dish in which cheese is melted into thin strands.

Bavarese – Bavarian cream, a cold egg custard, which may or may not have originated in Bavaria. It can be molded and chilled, then decorated with fruit.

Bavette, Bavettine – Pasta similar to Linguine.

Bavosa – Blenny fish, usually cooked in soups.

Beccaccia – Woodcock, a small game bird, usually roasted or grilled.

Beccaccino – Snipe, a small game bird, which requires barding with fat to make flavorful before grilling.

Beccafico – Warbler, a game bird. Also, a Sicilian stuffed eggplant dish.

Bel Paese – “Beautiful Country.” A soft, mild Lombardian cow’s milk cheese created in 1929 and named after a beloved children’s book.

Ben cotto – Well done.

Bensone – Lemon-flavored sponge cake, from Modena.

Bere – To drink.

Bergamotto – Bergamot, a citrus fruit similar to an orange, usually made into marmalade.

Berlingozzo – Ring cake flavored with anise, from Piedmont.

Bertagnin – Salt cod.

Besciamella – A rich sauce made from flour, butter and milk. It is used as a layering sauce in lasagna, as well as a pasta sauce or dressing for vegetables.

Bevenda – General term for beverage or drink.

Bevande – Beverages, drinks.

Bianchetti – Anchovy or whitefish spawn, usually boiled or fried.

Bianchi di spagna – Large white kidney beans.

Bianco d’uovo – Egg white, used in making fluffy desserts.

Biancomangiare – Jellied white custard, flavored with pistachios and almonds.

Bibita, pl.bibite – Beverage, drink.

Bicchiere – Drinking glass.

Bicchierino – Paper cup for ice cream.

Bicerine – Piedmontese beverage made with chocolate, coffee and milk.

Bietola – Swiss chard.

Biga – Bread starter.

Bigio – Bread loaf made with both white and whole wheat flours.

Bignè – Pastry puff or fritter, often filled with sweet creams, sometimes with cheese.

Bigoli – Thick spaghetti made with whole wheat or buckwheat flour.

Biova – Piedmontese lard bread.

Biraldo – Fresh blood sausage.

Biroldo – A type of Tuscan sausage with raisins and pine nuts.

Birra – Beer.

Birra rossa or scura – Dark beer.

Birra chiara – Light beer.

Birreria – Brewery.

Bisato – Venetian dialect for eel.

Biscotti – Generic term for cookies.

Bistecca – Beef steak (though the term also applies to veal or pork chop), the best known version being bistecca alla fiorentina, a very thick, well-aged T-bone (lombata) rubbed with olive oil and cooked over charcoal.

Bitto – Soft cow’s milk cheese, from Valtellina (Lombardy). When aged it is intended for grating.

Blanc manger – A dish common to Val d’Aosta consisting of ground almonds, almond milk, melted lard, and sugar. Older versions tended to be more savory, with the inclusion of chicken.

Blau forelle – Blue trout, usually cooked in white wine and vinegar, which reacts chemically with the fish’s skin to color it blue. Typical of Trentino Alto Adige.

Bobici – Friulian bean, potato, corn and ham soup.

Bocca di dama – “Lady’s mouth,” sponge cake.

Bocca d’oro – “Golden mouth,” croaker fish.

Bocca nera – “Black mouth,” dogfish.

Bocconcino – Any bite-sized food, as the word simply means “little mouthful” most often used for stewed veal little fried rolls or balls of veal, ham, and cheese small balls of mozzarella.

Boero – Liqueur-filled chocolate candy with a cherry center.

Boga – Bogue fish, usually grilled or prepared with tomato sauce.

Bollicine – Bubbles, perlage.

Bollito – Boiled.

Bollito misto – “Mixed boil.” A dish of boiled meats and vegetables in broth, often served with a salsa verde of basil, olive oil, garlic and walnuts. Although a homestyle dish, this can be a very elaborate one in a ristorante. In Piedmont the gran bui is served from a rolling cart, with the broth ladled onto the plate..

Bolognese, alla Outside Bologna, and especially outside Italy, the term designates a substantial meat sauce for pasta in Bologna the sauce is known simply as a ragu.

Bolzanese – Fruit and nut buns, from Bolzano.

Bombixeddas – Sardinian meatballs, usually made with lamb.

Bombo di riso – A casserole of squib, chicken, and onions cooked in rice with tomato and white wine.

Bomboloni – Yeast doughnuts, often filled with cream or chocolate.

Bonèt – Piedmontese chocolate custard.

Bonassai – Sardinian ewe’s milk cheese.

Bongo – Florentine profiterole of puff pastry stuffed with pastry cream.

Bonito – Bonito fish, cooked as a steak on the grill or canned like tuna.

Boraggine – Borage whose flowers are used in salads.

Bordatino – Tuscan soup with corn flour, beans, vegetables, and (sometimes) fish.

Borlanda – Cabbage and vegetable soup, from Piedmont.

Borlengo – Large Emilia-Romagna savory crêpes.

Borlotti – Red and white beans, stewed or served as a side dish with olive oil and garlic.

Boscaiola, alla – “Woodsman’s style.” Pasta sauce made with wild mushrooms, tomato and fried eggplant.

Bosco – Woods wild misto di bosco, mixed berries.

Bosega – Gray mullet, whose dried roe sac is used to make bottarga.

Bottagio – A dish of goose braised with savoy cabbage a specialty of Piacenza and of the Santa Lucia celebration (December 13).

Bottarga – Dried roe sac of gray mullet or tuna. It is sliced very thin or grated and used in salads and on pasta.

Botte – Barrel.

Bottega – Shop.

Bottiglia – Bottle.

Bovolo – Snail.

Bra – Strong Piedmontese cow’s milk cheese.

Brace, alla – Grilled over an open fire or coals.

Braciola – Chop of cutlet, usually pork but also lamb, beef, or game (and even fish).

Bramata – A fine cornmeal used in polenta.

Brandacujon – Ligurian stew made with stockfish, potatoes and olive oil.

Branzi – Cow’s and goat’s milk cheese from Bergamo.

Branzino – Sea bass, a prized, firm-fleshed fish that is grilled, roasted, or baked. It is often served cold.

Brasato – Braised beef or pot roast , often al Barolo, which is red wine.

Bresaola – Air-dried filet of beef from Valtellina (Lombardy). As an appetizer it is sliced very thin and served with lemon and olive oil.

Brigidini – Tuscan anise-flavored wafers.

Brioche – Not usually the French brioche, but generically breakfast pastries pronounced as in French, Brioche is called also cornetto, because of its shape.

Broccolo – Broccoli, also broccoletti, usually boiled or steamed, sautéed in olive oil and garlic or served cold with olive oil and lemon.

Brodetto – A general term for any fish soup or chowder.

Brodo –Broth.

Brovada – Turnips marinated with grape pomace and cured.

Bruglione – Tuscan sautéed dish of mushrooms, garlic and potatoes.

Bruscandoli – Wild greens, used in salads or as a sautéed vegetable.

Bruschetta – Toasted bread rubbed with garlic and drizzled with olive oil, sometimes with the addition of tomatoes or other toppings.

Brustolini, Bruscolini – Toasted zucca (squash) seeds.

Brut – Dry (sparkling wine).

Brutti ma buone – “Ugly but good,” dry cookies made with hazelnuts and egg whites.

Bruz – Leftover pieces of goat cheese are mixed and sealed in pots with brandy, olive oil, chili, vinegar, salt, and peppercorns to create this spicy cheese dish.

Bucatini – Long thick spaghetti with a small hole, almost always served all’ Amatriciana or alla Gricia.

Buccellato – Tuscan raisin-anise cake.

Buco – “Hole” or “small space,” a term is used in Tuscany to refer to a typical cellar trattoria.

Buddaci – Comber fish, usually cooked in soup.

Budella – Intestines, especially that of lamb. The whole intestines, or chitterlings, may be grilled, while the casings are used to make sausage.

Budino – Pudding, both savory and sweet.

Bufalo, Bufala – Water buffalo, the meat of which is eaten in some southern areas and whose milk is used for mozzarella.

Buglione – “Mess.” A peasant stew made with meat poultry and vegetables used to make broth, sautéed in oil and garlic with chopped celery and carrots.

Buon appetito – “Good appetite,” a salutation with which to begin a meal.

Burrata – Made from mozzarella and cream, this cheese has a semi-hard outer shell and a soft inside because of its unique texture, it is usually served fresh.

Burridda – A fish stew, usually made with the regional species of seafood like angler, cuttlefish and anchovies in Genoa.

Burrino – Small cow’s milk cheese, pear-shaped and typical of the southern regions of Italy.

Burro – Butter pasta al Burro has only sweet butter and Parmesan cheese.

Busecchino – Lombardian chestnut dessert.

Bussolai – Friulian ring-shaped butter cookies.

Bussolano – Lombardian potato-lemon cake.

Butirro – Calabrian caciocavallo cheese with a center of butter.
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Cacao – Cocoa, used as both a flavoring for baking and in hot chocolate beverages.

Cacciagione – Game.

Cacciatora, alla – “Hunter’s style,” referring to any dish prepared in a rustic, robust style, usually with mushrooms.

Cacciottu – A sandwich specialty from Sicily made from a roll that is slit, stuffed with salami and cheese, dipped in melted lard and heated through in the oven.

Cacciucco – Livorno fish stew made with tomato broth and five kinds of seafood (squid, cod, shrimp, red mullet and scallops), to correspond to the five “c’s” in the word it is seasoned with garlic, sage and rosemary.

Cacimperio – Turinese cheese and egg yolk fondue.

Cacio – A type of pecorino cheese.

Cacio e pepe – Spaghetti dressed with pecorino cheese and black pepper, a Roman specialty.

Caciocavallo – “Horse cheese.” A firm buffalo or cow’s milk cheese, so called because the globes of cheese resemble a horse’s saddlebags.

Caciofiore – Sardinian soft ewe’s milk cheese.

Cacioricotta – This cheese falls somewhere between caciocavallo and ricotta. It is commonly made with a combination of sheep and cow’s milk.

Caciotta – Campanian soft fresh ewe’s milk whey cheese.

Caffe’ – Generally coffee, but the word used alone means Espresso.

Caglio – Rennet, used as a jelling agent for custards.

Cajettes – Pasta pellets cooked in broth typical of Piedmont.

Calamaro – Squid, very often breaded and fried and served with tomato sauce, but also stewed or grilled and served with olive oil and lemon. The ink of the squid is used as a coloring and flavoring for pastas, risotto, and other dishes. Calamaretti are tiny squid often confused with seppie or cuttlefish.

Caldaia – Cauldron.

Caldarroste – Chestnuts roasted over open coals.

Caldo – Hot.

Calice – Wineglass.

Calza – Cheesecloth.

Calzagatti – “Cat’s stockings,” an Emilia-Romagna polenta dish with tomatoes, onions, and beans

Calzone – Half-moon pastries stuffed with cheese and meats or vegetables, folded and sealed, and then baked in a pizza oven. The dough is very similar to the one used for pizza.

Cameriere – Waiter, steward

Cameriera – maid, waitress.

Camomilla – Chamomile, chamomile tea.

Camoscio – Young deer meat, usually cooked as a stew.

Canarini – Small artichokes (Venice).

Candelaus – Sardinian almond-paste cookies.

Canditi – Candied fruit.

Candito – Any foods that are candied, either by cooking in sugar syrup or being rolled in sugar.

Canederli – Trentino dumplings made with bread, eggs, flour, milk, onion, spices and the region’s specialty speck.

Canestrato – Originally a southern cheese made with ewe’s milk and pressed into a wicker basket. Today the term is generally used to refer to any cheese made with the same technique.

Canestrelli – “Small baskets”, ring-shaped sweet biscuits from the region of Liguria.

Canestrello – Pilgrim scallop, usually fried.

Cannariculi – Calabrian honey fritters.

Cannella – Cinnamon.

Cannellini – Elongated white beans very pale light white wine of the CASTELLI ROMANI

Cannelloni – Pasta tubes, similar to manicotti, stuffed with meat and cheese. They take a variety of sauces like tomato or pesto.

Cannoli – Crisp pastry tubes filled with pastry cream, a Sicilian specialty.

Cansonsei – Sausage ravioli, typical of the North, usually dressed with butter and Parmigiano Reggiano.

Cantalupo – Canteloupe melon.

Cantina – Wine cellar or winery.

Cantucci – Tuscan almond cookies, usually served with a glass of vin santo.

Capelli d’angelo – “Angel hair,” very thin spaghetti, usually served with a very light sauce of tomato or vegetables.

Capieddi ‘e preti – “Priest’s hairs,” very thin, curly Calabrian pasta.

