Glossary: Food

abbacchio

Lamb. Younger animals are called abbacchio and are usually spit roasted whole. Older lamb is called agnello, and has a stronger flavour. This lamb is usually roasted or stewed.

acciughe

Anchovies. These are small fish preserved in oil or salt and often used in Italian dishes for flavouring.

aceto

Vinegar. Italians make both red and white wine vinegars as a by-product from their wine production. See also aceto balsamico.

aceto balsamico

This is considered the best of all Italian vinegars. It is dark brown in colour, and has a mellow, sweet flavour. The best balsamico is produced around Modena.

affettato

A selection of cold cuts or cold meats often served as an antipasto.

aglio

Garlic. Actually a member of the lily family, garlic is a common ingredient in Italian cuisine. In moderate quantities, it adds flavour to almost any sauce, soup or stew. Garlic is also commonly used with roasted or grilled meats.

agnolotti

A Piedmontese stuffed pasta which was born as a way of using left-over meats, agnolotti are made differently depending on the meat available, local habit and the preferences of the cook. Agnolotti can be served in a broth, tossed with melted butter and fresh sage, or lavished with a truffle sauce or gravy from roasts.

agrumi

A general term referring to all citrus fruits.

albicocca

Apricot. Apricots, are not widely cultivated in Italy, although they are a popular fruit and used in many desserts.

alchermes

A red-coloured liqueur made from flowers and spices with a slightly bitter taste, traditionally used to make Zuppa Inglese.

alloro

Bay Leaf. It is almost always used dry. One dried leaf is enough to flavour most dishes, and must be removed after cooking.

amarena

Morello cherries. A bitter cherry grown in Italy most commonly preserved in syrup or brandy.

amaretti

A traditional crunchy biscuit in Italy made with ground almonds.

amaro

A bitter aperitivo much appreciated in Italy flavoured with herbs. Generally consumed before meals.

anatra

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

animelle

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

anise

Small plant from the parsley family with a sweet licorice flavour.

anisette

Clear and sweet liqueur made with anise seeds.

aperitivo

An alcoholic beverage often consumed before meals in Italy and thought to stimulate the appetite and promote digestion.

aragosta

Spiny or rock lobster, not as large as the American lobster, usually eaten boiled or grilled, often cold with a lemon or mayonnaise dressing.

arancia

Orange. Many varieties of oranges are grown in southern Italy and Sicily, including one of the most famous Sicilian orange, the blood orange which has bright ruby red flesh. Oranges are most commonly eaten fresh, or their juice used in desserts.

aromi

A general term for herbs like rosemary, thyme, basil, and bay leaves used in Italian cooking.

asiago

An Italian cheese from the Veneto region. When young, is mild and eaten on it's own. After it has aged, it has a more piquant, saltier flavour and is usually used only for grating and cooking.

asparagi

Asparagus. Both white and green varieties are available across Italy. Young spears are simply boiled, steamed or roasted and dressed with olive oil and grated cheese.

baccala

Salted dried cod. Also known as stoccafisso although true stockfish is dried but unsalted. Baccala must be soaked for a couple of days, changing the water often before it can be used.

bagnet

In a dialect of Piedmont, this means sauce ("little bath"). A red and a green version are common, and both are used to accompany bollito misto, a typically Piedmontese assortment of boiled meats. The red bagnèt features tomatoes, carrots, celery, onions, and garlic that are cooked for half an hour, to which wine vinegar and sugar are added; the sauce is then simmered for two more hours. The green bagnèt is a piquant blend of anchovies, hard-boiled egg yolks, parsley, garlic, capers, bread that has been soaked in milk and squeezed dry, extra-virgin olive oil and salt and pepper.

barbatietole

Beets. This red, succulent root of a biennial plant (beta vulgaris). Often dressed with vinegar and served cold and sliced, but can also be served hot. Beets have a sweet, earthy flavour when roasted.

basilico

Basil. A herb with an intense aroma and sweet flavour it is associated with Italian cuisine more than any other herb. Often used in tomato sauces, pizza, salads, soups and omelettes.

battuta

A mixture of onion, garlic, fatback, and other ingredients added for flavouring a stew or soup. If sautéed, it is called a soffritto.

bavette

Ribbon shaped long pasta.

beciamella

Béchamel sauce. A white sauce made from butter, and milk thickened with flour that is used in many dishes in an Italian kitchen.

bel paese

A creamy, light Italian cheese with a mild, sweet flavour. Used as a spread or in cooking as it melts well.

bietola

Swiss Chard. A vegetable similar to spinach and beets with a flavour that is bitter, pungent and slightly salty. Popular all year round across Italy and used in many dishes.

biga

A starter made for bread from flour, yeast and water.

bigoli

Long, spaghetti-like dry pasta with a hole in the center. Traditionally they were made with buckwheat flour, but are more commonly made with whole-wheat flour now.

biscotti

Biscuits. Whose name means "twice baked" that are very crunchy and made to dip into coffee or wine.

boccon

A style of pasta from Veneto traditionally made with ricotta cheese and spinach mixed into the dough.

bocconcini

"Little balls" of fresh Mozzarella. Mozzarella cheese is produced in Albruzzi-Molise and Campania and is made from fresh cows milk. Mozzarella is the larger of the balls of cheese produced in the process. The smaller balls are the bocconcini.

borlotti beans

A small red speckled pink bean often used in soups and stews. Most often used dried rather than fresh.

bottarga

These are dried, salted and pressed roe of grey mullet or tuna and a specialty of Sardinia, Sicily and Veneto. Most often it is served as an antipasto thinly sliced and dressed with olive oil, or grated over pasta.

bovolo

Snail. Usually sautéed with garlic and olive oil.

branzino

Also known as spigola, this fish is known as sea bass in North America. Often cooked whole, it is delicate in flavour and has few bones.

bresaola

Cured raw beef similar in appearance to prosciutto. A specialty of Lombardy, but enjoyed across Italy. Most often it is served as an appetizer, sliced very thin and drizzled with olive oil and lemon.

brocoletti

Broccoli. 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 or stock. Can be made from vegetables, meats or fish.

bucatini

Long strands of dry pasta with a hole in the center.

