A Brief Glossary of Italian Cookery
Aceto Doice An Italian sweet and sour pickle consisting of assorted fruits with vegetables, mustard seeds, white wine and honey.
Agnolotti Small pieces of semicircular pasta stuffed with cheese, meat or vegetables. From the Italian word anellotto, meaning little ring.
Al Dente An Italian term which describes the consistency of pasta when cooked correctly. Al dente literally translates as “to the tooth”, i.e. the pasta should be slightly firm to the bite.
Alfredo A rich Italian sauce of cream, butter and parmesan cheese. Named after Alfredo all’Augusteo, a restaurant in Rome.
Alle Vongola A light Italian seafood sauce consisting of clams in a creamy sauce, a staple throughout Italy.
Amaretti Small crisp Italian biscuits flavoured with almonds, and usually served with coffee.
Amaretto An Italian liqueur flavoured with almonds. Amaretto translates from the Italian as ‘little bitter one’.
Angiulottus Ravioli that has been stuffed with meat or cheese and served with a tomato sauce.
Antipasti Food served at the beginning of an Italian meal, either as a starter or as a snack. Antipasti translates from Italian as ‘before food’.
Aranzada Candied orange peel mixed with toasted almonds and arranged into the shape of a torrone, a speciality of Nuoro. Italy.
Arborio An Italian short-grained rice, used to make risotto and other dishes.
Aspic de Volaille a l’Italienne An Italian chicken dish. A mould lined with aspic, decorated with truffles, filled with tiny strips of roast chicken, smoked ox tongue and filled with aspic. Chilled and turned out on salad and served with remoulade sauce.
Asti An Italian sparkling white wine from the Spumante province in the north western region.
Autumnal Minestrone A simple variation of an Italian classic. To produce take 2 large tomatoes, a large white onion, a clove of garlic, a small courgette, 2 medium carrots, half of a small savoy cabbage, a small celeriac head, 400g of prepared borlotti beans, 100g of Pancetta, a litre of chicken stock, a dash of olive oil, sea salt and cracked black pepper. Prepare and fine dice the onion, garlic, courgette, carrots and celeriac, Shred the cabbage and Pancetta. Roughly chop the tomatoes. In a large saucepan heat the olive oil. Add the onion, garlic, pancetta, carrots and celeriac. Cook over a low heat for about 10 minutes until soft but not browned. Add the tomatoes and courgettes. Cook for a further 5 minutes. Stir in the cabbage and beans. Add stock. Season. Bring to the boil. Simmer for 10 minutes until the vegetables are tender. Adjust as required. Serve in deep soup bowls along with warm crusty bread and melted butter. Yum.
Bagna Cauda An Italian sauce produced by blending anchovies, garlic and olive oil. Served warm as a dip with raw vegetables, translates literally as “hot bath”.
Balsamic Vinegar An Italian vinegar produced from the juice of white grapes, fermented and matured in wooden casks for between 10 and 50 years. It has a characteristically dark colour and a rich sweet-sour taste. Used in marinades, salad dressings and sauces.
Bra A semi-hard Italian cheese produced from semi-skimmed cows milk, originating from the town of Cuneo in the Piedmont region. A fresh flavoured aged cheese, ideal for grating.
Bris A spreadable Italian cheese produced by blending several other cheeses together. The cheeses are diced and then fermented together with ‘grappa’. Also known as ‘bros’, ‘brus’ and ‘brussu’.
Barista A person employed to operate an espresso machine in a coffee shop. An Italian word, barista translates as ‘worker in’ or ‘owner of’ a bar.
Batsoa Pig trotters boiled, boned, cut into strips and deep-fried.
Bel Paese One of the most famous Italian chesses, this has an ivory colour and a thin, dark, yellow rind. Soft and compact with a delicate slightly salty flavour, usually served as a dessert cheese, but may also be used in cooking.
Biscotto A hard oblong Italian sweet biscuit, usually containing nuts. Biscotto is the Italian word for ‘biscuit’.
Bologna A large smoked Italian sausage produced using highly seasoned blend minced meats including beef, turkey and pork. Named after Bologna in northern Italy.