Capitone – Large saltwater eel, grilled or stewed with tomato.

Capocollo – A cured meat consisting of the neck and shoulder of pork. It is cured for up to one year. Regional variations use different methods of spicing, aging, and smoking.

Capon magro – Not a caper but a Ligurian layered seafood dish with several kinds of fish and seafood, vegetables, hard-boiled eggs and crackers.

Caponèt – Small stuffed cabbage or zucchini of Piedmont.

Caponata – Sicilian vegetable dish made with eggplant, tomatoes, peppers, chili peppers, vinegar and onions.

Cappalunga – Razor clam.

Cappa santa – “Holy cloak.” Sea scallop, usually lightly sautéed or grilled. Can also be marinated or eaten raw.

Cappellaci – Large, flat ravioli, usually stuffed with pumpkin or squash.

Cappelletti – Small stuffed pasta shaped like small “hats.”

Capperi – Capers, both brined and fresh, used as a flavoring in many dishes, especially cold antipasti.

Cappesante, Capasante – Scallops.

Cappone – Rooster, castrated to heighten flavor of meat, whose age determines that it be boiled or braised or stewed, though it is sometimes cooked on a spit.

CappuccinoEspresso topped with foamed, steamed milk, usually consumed at breakfast.

Cappucci guarniti – Istrian pork and sauerkraut dish.

Capra – Goat.

Caprese, alla – “Capri-style,” usually referring to a lightly cooked sauce of tomatoes, basil, olive oil and mozzarella. Insalata alla caprese is a fresh salad made with the same four ingredients, often served as an antipasto.

Caprese Insalata – Mozzarella and tomato salad with basil .

Capretto – Kid, a young goat 1 1/2 to 4 months old, usually roasted.

Capricciosa, alla – “Capricious style,” referring to any dish prepared at the whimsy of the cook.

Capricciosa pizza – Pizza topped with various ingredients, supposedly chosen at whim but which usually include artichoke hearts, prosciutto, and mushrooms.

Caprino – Fresh goat’s cheese.

Capriolo – Roe deer venison.

Carabacia – Tuscan onion soup.

Caraffa – Carafe.

Caramello – Caramel or other candy caramellizzato caramelized or glazed.

Carbonade – Beef stew cooked in red wine.

Carbonara, alla – “Charcoal style,” a Roman pasta specialty comprising of a sauce of beaten eggs, grana, pecorino, and pancetta that is cooked directly by the heat of the spaghetti.

Carciofo – Artichoke, widely used vegetable, baked, stuffed with breadcrumbs and seasonings, marinated and served cold, and cooked in stews. Carciofi alla giudea (“Jewish style”) are baby artichokes that are fried crisp.

Carciofini – Small artichokes or artichokes hearts, often marinated in olive oil.

Cardi – Cardoons.

Carne – Meat, carne macinata, ground meat.

Carote – Carrots.

Carpa – Carp, a freshwater fish at its best in winter. Small carp may be fried.

Carpaccio – originally thin-sliced raw beef with mayonnaise dressing, invented and named at Harry’s Bar in Venice now used for thin-sliced raw (or sometimes smoked) fish or other meats.

Carpione – A kind of trout, fried and then marinated in vinegar, herbs, and spices .

Carre’ – Roast loin (usually veal or pork) or saddle.

Carrello – Food trolley.

Carrettiera, alla – “Trucker’s style,” spaghetti with a sauce of browned parsley, bread crumbs, onions, anchovies, garlic and capers.

Carrozza mozzarella in – Mozzarella between slices of bread, floured, dipped in egg, and fried.

Carta da musica – An extremely thin, crisp Sardinian bread, that looks like thin “music paper.”

Carteddate – Apulian fried ribbons of sweet dough, a regional specialty of Christmas.

Cartoccio, al – usually seafood, steamed “in a bag” of parchment or aluminum foil.

Casa vinicola – Wine house or merchant (commerciante) whose bottlings come mainly from purchased grapes or wines.

Casa, della – A specialty of a restaurant, can be either food or wine.

Casalinga, alla – “Housewife style.” Also alla casereccia, any dish cooked in a homey style or homemade.

Casatiello – Spicy bread served with eggs in a shell shape decoration, it is an Easter specialty of Naples.

Casciotta di Urbino – A DOP cheese produced in Urbino. It is made from sheep’s milk and aged for one 20 to 30 days.

Cascina – Farmhouse, often used for estate.

Casoeûla – A cold weather stew of Milan consisting of Savoy cabbage and pork.

Cassata – Sponge cake filled with ricotta and candied fruit typical of Sicily and eaten during Lent.

Cassoeula – Casserole.

Cassola – Sardinian seafood stew, usually containing Saint Peter’s fish, octopus, and red chili peppers.

Castagnaccio – Chestnut flour, sugar, water, and olive oil are mixed and baked in a round pan to create this Tuscan specialty. Raisins and pine nuts are common additions after baking.

Castagne – Chestnuts, usually roasted over coals, boiled, used as a stuffing, and candied. Marrone is the largest and most prized version..

Castelmagno – Sharp, blue-veined, cow’s milk cheese named after the town where it is made in the region of Piedmont.

Castrato – Mutton.

Castraure – small wild artichokes, most notably of the islands of the Venetian lagoon, available in spring.

Casu marzu – Pungent Sardinian cheese whose name in dialect means “rotten cheese” because of the small black worms allowed to grow in it.

Cavallo, carne di – Horsemeat, also carne equina. Sold exclusively by designated butchers in Italy, the meat is most often stewed or braised.

Cavatappi – Corkscrew, or pasta resembling a corkscrew.

Cavatelli – Apulian or Southern pasta made with ricotta, shaped into small, ridged dumplings and sauced with besciamella or tomato.

Caviale – Caviar.

Cavolata – Pig’s feet and cauliflower soup, from Sardinia.

Cavolfiore – Cauliflower.

Cavoli, cavolini, cavoletti di Bruxelles or Brusselle – Brussels sprouts .

Cavolo – Cabbage, featured in a wide variety of dishes, particularly in the northern regions of Friuli and Alto-Adige, where the cuisine has some influence of the bordering countries of Austria and Germany. Cavolo verza is Savoy cabbage, cavolini di Bruxelles Brussels sprouts.

Cavolo rape – Kohlrabi, not widely eaten in Italy.

Cazmarr – Basilicata stew of lamb offal, prosciutto, and cheese.

Ceca – Young eel, usually grilled.

Ceceniello – Smelt, usually floured and fried.

Ceci – Chickpeas (garbanzo beans).

Cedro – Citron.

Cefaletto – Small squid-like sea creature, usually grilled then served cold in a vinegar marinade.

Cefalo – Grey mullet.

Celestina – Clear consommé containing tiny star-shaped pasta.

Cena – Supper dinner.

Cenci – “Rags”, a dessert from Tuscany made with egg noodles flavored with anise, vanilla, and vin santo, fried in lard and sprinkled with sugar.

Ceneri – Ashes.

Centerbe – A one month-aged digestif from Abruzzo made by infusing as many as one hundred herbs into alcohol and aging for one month.

Ceppetello – Oyster mushrooms, used in salads and as an antipasto.

Cerasuolo – Cherry-hued rosé (wine).

Cereali – General term for grains.

Cerfoglio – Chervil, used as an herb in salads, soups, and stews.

Cernia – Grouper fish, usually boiled or baked, often cut as steaks and grilled.

Certosino – Bolognese Christmas spice cake.

Cervellata – Milanese pork sausage.

Cervello – Brain veal and lamb brains, may be cooked in various ways.

Cervo, carne di – Venison, usually marinated and roasted.

Cesta – Basket, any number of basket-bag lunch, often sold at railroad stations or prepared by hotels on request.

Cetriolo – Cucumber, often marinated in lemon and oil.

Champignon – Cultivated button mushroom.

Cheppia – Twaite shad, usually grilled. It is valued for its abundant roe.

Chiacchiere – Strips of fried or baked pastry dusted with powdered sugar, traditional during Carnevale, known by various names.

Chiara – Egg white, used in desserts and mousses.

Chiaretto – Deep rosé (wine).

Chifel – Tyrolean crescent-shaped roll flavored with cumin seeds and served with sausages and beer.

Chifferi – Half-moon shaped maccheroni.

China – Quinine, used in liqueur called china and to flavor beverages described as chinotto.

ChinulilleRicotta ravioli, fried and sprinkled with sugar icing, typical of Basilicata.

Chiocciole – Snails.

Chiodi di garofano – Cloves, used in spice cakes.

Chiodini – Wild mushrooms found in the woods

Chitara, alla – “Guitar style,” fresh egg pasta typical of Abruzzo that resemble the strings of a guitar.

Ciabatta – “Slipper,” a bread with a slipper-like form and airy texture.

CialdaAntipasto of boiled vegetables with tomato, from Apulia.

Cialzone – Apulian pasta stuffed with various cheeses, potatoes, and herbs.

Ciambotta – Vegetable stew with potatoes, tomatoes, egg plant, onion, and peppers.

Ciapole – Dried tomatoes, peaches or apricots from Piedmont.

Ciaramicola – Umbrian cake flavored with lemon peel and alchermes.

Ciauscolo – Finely ground fatty pork is kneaded until soft, and seasoned with garlic, salt, and pepper. Ciauscolo is then smoked, and meant to be spread onto bread. This spread is native to Marche.

Cibo – Food.

Cibreo – Florentine stew of unlaid chicken eggs, chicken livers, cockscomb and wattles.

Cicala – A species of shrimp.

Ciccioli – Pork cracklings.

Ciceri e tria – Chickpeas cooked with garlic, bay leaves, and onions together with tagliatelle, a specialty of Apuglia.

Cicoria – Chicory or endive, in many varieties cicoria di Bruxelles, Belgian endive.

Ciliege – Cherries.

Cilegia – Cherry, often marinated in sugar syrup or alcohol. Amarene and marasche are bitter varieties.

Cima – Breast of meat, when stuffed it is called cima ripiena.

Cime di rapa Turnip greens, usually boiled and seasoned.

Cinghiale – Wild boar.

Cioccolata – Chocolate.

Cioccolata calda – Hot chocolate beverage.

Cipolla – Onion.

Ciriola – Small Roman bread roll.

Cisrà – Piedmontese soup of carrots, chickpeas, celery, onions and pork rind.

Ciuppin – Genovese fish soup, usually containing a purée of whiting and flounder, as well as tomato, basil and herbs.

Civet – Stew of chamois or hare marinated in red wine, carrots, garlic, onions and juniper berries.

Civraxiu – Sardinian semolina bread typically made into very large round loafs.

Classico – The historic core of a DOC wine production zone.

Coccioca – Red gurnard, usually baked, roasted, grilled or fried.

Cocciola – Cockle.

Cocco, noce di cocco – Coconut.

Coda alla vaccinara – Oxtail, grilled or roasted, a Roman specialty often stuffed into pastas or used as the basis for a meat sauce.

Coda di pesce – Isinglass, made from the dried bladder of fish and used as a gelatin.

Colapasta – Colander.

Colazione – Sometimes lunch but usually breakfast, which is correctly prima colazione.

Colomba Pasquale – Dove-shaped cake originally from Milan, a popular specialty of Easter.

Colombo – Dove, usually roasted or grilled.

Coltello – Knife.

Comino – Cumin, used as a ground spice for stews and desserts.

Composta di frutta – Stewed fruit, served as a dessert.

Conchiglie – Generic term for hard-shelled mollusks (clams, mussels, scallops, etc.) conchiglia di San Giacomo pilgrim scallop, also known as cappasanta or ventaglio. It is also the name of a shell-shaped type of pasta.

Concia – Marinade.

Condiggione – Ligurian salad with cardoons, cucumbers, tomatoes and olive oil.

Condimenti – Condiments, from condire (to season or dress) the term covers a vast range of sauces and flavorings.

Confetteria – Sweet confection.

Confetti – Sugar-coated almonds, a specialty of Abruzzo. Today they are widely used in Italy for celebrations such as wedding and christenings.

Confettura – Jam, also called marmellata, which originally meant citrus fruit marmalade.

Coniglio – Rabbit, served roasted, grilled, or stewed.

Cono – Cone, for ice cream and pastries.

Conserve – Preserves, usually referring to fruits.

Consorzio – Consortium of producers.

Conto – Restaurant bill.

Contorno – Side dish or garnish, usually vegetables or salad, to complement the main course.

Controfiletto – Sirloin steak.

Coperto – Cover charge at a restaurant for bread, glassware and linens.

Coppa – Pressed, cooked, boneless pork neck. Also named capocollo in Southern Italy.

Coppa gelato – A cup of gelato.

Coppa piacentina – Coppa made in the city of Piacenza. The climate of the area combined with a six month maturation process gives this specialty its unique character.