burro

Butter. Italian butter usually contains a higher fat content than American butter. It is used more in the north of Italy, particularly with pastries, and in some pasta or risotto dishes, but very little is used to cook with.

caciocavallo

From southern Italy, caciocavallo (meaning "cheese on horseback") comes from cow's milk and has a mild, slightly salty flavour and firm, smooth texture when young (about 2 months). As it ages, the flavour becomes more pungent and the texture more granular, making it ideal for grating.

calamari

Squid or cuttlefish. Very popular in Italy either deep fried or lightly boiled and served in a seafood salad. The black ink from this seafood is used to flavour and colour both pasta and risotto.

canederli

A specialty of Trentino-Adige, these bread dumplings are the Italian version of Austrian and German knödel. Often served in rich meat broths, they are made with stale white or rye bread moistened in milk and bound with eggs, and frequently flavoured with parsley, speck (a local cured ham), nutmeg, and caraway seeds. Liver is sometimes add to make canederli al fegato.

canella

Cinnamon. It is most often used for baking desserts and biscuits.

cannellini

A white bean popular across Italy but particularly in Tuscany. Mild in flavour and shaped like a kidney bean, it is rarely eaten fresh, only dried.

cannelloni

Literally translated as "big tubes", this pasta is rolled around a savoury filling, topped with a sauce and baked.

cantucci

Hard, almond flavoured biscuits commonly called biscotti outside of Italy. Originating from Tuscany, they are designed to be dipped into coffee or a sweet wine called vin santo.

capelli d'angelo

Angel hair pasta. Best served with a light sauce.

cappellacci

Named for their appearance as "small hats", this pasta originates from Emilia Romagna.

capperi

Capers are intensely flavoured flower buds of a wild Mediterranean shrub. Either preserved in vinegar or salt they add a piquant, peppery flavour to Italian dishes.

capra

Goat. Either roasted, grilled, or, if tough, stewed.

caprini

Goat cheese. This cheese has a very pungent flavour which becomes much stronger as it ages. Fresh it is used in salads or as an appetizer.

capsicum

A large fleshy pepper with a sweet/mild flavour. Can be orange, red, yellow, green or black.

carciofi

Italian artichokes. Originating in Sicily where they grow wild, they are now cultivated across Italy. A specialty of Roman cooking, they are often braised or boiled before eating. Small, tender, young artichokes can be thinly sliced, dressed as a salad, and eaten raw.

cardi

Cardoons. This vegetable which resembles celery is actually part of the artichoke family. They are eaten raw in salads, and fried, braised or baked as a side dish.

carne

General term referring to all meat.

carota

Carrot. Combined with onions and celery it is part of the "holy trinity" in soffritto.

castagne

Chestnuts. An important ingredient in Tuscan, Ligurian and Sardinian cuisine, both fresh, and dried and milled into flour. Chestnuts are poached in wine, roasted, or fried in butter as a garnish. In Piedmonte, they candy chestnuts to make marrons glace.

cavatelli

This pasta looks like a small ridged square that has curled up.

cavolfiore

Cauliflower. Cooked in many ways including in tomato sauce. Also is used in a traditional pasta sauce.

cavolo

Cabbage. An important ingredient in many hearty winter soups, there are a number of varieties found in Italy. Cavolo Nero is a very dark leafy cabbage found in Tuscany.

ceci

Also known as garbanzo beans, or chickpeas. Shaped like small hazelnuts, they have a nutty flavour.

chitarrine

A traditional pasta of Abruzzo made with a board with wires running across it on which the dough is rolled creating square shaped spaghetti like strands.

cima di rape

Broccole Rabe. A green bitter vegetable unless harvested young. Looks like broccoli but has skinnier stalks. The leaves, stems and florets are eaten. Really good sauteed with garlic and olive oil and served over pasta.

cinghiale

Wild boar. These are the ancestors of domestic pigs which used to roam wild in the forests of Tuscany and Sardinia. The meat is used in the same manner as pork.

cioccolata

Chocolate is made from the fermented, roasted and ground beans of the tropical cacao tree Theobroma cacao. The beans come from a cacao pod. The resulting product is known as "chocolate", an intensely flavoured bitter food.

cipolle

Onion. This vegetable plays an important part in Italian cuisine, and a number of varieties grow in Italy. The red variety are the most common variety used for general cooking.

colomba

Colomba pasquale, or "Easter dove", is the traditional Italian Easter cake. Colomba's principal ingredients are flour, butter, egg yolk, sugar, orange peel, almonds and milk. With its soft and delicate texture and a golden crust that bespeaks a high nutritional value, it is a delight for the palate. All around the world, Colomba brings glad tidings, ending the Easter meal in happiness.

concentrato di pomodoro

Tomato Paste or Tomato Concentrate. A thick deep red paste bought in tubes or cans used in small quantities to thicken sauces or give colour and to enhance flavour.

conchilgle

A shell shaped dry pasta that cradles a chunky sauce well.

confectioner's sugar

Icing or powdered sugar.

confettura

Jam. Also called marmellata, which originally meant citrus fruit marmalade.

coniglio

Rabbit. Farmed and wild rabbits are often used in place of veal or chicken in Italian cuisine. It is often slow braised with herbs, wine and vegetables.

coppa

A salted and dried sausage made from the neck or shoulder of pork often used in sandwiches or as an antipasto. It is deep red in colour and can be found in both mild and spicy versions.

cordial

A liqueur, or sweet alcoholic beverage, most often consumed after dinner.

cornflour

A starch usually made from wheat. Used to thicken sauces etc.

cornmeal

Ground corn used in polenta.

costoletta

Cutlet or chop of pork, lamb or veal, also called cotoletta, the popular term for breaded veal cutlet. Cotoletta Milanese is a thinly breaded veal chop fried golden brown and served with lemon wedges.

cotechino

This is a large, fresh sausage lightly spiced and salted. It is a specialty of Emilia Romagna, and is often served on a bed of stewed lentils.

couscous

The separated grain of the wheat plant. When dried and milled, it becomes semolina flour, which is what pasta is made out of. However, as a grain, it makes a terrific rice substitute that has the advantage of being more flavourful (nutty with an interesting texture as long as it is not over cooked) as well as about five times quicker to make than rice.