Bolognaise An authentic Italian bolognaise contains little tomato, and would never be served with spaghetti. The word bolognaise translates as ‘in the style of Bologna’. As well being the regional capital of the Bologna Province and the Emilia-Romagna Region in northern Italy, bologna is a large smoked sausage, usually containing a combination of finely ground and seasoned meats including beef, pork, lamb, chicken or turkey. An authentic Italian bolognaise is more correctly referred to as a ‘ragù’, this being a meat based sauce traditionally served with a pasta. Ragù is a phonetical Italian spelling of the French word ragout, which is derived from the old French ‘ragoûter’, meaning ‘to revive the taste’. As with most cuisines methods for bolognaise vary across Italy, but a typical recipe would always begin with a ‘soffritto’ of finely diced onions, carrots and celery. This is fried in olive oil and butter until caramelised, then seasoned with garlic and herbs. Assorted fresh mushrooms are then added and cooked until tender. The meat is then added which is usually a blend of three finely ground meats. Pork, veal and lamb could be used but goose liver is also a popular addition. Next milk will be added, this renders the meat flavours more delicate. Sometimes cream may be used, but only in small amounts. The mixture is then brought to the boil. Red wine and a quality stock is added along with a little tomato paste. The ragù is then seasoned and allowed to simmer gently for around 6 hours. When ready the sauce is served with a fresh pasta such as ‘tagliatelle alla bolognese’. An authentic Italian bolognaise contains little tomato, would not necessarily include beef and would never be served with spaghetti. Spaghetti is a smooth textured pasta and so would not be able to retain any of sauce when served. The sauce would simply slide off the pasta and back onto the plate. A rough textured pasta such as tagliatelle is always used as this retains the bolognaise sauce. So many outside Italy consider bolognaise to be an Italian sauce traditionally served with pasta, produced from minced beef fried with onions, garlic and basil then blended with tomatoes, finished with red wine and seasoning. This is not the case.
Bonet An Italian dish originating from Piemonte and consisting of an enriched egg custard blended with crushed amaretti, cocoa and rum.
Braciola Thin slices of meat wrapped around a stuffing and poached in white wine. An Italian word meaning ‘cooked over coals’.
Brasare An Italian word meaning to ‘cook slowly’.
Bresaola Italian beef that has been cured in salt and then air dried, before being thinly sliced, dressed with lemon juice, olive oil and black pepper. A speciality of the Lombardy region. Derived from the Italian word brasare meaning ‘cook slowly’.
Brigade A culinary term used to describe the team of chefs in a kitchen, usually applied to five or more. Derived from the Italian word brigata meaning ‘military company’.
Broccoli The edible green, purple or white flower heads of the widely cultivated European broccoli plant. A member of the cabbage family, it resembles cauliflower and is cooked and eaten as a vegetable. Derived from the Italian word broccolo meaning ‘cabbage sprout’. Latin name brassica oleraceaitalica.
Bruschette An Italian bread that is toasted and drizzled with olive oil, usually served with tomatoes and garlic. Derived from the Italian word bruscare meaning ‘roast over coals’.
Brussu Another name for ‘bris’.
Bucatini A variety of Italian pasta resembling spaghetti, but slightly thicker and with a hollow centre. Especially suited to oil-based sauces such as amatriciana.
Cacciatore An Italian hunter sauce consisting of mushrooms, tomatoes, red wine and herbs. Originally used as a sauce for game, cacciatore is the Italian word for ‘hunter’.
Caffé Americano An espresso coffee diluted with hot water and containing no milk. An Italian term literally meaning ‘American coffee’.
Caffé Crème An espresso coffee made with double cream. Derived from the Italian word caffé meaning ‘coffee’, and the French word crème meaning ‘cream’.
Caffé Freddo An espresso coffee served chilled in a glass with added ice. Italian term meaning ‘chilled coffee’.
Caffé Corretto An espresso coffee with added cognac or liqueur. An Italian term literally meaning ‘corrected coffee’
Caffé Latte An espresso coffee made with frothy steamed milk. Latte is an Italian word meaning ‘milk’.
Caffé Valdostana An Italian coffee flavoured with lemon, grappa and sugar.
Calabrese A variety of green broccoli originating from the Italian region of Calabria.
Caldi Italian term indicating that the food is served hot.
Calzone An Italian folded pizza resembling a pasty and with a savoury filling. An Italian word literally translating as ‘trouser leg’.
Cantaloupe A small round melon with a ridged scaly rind and an aromatic, sweet tasting, orange coloured flesh. The name derives from the Italian cantaluppi, a papal villa near Rome where it was first introduced into Europe. Latin name cucumis melo cantalupensis.
Capellini A variety of very fine Italian pasta, resembling thin spaghetti. An Italian word meaning ‘little hairs’.
Caponata An Italian dish of aubergine chopped together with other vegetables, drizzled with olive oil and roasted with fresh herbs.
Caprini An Italian goats cheese.
Carbonara A rich flavoured Italian dish consisting of a pasta cooked in a sauce of cream, egg
Carpaccio An Italian dish consisting of thinly sliced raw beef, moistened with olive oil, lemon juice and seasoned. Often produced using prime fillet, lightly rolled in crushed peppercorns, sea salt, garlic, mustard seeds and tarragon before being quickly sealed, chilled and sliced. Named after the 15th centaury Italian painter Vittore Carpaccio, who favoured bright red pigments.
Cartoccio A cartouche. Cartoccio is an Italian word meaning ‘paper coronet’.
Casea A strongly spiced Italian dish consisting of steamed couscous, minced meat, cauliflower and peas.
Cassata A brightly coloured Italian ice cream containing nuts, assorted candied fruits and various flavoured syrups. Also a Sicilian sponge cake layered and coated with ricotta cheese, assorted candied fruit and chopped chocolate; eaten as a celebration cake or dessert.