Corada – Calf’s lung, stewed or made into soup.

Corallo – Coral and shellfish roe.

Corata – Offal of lamb.

Coregono – Salmon trout, usually grilled or roasted.

Coriandolo – Coriander, an herb used as a seasoning, often freshly cut on top of a stew.

Cornetti – Croissant pastries, usually eaten at breakfast, most often in a bar, coffee shop.

Corvo – Either the corvine fish or the croaker fish, usually fried.

Corzetti – Ligurian pasta shaped into coin-like rounds and embossed with a pattern much like a coin.

Coscia – Thigh of meat or poultry.

Cosciotto – Leg of meat.

Costa – Chop of meat.

Costardello – Skipper fish, usually fried or salted.

Costata – Rib steak of beef or veal, also called tagliata.

Costoletta – Cutlet or chop of pork, lamb or veal, synonymous with cotoletta, the popular term for breaded veal cutlet.

Cotechino – Large fresh pork sausage from Modena, traditionally containing rind or cotica, hence the name. Commonly served with lentils, it is a favorite winter dish.

Cotica – Pork turf or rind.

Cotognata – A pureé of quince is mixed with sugar and cooked until it obtains a clear, rosy color. Cotognata is then rolled into crystallized sugar. The Italian sweet is similar to Turkish Delight.

Cotoletta – Cutlet (veal unless otherwise specified) usually breaded and fried, though geographic attributions indicate a variety of preparations. See also COSTOLETTA.

Cotta a puntino – “Cooked to the point.” Medium, referring to the degree of doneness for meat.

Cotto – Cooked.

Covaccine – Very thin pizzas topped with salt and olive oil, typical of Tuscany.

Cozze – Mussels, consumed raw but more often steamed or stewed with white wine and tomato also called mitili, muscioli, muscoli, and peoci.

Cozzolo – Stargazer fish, usually fried.

Cozzuledda – Doughnut shaped Sardinian stuffed pastries.

Cranu pestatu – Apulian dish of pounded wheat berries and wild greens.

Crauti – Sauerkraut, consumed mostly in northern Italy along the Austrian border.

Crema – Pastry cream or other viscous substance, also custard, cream soup dairy cream is panna.

Crema Inglese – “English cream,” a rich egg custard used as a sauce for desserts.

Crema pasticcera – Pastry cream.

Cremoso – Creamy or thick, as opposed to liquid or runny.

Cren – Horseradish, consumed mostly in northern Italy as a condiment.

Crescente – Yeast starter.

Crescenza – Soft, creamy fresh cow’s milk cheese from Lombardy.

Crescione – Cress crescione d’acqua watercress.

Crespelle – Crêpes, sometimes sweet but usually served with fillings or sauces like pasta.

Croccante – “Crispy.” Pralines, candy made from sugared hazelnuts.

Crochetta – Croquette.

Crosta – Crust crostata fruit tart crostino crouton or toast with a spread.

Crostacei – General term for crustaceans, such as shrimp, lobster, crabs.

Crostata – Open-faced tart, either sweet or savory.

Crostini – Toasted bread, usually with a savory topping.

Crudo – Uncooked, general term referring to any raw food or fish.

Cucchiaio – Spoon.

Cucina – Kitchen stove, range cuisine, style of cooking.

Cucuzza – Sicilian term for squash.

Cugnà – A more complex Piedmontese version of cotognata. The recipe includes additions of grape must, walnuts and fruit.

Culatello – Cured pork rump, sliced and eaten as an antipasto.

Culurzones – Large Sardinian ravioli stuffed with cheese, egg, spinach, mint and saffron.

Cuoco – Cook, chef.

Cuore – Heart, such as in Cuore di bue, beef heart.

Cuscus – Couscous.
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Dado – Bouillon cube.

Daino – Fallow deer, usually grilled or roasted, often after marinating in red wine.

Dattero – Date, consumed both fresh and dried.

Dattero di mare – “Date of the sea,” a mussel-like mollusk, boiled or grilled.

Delfino – Dolphin, whose meat is usually cut into strips and dried, served as an antipasto in Liguria.

Denti di leone – “Lion’s teeth.” Dandelion greens, boiled or used in salads.

Dentice – West Mediterranean sea bream or red snapper, a fleshy fish best broiled, grilled or roasted.

Desco – Table dining table.

Diavola, alla – “Devil’s style,” referring to hot seasoning or cooking over red hot coals, as with grilled chicken called pollo alla diavola.

Diavolilli – “Little devils.” Sugar coated almonds.

Diavolillo – “Little devil.” Also, diavolicchio. Abruzzese name for local fresh or dried chili pepper.

Digestivo – After dinner drink, such as amaro, grappa or liqueurs, said to aid digestion.

Dindo – Turkey.

Diplomatico – “Diplomatic,” a rum-soaked pound cake or lady fingers cake layered with custard and candied fruits.

Ditali – “Thimbles.” Small, tube-shaped dried pasta. Ditalini are even smaller.

Diti di apostolic – “Apostles’ fingers.” Apulian finger-shaped crêpes filled with sweetened ricotta, cocoa, and liqueur, then dusted with sugar.

Dolce – Sweet dolci cover pastries, cakes and other sweets of the Dolce course , or dessert.

Dolce Torinese – A Turinese rum-soaked chocolate cake with biscuits and almonds.

Dolcelatte – “Sweet milk.” A soft blue-veined cheese similar to Gorgonzola.

Dolcetti – A general term for any small sweet cakes and cookies.

Donzelle – Tuscan fried dough balls.

Dorata – Gilt head, dorade.

Dorato – “Golden,” referring to an ingredient dipped in egg and fried until golden brown.

Dragoncello – Tarragon or estragon, a seasoning herb.

Drogheria – Shop selling both drugs and spices.
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Elice Corkscrew-shaped maccheroni.

Elicoidali Fat tube-shaped maccheroni.

Emiliano Emilian granular cheese.

Emmentaler – A world-wide cow’s milk cheese originally produced in Switzerland’s Emme Valley. Emmentaler is commonly used in pasta dishes, polenta, and on pizza.

Enologo Enologist with a university degree enotecnico is a winemaking technician with a diploma.

Enoteca Literally “wine library,” referring to both publicly sponsored displays and privately owned shops, restaurants featuring many wines.

Equino – Equine: horse, donkey, or mule carne equina, horse meat.

Erba cipollina – Chives.

Erbazzone – Emilian savory pie of Swiss chard or spinach, with eggs, pancetta and grana.

Erbe – Herbs erbe aromatiche are scented types, such as basil, rosemary, sage, thyme and parsley erbe selvatiche are wild.

Erbe fini – A mixture of chopped herbs used as a flavoring for stocks and stews.

Ermelline – Bitter almonds.

Escabecio – Seviche, a method of preserving fish by marinating it in white vinegar.

Espresso – Coffee in Italy. A highly concentrated cup of coffee made from well-roasted Arabica beans that are forced through a pressure valve. It may also be made with a drip pot, popular in southern Italy.

Esse di Raveo – Friulian S-shaped cookies.

Estratto – Extract, as of lemon or vanilla.

Etichetta – Label.

Ettaro – Hectare (2.471 acres) the standard measure of vineyard surface in Italy.

Etto – Standard unit of 100 grams.

Ettolitro – Hectoliter, or 100 liters, the standard measure of wine volume in Italy.
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Fagianello – Young pheasant.

Fagiano – Pheasant, usually grilled, roasted or stewed.

Fagiolo – Beans, specifically shelled varieties (such as white cannellini or reddish borlotti) cooked freshly shelled (sgranati) or often dried.

Fagiolini – Green (or yellow) beans in their pods, notably string beans, usually boiled and served cold or stewed with tomato, garlic and herbs.

Fagottini – “Little bundles.” Thin pancakes filled with savory and sweet flavors.

Fame – Hunger, appetite

Far sudare – To braise.

Faraona – Guinea fowl or hen, usually roasted or stewed with herbs.

Farcia – Forcemeat, stuffing.

Farcito – Stuffed.

Farfalle – Pasta shaped like butterfly wings, often dressed with a ragù.

Farina – Flour farina gialla, cornmeal (cf.POLENTA).

Farinacei – General term for starch foods.

Farinata – Ligurian chickpea flour pancake.

Farro – Spelt, an ancient grain predecessor of hard wheat, used in soups, breads, polenta.

Farsumagru – Sicilian braised beef or veal rolls filled with hard-boiled eggs, salami and cheese.

Fattoria – Farm or estate.

Fave – Fava beans, usually shelled and boiled or dried and reconstituted in water.

Fazzoletti – “Handkerchiefs,” Ligurian pasta sheets folded and sauced.

Fecola – Starch, like cornstarch.

Fedelini – Long pasta strands served in broth.

Fegato – Liver, usually calf’s most famous served “alla veneziana,” sautèed with onions fegato grasso, foie gras.

Ferro di cavallo – Sicilian horsehoe-shaped bread.

Fesa – Cut of meat from the thigh or rump.

Fetta – Slice or strip, as in fetta di pane, a slice of bread.

Fette, le – Also, cavolo nero, black cabbage.

Fettuccine – Long flat egg pasta strands, 3/8 inch wide.

Fettunta – Toasted or grilled bread rubbed with garlic and olive oil, much like bruschetta.

Fiadone – Abruzzese pizza rustica, rustic pizza, made with cheese and eggs usually for Easter.

Fico – Fig, eaten fresh, stewed, marinated or made into pastries. Fico d’India is the edible fruit of prickly pear cactus.

Fidelanza – Ligurian spaghetti cooked in tomato sauce.

Fieto – Pomfret fish, usually grilled.

Figa’ – Liver figa’ garbo e dolce, liver breaded and fried, with a touch of vinegar and sugar figa’ col radeselo, liver cut up, wrapped in sage leaves, and fried in butter (Venice).

Filetto – Tenderloin, filet mignon.

Fillini – Very fine short strands of pasta used for soups.

Finanziera – Turinese stew of sweetbreads, chicken giblets, mushrooms and truffles.

Finocchio – Fennel, finocchio selvatico.

Finnocchiona – Tuscan salami seasoned with fennel seeds, salt, pepper, and garlic. Finnocchiona is typically aged 7 months to a year.

Fiore – Flower fiori di zucca or zucchini squash flowers, usually battered and fried after being stuffed.

Fior di latte – Mozzarella like cheese, made from cow’s milk .

Fiorentina, alla – “Florentine style,” usually referring to a dish made with or on a bed of spinach.

Fiorentina la – The famous Florentine beefsteak, a thick T-bone from the LOMBATA, ideally from CHIANINA beef, grilled very rare over coals.

Focaccia – Puffy yeast bread baked in a pan. It may be topped or flavored with a variety of herbs like onion, fennel, or rosemary.

Focolare – Open hearth or fire place used for cooking.

Foggiano – A pecorino cheese from the city of Foggia.

Folaga – Coot, usually marinated or grilled.

Fondo – A reduction of onions and vegetables.

Fonduta – Cheese fondue, a mixture of melted cheese (usually Fontina) and wine into which foods like bread and vegetables are dipped, typical of Northern Italy. It may also be used as a sauce for vegetables.

Fongadina – Veneto stew of calf offal seasoned with bay leaves, rosemary, garlic and lemon peel.

Fontana – A mound of flour with a well in it so that it absorbs liquids and eggs.

Fontina – Soft unpasteurized cow’s milk cheese, from Valle d’Aosta.

Forchetta – Fork.

Formagella – Ligurian fresh soft cow’s, goat’s or ewe’s milk cheese lightly ripened.

Formaggio – Cheese.

Fornaio – Baker.

Forno – Oven bakery.

Fra diavolo – “Friar devil,” any dish made with a good amount of coarsely ground black pepper or a good amount of chili peppers, a specialty of Abruzzo. Pollo alla diavola is sprinkled with cracked black pepper, flattened, and grilled.

Fracosta di bue – Rib of beef.

Fragola – Strawberry.

Fragole – Strawberries fragoline di bosco, tiny wild strawberries. Both are served with sugar and lemon juice or with CREMA GELATO, or, much more rarely with balsamic vinegar.

Fragolino – Pandora fish, a sea bream that is good baked, grilled or fried.

Frantoio – Olive press.

Francesina – Breadstick.

Frantoio – Mill where olives are processed for oil. Also olive press.

Frasca – Friulian term for a restaurant located near a winery.

Fratteglie – Offal, innards like liver, kidneys, sweetbreads, and heart.

Freddo – Cold.

Fregamai – Ligurian pasta dumplings whose dough is rubbed through a grater.

Fregola – A large-grained couscous.

Fresco – Fresh.