cozze

Mussels. These are used in many pasta and fish dishes, as well as served on their own after steaming them in a flavourful broth.

crema

Pastry cream or custard.

crescenza

A rich, creamy, fresh cheese, also known as Crescenza Stracchino, that's widely made in Italy's regions of Lombardy, Piedmont and Veneto. Its texture and flavour are similiar to that of a mild cream cheese, and it becomes very soft and spreadable at room temperature.

crespelle

Crepes. These thin pancake like sheets are filled with a savoury filling for a first course, or a sweet filling for dessert.

crostata

An open faced tart, either sweet or savoury.

dado

Bouillon cube for making meat, vegetable, or fish stocks.

diavolillo

Abruzzo and Molise's super-hot chili pepper, or peperoncino rosso. Diavolillo nearly defines the cooking of these two regions. Since Abruzzo and Molise are fond of spicy food, you'll find minced chili infusing in local olive oil, ready to pour on soups, marinades for meat or poultry, and most commonly to sauce spaghetti. Spaghetti al Diavolillo is a signature dish of the area that uses this hot chili. Diavolillo is also dried and ground, flavouring much of the food in Abruzzo and Molise.

digestivo

An alcoholic beverage found in bars and restaurants across Italy. Thought to have properties to aid in digestion.

dragoncello

Tarragon, a seasoning herb.

erba cipollina

Chives are a member of the onion family (Alliaceae) grown for their leaves, which are used as an herb. Chives have a much milder flavour than onions or garlic. They are referred to only in the plural, because they grow in clumps rather than alone.

espresso

Espresso is a strong, flavourful coffee beverage brewed by forcing hot water through finely ground roasted coffee beans. In Italian, espresso loosely translates to "fast" or "quick", and refers to the time it takes to apply pressurized water through compacted coffee grinds. The spelling "expresso" seen occasionally, is not correct (ever).

estratto

Extract. Can be such flavours as lemon or vanilla, or even beef.

fagiano

Pheasant, usually grilled, roasted or stewed.

fagioli

Bean originally meant the seed of the broad bean, but was later broadened (pardon the pun) to include members of the genus Phaseolus such as the common bean or haricot and the runner bean and the related genus Vigna. The term is now applied in a general way to many other related plants such as soybeans, peas, lentils, vetches and lupins.

fagiolini

String beans, either yellow or green. Usually boiled and served cold or stewed with tomato, garlic and herbs.

faraona

Guinea Fowl or Hen. This bird is very popular in Italy and is prepared as you would prepare chicken. They are often pot roasted, or cooked in a casserole with wild mushrooms and other seasonings.

farfalle

This dried pasta is often called bowties or butterflies for it's shape.

farina

Flour. Most Italian bakers use '00' or doppio zero flour which is softer than all-purpose flour. If you cannot find it, use 2 tablespoons less of all-purpose flour per cup than the recipe calls for.

farro

Farro in Italian, this hard wheat is most often used in Tuscan cuisine. One of the hardest of all grains, it must be soaked for a long period before cooking, and is commonly used in soups and salads.

fava

Fava beans are best eaten very fresh in the spring and early summer when they are small and tender. Later, they can be cooked and skinned. Very popular around Rome they are often served with prosciutto or pecorino cheese.

fazzoletti

Named for an irregular handkerchief, these delicate pasta sheets are folded over a savoury filling and topped with sauce and commonly baked.

fecola

A starch such as corn starch used for thickening and baking.

fegato

Liver. Usually calves liver is preferred. Fegato alla Veneziano is a famous dish made with liver.

fettuccine

A broad, fresh long strand pasta commonly made from eggs and flour.

fico

Figs are grown across Italy, and are eaten both fresh in the summer months and dried throughtout the rest of the year. Figs can be either purple or green, and both are sweet and tender when ripe. Often served on their own, figs are often served with nuts, prosciutto, salami, or cooked in desserts.

finocchiella

Fennel Seeds. Yellowish in colour and very fragrant, fennel grows wild in the highlands of Italy. The seeds are used to flavour roasts of meat and fish, as well as cured meats and sausages.

finocchio

Fennel. Yet another important vegetable to Italian cuisine, it has a delicate flavour of aniseed and a very crisp, refreshing texture similar to celery. Often eaten raw, it also makes a great vegetable side dish baked or braised.

fiore di latte

"Flower of milk," a soft fresh cow's milk mozzarella.

focaccia

Flat bread, similar to a pizza crust, topped with rosemary and sea salt.

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.

fontina

Genuine Fontina cheese comes from the Val d'Aosta area in Italy. It is a young cheese, with a mild, nutty flavour and creamy texture. Although it is great on it's own, since it melts so well, it is often used in cooking.

fragola

Strawberry. Fragola di bosco or selvatica is the wild type.

friselle

Also known as Frisedde or Frise, this is a hard twice-cooked bread roll that looks similar to a split bagel, which is first soaked in water, then dressed with tomatoes, oregano and extra-virgin olive oil.

frutta di bosco

"Fruit of the forest". Refers to a mix of berries often served with lemon, sugar, or ice-cream.

funghi

General name for mushrooms. Though commonly thought to contain little nutritional value, many varieties of mushrooms are high in fiber and protein, and provide vitamins such as thiamin, riboflavin, niacin, biotin, B12 and ascorbic acid, and minerals including iron, selenium, potassium and phosphorus.

fusilli

Short, twisted corkscrew like pasta that holds sauce well.

gallina

Fowl. As a generic plural, fowl often refers collectively to domestic farm birds (such as chickens, turkeys and geese) or to wild game birds (such as wild ducks or pheasants). Some fowl, such as geese and ducks, are also referred to as waterfowl.

gamberetti

Shrimp. There are many varieties of shrimp in the waters around Italy, including gambaretti, small pink shrimp, gamberelli, larger shrimp most often used in fritto misto or mixed fry, and larger still are gamberi. Shrimp are used in a vast number of Italian recipes.

garganelli

This fresh pasta is a square that is rolled around a dowel over a ridged comb like tool. It's final appearance is a grooved, diamond shaped tube.