Cassola A fish soup with deep Spanish origins.
Castelmagno An Italian blue cheese produced from a blend of cow and ewes milk.
Cavolo Nero A classic and versatile Italian leaf vegetable similar to traditional cabbage and member of the brassica family. It has a deep green colouring and tapered leaves similar to kale. Commonly grown in southern Italy it works especially well shredded in soups, or simply sautéed in olive oil together with garlic and chilli. Often used in salads or as an accompaniment to various meats. For an easy Italian soup sauté fine diced onion, celery, carrots and garlic in olive oil together with a little butter. Add chopped tomatoes, precooked cannellini beans and stock. Simmer until tender. Add some shredded cavolo nero and simmer for a few minuets. Serve with warm crusty bread.
Cazu Marzu This an Italian cheese produced in Sardinia ware it is regarded as a speciality. More commonly referred to as ‘maggot cheese’, it is produced by injecting the traditional local cheese ‘pecorino sardo’ with fly larvae. The larvae feed on the cheese causing it to decompose, becoming soft, runny and with a pungently rotten aroma. This cheese is traditionally eaten with the live maggots still within the cheese. Banned throughout the world, cazu marzu is an Italian term literally translating as ‘rotten cheese’.
Cervelat A mild flavoured German smoked sausage produced from finely minced pork and bee, traditionally made from brains. Derived from the Italian word cervellata meaning ‘brain‘..
Cherry Tomato Soup The Italian island of Sardinia is famous for its juicy and flavoursome vine tomatoes, sweet and intense they are excellent in chutneys, salads, and sauces. These fantastic little gems also make a wonderful soup. To produce you will require 500g of Sardinian vine tomatoes, 2 medium red onions, ½ a head of celery including any young leaves, 2 cloves of garlic, a little olive oil, sprigs of fresh rosemary and thyme, a few fresh basil leaves, cracked black pepper and sea salt. Preheat an oven to 140C/275F/ Gas 1. Remove the tomatoes from the vine and spread onto an oven tray, drizzle with olive oil. Chop the onions, celery and garlic, add to the tomatoes along with the rosemary and thyme. Sprinkle with cracked pepper and sea salt. Place into the oven and slow roast for at least an hour. Remove the rosemary and thyme and pour the contents of the tray into a blender. Deglaze the tray by adding a little water to it and heating on the stove. Add this liquid to the blender along with the fresh basil leaves. Blend. Season and adjust as required. Serve as a starter or light lunch together with warm crusty bread.
Chianti A light dry Italian red wine produced in the Chianti Mountains of Tuscany.
Chipolata A small thin sausage produced using mince pork and onions. Traditionally served wrapped in bacon as garnish with roast turkey. Derived from the Italian word chipollata meaning ‘with onions’.
Ciabatta An Italian flat bread produced using olive oil. An Italian word meaning ‘slipper’, so called because of the shape of the bread.
Cipolline Onions These are a pretty looking little Italian onion, turban shaped with a sweet mild flavour, wonderful as antipasti with flatbread and balsamic.
Conchiglie A shell-shaped pasta, perfect for vegetable sauces. An Italian word literally translating as ‘little shells’. Derived from the Latin word concha meaning ‘shell, shellfish’.
Con Fuoco An Italian term meaning ‘with fire’.
Cordula An Italian dish consisting of lamb or goat entrails, bound together with gut and roasted.
Cornmeal A flour produced from maize grains, usually containing black and red specks from the outer husk Used to produce the Mexican flour ‘masa harina’ and Italian ’polenta’.
Crescent Cutter A two handled single bladed knife with a curved edge, used in a rocking motion for chopping herbs, leaf vegetables and salads. Also known as a mezzaluna, the Italian word for half moon.
Crostini Small canapés of toasted bread with a savoury topping such as a mushroom pate or olive paste. An Italian term translating as ‘little crusts’.
Danablu A Danish cheese first produced in 1914, when the import of Italian cheeses ceased due to the start of the first World War. Also known as Danish Blue, it is a white, soft, full cream cheese with a slightly crumbly texture with blue veins running throughout.
Dolcelatte An Italian cheese, off-white in colour with blue/green veins running through out. It has a full robust flavour and a creamy, moist texture.
Espresso A strong dark flavoured pure coffee produced using a special machine, developed in the 1940s, that passes high pressure steam through finely ground coffee beans. This emulsifies the oils with in the freshly ground beans, producing a bitter-free tasting coffee with a distinctive crèma. Three critical processes effect the flavour and appearance of an espresso, the ‘grind’, the ‘dose’ and the ‘tamp’. Thick and intense, usually served in very small cups. An Italian word meaning to ‘press out’. See also under barista.
Espresso Con Panna An Italian classic, this is espresso coffee topped with whipped cream.