Friarelli – Tips of broccoletti. In Naples, the term refers to green pickling peppers.

Fricandò – Larded cuts of veal braised in Marsala wine.

Frico – Melted cheese fritter from Friuli.

Friggere – To fry.

Frisceu – Ligurian codfish and vegetable fritters.

Frisedda – Apulian ring-shaped roll made with whole wheat.

Friselle – Twice baked breads that are soaked or sprayed with water for softening before eating.

Frittata – An omelette that has been turned over, not folded in half.

Fritto – Fried. Fritto misto is a “mixed fry” of battered or breaded vegetables, meat or seafood.

Frittura di Paranza – Neapolitan fried fish dish.

Frizzante – Fizzy or faintly fizzy (wine) or mineral water.

Fruata – Sicilian hollow loaf of bread resembling pita.

Frullato – Whipped iced fruit or coffee beverage.

Frusta – Wire whisk.

Frutta – Fruit.

Frutti di bosco – Berries, such as raspberries and strawberries.

Frutti di mare – Shellfish.

Fumetto – Concentrated chicken or beef broth.

Funghetto, al – Sautéed in very hot oil with garlic and parsley.

Funghi – General term for mushrooms. Both cultivated or wild, mostly found in the northern regions. A popular kind is funghi porcini.

Fuori stagione – Out of season.

Fusilli – Corkscrew-shaped pasta.

Fusilli al ferro – Fusilli is rolled and cut into thick squares and wrapped around a thin iron rod. They are rolled into long tubes, great for holding onto tomato or meat sauces.

Fuso – Melted, as butter.
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Galantina Galantine, a cold dish covered with aspic.

Galletta Dry biscuit, shaped like a flat bagel.

Gallina Fowl.

Gallinaccio Chanterelle mushroom, sautéed with garlic and oil or sliced fresh over salads.

Gallinella Gurnard fish.

Gallo – Cock, rooster.

Gambero – Name used for various crustaceans, cooked in every conceivable way, from boiled to fried, hot to cold. Gambero rosso and gambero imperiale or mazzancolla are large Mediterranean prawns, also called gamberoni gamberelli are smaller prawns gamberetti tiny shrimp gamberi d’acqua dolce freshwater crayfish.

Garganelli – Romagna pasta dumplings pressed to form grooves on the exterior.

Gassato, gasato – Carbonated.

Gastronomia – Gastronomy, also gourmet food or specialty store. A gastronomo or buongustaio is a gourmet, ghiottone glutton.

Gattò – Southern Italian term referring to cake.

Gattopardo – A Leopard or Leopard fish, a strong-flavored fish usually treated to spices.

Gattuccio – Dogfish, although the Italian translation is “big cat.”

Gazzosa – Lemon-flavored carbonated water.

Gebri – Bundles of wild herbs.

Gelatina – Aspic gelatin.

Gelato – Italian style of ice cream, of wide-ranging flavors, chiefly fruit, nuts and chocolate.

Gelso – Mulberry “Genoa style,” usually with basil, garlic, and oil.

Gerstensuppe – Trentino barley and speck soup.

Ghiaccio – Ice or ice cubes.

Ghineffi di riso – Sicilian fried rice cakes with saffron.

Gianchi e neigro – Ligurian dialect, referring to fried, breaded offal.

Gianduja – Piedmontese chocolate and hazelnut paste used in desserts, ice cream and candies.

Gianfottere – Calabrian eggplant, pepper, zucchini and squash stew.

Giardiniera, alla – Dishes prepared “garden style,” with chopped vegetables and salad greens.

Ginepro – Juniper.

Ginestrata – Tuscan soup made from wild brooms and chicken broth with egg.

Giorno, del – “Today’s special” for a restaurant.

Girarrosto – Roasted on a spit.

Giudea, alla – “Jewish style.” Dishes prepared referring to the traditional cooking of the Italian Jews that lived in the ghettos of 19th century Rome.

Glassa – Pastry icing.

Gniumerieddi – Apulian dish of skewered, grilled sausages of lamb or kid.

Gnocchi – Dumplings from potato and flour or semolina, usually served dressed as a first course Gnocchi verdi are green from spinach mixed with ricotta gnocchetti are smaller.

Gnudi – “Nudies,” spinach and ricotta dumplings without a pasta dough to contain them.

Gobbi – Cardoons.

Gorgonzola – Strong Lombardian blue-veined cow’s milk cheese, made in and around the town of Gorgonzola.

Gramugia – Tuscan fava bean soup.

Gran bollito misto piemontese – A platter of piping hot assorted cuts of meat.

Gran bu – Very lavish Piedmontese bollito misto.

Grana – A general term that describes the grainy texture of certain Italian cheeses, oftentimes used colloquially to refer to Parmigiano-Reggiano or Grana Padano.

Grana padano – A famous Italian cheese of granual texture, aged 1 year to 18 months. Its origins date back to the 12th century. Today, its area of production expands from Piedmont to Veneto, including the province of Trento and some areas of Emilia Romagna.

Granatina – Ground beef, egg and bread shaped as a cutlet and fried.

Granchio – Crab.

Granelli – Veal testicles meatballs.

Granita – Slushy gelato made by freezing liquid (often coffee or lemon juice) into crystals of grainy texture. It is sometimes topped with whipped cream.

Grano – Grain wheat.

Grano saraceno – Buckwheat flour used to prepare polenta and pasta.

Granoturco – Sweet corn.

Grappa – Spirit distilled from pomace of grapes previously crushed for wine usually clear but sometimes amber from wood aging.

Grasso – Fat, including animal fats like lard and suet.

Graticola, alla – Grilled over a charcoal fire with a grating.

Grattugia – Grater.

Gremolata – A condiment of chopped garlic, parsley, lemon, and oil, served on the side of meats, fish and poultry.

Grigette – Small snails.

Griglia – Grill terms for grilling over coals include alla griglia, ai ferri, alla brace grigliata mista mixed grill of meats or seafood.

Grissini – Breadsticks.

Grolla – Multi-spouted coffee pot.

Grongo – Conger eel, usually grilled, stewed or fried.

Guanciale – Salt pork from the cheek or jowl, used as a flavoring in soups, stews, pastas and other dishes.

Guarnito – Garnished.

Guastedde – Sesame-filled roll.

Gubana – A traditional bread filled with cocoa, nuts, candied fruits and grappa. It is an Easter specialty of Friuli.

Gulasch di manzo – Alto Adige goulash of stewed meat and peppers.

Gusto – Flavor (e.g ice cream) taste pleasure.

Guvat – Goby fish, of which only large ones are consumed, usually baked.


Imbottigliata Bottled (all’origine implies at the source).

Imbottito – Stuffed.

Impanare – To coat with breadcrumbs.

Impanata – Pastry turnover.

Impanato – Breaded.

Impastare – To knead, as dough.

Incapriata – An Apulian vegetable dish consisting of puréed fava beans and sautéed chicory drizzled with olive oil.

Indivia – Endive invidia riccia and scarola (curly and broad-leafed escarole), invidia belga (Belgian endive, also called insalata belga or cicoria di Bruxelles) see also cicoria, radicchio.

Indiviola – A wild endive.

Indugghia – Calabrian sausage made from the meat, liver, lungs, and lard of pork.

Infarinata – Tuscan vegetable and cornmeal soup.

Insaccato – General term for salami and sausages.

Insalata – Salad, which may or may not include greens. Popular examples are insalata mista (mixed), insalata verde (greens only) insalata russa (mixed cooked vegetables diced with mayonnaise). Insalata di mare is a mix of cold seafood.

Insalata caprese – Sliced tomatoes and mozzarella with fresh basil.

Integrale – Whole wheat.

Invecchiato – Aged, seasoned.

Involtini – Envelopes or rolls of thinly sliced veal, pork or fish cooked with stuffing.


Kaiserschmarrn – Native to Trentino-Alto Adige, this dessert consists of strips of crespelle filled with stewed fruit. Kaiserschmarrn is served warm with cream.

Kaminwürzen – Smoked pork sausage native to Trentino-Alto Adige.

Kasher – Kosher.

Knödel – Dumplings from Trentino-Alto Adige that usually accompany stews or hearty meals of meat.

Krapfen – Sweet fritters, typically filled with cream or fruit.
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Lagane Pasta strips, usually served with chickpeas.

Lagrumuse Calabrian pork sausage.

Lampascioni Bulbs of wild tassel hyacinth.

Lampone Raspberry, preferred fresh as a dessert (as gelato or sorbetto), but sometimes marinated in sugar syrup.

Lamponi – Raspberries.

Lampreda – Lamprey eel, usually stewed.

Lanzado – Cub mackerel, a strong fish best grilled with herbs.

Lardo – Cured pork fat fatty bacon, lardo rosa di Colonnata, a particulary prized type.

Lardo di Arnad – Cured meat from Arnad. Lardo is the layer of fat directly under a pig’s skin.

Latte fritto – Fried custard dessert.

Lasagna – A layered pasta dish baked, with fresh mozzarella, usually with a besciamella or tomato sauce. There are many varieties of this dish throughout Italy that reflect regional preferences and traditions.

Lasagne Wide strips of egg pasta, used to make layers for lasagna.

Lasca Freshwater fish of Lake Trasimeno, rarely seen at market.

Latte Milk latticini dairy products.

Lattemiele Whipped cream mixed with honey or sugar.

Latterino Sand smelt, usually fried or poached.

Lattonzolo Suckling pig or unweaned calf, best spit-roasted and basted with garlic and rosemary.

Lattuga Lettuce, covering a range of types.

Lattume Fish semen. In Liguria, tuna semen is air-dried, made into slim slices and served with lemon and olive oil.

Lauro – Bay leaf.

Leccarda – A dripping pan specifically used under a roast on a spit.

Leccia – Large silver-gray fish, best grilled or baked.

Leccia stella – Pompano, best grilled or baked.

Legno – Wood forno a legna , wood burning-oven.

Legume – General term for legumes.

Lenticchie – Lentils.

Lepre – Hare.

Lesso – Boiled.

Lievito – Leavener. Lievito di birra, baker’s yeast, commonly used to make pizza. Lievito naturale is a sourdough starter. Lievito in polvere, baking powder.

Limone – Lemon limonata lemonade limetta or limone bergamotto lime, limoncello lemon liqueur.

Limoncello – Lemon liqueur, once associated with seaside resorts and sun-kissed islands, now ubiquitous.

Lingua – Tongue, such as lingua di bue, beef tongue, always boiled, sometimes as part of a bollito misto.

Lingue di gatto – “Cat’s tongues,” thin butter cookies.

Linguine – Flat thin noodles, mostly popular in Southern Italy linguine alle vongole, with a red or white clam sauce.

Lucanica – Very popular pork sausage originally created in Basilicata.

Lupo di mare – Lobster.

Liquirizia – Licorice, used in candies and pastries.

Liquori – Liqueurs the term covers the range of distilled spirits, such as grappa and brandy, and compositions, such as amaro, limoncello and sambuca.

Liquoroso – Strong wine, sometimes fortified but usually of naturally high alcoholic grade.

Lista del vivande – Menu of a restaurant. Also menú, more commonly used.

Litro – Liter.

Locanda – Inn, ancient term for a simple place with rooms, often serving meals today synonymous with osteria or trattoria (see).

Lombata – Loin.

Lonza – Cured pork tenderloin.

Luccio marino – Barracuda, usually poached.

Luganega – Slender pork sausage, a specialty of Lombardy.

Lumache – Snails, usually quite small and cooked in tomato sauce.

Luppoli – Hops, used to make beer.


Macca – Soup made with fava beans, chili peppers, onions, tomatoes, and spaghetti.

Maccarello – Mackerel.

Maccheroni – Macaroni in parts of southern Italy this is a generic term for dried pasta, though elsewhere it usually refers to short pasta tubes like rigatoni and ziti.

Macedonia di Frutta – Fruit salad.

Macelleria – Butcher shop, macellaio butcher.

Macinapepe – Pepper mill.

Macinare – To grind or crush food.

Macinato – Ground minced.

Macis – Mace, a spice most often used for cookies and cakes.

Madia – Wooden trough for bread making.

Mafalda – Sicilian braided bread made with semolina flour.

Maggiorana – Marjoram.

Magro – Lean, as in carne magra, lean meat.

Maiale – Pork maialino da latte – suckling pig cf. PORCHETTA.

Maiocchino – Sicilian ewes’ milk cheese, often made with black peppercorns, and pressed into basket molds.

Maionese – Mayonnaise.

Mais – Corn, sweet corn fiocchi di mais, cornflakes.

Malaga – Rum raisin flavor.

Malfatti – A type of gnocchi.