gelatina

Gelatin. Often used to make aspic dishes.

gelato

Gelato is an Italian frozen dessert, such as ice cream or sherbet, with wide-ranging flavours and is traditionally made from water and milk combined with fresh fruit or other ingredients such as chocolate (pure chocolate, flakes, chips, candies, truffles, etc.), nuts, small candies, sweets or biscuits. Gelato made with water and without dairy ingredients is also known as sorbet.

gemelli

Translated as "twins", this dried pasta looks like two strands of short pasta twisted together.

gnocchi

These are small dumplings, and can be made from just about any starchy vegetable (commonly the potato), ricotta cheese, or semolina flour. They are served like pasta or risotto, as a first course, and should be light in texture, and almost melt in the mouth.

gorgonzola

This is an Italian blue cheese that is creamy in colour with greenish blue veining throughout. Young, it has an almost sweet, mellow flavour, although once aged it can become quite powerful.

grana

Two of Italy's most widely acclaimed cheeses, Parmigiano Reggiano and Grana Padano, belong to the Grana (granular) group of cheeses, those finely-grained hard cheeses which originated in the Po Valley to the north of the country. They are basically very similar cheeses although of the two, Grana Padano matures marginally faster.

granchio

Crab of various types, which may be boiled, roasted, baked, or grilled.

granita

Made by freezing liquid (often coffee or lemon juice) into crystals of grainy texture. Granita are usually made with a simple flavoured sugar syrup rather than an egg custard or cream base as gelato is.

grappa

A colourless alcohol with an alcohol content of 40 percent distilled from the pressed skins and seeds of the grapes left after wine making.

grissini

Italian for "breadsticks" (the singular form is grissino), referring to thin, crisp breadsticks that originated in Turin, Italy.

indivia

Endive. Refers to all types in this family such as invidia riccia and scarola (curly and broad-leafed escarole), and invidia belga (Belgian endive). It is a leaf vegetable used especially in salads. It is often confused with the closely related chicory.

insalata

A general name referring to all salads. 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.

involtini

Rolls of thinly sliced veal, pork or fish cooked with a stuffing.

lampone

Raspberries. Either eaten fresh or made into granita or gelato.

lardo

An extremely fatty bacon always used in cooking.

lasagna

A baked layered pasta dish made throughout Italy with many variations.

latte

Milk - often processed into dairy products such as cream, butter, yoghurt, ice-cream, gelato, cheese, casein, whey protein, lactose, condensed milk, dried milk, and many other food-additive and industrial products. It is also used to refer to the white juice and the processed meat of the coconut in, more or less, liquid form, used especially in Thai, Indian (Kerala), and Polynesian cuisine.

lattuga

General name for lettuce. Lettuce is a temperate annual plant most often grown as a leaf vegetable. In Western countries, it is typically eaten cold and raw, in salads, hamburgers, tacos, and several other dishes. In some places, including China, lettuce is typically eaten cooked, and use of the stem is as important as use of the leaf.

leavening agents

Baking soda is sodium bicarbonate. It must be mixed with acidic ingredients to work. Baking powder contains baking soda and a powdered acid, so it can work without other acidic ingredients.

limone

Lemon. Lemons grow across Italy, both in some of the northern regions as well as the south. The Almafi coast however is the most famous region in Italy growing lemons where they flourish. The juice of the lemon is used in many Italian dishes, and enhances the flavour of many vegetable, meat, and seafood dishes.

liquori

Liqueur. The term covers the range of distilled spirits, such as grappa and brandy, and compositions, such as amaro, limoncello and sambuca.

lonza

Cured pork tenderloin. Usually roasted.

luganega

This sausage is a specialty of northern Italy, and is made from pork, often containing parmesan cheese.

maiale

Pork. Much of the pork in Italy is turned into sausage, salami and hams, although Italians across Italy do enjoy fresh pork. Common methods of cooking it are roasting, grilling, and braising it with milk. Rosemary and sage are both popular herbs used with pork.

maionese

Mayonnaise. In cooking, mayonnaise is a thick, creamy sauce, usually of a white or light yellow colour, which is made and eaten cold. It is a stable emulsion of vegetable oil dispersed in egg yolk, flavoured with vinegar or lemon juice (which helps the emulsion) and frequently mustard.

malloreddus

A southern Italian style of gnocchi made with semolina flour. In Sardinia, they also add saffron to the dough.

mandorle

Almonds. Two varieties of almonds are grown and used in Italy, dolci or sweet almonds used in desserts and baking, and mandorle amare or bitter almonds which are used in liqueurs and in amaretti biscuits.

manicotti

Large tube maccheroni pasta stuffed with a ricotta cheese filling and baked.

manzo

Beef. Although much of the beef found in Italy is though to be of poorer quality than that found in North America, Tuscan beef from Val di Chiana used in the famous bistecche alla fiorentna is thought to rival any other beef worlwide. Less tender cuts of beef are stewed, braised or ground.

marsala

A sweet Sicilian wine that adds a special flavour to meat dishes and desserts.

marzapane

Marzipan. Sweetened almond paste used in a variety of desserts.

mascarpone

A soft Italian cheese that is a delicately flavoured tripple cream cheese. Often used in the same fashion as whipped cream, it is an important ingredient in Tiramisu.

mela

Apple. Widely used in pastry and desserts.

melanzane

Often considered the Queen of Italian vegetables, this particular vegetable is especially popular in southern Italy. In Italy, there are a number of varieties of eggplants found, including the usual large purple variety, a delicate white version, and a striped reddish pink version. Very versatile, they add a depth of flavour to any dish they are added to. Perhaps the most famous dish known using eggplants is Eggplant Parmesan.

melograna

Pomegranate. Principally used as a flavouring and colouring in beverages.

melone

Melons. A variety of fruit which all have a thick, hard, inedible rind, sweet meat, and lots of seeds. Common examples are watermelon and cantaloupe.

menta

Mint. Many varietes are used in cooking to flavour meats and vegetables such as zucchini and eggplants.

miele

Honey. There are numerous different varieties of flavoured honey throughout Italy.

mirtillo

Blueberry. Eaten fresh or used in desserts.