Espresso Macchiato An espresso coffee blended with a small amount of steamed foamed milk. An Italian word translating as ‘stained’.
Espresso Machine A machine designed to produce espresso coffee. Developed in Italy in the 1940s by Gaggia, it passes high pressure steam through finely ground coffee beans. This emulsifies the oils with in the freshly ground beans, producing a bitter-free tasting coffee with a distinctive crèma. Three critical processes effect the flavour and appearance of an espresso, the ‘grind’, the ‘dose’ and the ‘tamp’. Thick and intense, usually served in very small cups. Espresso is an Italian word meaning to ‘press out’. See also under barista, crèma, dose, grind and tamp.
Espresso Ristretto An intensely flavoured espresso coffee.
Farfalle A variety of pasta produced in the shape of small decorative bows. Best suited to light sauces due to their ornamental appearance, and frequently used in pasta salads. An Italian word translating as ‘moth’.
Felino Salami A dry-cured Italian salami produced from prime cuts of pork, seasoned with white wine, sea salt, cracked pepper and fresh garlic.
Fettuccine A delicate variety of pasta similar to fettuce but thinner and narrower. An Italian word translating as ‘little ribbons’.
Fettuccine Alfredo An Italian pasta dish consisting of fettuccine pasta in an alfredo sauce. Named after Alfredo all’Augusteo, a restaurant in Rome.
Fettuce A variety of long stripped pasta that is flat and narrow in shape, especially suited to light vegetable sauces. An Italian word translating as ’ribbons’.
Fotina An Italian semi-hard cheese originating from the Aosta Valley, close to the French border. Produced from unpasturised cows milk this is a high fat cheese made into large wheels weighing up to 18 kilograms. Often eaten with fresh fruit or in ‘fonduta’ The Italian cheese ‘fontal’ is a commercial version of Fotina.
Fomaggio The Italian term for cheese.
Freddi Italian term indicating that the food is served cold.
Frittata A firm and thick Italian omelette usually containing assorted cheese, meats, seafood and vegetables. To produce a frittata separate 6 large eggs, whisking the yolks gently adding a little chopped parsley and chives. Add a little salt to help break down the egg. Separately beat the egg whites until stiff. Gently blend the beaten egg yolks into the stiffened whites. Preheat a little olive oil in a pan, when hot slowly pour half the mixture into the pan, cooking until it just begins to set on the bottom. Add the required ingredients, cherry tomatoes and goats cheese for example, to the pan and pour over the remaining egg mix. Cook in a moderate oven until brown on top. Serve immediately. Derived from the Italian word fritto, the past principle of friggere, meaning ‘to fry’.
Fritto Misto An Italian term indicating a deep-fried mixture of meat or fish together with vegetables. Literally translating as ‘fried mixture’.
Fusilli A variety of pasta in the shape of a corkscrew; particularly suited to thick sauces such as ragout, due to its large surface area. An Italian word literally translating as ‘little spindles’.
Grappa An Italian brandy produced from the pulp of fermented grapes.
Garlic Dough Balls Another simple and classic Italian dish which is easy to make and a delight to eat. May be used as a starter, a snack, as croutons or as a main course or salad garnish. To produce take some prepared yeast dough, 4 cloves of fresh garlic, some unsalted butter, a helping of grated parmesan cheese, a handful of fresh parsley, sea salt and cracked black pepper. Preheat an oven to 200°C gas mark 7. Take the prepared dough and sprinkle lightly with parmesan cheese and cracked pepper. Fold the dough onto its self and then divide into small balls, about half the size of a pin pong ball. Place onto a floured baking tray. Allow to rest for 15 minutes. Meanwhile peel and crush the garlic. Chop the parsley. Melt the butter in a pan over a low heat. Add the garlic and a little sea salt. Cook until the garlic is softened but not coloured. Add the parsley. Brush over the dough balls and place in the oven. Bake for 15 minutes until golden. Brush again with the garlic butter, dust with parmesan cheese and serve as required.
Gnocchi Small Italian dumplings shaped and ridged with a folk. Traditionally produced using pasta dough, but also made with potato or semolina. Served with soups or sauces. See ‘pumpkin gnocchi’.
Gorgonzola A moist Italian blue cheese, named after the village of Gorgonzola near Milan. Produced from cows milk, it is straw coloured with green veins running throughout. Sharp and lightly spicy in flavour with a course brown rind.
Granita Similar to sorbet but made without the use of egg whites, this is an Italian frozen dessert produced using crushed fresh fruit, icing sugar and water. Typically 500g of fruit is blended together with 75g of icing sugar and 75ml of water. The mixture is then placed in a freezer and churned every 15 minuets with a folk. Slowly the mixture will begin to thicken as it freezes, but the churning action prevents it from becoming a solid block of ice, instead turning it into a crystal textured mixture, resembling coarse sand. Often served together with brioche as a summer breakfast. Derived from the Italian word granito meaning ‘grainy’.