Malloreddus – “Small bulls.” Tiny Sardinian gnocchi made from semolina, saffron and shaped into small ridged dumplings with a slit down the center.

Maltagliati – Diamond-shaped, flat pasta of Mantua and the Veneto region.

Malto – Malt extract.

Mandarino – Mandarin, a tangerine like the larger mandarancio and smaller clementina.

Mandolino – Slicing utensil for vegetables, usually with several blades.

Mandorle – Almonds mandorla amara, bitter almond.

Manfrigoli – Umbrian dish of pasta, garlic and tomatoes.

Mangiatutto – Snow peas, also a thin asparagus.

Maniche – “Sleeves.” Short tube maccheroni.

Manicotti – Large tube maccheroni stuffed with ricotta cheese and ham and baked.

Manini – Ferrarese bread shaped like crossed hands.

Manteca – Basilicata cheese with a center of butter.

Mantecato – Ingredients pounded into a form of paste. Also, a general term referring to a common technique to sautée pasta in a skillet with a bit of its sauce and grana.

Manzo – Beef from adult male or female cattle.

Maracuja – Passion fruit.

Marasca – Morello cherry used to make maraschino liqueur.

Margarina – Margarine.

Mariconda, la – Lombardian soup of dumplings made from breadcrumbs, egg, nutmeg, butter and cheese, usually served in a meat stock.

Marille – Short, ridged maccheroni joined side by side to form a double-barrel shape.

Marinara, alla – “Mariner’s style.” A quickly made sauce usually containing fresh crushed tomatoes, garlic, oregano and olive oil.

Marinata – Marinade.

Maritozzo – Roman raisin buns, traditionally made during Lent.

Marmellata – Marmalade.

Marmitta Torinese – Turinese soup of vegetables, potatoes, basil, onion and garlic, served over a slice of bread.

Marmora – Striped bream, best grilled or roasted.

Marro – Abruzzese dish of lamb’s intestines flavored with garlic, rosemary and pancetta.

Marrone – Chestnut.

Martin sec – Valle d’Aosta late-ripening pear, commonly cooked in red wine.

Marubini – Scalloped stuffed pasta rounds, a specialty of Cremona.

Marzapane – Marzipan, sweet almond paste, used in pastries also called pasta reale.

Marzolino – Tuscan and Latium cheese similar to pecorino.

Marzotica – Aged ricotta, produced in early spring.

Masaro alla Valesana – Venetian dish of wild duck marinated in vinegar, thyme and tarragon, barded with bacon, baked, cut into pieces and sautéed with butter, wine, anchovies, onions and capers.

Mascarpone – A fresh, soft cream cheese, close to butter unsweetened it may be used in pasta or risotto, sweetened with fruit or desserts. It is the basis for the dessert tiramisu.

Mastrich – Lombardian mixture of mascarpone, egg yolks, sugar, rum, grated lemon peel and olive oil, served chilled with chocolate sauce.

Mataloc – Domed sponge cake containing fennel, nuts, raisins, citrus zest and spices, a specialty of the Lake Como region.

Mattarello – Rolling pin.

Mattone, al – Cooking technique of flattening an ingredient with a heavy weight, while grilling or sautéeing it.

Mazoro a la Valesana – Wild duck cooked in a terra-cotta pot with herbs, sardines, and capers.

Mazzafegati – Umbrian pork sausage with orange rind, pine nuts and raisins.

Mazzancolla – Large Mediterranean shrimp.

Mazzarelle d’Agnello – “Bundle of lamb.” Abruzzese dish of lamb’s lungs and offal wrapped in chard or beet greens then braised in white wine.

Mazzetto Odoroso – Bouquet of rosemary, parsley, bay leaf, sage and marjoram used as a garnish but mostly to flavor soups and stews.

Medaglione – “Medallion,” as in a thick cut of meat or fish.

Meino – Lombardian sweet, round cornmeal bread served with heavy cream.

Mela – Apple.

Mela Cotogna – Quince, a fruit used in preserves, as a filling, and in pastry.

Melagrana – Pomegranate.

Melanzane – Eggplant.

Melassa di Miele – Bitter honey.

Melica – Cornmeal.

Melograna – Pomegranate, principally used as a flavoring and coloring in beverages

Melone – Cantaloupe or muskmelon watermelon is cocomero or anguria.

Menola – Picarel fish, not frequently consumed, best stewed.

Menta – Mint many species, wild and cultivated, are used in cooking and beverages.

Menta Piperita – Peppermint.

Merasca – Sour plum, used in preserves.

Merca – Salami made from gray mullet.

Mercato – Market.

Merenda – Snack, light meal or picnic, also called spuntino.

Merendine del Granduca – “Granduke’s snacks,” Tuscan crêpes with a filling of ricotta, strawberries and Malvasia wine.

Meringa – Meringue made from whipped, sweetened egg whites baked at a very low temperature.

Merlano – Whiting fish, similar to cod.

Merluzzo – Fresh cod (as opposed to ‘Baccala’).

Messciua – Ligurian chickpea soup made with wheat or spelt, berries, beans and olive oil.

Messicani – “Mexicans,” a Milanese dish of veal bundles filled with sausage and eggs, sautéed in butter and flavored with Marsala.

Mestolone – A wild duck.

Metodo Charmat – Sparkling wine made by the sealed tank method.

Metodo Classico – Terms for sparkling wine made by the bottle fermentation method, replacing the terms champenois or champenoise, which can no longer be used in Italy.

Mezzaluna – Curved chopping knife with two handles.

Miascia – Lombardian bread pudding made with apples, raisins, pears and rosemary.

Miccone – Lombardian large loaf of bread with a soft center.

Michetta – Milanese five-sided round, crusty bread.

Midolla di Pane – The spongy interior part of a bread loaf.

Midollo – Beef marrow, used to enrich stews and gravies, and commonly consumed from the bone of osso buco.

Miele – Honey.

Migliaccio – Any of a variety of baked cakes or puddings, particularly chestnut-flour cakes or blood pudding.

Mignozzi – Abruzzese sweet fritters flavored with Cognac.

Mignuice – Apulian semolina dumplings.

Milanese, alla – “Milan style.” Any of a variety of dishes associated with Milan, usually involving butter in the cooking process. Costoletta alla milanese is a pounded, breaded veal chop with the bone that is sautéed in butter.

Millassata – Sicilian egg omelet made with artichokes.

Millecosedde – Calabrian soup of dried beans, vegetables and wild mushrooms, served with ditalini and olive oil.

Millefoglie – “Thousand leaves.” Dessert consisting of several layers of very thin puff pastry sheets and pastry cream topped or dusted with chocolate.

Millerighe – Fat, hollow, flattened, ridged maccheroni.

Millesimato – Vintage dated sparkling wine.

Milza – Spleen of cattle, often served as a purée on toasted bread.

Minestra – Generic term for soup and also for first course (covering pasta, risotto, gnocchi, etc.) minestra in brodo is broth with pasta or rice minestrone is hearty vegetable soup minestrina is a light soup or broth see also zuppa.

Minni di Virgini – “Virgins’ breasts,” puffy semolina cakes filled with pastry cream.

Mirtillo – Blueberry, consumed fresh or in a sugar syrup.

Mirto – Myrtle, used to make a liqueur.

Missoltit – Preserved fish made from Lake Como agoni.

Misticanza – Salad of wild greens like arugula, endive and watercress mixed with other fresh ingredients.

Mitili – Mussels, also called cozze.

Mocetta – Chamois prosciutto.

Moleche, moeche – Soft-shell crabs from the Venetian lagoon, usually deep-fried.

Mollica di Pane – Breadcrumb.

Molluschi – Mollusks, including octopus, squid and shellfish, such as clams and mussels.

Molva occhiona – Mediterranean ling fish, similar to cod.

Monacone – “Fat monk.” Caprese casserole made with layers of eggplant, veal, prosciutto, Fontina and tomato.

Mondeghili – Lombardian meat croquettes fried in butter.

Montasio – Mild Friulian cheese, used to make frico.

Monte Bianco – “White mountain.” Piedmontese dessert confection of chestnut purée topped with whipped cream to look like a white mountain.

Montone – Mutton, grown to a year-and-a-half in age. Because of its somewhat chewy texture, it is usually stewed or roasted.

Monzette – Sardinian stuffed snails.

Morchelle – Morel mushrooms.

More – Blackberries.

Morlacco – Veneto mountain cheese made from partially skimmed milk.

Mormora – Striped bream, usually grilled or sautéed.

Morseddu – Calabrian breakfast dish of pork tripe stewed in red wine, tomatoes, chili peppers and herbs.

Mortadella – Large pork sausage, originally from Bologna.

Moscardino – A kind of octopus, usually tiny.

Moscato – Nutmeg.

Mosciame – Dried, salted strips of dolphin, swordfish or tuna.

Mostaccioli – Small cakes of southern Italy made of honey, flour, orange peel, almonds and spices.

Mostarda – Candied fruit flavored with mustard seed, specialty of Cremona.

Mosto del Vino – Wine must.

Motella – Three-bearded rockling fish.

Mozzarella – Smooth, soft white cheese originally from milk of water buffalo (bufala), though cow’s milk fior di latte may also use the name. It is rubbery when fresh, eaten the same day. When older it is firmer, a good melting cheese for pizza and lasagna.

Muffuletta – Soft, spongy bread native to Sicily. Muffuletta is popular in New Orleans, where the term now identifies a sandwich making use of the Sicilian bread.

Muffuliette – Sicilian soft saffron and aniseed rolls.

Muggine – Gray mullet, usually grilled.

Murianengo – Blue-veined cow’s or goat’s milk cheese made along the Italy-France border

Murice – Sea snail, usually sautéed with garlic and oil.

Murseddu – Calabrian dish consisting of tripe, calf’s liver, pork liver, tomatoes, chili pepper, olive oil, red wine, bread dough, and herbs, all of which are cooked slowly in lard.

Murstica – Seasoned newborn anchovies from Calabria.

Muschiata, anatra – Barbary duck.

Muscoli – Ligurian term for mussels.

Muset – Friulian cooked pork sausage containing chili peppers, cinnamon, and white wine. It is aged for one month.

Mustazzolo – Hard Sicilian almond and clove cookie.

Mustella – Forkbeard fish.

Mustica – Calabrian hot sauce made from dried anchovy or sardine spawn, then preserved in chili peppers and olive oil.
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Napoletana, alla – “Neapolitan style.” Any of a variety of dishes associated with Naples, usually containing tomatoes and eggplant.

Nasello – Hake, often baked with a mixture of anchovies and breadcrumbs.

Navone – Parsnips, usually boiled, fried, or added to stews and soups.

‘Ncapriata – Apulian fava bean and wild greens soup or purée.

‘Ndocca ‘ndocca – Abruzzese dish of many parts of a pig cut into chunks and stewed with chili peppers, herbs, vinegar and spices.

‘Ndugghia – Calabrian pork sausage containing the lungs and liver.

Necci – Tuscan chestnut flour crêpes baked in terracotta forms and served with pecorino and ricotta.

Negroni – Cocktail of Campari and gin.

Neonata – Tiny fry fish, usually breaded and served with lemon.

Nepitella – Wild mint.

Nespola – Loquat and medlar fruit.

Nidi di Carnevale – “Carnival nests.” Tuscan dessert made of chocolate pasta ribbons coiled into nest-like shapes, then deep fried till crisp and served with a sauce of honey, brandy and blanched almonds.

Nidi di Schiuma – “Nests of whitecaps.” Sicilian capellini made into the shape of nests, then fried and drizzled with honey, cinnamon and candied orange peel.

Nocciola – Hazelnut, by far the most widely used nut in Italian cookery for everything from pastries and chocolate candies to salads.

Noci – Nuts walnuts noce di cocco, coconut noce moscato, nutmeg.

Nocino – Bittersweet liqueur made with green walnuts in their husks.

Nodino – Lombardian term for a noisette of veal cut 1 1/2 inch think.

Nonna, della – “Grandma style,” any dish prepared according to a homestyle cooking tradition.

Norcina, alla – A dish made the way it is in the Umbrian town of Norcia, usually with pork.

Norcineria – Butcher shop specializing in pork and salumi norcino pork butcher.

Norma, alla’ – Sicilian spaghetti dish, sauced with tomato, fried eggplant and grated salted ricotta. It is supposedly named after Bellini’s opera of the same name.

Nucatuli – Sicilian Christmas almond and fig pastry.

Nzugna – Neapolitan dialect word for melted butter.


Odori – Herbs.

Olandese – Hollandaise, or simply Dutch.

Olio extra vergine d’oliva del Chianti – Fruity green extra virgin olive oil produced in the Chianti area from Frantoio, Leccino, Moraiolo, and Olivastra olives.