moleca

Soft shell crab. Very popular in Venice when in season, and most commonly served fried.

mortadella

This sausage originates from Bologna. It has a distinctive pink colour, and is studded with cubes of creamy fat and sometimes pistachios. It is usually thinly slices and eaten cold in sandwiches or as an antipasto with other cold cuts.

mostarda di cremona

Mustard Fruit Chutney. This Italian specialty consists of candied fruit chutney with a bite of mustard flavour that originates from Cremona. This relish is usually served with cotecchino, or a combination of boiled meats called bolito misto.

mosto di vino

Wine must. Made into a syrup and used in many traditional recipes as a sweetener.

mozzarella

Mozzarella is a soft, white cheese with a very delicate flavour that is the cheese of choice for most recipes calling for a melting cheese. Buffalo mozzarella is made from water buffaloes aound the Naples area, and is best eaten fresh.

noci

Walnuts. Grown throughout central and southern Italy they are usually eaten straight from the shell as a dessert. As well as a popular ingredient in desserts, they are also ground and chopped and used in a delicious sauce for pasta.

nocino

Bittersweet liqueur made with green walnuts in their husks.

nociole

Hazelnuts or filberts. Along with almonds, these are one of the most commonly used nuts in Italian desserts and baking.

nutella

A thick smooth paste made from chocolate and hazelnuts. Can be spread on plain cookies, bread, or toast.

oca

Goose. Commonly roasted, often served with chestnuts.

odori

Refers to aromatics such as onion, carrot and celery used in recipes.

olio di olive

Olive oil. In Italy, olive oil, or olio di oliva, is the most commonly used fat. It is pressed from the pulp of ripe olives. Different regions produce very different flavoured oils depending on the growing conditions. Tuscan oil is most often considered the best tasting oil of all. Extra virgin olive oil is made by pressing the olives with no further processing. It's regulation is very strict, and produces oil with a very distictive flavour. Olive oil is used as the fat of choice for most Italian recipes, while extra virgin olive oil is used uncooked as a condiment only.

olio santo

Translated as "holy water", this is a spicy olive oil flavoured with peperoncino.

olive

Olives. A wide variety of olives are grown across Italy, most being used to produce olive oil. Both black and green olives are eaten raw or used in cooking many Italian specialties.

orata

Sea Bream. This fish has a tasty, flaky white flesh, and is usually baked, broiled or cooked on a grill.

oricchiette

Called "little ears" for it's shape, this pasta from Puglia is made from flour and water, and is often served with a vegetable based sauce.

origano

Oregano. This herb is used more commonly in southern Italian cooking, while marjoram, maggiorana is more commonly used in the north. Oregano has a stronger flavour, and is often used in sauces as well as a flavouring for meat.

orzo

Barley, also Pearl Barley. Barley is used in porridge and soups, but also for making hot and cold beverages. The name is also given to a small dried pasta, similar to rice in shape but larger, ideal for soups.

ostrica

Oysters. Most commonly consumed raw or baked.

paglia e fieno

Translates as "Straw and Hay." This is a mix of green spinach pasta and yellow egg tagliatelle or tagliolini, commonly sauced with cream, ham and peas. A Tuscan specialty.

pagnotta

A large round loaf of bread.

palliard

Thinly pounded slices of meat, often veal, chicken or beef.

palombo

Dogfish. Commonly stewed or used in soups.

pan al latte

A light, spongy, cake-like type of bread.

pan bigio

"Gray bread." Coarse gray-coloured bread made of unrefined flour.

pan con uva

Raisin bread.

pan di ramerino

Bread flavoured with rosemary, a Tuscan specialty.

pan di spagna

Sponge cake. Used in many Italian desserts such as Cassata, and Zuppa Inglese.

pancetta

Unsmoked bacon made from pork belly and then cured in salt and spices giving it a mild flavour. It can be eaten raw as an antipasto, but is usually cut into strips and fried to flavour many Italian dishes.

pandoro

Pandoro, as well as its counterpart Panettone, is a traditional Italian sweet yeast bread, most popular around Christmas and other special occasions, but eaten all year round. Pandoro has a typical shape like a frustum with a star section.

pane grattugiato

Bread crumbs.

panettone

A tall, fat cylindrical egg-rich cake studded with candied fruit and served traditionally at Christmas and Easter. A specialty of Lombardy.

panforte

A dense, cake filled with dried fruits, nuts and spices that is a specialty of Tuscany at Christmas.

panino

A bread roll, generally made for sandwiches.

panna

Heavy Cream. Used in sauces and deserts. The most famous sauce using cream is Fettuccine Alfredo.

papardelle

A favourite in Tuscany, this pasta consists of long ribbons of fresh pasta about an inch wide and goes extremely well with cinghiale sauce.

parmigiano reggiano

Parmesan. One of the best known Italian cheeses which is made in a strctly regulated fashion around the Parma area. Parmesan is a dry cheese, and has a mild flavour. It can be eaten on it's own, or grated and used in many dishes in an Italian kitchen, particulary to top a finished pasta dish.

passata

Purée of Tomato. Also used to make sauces. If you pass chopped or whole tomatoes through a food mill or blend them you will get passata. Compare: concentrato di pomodoro.

passatelli

A traditional first course in the neighboring regions of Romagna and the Marche, passatelli were named because they are passed through a special iron that looks like a slotted spoon mounted on two horizontal handles. In Romagna, the dough is made with fresh bread crumbs, eggs, Parmigiano, and a grating of nutmeg and lemon zest; beef marrow can be used to make passatelli particularly rich. In the Marche, passatelli include ground beef, and the lemon is omitted.

pasta frolla

Short pastry used in baking both sweet and savoury dishes.

pasta grattugiata

Pasta dough that has been dried and then grated into very small grains, and cooked as couscous or served in broth.

pasta sfogliata

Puff-pastry. Also called millefoglie.

pasta verde

Green Pasta, most commonly made with chopped or puréed spinach.

pastella

A basic batter used for deep frying, consisting of flour and water, and sometimes eggs.

pastina

Any tiny dried pasta most commonly used in soups, as for Pastina in Brodo.

patate

Potato. Patate fritte are french fries, and patatine potato chips.