Gremolata An Italian condiment consisting of fresh garlic, chopped parsley and lemon zest . Commonly used as a garnish to fish, but traditionally served with ‘osso buco alla Milanese’.
Insalata Italian term for salads.
Italian Dressing A salad dressing consisting of olive oil, white wine vinegar, garlic and oregano.
Italian Meringue This is a meringue produced using a boiled sugar syrup whisked together with egg whites. See also under ‘French meringue’ and ‘Swiss meringue’.
Italian Mozzarella Moulded into a flask, egg or ball shape and tied with raffia, this soft, compact cheese from the Neapolitan area of Italy has a thick rind and a slightly sour taste. Used as an ingredient of pizzas because of its spongy texture. Stored in its own buttermilk, best used fresh and while still wet. When dry it becomes to tough to use. Also available smoked. See also under Mozzarella.
La Vigilla Napoletana The feast of La Vigilla Napoletana is an Italian culinary banquet rich in history and tradition, originating in the Italian city of Naples and centring on Christmas Eve and continuing throughout Christmas. La Vigilla Napoletana will always begin with a dish of ‘spicy broccoli rabe’ which is then followed by a main course of eel or occasionally lobster. The feast usually ends with a lasagne followed by struffoli. Broccoli Rabe is a leafy green vegetable popular throughout Southern Italy and more recently in North America. Sometimes referred to as ‘rapini’ it is a brassica with a slightly bitter taste and a flower head similar in appearance to broccoli florets. It is usually steamed or lightly sautéed in olive oil. Spicy broccoli rabe is produced by sautéing the prepared green leaves in olive oil together with garlic, anchovies, red chilli peppers, salt and black pepper. Struffoli is a classic Neapolitan Christmas dish consisting of deep fried dough balls, usually about the size of marbles, coated with honey and served together with candied orange peel and assorted chopped nuts. Always served warm.
Lasagna De Isposus This is ‘the wedding lasagne’, consisting of fresh pasta which is layered with a vealor pork ragu and topped with pecorino.
Latte An espresso coffee made with frothy steamed milk. An Italian word meaning ‘with milk’.
Linguine A pasta in the form of long narrow flat strips, often described as flat spaghetti. Suited to light thin sauces such as alle vongola. Derived from the Italian word linguina meaning ‘little tongue’.
Macedonia Italian term for a fresh fruit salad.
Maraschino A sweet cherry flavoured liqueur distilled from maraca cherries. Derived from the Italian word amarasca meaning ‘bitter’.
Marinade A blend of herbs, condiments, acids and oils used to impart flavour and improve the flavour of meat, poultry and game prior to cooking. Oil and lemon juice combine well with assorted herbs for an infinitely variable marinade. A dry red or white wine may be substituted for the lemon, as could wine or cider vinegar to provide a versatile marinade for meat, poultry, fish or vegetables. A basic recipe is: 4 tablespoons of olive oil, 4 tablespoons of wine vinegar, 1 clove of garlic, 1 tablespoon of fresh basil, 1 tablespoon fresh tarragon and ½ teaspoon of ground black peppercorns. Peel the garlic and chop together with the herbs, blend with the remaining ingredients. Use as required. See also under ‘satay marinade’, ‘soy marinade’, ‘tandoori marinade’ and ‘yoghurt marinade’. Derived from The Italian word marinare meaning ‘pickle in brine’.
Marsala A fortified Italian wine, a deep red in colour and available either sweet or dry. Named after the port of Marsala in Sicily.
Mascarpone An Italian cream cheese produced from cows milk enriched with cream. It has a rich fatty flavour and an easily spreadable smooth texture. Literally translating as ‘rich whey cheese’, it is commonly used as a dessert cheese.
Mezzaluna A two handled single bladed knife with a curved edge, used in a rocking motion for chopping herbs, leaf vegetables and salads. See also under ‘hachoir’. An Italian word translating as ‘half moon’.
Mortadella A large Italian sausage produced from finely ground steamed pork and containing not less than 15 percent cubed pork fat, usually from the hard fat found in the neck. It is delicately flavoured with spices including black pepper, nutmeg and coriander as well as flavoured with myrtle berries and pistachios. Sometimes olives are also included. Derived from the Latin word murtatum meaning ‘seasoned with myrtle berries’.
Mozzarella With its origins in Italy, Mozzarella is a cheese now also produced in England, Scotland and Wales. A mellow, compact, curd cheese with a subtle flavour and an elastic quality. Ideal for pizza toppings, but also used in other recipes. Also used raw in salads it is available in two types; the traditional “wet” form, when it is left in its own whey, and a drier form which is usually grated and vacuumed packed. Derived from the Italian word mozzare meaning to ‘cut off’. See also under Italian Mozzarella.
Murazzano An Italian soft cheese produced from ewes milk.
Neapolitan Ice Cream A variety of Italian ice cream originating from Naples and consisting of three separately coloured layers each with its own distinct flavour, usually comprising of vanilla, chocolate and strawberry flavoured ice creams.