Ombra – A social drink from the Veneto region a small glass of white wine.

Orecchiette – Ear-shaped pasta (orecchie in Italian means “ears”) made of durum flour and water. Their thumb-sized indentations makes them ideal for rich sauces.

Orzata – A drink made of water, malted barley or almonds, and orange water.

Orzo – Barley a small barley-shaped pasta used in soup.

Ossobuco – Braised veal shanks. The meat is first browned, then cooked with vegetables and aromatic herbs until it is extremely tender and falls off the bones. The marrow is the most delicious and prized part, it can be scooped out with a teaspoon often served with risotto.

Ossolana, all’ – Gnocchi all’Ossolana are small boiled potatoes that are cooked in butter and garlic and accompanied by a meat sauce and cheese.

Ovini – The whole category for sheep and goat meat.


Paglie e fieno – Literally “hay and straw” mixed green and yellow pasta strands.

Pagnottella – Literally “little loaf” a kind of brioche.

Pancarré – Sliced bread also, a packaged bread used for canapés and sandwiches when there is a preference for regularity of shape over flavor and texture.

Pancetta – The section taken from the fat belly or cheek of a pig, consisting of alternating layers of fat and lean tissue. It can be rolled, aged, salted or smoked.

Pancotto – Bread soup, literally “cooked bread” usually contains bread, olive oil, and cheese.

Pandolce – Similar to Pannettone, but much more dense a traditional Genoese Christmas dessert.

Pandoro – Type of pound cake widely sold at Christmastime, along with panettone.

Pangrattato – Dry breadcrumbs.

Panettone – Italy’s best known Christmas dessert originated in Milan. Soft and spongy, it is made with a natural yeast starter, eggs, butter, candied fruit, and raisins. Shaped like a dome, variations include chocolate or vanilla icing or gelato filling.

Pane carasau – A typical thin bread of Sardinia.

Pane frattau – Sardinian dish made with Carta da Musica bread briefly soaked in warm water and topped with crushed tomatoes, grated Pecorino, and a poached egg.

Panforte (di Siena), or (Sienese) – Cake with almonds and dried fruit.

Panna cotta – A dessert of Piedmontese origins, Panna cotta is made by dissolving unflavored gelatin in milk, then whisking the milk into sweetened heavy cream (sweetened with confectioner’s sugar and vanilla extract). Panna cotta is refrigerated and served with a caramel or strawberry topping.

Pan pepato – Gingerbread (pepato itself as an adj. which means “peppered” or “spiced”).

Panzanella – Tuscan dish consisting of stale bread, tomatoes, olive oil, and wine vinegar. Extra vegetables and spices can be added to the salad based on preference.

Paparot – Spinach soup (Friuli-Venezia Giulia).

Papassine – Crumbly Sardinian sweets that are typically prepared for Easter, Christmas, and on the first of November for All Saints’ Day. Papassine are made with flour, dried fruit, eggs, sugar, lard, orange, and various flavors. Their shape varies depending on where they are made within the island.

Papazoi – Bean soup with barley and corn.

Pappa – Mush soup thickened with bread babyfood.

Pappa al pomodoro – One of Tuscany’s most famous soups, pappa al pomodoro is made with stale bread and ripe tomatoes with the addition of garlic, onions, and basil. Before serving, the soup must be drizzled with olive oil.

Pappardelle – Broad, flat pasta similar to tagliatelle but much wider.

Parmigiana, alla – Parma-style, but not necessarily made with Parmesan cheese.

Passata di pomodoro – Tomato purée (typically sold in bottles or conserved in bottles, and liquid in consistency).

Passatelli – Homemade soup noodles made from a mixture of eggs and bread crumbs.

Pasta Frolla – Crumbly, rich, delicate pastry base made with flour, eggs, sugar, unsalted butter, and salt. Pasta Frolla is used in the making of sweet pies, tarts, and cookies.

Pastella – Batter.

Pasticciato – With ragú, cheese, and butter.

Pastinaca – Parsnip.

Patanabo’ – Jerusalem artichoke.

Pavese – Zuppa alla broth with bread, egg, and cheese (sometimes like French onion soup with egg instead of onion).

Pecorino – Sheep’s milk cheese (the name comes from pecora, sheep) the family is large and varied, but most often its members are on the hard and sharp side. Pecorino Romano, a hard, sharp cheese, is one of the major pecorino cheeses it is produced in a geographically limited zone, which includes Lazio and Sardinia, as well as part of Tuscany.

Penne – Literally “feathers” pasta “quills,” with a hollow tubular form cut short on a slant (thinner than rigatoni).

Penne all’Arabiata – Penne topped with tomato, garlic, and peperoncino.

Peoci – Mussels.

Pepe verde – Green peppercorns.

Pepe – Black pepper.

Peperonata – Stew of sweet peppers, onions, and tomatoes.

Peperoncino –Crushed red pepper.

Peperoni – Roasted red peppers.

Persa – Marjoram.

Pesca noce – Nectarine.

Pesca, pl. pesche – Peach.

Pesce serra – Bluefish, mackerel.

Pesce spada, pescespada – Swordfish.

Pesto – Sauce from Liguria, usually served on pasta made of fresh basil, pignoli nuts, pecorino cheese, and olive oil.

Piadina – Round, flat bread from Romagna.

Piccante – Piquant spicy.

Piccata – Slices of boneless veal, sautéed in butter with parsley and lemon.

Pignolata – Fried or baked balls of dough, which are coated half with chocolate and half with sugar glaze (from Sicily).

Pignoli – Pine nuts.

Piselli – Peas piselli alla fiorentina, peas cooked with onion and pancetta.

Pizzella – Neapolitan deep-fried dough that can be stuffed with meats, cheese, and vegetables.

Pizzichi – Tiny, square-shaped egg pasta.

Pizzoccheri – Thick tagliatelle from Valtellina made from a mixture of buckwheat flour and all-purpose flour. They are boiled, then layered with blanched cabbage, sautéed onions and garlic, and cheese and butter.

Polenta – A thick porridge, best known for its preparation from cornmeal, though other grains (or potatoes) may be used. There are many different ways to prepare polenta, and in certain regions it can even be found as a dessert.

Plenta e osei – A dish of roasted polenta, made with skewered veal, chicken liver, bacon, buttered sage leaves, and mushrooms.

Pollame – Poultry.

Pollanca – Young turkey.

Pollo – Chicken pollo alla diavola, chicken, split, flattened under a weight, brushed with oil and grilled.

Polpette, polpettine – Meatballs, patties, including meatless “meatballs” of other ingredients.

Polpettone – Meat loaf, often cooked in a pot rather than baked.

Polpo, polipo – Octopus.

Pomodoro – Tomato pomodoro con il riso, tomato with rice, a large tomato filled with rice and baked with potatoes on the side, usually eaten in summer, as a PRIMO PIATTO .

Pomplemo – Grapefruit.

Porchetta – A real treat, porchetta is roasted pork stuffed with a mixture of salt, black pepper, wild fennel, and garlic. Porchetta can be eaten warm, but it is mostly savored at room temperature or cold. It can be purchased in chunks or slices.

Porcini, funghi – Boletus mushrooms, cepes.

Porcino di Borgotaro – Famous porcini mushrooms from the small town of Borgo Val di Taro.

Porco – Pig.

Perro – Leek.

Pranzo – Lunch generally, or a meal.

Prezzemolo – Parsley.

Preboggiòn – Collection of wild greens, with variances based on location and season.

Prescinsoeua – Ligurian soured milk often used in making pesto.

Presnitz – Pastry dough stuffed with varied nuts, raisins, candied fruit, and cloves typically served on Easter in Friuli-Venezia Giulia.

Prezzemolo – Parsley.

Primo sale – A sheep’s milk cheese in the early stages of maturation that tastes excellent grated over pasta.

Primizie – The first fruits or vegetables of the season.

Prosciutto di Parma – Salted, and aged ten to twelve months Prosciutto di Parma is strictly produced within the province of Parma.

Prosciutto cotto – Thinly sliced ham from the hind legs of pigs that have been steam cooked.

Prosciutto di San Daniele – Salty and sweet flavor with a smooth texture The climate of the Friuli-Venezia Giulia region give Prosciutto di San Daniele its unique characteristics.

Prosciutto toscano – Tuscan prosciutto, seasoned with black pepper and aged for eight to ten months. It is smaller, saltier, and chewier than Prosciutto di Parma.

Provola – Fresh buffalo’s milk cheese similar to SCAMORZA.

Prugna – Prune, plum.

Puntine – Small pasta for soup.

Puttanesca , alla – Literally whore’s-style a quick-cooked tomato sauce for spaghetti that contains black olives, capers, anchovies, and red pepper.
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Q.B. (Quanto basta) – A term used in recipes to mean “as needed,” or “to taste” literally “as much as is enough.”

Quadretti – Small, square egg pasta generally used in broth.

Quaresima – The period of time in the liturgical calendar known as Lent, meals that are served during the quaresima are by necessity meatless and spare.

Quartiretto – Roast young goat, stuffed with vegetables.

Quattro staggioni – This term literally means “four seasons” and is usually applied to a kind of pizza with four distinct toppings. Although these toppings can vary, they usually include artichokes, pancetta, and mushrooms.


Rabarbaro – Rhubarb.

Rafano – Horseradish.

Ragu’ – Generically, a hearty sauce, usually meat sauce, and subject to great regional variation cf. BOLOGNESE.

Rapini – This is the Tuscan name for broccoli di rape, know in the United States as broccoli rabe. The stems, tender leaves, and buds of these vegetables of the turnip family are all eaten, and are usually boiled before sautéing to decrease their bitterness.

Ratafià – Sweet liquor made from bitter cherries.

Raviolo – (pl.) Ravioli, small stuffed pasta prepared in a variety of ways, but most traditionally filled with ricotta (with or without greens) reginelle (pl.) pasta strips with curly edges.

Razza – Skate (ray).

Ribollita – Bread-thickened kale soup (Tuscany).

Ricciarelli – Sienese almond cookies, typically covered with a layer of powdered sugar.

Ricotta romana – Produced using whey obtained from sheep’s milk. Ricotta romana is sweet and soft.

Robiola – Creamy, rich, and white cheese.

Rinforzo – Literally means “reinforcement.”

Risaia – Rice paddy.

Robiola – A mild and buttery cow’s milk cheese used in numerous dishes like pasta, appetizers, and salads.

Rocciata di Assissi – Mixed-fruit roll with nuts.

Romana, alla – Rome-style, a term whose definition varies depending on the individual dish.

Romanello – Very hard skim milk cheese whose main purpose is for grating.

Rosmarino – Rosemary.

Rosolio – A delicate liqueur made by macerating rose petals in an alcoholic infusion. Moderately alcoholic, Rosolio has a sweet taste and a unique bouquet. Serve with dessert.

Rosumada – Milanese eggnog, traditionally prepared with red wine, but for which water or milk is sometimes substituted.

Rotelle – Wheel-shaped pasta also known as rotini.

Roventino – Typical Tuscan blood sausage.

Rucola – Eruca sativa used in mixed salads. Known as arugula in the US.

Ruote – Literally means “wheels” wheel-shaped pasta.

Ruspante – Free-range.


Saba – A grape syrup commonly produced in Emilia-Romagna by boiling and reducing white grape must. It is used to make thirst-quenching drinks as well as sweet toppings for desserts.

Sagne – (pl.) Short broad strips of pasta made from chickpea or spelt flour nickname for lasagna.

Sagne chine – The Calabrese version of lasagne, sagne chine are stuffed with a combination of ground pork, fresh peas, diced mozzarella, mushrooms, artichokes, and sliced hard-boiled eggs.

Salame della Duja – Piedmontese pork sausage preserved in fat.

Salame di Varzi – Top-quality DOP pork salami produced in the village of Varzi.

Saltimbocca – A classic Roman dish that consists of slices of veal topped with prosciutto and a leaf of sage and held together by a toothpick. The meat is sautéed in butter until golden, then deglazed with white wine. Saltimbocca literally means “jump in your mouth.”

Salto – Lightly-fried.

Salumeria – A shop dedicated only to the retail of cold cuts and cured meats.

Salvia – Sage ( herb).

Salviata – Sage custard.

Sambuca – Anise flavored liqueur, customarily served con le mosche (“with flies”) meaning with three coffee beans floating in it.

Sanguinaccio – Blood pudding, black pudding, blood sausage sweet pudding made from pig’s blood and chocolate.

Sarda – Sardine.

Sardenaira – Ligurian focaccia created by Admiral Andrea Doria. Sardenaira is topped with tomatoes, onions, basil, garlic, olives, capers, and anchovies.