pecorino

All Italian cheeses made from sheep's milk are called pecorino although they may vary greatly in texture and flavour.

pelati

Peeled Canned Tomatoes. You can either peel fresh tomatoes, remove the core and seeds or buy bottled or canned varieties, either whole or chopped. Buy a good imported brand, as the good brands are less acidic and give a good proportion of tomatoes to liquid. San Marzano tomatoes are an exceptionally flavourful tomato either canned or fresh.

penne

Shaped like a quill from where it's name originates, this dried pasta shape is very common.

pepato

Sicilian pecorino cheese, with black peppercorns set in the middle of the cheese. Has a very sharp flavour.

pepe nero

Black Pepper. Pepe bianco, white pepper, and pepe rosso, red pepper are also commonly used.

peperoncini

Red chilies. These dried, hot peppers are added to many southern Italian specialties, including pasta sauces and pizza.

peperoni

Sweet Peppers. These peppers, also know as capsicums, come in a variety of colours. They have a sweet taste and crunchy texture, and are used in many regional recipes across Italy, often being roasted first.

pera

Pear. Eaten fresh in place of dessert but also made into preserves, sorbetti and pastries.

perciatelli

Dried, thick strands of spaghetti with a hollow center.

persico

Fresh Water Perch. Most commonly fried.

pesca

Peach. Eaten fresh in place of dessert but also made into preserves, sorbetti and pastries.

pesce spada

Swordfish. Most often sold in steaks, they can be found throughout Italy. Often grilled or roasted, they are also sliced thinly and rolled around a flavourful filling before grilling.

pesciolini

Tiny fish that are coated in a light batter and deep fried.

pesto

A sauce made from blending fresh basil with garlic, parmesan cheese and toasted pine nuts. Traditionally, it is made by hand with a mortar and pestle. This sauce is used on pasta, as well as to flavour other dishes such as soups as a garnish.

piadine

Thin rounds of bread that are grilled on a special pan called a testo and served with cold meats and cheeses such as prosciutto, salami and provolone.

piccicone

Cultivated Pigeons. Also known as torresani. These are farm-grown birds, preferably less than seven months old. Piccione selvatico, is a wild pigeon, also called colombaccio or palombaccio.

pici

Twisted Tuscan noodles made by hand with a grooved rolling pin like tool.

pinoli

Pine Nuts. These are actually the seeds from the stone pine trees that grow along the Adriatic sea. They are usually toasted before using, and are used in many Italian dishes both sweet and savoury.

piselli

Peas. Usually boiled and served with onions and garlic as a side dish, or added to soups and stews. Pisellini are small or baby peas.

pistacchio

Pistachio. A favourite nut for snacking, pastrymaking, gelato and as a flavouring.

pizza

A flat yeasted bread topped with a variety of toppings, commonly including tomato sauce, cheese, meats, and vegetables.

pizza dolce

Sweet Pizza. A dessert form of pizza which is topped with a variety of nuts, candied fruit, citrus and sweet flavourings.

pizza rustica

A savoury tart made with ricotta, mozzarella, prosciutto, mortadella and seasonings that originated in Abbruzzi.

pizzoccheri

Fresh buckwheat noodles that are usually 1/2 inch wide and 4 to 5 inches long. The dish is completed with chopped potatoes, cabbage, cheese, butter and garlic.

polenta

A staple in northern Italy for centuries, polenta is a type of cornmeal made from ground maize. Generally, in Italy two common types are used, coarse and fine. Polenta can be served soft as a porridge type of dish topped with sauce and meat, or allowed to cool and harden and then served fried or grilled.

polipi

Octopus. Much larger than squid, they are generally coked long and slow to tenderise them after being pounded with a mallet before cooking. Great in salads with other seafood, or on it's own.

pollo

Chicken. Very popular in many dishes such as Chicken Cacciatore, or Chicken Parmiagiana. A gallo is a cock or rooster, a gallina a hen. The free-range variety is pollo ruspante, while pollastro or galletto is a young chicken.

polpetone

Meatloaf. Commonly made with a combination of ground meats, often with some vegetables such as mushrooms and onions, and cheese added.

polpetta

Meatball. Made from a variety of ground meat, fish or vegetables, that is most commonly fried, boiled, or cooked in sauce.

pommarola

A simple tomato sauce.

pomodori

Tomatoes. Most definitely one of the most important ingredients in Italian cuisine, a number of varieties of tomatoes are grown across Italy. The best tomato for cooking is always said to be the San Marzano tomato which can be found now canned and imported from Italy.

pomodori secchi

Sun-dried tomatoes. Preserving tomatoes in this manner intensifies their flavour and gives them a unique sweetness that is delicious in many dishes. They can be found dried, or dried and preserved in oil, and are most often soaked in water before using in soups or sauces.

pompelmo

Grapefruit. Eaten fresh or made into marmalade.

porchetta

Whole suckling pig, boned, stuffed with herbs and roasted over an open fire or in a wood-burning oven. As it should be.

porcini

Porcini mushrooms are definitely the most famous of Italian mushrooms and many varieties can be found across Italy. Young, fresh porcini can be sliced and eaten raw, while larger caps are best grilled or sautéed. Dried porcini are also popular, and added an earthy depth of flavour to many dishes.

porro

Leek. Most commonly used in cooking, particulary soups and stews.

prezzemolo

Parsley. The Italian version is the flat leafed variety which has a fresh, robust flavour. It is used throughout Italian cooking to flavour an unlimited number of savoury dishes.

prosciutto

Italy is famous for it's prosciutto crudo, or cured ham, and the most famous ones come from the area around Parma. San Daniele hams, produced in the Friuli region are also a very popular prosciutto. Commonly eaten fresh as an antipasto, it can also sometimes be cooked to flavour other dishes.

provolone

This is a southern Italian cheese that is straw white in colour, with a smooth texture. Milder, fresh provolone can be eaten on it's own, although once aged it is generally used in cooking.

prugna

Plum. This fruit is commonly eaten fresh, stewed, or made into preserves and dessert pastries. Prugna secca refers to dried prunes.

puntarelle

Wild chicory spears, with a sharp, bitter flavour that are eaten raw and dressed with olive oil, lemon juice, vinegar, garlic and anchovies.