Noodle A long and extremely thin form of pasta, a staple of both Italian and Oriental cookery. Any dough shaped into strings or ribbons is usually described as a noodle. Oriental noodles are produced using rice flour, mung bean starch, buckwheat flour and arrowroot. As with Italian pastas there are many varieties of Japanese noodle, and are also available fresh or dried. As with dried pasta dehydrated noodles are easy to store and will keep for an age before use. Fresh noodles are available commercially either frozen or vacuum packed, you could of course always make your own. The basic noodle dough is a hard dough produced using wheat flour, egg yolks, salt and nutmeg; blended together and covered with a damp cloth, allowed to rest, rolled extremely thin, cut into long thin strips and dried before being cooked in boiling salted water and then drained and refreshed with cold water. Oriental noodles are produced using rice flour, mung bean starch, buckwheat flour and arrowroot. The most common noodle types are: 1) Egg noodles. Although originating from China these thin noodles are extremely popular in Japan, and are frequently found in ‘instant’ meals. They are often used in ‘ramen’ (soup) or ‘yaki-soba’ (stir-fried). Commonly served cold with a dressing of vinegar, soy sauce, castor sugar and sesame oil. 2) Potato starch noodles (harusame). Harusame literally translates as ‘spring rain noodles’ and these are an extremely fine noodle sometimes referred to as ‘glass noodles’. Commonly used in hot dishes. 3) Thick wheat noodles (udon). A delightfully tender and strong noodle, available fresh or dried. 4) Buck wheat noodles (soba). A common dried noodle commonly available. 5) Thin wheat noodle (somen). Usually served cold with dipping sauces.
Noodle Dough A hard dough produced from wheat flour, egg yolks, salt and nutmeg; blended together and covered with a damp cloth, allowed to rest, rolled extremely thin, cut into long thin strips and dried before being cooked in salted water and then drained and refreshed with cold water. Oriental noodles are produced using rice flour, mung bean starch, buckwheat flour and arrowroot.
Oregano A wild variety of the plant marjoram, native to the Mediterranean region. Used extensively in Italian and Greek cookery, the leaves may be used dried or fresh in pasta sauces, stuffing’s, salads, soups, vegetable and egg dishes. Derived from the Greek word origanon meaning ‘wild marjoram’. Latin name origanum vulgare.
Pagliarina An Italian soft cheese produced from cows milk. A full fat cheese originating from Turin. The name is derived from the straw mat upon which the cheese is matured, a ‘paglia’.
Pecorino Sardo A pungent Italian hard cheese produced from ewes milk. Derived from The Italian word pecora meaning ‘sheep’. See also ‘cazu marzu’.
Pesce Italian term indicating the seafood selection on a menu.
Piccata An Italian term describing thin slices of meat sautéed, and served in a spicy lemon and butter sauce.
Polpetta An Italian term meaning a thin strip of meat, poultry or fish rolled in a stuffing and then poached.
Osso Buco An Italian casserole produced from veal and traditionally containing marrowbone, often served with a risotto. Typically a veal shank is cut into thick pieces, coated with seasoned flour and then browned in butter, diced onions, garlic and chopped tomatoes added, all then braised in white wine together with a little white stock. Cooked until almost totally reduced and served garnished with chopped parsley, crushed garlic and lemon zest. Translates literally as ‘bone marrow’.
Osso Buco Alla Gremloada A variation of ‘osso buco’ produced using the same basic method but consisting of a veal shank divided into four pieces, with the addition of finely diced carrots, celery, tomato puree, sage and rosemary.
Panache Mixed, multi coloured ice cream or jelly in a mould. Also mixed fruits or vegetables. Derived from the Italian word pennacchio meaning ‘plume of feathers’.
Pancetta This is an Italian salt-cured bacon produced from best quality belly pork. A Italian word literally translating as ‘little belly’.
Pannacotta An Italian cold dessert consisting of flavoured cream that has been sweetened, cooked and set with gelatine and allowed to set. Usually garnished with fresh fruits and served with a caramel or chocolate sauce. An Italian word literally translating as ‘cooked cream’.
Panzanella An Italian salad consisting of fresh tomatoes chopped and passed through a sieve, with olive oil and red wine vinegar then added to the tomato juice. Mix the chopped tomatoes with yellow peppers, capers, shallots, kalamata olives2
and fresh basil, pour over the dressing and serve with fresh crusty bread.
Pasta A fresh or dried food, Italian in origin, made from a dough consisting of flour, eggs and water. Produced in a verity of shapes and forms including shells, strings, ribbons or sheets. There are over 300 different types of pasta, each designed to go with a particular sauce. Long, thin pasta works well with smooth blended sauces, while thicker vegetable sauces go best with the thicker shaped pastas. See also under bucatini, cannelloni, cappelletti, conchiglie, farfalle, fettucine, fusilli, lasagne, linguine, macaroni, penne, rigatoni, spaghetti, tagliatelle, tortellini and ziti. See also farinaceous. A Latin word meaning ‘dough, paste’.