Savoiardi – Long, think, ladyfinger cookies with an airy, delicate bite. Savoiardi measure about three inches long, 3/4-inch wide and 1/2-inch tall, ballooning outward slightly at both ends. A thin layer of sugar is sprinkled on top before baking. They are also known as biscotti al cucchiaio.

Scaccia – Pasta pie baked with tomato and broccoli.

Scachi – Tiny “crackers” for soup.

Scafa peas – Artichokes, fava beans, and potatoes stewed lightly in white wine.

Scalogna, scalogno – Shallot.

Scamorza – One of the most beloved plastic curd cheeses, scamorza is an ivory-colored cheese, made with sheep’s or cow’s milk, cinched with a string, giving it a characteristic pear shape. Scamorza can be either fresh or smoked and can be consumed within one or two days of production.

Scarpetta, fare la – The practice of wiping one’s plate with a piece of bread in order to soak up any remaining sauce. (Note: Though the practice is not considered polite at the finest of tables, its omission in certain situations can run the risk of offending the cook, especially if she is somebody’s mother).

Scorfano – Mediterranean scorpion fish (rascasse).

Schlutzkrapfen – Pasta from Trentino-Alto Adige filled with sauerkraut, cheese, herbs, and potatoes.

Scialatielli – Chewy, handmade pasta from the Amalfi Coast often served with seafood sauces.

Scorfano – Mediterranean scorpion fish.

Scorzonera – A black or brown, scaly root used in numerous ways around the kitchen. Scremato – Literally “uncreamed” skimmed.

Seadas – Sweet fried ravioli stuffed with Pecorino and grated orange or lemon zest typically served with warm honey.

Segale – Rye.

Segato – Finely chopped and mixed with cheese.

Semifreddo – Literally “half cold” a term used to allude to ice-cream-based desserts type of soft ice cream made from meringue and whipped cream.

Semini – Literally “little seeds” small pasta for soup resembling literal meaning.

Seppia – This cephalopod (called cuttlefish in Italian) is a close cousin to the squid, or calamare. Seppia and squid can be used almost interchangeably in cooking. Cuttlefish meat is generally more tender than squid and is often cooked with its ink, nero di seppia, an edible brown-black liquid very similar to squid ink. (The color sepia, a dark reddish-brown, takes its name from the cuttlefish ink that used was once used to make the pigment).

Serpentone – Umbrian pastry served on New Year’s Day stuffed with walnuts, apples, wine-soaked almonds, and figs. Serpentone looks like a coiled snake.

Sfuso – In bulk i.e., not packaged vino sfuso, is bulk wine.

Sgonfiotti – Pastry puffs, fritters.

Sgroppino – Liquid sorbet containing alcohol.

Sgusciato – Shelled.

Sidro – Cider.

Soffritto – Soffritto is a combination of vegetables — carrots, onions, celery, and garlic — that are chopped and slowly cooked in butter, olive oil, or lard until they wilt and become aromatic. Soffritto is the starting point in building layers of flavor in most Italian dishes, and is often added to meat, fish, pasta, or rice.

Sogliola – Sole.

Sopresine – Small pasta for soup.

Soppressa – A Veneto sausage.

Soppressata – In northern Italy the term Soppressata refers to a cured meat made with parts of the pig’s head. In central and southern Italy it is a cured meat that goes by the name of coppa in the rest of Italy, a lean and fatty pork meat combined and pressed together to yield a sliceable salami.

Sospiri di monaca – Literally “nun’s sighs” cookies made from chocolate-covered almond or hazelnut paste (Sicily and Sardinia).

Speck – A smoky cured meat of Trentino-Alto Adige obtained from smoking the boneless haunch of a pig, then curing it for a long time until it takes on a rosy hue and a delicate flavor. Speck is chopped and folded into the batter for dumplings or is sliced and layered over pizzas or salads.

Spezie – Spices.

Spigola – Sea bass, striped bass .

Spina – Birra alla spina – Draft beer.

Spinaci – (pl.) Spinach.

Spongata – Described in some cookbooks as a sweet bun and found in many regions, spongata dates from Ancient Rome, where it was born as an unleavened pastry dough filled with honey. In classic versions from Parma and Busseto, the pastry is a rich cookie dough and the filling has been embellished to include almonds, toasted hazelnuts, walnuts, raisins, orange and citron peel, pine nuts, white wine, brandy, cinnamon, pepper, mace, and coriander.

Spuntino – Snack.

Squarciarella, alla – In a mushroom sauce.

Stelline – Small star-shaped pasta for soup.

Stiacciata – Flat bread, similar to focaccia.

Stinco – Shank of veal or pork, often roasted, though also braised.

Stivaletti – Literally, “little boots” small, curving pasta tubes.

Storione – Leek.

Stracciatella – An ice cream, similar to chocolate chip, in which the chocolate is said to resemble the eggs in the soup, stracciatella all’ romana.

Stracciatella all’Romana – Egg-drop broth, where the eggs supposedly resemble “stracci,” meaning “rags.”

Strangolapreti – A thin, slightly curled pasta, usually handmade with water, eggs, and flour. In southern Italy the same name applies to gnocchi.

Strangozze – Maccheroni-like pasta from Umbria made with only flour or semolina and water.

Strapazzate – Uova, scrambled eggs.

Strascenate – Shell pasta.

Strascinati – Grooved pasta from Basilicata made only with flour and water.

Stricchetti – Pasta in the form of two bow-ties.

Strigolo – (pl.) Wild, spinach-like greens used in salads or for boiling.

Stringhetti – Egg pasta similar to tagliolini.

Stronghe – Long maccheroni.

Struffoli – Small balls of fried pasta held together with honey and decorated with candied fruit.

Suppa quatta – A Sardinian soup made by layering rustic bread with sliced Pecorino. Meat broth is then added and the dish is baked until the broth is nearly all absorbed by the bread.

Suppli – Rice croquette made and sold in pizzerias found all over Italy, but most popularly found in Rome. The word, which is Roman, comes from the French for surprise, and owes its name to the glob of mozzarella hidden inside. The snack’s full name, supplí al telefono, is derived from the strings of mozzarella that form as the cheese melts and that are said to resemble telephone cords.

Surecilli – Literally, “little mice” small gnocchi.


Taconelle – Pasta squares.

Taccozze – Puff pastry for noodles.

Tagliata – A very fine slice of beefsteak in general, the steak is very rare and multiple slices are served.

Tagliatelle – Flat noodles, usually made with egg.

Taglierini – A thinner version of tagliatelle, taglierini are a thin, ribbon pasta with a flat, rectangular cut. Made with semolina flour and water, taglierini are good with any vegetable or fish-based sauces.

Tajarin – Thinner version of tagliatelle from Piedmont.

Taralli – Crisp, black pepper-laced, pretzel-shaped snacks made in southern Italy. There are sweet versions where sugar and cinnamon are added to the batter.

Tarantello – A Pugliese cured-tuna salami.

Tardura – Fresh bread crumbs held together by egg and cheese, and cooked in broth.

Tartar – A type of non-sweet pudding, made from egg, milk, cheese, onion, and spices.

Tartufo – (1) Truffle, the tuber (2) A chocolate ice cream dessert molded into the shape of a truffle, and covered in chocolate.

Tartufo d’Alba – White truffle from the small town of Alba, in the province of Cuneo.

Tartufo di Norcia – Black truffle from the town of Norcia, in the province of Perugia.

Testoni – Young eels.

Tigelle – Rounds of bread dough that are cooked over a burner in a special 2-sided metal pan called a “stampo per tigelle.” Crunchy on the outside but soft and doughy on the inside, they are sliced open at the table, filled and eaten like a sandwich. Though the traditional filling is a pesto made from garlic, rosemary, lard and Parmigiano cheese, it is also common to eat the dough rounds stuffed instead with sliced, cured meats such as salami, prosciutto or mortadella.

Timo – Thyme thymus gland.

Tiramisú – Literally it means “pick me up” a rich, layered dessert of sponge cake with brandy and ESPRESSO, MASCARPONE with egg, and chocolate.

Tonnarelli – Long, slightly square handmade spaghetti most commonly served with amatriciana sauce.

Tonno – Tuna.

Torcinelli – Lamb liver rolled in caul fat, tied, then roasted usually flavored with parsley or garlic.

Tortelli – Small pie or omelet, which is sometimes sweetened filled pasta rectangles, often twisted at the ends and resembling pieces of wrapped candy.

Tortellini – Small rings of pasta filled with meat generally found in broth, but sometimes served topped with a sauce.

Tortelloni – Large, triangle-shaped pasta filled with ricotta, grana padano, eggs, parsley, and a hint of nutmeg. Usually served before Christmas because they do not contain meat. Tortelloni can also be stuffed with pumpkin purée.

Tosella – Slices of fresh cheese sautéed in butter.

Totano – Squid.

Tozzetti – Cookies from the region of Latium, made with beaten eggs, sugar, aniseed, white wine, hazelnuts, and almonds.

Tramezzino – Tramezzino is the Italian name for sandwich, created by the fascist regime to replace the foreign expression. The word tramezzino means “in the middle” and it refers to the ingredients that are placed between the two bread slices. Typically, tramezzini are triangular- shaped and are stuffed with cold cuts, tuna, or vegetables.

Trenette – Long pasta, similar to linguine.

Triglia – pl. Triglie – Red mullet.

Tripolini – Small egg-pasta bow-ties used in soup.

Troccoli – Rustic tagliatelle made of durum flour and eggs, then cut with a special tool, called troccolo, which looks like a grooved rolling pin. Usually served with meat sauces.

Trofie – Small rolled pasta from the region of Liguria made with water, salt, and flour. The dough is kneaded by hand for ten minutes, then cut into tiny pea-size bits and rolled under the palm to create an elongated shape with curling ends. Oftern served with Pesto sauce.

Trota – Trout trota iridea, rainbow trout trota salmonata, a pink fleshed trout.

Tuffolone – Large tubes of pasta, typically stuffed and ultimately placed in the oven for baking.


Uardi e fasui Bean and barley soup.

Ubriaco – Literally means “drunken,” it refers to dishes containing large amounts of alcohol.

Uccelletto – Indicates the dish has been cooked with sage or bay leaves. This is the traditional method of preparing small game birds (uccelletto in Italian), and has lent its name to dishes like fagiolini all’uccelletto, which is comprised of cannellini beans, tomato, and sage.

Umbrici – fat, handmade spaghetti from Umbria.

Unto – Oily, greasy.

Uva concord – American grape.

Uva Fragola – Black grape used to make “fragolino” wine Uva Fragola is literally called strawberry.

Uva Italia – Large Muscat grape known to be one of the best of Italy.

Uva Regina – Elongated grape known for its golden hue and sweet taste.

Uva spina – Gooseberry.

Uvetta – Raisins.


Valigini – Literally, “little cases” or “purses” meat rolls filled with parsley, garlic, egg, cheese, and bread crumbs.

Vaniglia – Vanilla.

Vanillina – Vanilla-flavored sugar used in baking and sold in little envelopes.

Vermicelli – The word most commonly used in Campania and in Calabria to describe thin spaghetti.

Verza – Savoy cabbage.

Verzata – Cabbage casserole.

Veste verde – Wrapped in vine leaves.

Vianda Dried, homemade pasta from Genova.

Viccillo – Ring-shaped pasta filled with salami, mozzarella, and hard-boiled egg.

Vignarolla – Roman dish served in the spring containing braised fresh peas, fava beans, artichokes, and possibly bacon (guanciale).

Vin santo – Tuscan dessert wine, with a nutty-caramel flavor and a deep golden color, traditionally served with cantucci.

Vinello – A light table wine (i.e., the type of bottle brought on picnics).

Violini – Goat prosciutto, sliced by hand with a long blade (as if playing a violin).

Vitella, vitello – Veal.

Vongole – Clams vongole veraci, small clams with a pair of tiny “horns” on the meat.

Vuotazucchine – Long corer used to make a cylindrical hollow in zucchini so that they can be stuffed.
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Zabaglione – A dessert of egg yolks, sugar, and Marsala, or an ice cream of the same flavor, sweetened egg custard with Marsala often spelled Zabaione.

Zafferano – Saffron.

Zaleti – A flattened cookie-like pastry common of Emilia-Romagna, Veneto, and Trentino-Aldo Adige.

Zenzero – Ginger red pepper.

Zeppole – Southern Italian sweet fritters prepared during Carnevale.

Ziti – Long, hollow pasta tube.

Zucca – Pumpkin squash, winter squash see also fiore.

Zucchero – Sugar.

Zucchine, zucchini – Summer squash, zucchini.

Zuccotto – A type of semifreddo dessert molded into a hemispheric shape its name probably derives form the slang meaning of zucca (literally, “pumpkin” or “squash”), which is “head.”