quadrucci

Stuffed pasta squares that are added to soups, or clear broth.

quaglia

Quail. A popular small, wild game bird that is usually roasted or grilled.

quinquinelle

Quenelles. Dumplings commonly made from a mild fish like pike, which are bound together with egg whites and seasonings.

rabarbaro

Rhubarb. Usually sweetened to overcome it's tart flavour, and then made into a condiment or pastry. There is also a liqueur made from it. Rhubarb should be cooked because cooking inhibits or destroys the oxalic acid it contains. The oxalic acid in raw rhubarb or in rhubarb leaves is toxic.

radicchio

Red chicory. Generally two main varieties are found , including the round Radicchio di Verona and the long leafed Radicchio di Trevisio. This leafy vegetable has a bitter flavour, and is generally better cooked which tempers the bitterness. It can be found in salads in small quantities however, as well as being cooked in many ways.

ragu

Meat sauce. The most famous is Ragù alla Bolognese, which contains tomatoes, beef, cream and vegetables.

rana

Frog. A specialty item, often served fried or in risotto.

rape

Turnips. Often roasted which brings out it's sweetness.

ribes

Currants. Either black or red which are usually used in cakes and cookies.

riccio di mare

Sea Urchins. Eaten raw when fresh from the sea, as well as being added to pasta.

ricotta

Ricotta is actually a biproduct of cheese making, and is made from reheating the leftover whey mixed with milk. It is creamy and smooth, and can be used in both sweet and savoury dishes.

ricotta salata

Ricotta cheese, usually made from ewe's milk, conserved in salt, then left to age until hard. Pleasantly salty yet creamy in flavour. A favorite for grating over pasta, particularly in such famous dishes as Pasta alla Norma.

rigatoni

Larger than penne, but similar in shape, these are fat tubes of dried pasta with ridges.

riso

General term for rice, of which Italy has over 50 varieties, including both short and long grain.

risotto

Italian style of rice. The best variety of rice to use for making risotto are Italian arborio, vialone nano, or carnaroli. Risotto is used interchangebly with pasta as a first course, and is much more commonly seen in nothern Italy, particulary in Lombardy than it is in southern Italy.

robiola

Fresh robiola cheese is used in numerous dishes both sweet and savoury, from pies to pasta to antipasti, and is sometimes marinated in extra-virgin olive oil with herbs and spices. Made mostly from cow's milk (sheep's and goat's milk were more common decades ago), robiola is mild and buttery when fresh (aged only 8 to 10 days) and sharper when matured (aged 40 to 50 days).

rognone

Kidneys. Lamb and veal kidneys are usually considered the best.

rosmarino

Rosemary. This popular culinary herb grows wild across Italy. Rosemary is often used with grilled or roasted meats, and is a delicious addition to roasted potatoes.

rosolio

Rose Liqueur. A cordial, traditionally made from rose petals, rose oil and sweetened with honey.

rotolo

A roll of meat or pasta, usually stuffed, and commonly poached.

rucola

Rocket. This is a bitter, pungent green used in salads, and in pasta sauces. Grows wild in the Italian countryside, although is also now cultivated commercially.

salami

There are an endless number of different types of Italian salami from the various regions across Italy.

sale

Salt. A fundamental flavouring and preserver of foods, and in Italy it is almost always drawn from the sea.

salmone

Salmon. Salmon is usually poached, grilled or roasted. It may be served cold as part of an antipasto table.

salmoriglio

Calabrese and Sicilian condiment of olive oil, salt, garlic, oregano, parsley and lemon, often used as an easy delicious sauce for seafood.

salsa

Sauce. A general term referring to a number of dressings or condiments.

salsiccia

Sausage, of which there are hundreds of varieties in Italy, most made with pork and seasonings.

salumi

Generic term for salt-cured meats, such as salame, salsiccia, prosciutto, bresaola. A salumeria is a shop where salumi are sold.

salvia

Sage. This is another popular Italian culinary herb that grows wild across the Italian countryside. It has a very strong flavour, so needs to be used sparingly, but it combines well with most meat and vegetable dishes.

sambuca

A colourless Italian liqueur with a strong flavour of aniseed.

sarde

Sardines. Small fish under 5 inches in length with an oily flesh. Best eaten when very fresh, although they can be bought preserved in both salt and oil. Fresh sardines are often fried, or baked.

savoiardi

Ladyfingers. Little, dry, finger-shaped sponge cakes. Used for such famous desserts as Tiramisu and Zuppa Inglese.

scallopina

A thin, pounded piece of meat, commonly veal, either breaded and fried or sautéed with a wide variety of ingredients on top.

scalogno

Scallion. A variety of onion with small bulbs, and long stiff green leaves. Usually eaten raw. Also called spring onion, or green onion.

scalogno

Shallot. Small pointed members of the onion family that grow in clusters something like garlic and have a mild, oniony taste. Not the same as green/spring onion.

scamorza

Uncooked Abruzzese and Molise stringy curd cheese made from whole cow's milk, and even smoked. Often used in place of mozzarella.

scampi

Prawns. It is most often cooked in wine and garlic or grilled with olive oil and lemon.

scarola

Escarole. Either used in salads or soups, or stewed with garlic and served as a vegetable side dish, cold or warm.

schiacciata

A thin Tuscan flatbread, usually topped with olive oil and salt.

scotch bonnet pepper

Capsicum tetragonum. Similar to Habanero Pepper.

scungilli

Also a Mollusk Gastropod - "Buccinidae" - found in more temperate waters than conch, with a darker meat and stronger flavour, perhaps less "sweet". This is more properly known as "whelk". These are generally removed from their shell and sold already steamed and ready to eat. The meat is kind of a circular meat, about 1 to 2 inches in diameter, perhaps 10 to 20 of these in a pound.

sedano

Celery. Also called accia. Used in soffritto as a flavour base for many Italian dishes.

segale

Rye. Rye is a grass grown extensively as a grain and forage crop.

semi di sesamo

Sesame seeds. Used on specific regional breads as well as some biscuits.