Pasta Dish Any dish consisting of cooked pasta.
Pasta Pot A large stainless steel pan fitted with a removable interior wire basket, used for the cooking and drainage of pasta.
Pasta Quills An alternative name for penne.
Pasta Spoon A kitchen utensil consisting of a long handled spoon fitted with thick prongs along the rim of a slotted bowl. Used for removing and collecting cooked pasta.
Pecorino Sardo A pungent Italian hard cheese produced from ewes milk. Derived from The Italian word pecora meaning ‘sheep’. See also ‘cazu marzu’.
Penne Short hollow pasta tubes with each end cut diagonally, sometimes referred to as pasta quills. Suited to thick cheese sauces, that are able to cling to the large surface area of the pasta. Derived from the Italian word penna meaning ‘feather, quill pen’.
Pesce Italian term indicating the seafood selection on a menu.
Piccata An Italian term describing thin slices of meat sautéed, and served in a spicy lemon and butter sauce.
Pizza A flat round bread dough baked in an oven with a verity of toppings, often including tomato sauce and cheese. An Italian word meaning ‘pie’.
Pizza Sauce No need to mess around with crushed garlic, torn basil, virgin olive oil or pureed vine tomatoes. Simply heat a tin of chopped tomatoes in pan, add a good helping of pesto. Stir. Reduce. Whiz. Cool. Use.
Pizza Stone A large round ceramic or marble disc upon which a pizza is placed for cooking. It provides uniform heat distribution and moisture absorption.
Pizza Wheel A kitchen utensil used for cutting pizza dough, it has a short handle and a sharp rotating wheel.
Polenta An Italian dish consisting of ground yellow maize, cooked to a mush in water or stock. Sometimes set and then sliced and served fried or baked. A Latin word meaning ‘barley meal’.
Prosciutto A distinctive Italian ham, cured by drying and then smoked. Usually served cold and uncooked in very thin slices. A generic term applied to Italy’s many variety of dry cured hams, those produced in Parma and Venice are especially regarded. Used in the classic Italian dish ‘saltimbocca’.
Pumpkin Gnocchi A variation of the Italian classic ‘gnocchi’, this makes an excellent Autumnal starter. To produce pumpkin gnocchi take 750g of prepared pumpkin, 500g of prepared potatoes, 180g self-raising flour, 50g ground semolina, 100g of unsalted butter, 100g parmesan cheese, 30g of white breadcrumbs, a clove of garlic, freshly grated nutmeg to taste and 10 leaves of fresh sage. Preheat an oven to 200°C or gas mark 6. Place the prepared pumpkin and potato onto a greased baking tray and cook until soft, about an hour. Pass through a sieve. While still warm add the flour and semolina to the puree, stirring lightly with a fork. Add half of the parmesan, nutmeg and season. Split the mixture into three and roll each portion on a work surface dusted with semolina. Roll into a sausage shape about 2cm thick and then cut into 2½cm lengths. Roll each piece along the prongs of a fork, dust with semolina, allow to rest on a tray and cover with a damp tea towel. Bring a pan of salted water to the boil. Heat half of the butter in a pan, add the garlic, breadcrumbs and half of the sage. Fry until golden brown, discard the garlic. Heat the remaining butter in a fresh pan along with the remaining sage. Turn the boiling water to a simmer. Gently drop the gnocchi into the water, cooking in batches, and when they bob to the surface cook for about 2 minuets. Remove from the pan and add to the melted butter and sage then toss in the breadcrumbs. Add the remaining parmesan and serve while still warm.
Rane In Padella Fried frogs.
Ricotta A soft Italian cheese traditionally produced from sheep’s milk, although ewe or goats milk may also be used. A by-product of the cheese making process it is very low in fat, has a bland taste and a distinctive rigged rind. Used in cannelloni and lasagne. Derived from the Italian word recoquere meaning ‘recook’.
Rigatoni A short tube of pasta with narrow ridges running along its length, especially popular in the south of Italy. Works well with thick heavy vegetable and meat sauces. Derived from the Italian word rigato meaning ‘ridged’.
Robiola An Italian soft and rindless cheese usually eaten fresh and produced from cow, ewe or goats milk. Originating from Cocconato ware a blend of the three milks is sometimes used to produce this cheese. If allowed to mature this cheese becomes hard and dried.
Ruchetta A small Italian cabbage similar to rocket.