Zuppa angelica – A sponge cake dessert topped with a chocolate cream sauce, and similar to Zuppa Inglese.

Zuppa Inglese – A desert of English origin, consisting of wedges of sponge cake or ladyfingers dipped in sweet wine or liquor. Whipped cream, candied fruit and chopped bittersweet chocolate are then layered in between. Zuppa Inglese is similar to the English trifle.

Zurrette – Sardinian recipe similar to the Scottish haggis. Lamb’s blood, lardo, cheese, and bread are stuffed into a lamb’s stomach and boiled.
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What is Moscato wine?

Moscato is a sweet, medium to low-acidity wine produced in Italy from Muscat grapes. The Muscat grape is grown all over the world𠅏rom Australia to France to South America𠅊nd is believed to be one of the oldest grapes in history. The exact origin is unknown, but some trace it back to ancient Egypt.

While there are over 200 known varieties of Muscat grapes, the most common are Muscat Blanc à Petits Grains and Muscat of Alexandria. Muscat grapes come in a multitude of shades including white, golden, red, pink, brown, and black. Golden-yellow Muscat Blanc à Petits Grains are well-suited for wines, while less-refined Muscat of Alexandria are typically grown for table grapes and raisins. In Italy, Muscat Blanc à Petits Grains (also called Moscato Bianco) is the most commonly grown grape for Moscato wine, followed by Muscat of Alexandria (also called Zibbibo grapes).

A quick note on Muscat nomenclature—the Italian word for Muscat is Moscato, and it’s important to note that different countries have different names for the Muscats they produce. In Spain you’ll find “Moscatel,” while in Germany, you’ll see “Muskateller.” Technically, wines labeled as “Moscato” should be from Italy, but this is not always the case. Big wine brands from California and Australia also produce a variety of lightly-fizzy, sweet wines labeled as Moscato—while these wines are not produced in Italy, they are made in the Moscato style.

Upper West Side's Nightlife Scene Heats Up

UPPER WEST SIDE &mdash Upper West Siders have long known that if they want a good drink and a hopping nightlife scene free of college students and sports bars, they'd have to head below 59th Street.

All that's changing now, as restaurateurs heat up the after-hours scene uptown, offering nightlife options upscale enough to complement their food menus.

Owners are recognizing that there's demand for spaces where patrons can stop in for a pre-theater drink, sit down for a formal dinner, enjoy a few rounds of cocktails or celebrate a Saturday night in style.

Jeremy Wladis, the restaurateur behind Nonna, Firehouse Cafe and more recently AG Kitchen, said he's seen a shift in the scene.

" The Upper West Side used to be that [trendy] place, 20 or 15 years ago, and then it really became family-oriented and older," he said. "And now you&rsquore starting to see a resurgence, more people coming out. The Upper West Side is becoming a little more popular."

People in the neighborhood are also eager to find options close to home, he said.

"People don&rsquot want to have to go Downtown for everything, they want to hang out," he said.

The neighborhood is chock full of restaurants, with new spots emerging all the time. But residents complained there weren't enough options to drink and unwind. The Smoke Jazz Club and Club 72 , the Upper West Side's only nightclub, were among the only "grown-up" options. For sophisticated nightlife, they had to go south.

Jennifer Klein, who is opening The Dakota Bar, said she'd also noticed the changes and wanted to be part of the comeback.

"[Columbus] Avenue desperately needs nighttime places," she said.

Klein said she's happy her bar is among the new nightlife options and believes the competition will stir interest.

"It happened in the Meatpacking District," she said. "The more things that come up here, it's going to bring people."

Here are some of the restaurants looking to motivate Upper West Siders to scramble for a babysitter.

" People come in and tell us we&rsquore filling a void," said Jeff Lefcourt, co-owner of The Smith, at Broadway and West 63rd Street. Lefcourt said the neighborhood was eager for a place with a hipper atmosphere.

"We're bringing that Downtown feel up here," said co-owner Glenn Harris.

The restaurant is hoping to be chameleon-like, hosting breakfast, brunch, lunch and dinner, but then accommodating a rush of pre- and post-theatergoers thirsty for artisanal cocktails while staying open until 1 a.m.

The owners have added little perks, like a beer made special for The Smith by Brooklyn-based Six Point Brewery and a photo booth downstairs ready for spontaneous parties.

Cafe Tallulah opened in early January at 71st Street and Columbus and was filled to capacity on its opening night.

Owner and longtime Upper West Sider Greg Hunt wanted to create a hip new restaurant, drawing inspiration from Balthazar.

"[The neighborhood] has been lacking a go-to place with edginess, great food, great cocktails and a sexy ambience," Hunt said.

Hunt said he wants people to come in for dinner or drinks upstairs and then head downstairs, where there's "an amazingly sexy cocktail lounge."

The downstairs lounge has a working fireplace, billiards table, and hip cocktails designed by Dushan Zaric of Employees Only fame. The lounge is open Thursday, Friday and Saturday evenings from 8 p.m. to 2 a.m.

Along with his partners, including chef Alex Garcia, co-owner Jeremy Wladis wanted to make AG Kitchen a multifunctional space so that it had appeal as more than just a restaurant.

"We have a whole cocktail lounge and we get busy with the cocktail lounge," Wladis said.

The cocktail list reflects a playful sensibility Wladis hoped to infuse in the whole endeavor, with drinks like "Thai Me Down," "The Upper Westie" and "Peanut Envy."

Wladis brought mixologist Christian Post onboard to make sure the drinks were at the forefront of the experience.

"You have to some way, somehow have cool hip drinks and food," Wladis said, adding that "w e&rsquore trying to be more fun and more exciting and to draw hipper people."

Wladis explained that before he created AG Kitchen, he started to catch on that " Mexican is the in food &mdash Latin is cool," so for those reasons, along with his talent, he partnered with Garcia.

Marion Maur, the owner of Casa Pomona, which opened on Columbus Avenue between 84th and 85th streets this fall, thinks the Upper West Side's cool factor is on the rise.

"I f there was to be a hipster block, this would be it," she said of her location, near Osteria Cotta and Prohibition.

The space is divided between a front bar area, with high tables for groups to sip cocktails or eat selections from the tapas menu, and the back, which looks like a more traditional sit-down restaurant. The dual functionality is meant to attract a younger crowd in the front, said Maur, but with the back she can still accommodate families and more serious diners.

Drinkers can feel sophisticated bringing a date for tapas made by up-and-coming chef Jodi Bernhard and pairing them with " Spanish Manhattans" made with unsweetened cherry juice, sherry and Spanish brandy. Tapas dishes run between $3 and $12.

Owner Jennifer Klein saw a need for a sophisticated bar along Columbus Avenue that mixed nostalgia with bold, modern colors and decor to create a new after-hours place people would seek out.

The Dakota Bar has a sizeable wine selection, but with "hopping" music and nostalgic cocktails, Klein was aiming to create a fun, lively bar.

Klein said she is partnering with the comedy club Stage 72, which is a few blocks west on 72nd Street, to draw people to her bar after the shows rather than having them jump on the subway and head Downtown.

"We felt this corner needed something &mdash something whimsical," Klein said.

The Dakota Bar seats 100 people and will serve food in large portions, said Klein, who added that seeing a lot of "cool retail stores" on the avenue signaled to her that it was time for the dining scene to catch up.

On the Horizon

Park West, 103 W. 70th St.

Park West is set to open this month, according to owner Peter Coundouris, who also owns neighboring Pomodoro Restaurant.

Coundouris plans on having "wine and cheese" and beer nights in the space as a way of drawing singles from the neighborhood. But he also envisions his restaurant as a kind of jewel box, perfect for a romantic date night.

Park West will feature a bar and cozy lounge area in the front with small sofas and tables, plus a tree-ringed backyard with seats for 15 to 20 guests.

Luis Gonzalez Rul is making his first venture onto the New York City restaurant scene with Corvo Bianco, and he has strong ideas about his debut.

Like other restaurateurs in the area, he wants his Northern Italian restaurant to have a "Downtown feel," but also be comfortable, to "make this the neighborhood's living room." He's hoping to draw foodies and those in search of ambience, staying open until 1:30 a.m. on weekends.

Rul has created two separate spaces and, he hopes, two different scenes within his restaurant &mdash a bar for lounging and drinking or perhaps ordering small bites, and a dining room up a few stairs toward the back.

While the restaurant was set to debut in late September, the opening is expected this month.

New York Restaurants - Restaurant News July 2013 Archive

Former Corton chef Paul Liebrandt has opened The Elm. Located in the King & Grove Williamsburg hotel, the restaurant serves up dishes like lamb neck, foie gras, and turbot paired with peas and bacon. The Elm, King & Grove Williamsburg, 160 N. 12th St., Brooklyn, NY 11249, 718-218-1088.
The Palm Offering Lobster for Two Special Through August 31
The Palm is offering Summer Lobster for Two through August 31. The special, priced at $79.95, includes a four-pound jumbo Nova Scotia lobster tail, two starters (Caesar salad, lobster bisque, watermelon and mozzarella salad) and two individual sides. The Palm, 837 Second Ave., New York, NY 10017, 212-687-2953.

Chef Shuffle

Want to learn to cook ? Try new dishes? Meet a foodie friend for fun? Check out our compilation of culinary events in your area.

The Manhattan Heatmap: Where to Eat Right Now

More often than not, tipsters, readers, friends and family of Eater have one question: Where should I eat right now? Restaurant obsessives want to know what's new, what's hot, which favorite chef just launched a sophomore effort, what Michael White is up to these days. And while the Eater 38 is a crucial resource covering old standbys and neighborhood essentials across the city, it is not a chronicle of the "it" places of the moment. Thus, we offer the Eater Heatmap, which will change continually to always highlight where the foodie crowds are flocking to at the moment.
Check out the map of Manhattan's 20 hottest restaurants below, and stay tuned for the Brooklyn and Queens maps later this week.

Restaurants are listed by opening date

10/04/12: Added: Ichimura at Brushstroke, Salumeria Rosi Il Ristorante, Barraca, Pig and Khao, Calliope, The Leadbelly
11/20/12: Added: El Toro Blanco, Gaonnuri, L'Apicio, Bill's, The Butcher's Daughter, The Library
12/06/12: Added: Chez Sardine, Willow Road, Tribeca Canvas, Sen
01/03/13: Added: The Marrow, Salvation Taco, Hanjan, Mighty Quinn's, Louro, Le Philosophe
02/07/13: Added: The General, Circolo, Cole's Greenwich Village, American Flatbread Tribeca Hearth, Maysville, The Cleveland
03/07/13: Added: Pearl & Ash, Montmartre, Manzanilla, Clarkson, Feast
04/04/13: Added: Carbone, Alder, Kajitsu
05/02/13: Added: ABC Cocina, Uncle Boons, Lafayette, Little Prince
06/06/13: Added: Costata, Betony, Tanoshi Sushi, Harlem Shake, The Musket Room
07/11/13: Added: Charlie Bird, Estela, Sushi Dojo, The Butterfly
08/01/13: Added: Khe-Yo, Umami Burger, Quality Italian, Ippudo, Corvo Bianco, ZZ's Clam Bar

09/05/13: Added: Piora, Somtum Der, The East Pole, Han Dynasty, Sushi Nakazawa, Red Farm Steak, Flat Top
10/04/13: Added: Toro, Contra, The Cecil, American Cut, The Chester, Pagani, Hirohisa, Enduro.
11/07/13: Added: Kingside, Red Farm UWS, El Quinto Pino El Comedor, Tao Downtown, Bisoturo, Villard Michel Richard.
12/05/13: Added: Mission Cantina, Gotham West Market, Rotisserie Georgette, Butter, Fung Tu, Cucina Ciano, Barbalu, Skal.
01/14: Added: Ristorante Morini, Telepan Local, China Blue, The Heath, Mountain Bird, Bo's, The Peacock.
02/06/14: Added: Narcissa, All'Onda, The Clam, Empire Diner, Bodega Negra, Margaux, Rosette.
03/05/14: Added: Gato, Navy, General Assembly, Gallaghers.
04/03/14: Added: Bar Bolonat, The Gander, Antonioni's, Chicane, Chez Jef.
05/01/14: Added: Barchetta, Tavern on the Green, El Vez, Racines, Cafe El Presidente, Tessa, Huertas.
06/05/14: Bâtard, Bar Primi, Claudette, Russ & Daughters Cafe, Hudson Eats, Baz Bagel & Restaurant, Miss Lily's 7A Cafe, Roof at Park South, Decoy, Bacchanal, Beautique, Blenheim.

Watch the video: Witcher 3: Corvo Biancos Greenhouse Ambient. 1 Hour version. Relaxing music.. HD (July 2022).


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