Saffron Grown mainly in Spain, the worlds most expensive spice. A golden red in colour, with a hay like fragrance and subtle metallic notes and high in vitamin B2 and riboflavin. Produced from the dried red stigmas of the saffron crocus, crocus sativus, it is the worlds most expensive food by weight. It takes 120,000 crocus flowers to produce 1kg of saffron, picked by hand and costing up to £360 an ounce. Not as commonly used today as it once was when it would be frequently found in soups and sauces. In Spain it is a key ingredient in fish and rice dishes such as ‘paella’. The French add it to fish dishes, the Italians use it with risotto, while in Britain it is mostly used in cakes and liqueurs. A rich teacake known as a ‘saffron bun’ was traditionally eaten for Lent. Derived from the old French word safran. Also known as ‘kesar’ and ‘kunyit kering’. Latin name crocus sativus.
Salami A large, thick, highly seasoned, Italian cold sausage. Served thinly sliced and used with salads and pizzas.
Saltimbocca A classic Italian dish consisting of thinly sliced veal covered with prosciutto ham and fresh sage. Rolled, pan fried and then braised in white wine. Derived form the Italian words saltare meaning ‘to leap’ im meaning ‘into’ and bocca meaning ‘mouth’.
Sardinian Tomato A highly regarded vine tomato from the Italian island of Sardinia. A juicy, flavoursome and sweet cherry tomato with a distinctive tang and rich red colouring. Excellent in chutneys, salads, and sauces, these fantastic little gems also make a wonderful soup. See also under ‘roasted Sardinian tomato soup’ and ‘roasted Sardinian tomato chutney’.
Savourardi Italian sponge fingers.
Schwammerlsuppe An Italian mushroom soup consisting of wild chanterelle, butter, onions, garlic, chicken stock and cream. Also known as ‘zuppa di finferli’.
Semifreddo An Italian chilled dessert consisting of ice cream layered with sponge. Sometimes also containing cream, meringue or assorted fruits. A Italian word translating as ‘half frozen’.
Semolina The small ground up grains of wheat that are a by-product of the milling of wheat endosperm. Used to produce pastas and couscous. An alteration of the Italian word semolino meaning ‘small bran’, and derived from the Latin word simila meaning ‘fine wheat flour’.
Soffritto An Italian mixture of finely diced carrots, celery and onion. Used as a base for soups, sauces, etc. The equivalent of a French mirepoix.
Sorbetto The Italian word for a ‘sorbet’. See also ‘granita’.
Spaghetti A long string shaped pasta and the best known off all the various pasta types; well suited to smooth sauces. Derived from the Italian word spago meaning ‘string’.
Spaghetti Alle Vongole An Italian dish consisting of spaghetti in a creamy clam sauce, a staple dish throughout Italy.
Spaghetti Squash An oval shaped winter squash with a yellow rind and a sweet tasting flesh that, when cooked, resembles spaghetti.
Spaghettini A variety of Italian pasta resembling string, that is thicker than vermicelli but thinner than spaghetti.
Struffoli A classic Neapolitan Christmas dish consisting of deep fried dough balls, usually about the size of marbles, coated with honey and served together with candied orange peel and assorted chopped nuts. Always served warm and an essential part of the Italian Christmas feast ‘La Vigilla Napoletana’.
Tagliatelle A variety of pasta similar to fettuce and in the form of long narrow ribbons. Derived from the Italian word tagliare meaning ‘cut into strips’.
Tiramisu Italian dessert similar to cheesecake, consisting of layers of sponge soaked in strong espresso coffee, the Italian white wine Marsala, mascarpone cheese and grated dark chocolate. Common variations of this classic dessert use Tia Maria or brandy in place of the Marsala, as well as cream cheese and cocoa. Tiramisu literally translates as ‘pick-me-up’.
Tofeja An Italian pork rind and bean soup.
Toma This is a mature Italian hard cheese produced from cows milk. When fresh this cheese is known as ‘tometta’ or ‘tomino’. Tomino is often flavoured by being immersed in oil, for example truffle oil.
Trattoria An Italian restaurant, especially one that is simple in style. Derived from the Italian word trattore meaning ‘restaurateur’.
Venisie An Italian savoury consisting of cooked macaroni stuffed with gruyere cheese, dipped in egg, coated with bread crumbs and then deep fried.
Vermicelli A thin variety of pasta similar to spaghetti and resembling long fine threads. Also short thin strands of chocolate, used to decorate cakes and cold desserts. An Italian word literaly translating as ‘little worms’.
Vitello Tonnato An Italian dish consisting of veal in a tuna sauce.
Williams Pear A cultivated variety of Italian pear, with a soft greenish-yellow or red coloured skin and a juicy, aromatic white flesh.
Zabaglione An Italian dessert produced by blending egg yolks, sugar and Marsala wine in a water bath and whisking until pale and foamy. Traditionally served with sponge fingers.
Ziti Also known as zita, this is a medium sized tube shaped pasta similar to macaroni but longer and thicker. Especially suited to chunky sauces, meatballs and baked pasta dishes. An Italian word literaly meaning ‘boy’.
Zuppe Italian term indicating the soup section on a menu.
Zuppa di Finferli An Italian mushroom soup consisting of wild chanterelle, butter, onions, garlic, chicken stock and cream. Also known as ‘Schwammerlsuppe’.