semolina

A yellow flour ground from high protein Durum wheat. Semolina is used in many brands of dried pasta because of its ability to stand up to kneading and molding. It is also used to make Gnocchi Romana.

seppia

Cuttlefish. Ink from this seafood is used to make black pasta, a Venetian specialty.

soffritto

A combination of celery, onion and carrot that is lightly fried in olive oil. It provides the base for many Italian recipes, especially soups and pasta sauces. Optional addition of a clove of garlic, maybe a tablespoon or two of parsley, or a few leaves of fresh sage are added.

soglia

Sole. A delicately flavoured flatfish that takes well to sautéeing, grilling and marinating.

soppressa

Minced pork "pressed" into form similar to a large salame in Veneto; soppressata refers to various types of salumi in Italy.

sorbetto

Sherbet or sorbet of soft texture based on fruit, sometimes with wine or spirits, usually not made with milk as in other countries.

sott'olio

Refers to foods preserved in olive oil such as vegetables, mushrooms, tuna, sardines, anchovies, small cheeses, and salami.

sottaceto

Foods preserved in vinegar, generally vegetables, including artichokes, olives, mushrooms and pickles.

spaghetti

Long, thin strands of dried or fresh pasta that is the most popular form of pasta in Italy if not worlwide. It is made both fresh and dried.

spalla

A shoulder of veal, lamb or pork, or pork shoulder salt-cured like prosciutto.

spatzle

Originating from Germany, these small dumplings are popular in the Alto Adige region. They can be made with many different ingredients, and are often served in a meat broth.

speck

Bacon that is made from boned pork flank, and either brine - or smoke-cured.

spezzatino

Refers to a stew containing small pieces of meat. Often cooked in a casserole or earthenware pot.

spinachi

Spinach. Often sautéed and served as a side dish, although it is also used as a salad when the leaves are young. Older leaves are ofyen blanched, and used in soups, or in fillings for pasta.

spremuta

Juice of freshly squeezed fruit. Succo is the generic term for juice.

spugnole

Morel mushrooms. Not as well used as the porcini, but they are found in many recipes.

stigghiole

Grilled lamb intestines or caul-wrapped bunches of lamb innards and vegetables popular in southern Italy.

stracchino

A very young cheese with a very soft, creamy texture. It is most often eaten as a dessert cheese, or used as a stuffing in focaccia.

strangolapreti

Translated as "priest stranglers," these are small potato gnocchi of Trentino served with tomato sauce. It is said they received their name because visiting priests would gorge themselves on them and choke.

strega

Meaning 'witch', it's a bright yellow Italian liqueur with a bittersweet taste.

stringozzi

Thick Umbrian spaghetti, often served with a truffle or hearty meat sauce.

strutto

Lard. Lard, strutto, or butter are generally used for most Italian baking.

sugo

Sauce or gravy, when based on cooked meat. Also called ragù, and most often is used with pasta.

tacchino

Turkey. A New World bird, usually roasted, though the breast meat is made into scaloppine.

tagliatelle

Long, flat, ribbon-like fresh pasta.

taleggio

A square, creamy cheese produced in Lombardy.

tangelo

Citrus fruit cross of a tangerine and a pomelo. Larger than a mandarin and a little smaller than an average-size orange. Skin colour is a bright tangerine and they mature during the late mandarin season. Mandarins, tangerines or oranges may be used instead.

tartufo

Truffles. These are part of the mushroom family, and are found underground near oak trees. They are firm, and irregular in shape, and have a very pungent, earthy aroma and flavour that is prized throughout Italy. Very expensive in price, they have a short season. Truffled flavoured oil is much more reasonable in price than fresh truffles, and is now readily available.

timo

Thyme. A herb pungent in flavour and excellent in soups, stuffing and seafood recipes.

tonnarelli

Roman spaghetti with squared off sides, similar to maccheroni alla chitarra in Abruzzo.

tonno

Tuna. Tuna, referring more to the red meat variety than the albacore. It is eaten fresh, cooked in a variety of ways, or more often preserved in oil. Tonnato refers to tuna-flavoured sauce most commonly served on veal scalopini.

tortelli

Fat elongated ravioli stuffed with a variety of fillings, such as ricotta and spinach or winter squash.

tortellini

Small stuffed pasta nuggets filled with various ingredients, usually meat or cheese.

tortiglioni

Short fat tubes of dried pasta with grooves.

toscanelli

Variety of small Tuscan brown beans.

trenette

Traditionally made with flour and water, this pasta shape from Liguria resembles small twists. Commonly topped with a pesto sauce.

triglia

Red mullet. These are small, bony fish that are red in colour and have a unique flavour similar to shrimp.

trippa

Tripe. Usually prepared by stewing it in a tomato sauce.

troccoli

Apulian ribbon-like egg spaghetti cut with a ridged rolling pin called a troccolo, commonly served with a tomato-and-garlic sauce to which a mixture of egg and pecorino is added, then fresh asparagus.

trota

Trout. Most often served grilled or baked.

uccelletto

General term for little bird or fowl, although there is a famous Tuscan bean dish called Cannellini all'Uccelleto referring to the fact the beans are cooked as they commonly prepare small game birds.

unsalted butter

Often recommended for cooking, particularly in baking. Many people prefer the taste of unsalted butter.

uovo

Egg. Italians are not big egg eaters, particularly for breakfast, but they do make fritattas with eggs and vegetables which are often sliced in wedges and added to an antipasti platter.

uva

Grapes. Italy is the world's largest producer of grapes, most being used for wine production.

uva passa

Raisins. Used in the making of many desserts as well in other savoury dishes particularly in Sicily.

vaniglia

Vanilla. Vanilla, used almost exclusively as a flavouring for pastries and desserts in Italy, both from a bottled extract or preferably, utilising the scraped seeds from fresh vanilla beans.

verdura

Usually refers to green, leafy vegetables, though the term does refers to garden produce in general, including legumes and roots. Italians eat a wide range of vegetables, both fresh and cooked.

vermicelli

Literally translating as "little worms", it is the name for very thin spaghetti, less than a tenth of an inch thick, well loved in southern Italy.

vermouth

Vermouth can be either white (dry), or red (sweet), and both are made from white wine flavoured with aromatic extracts and spices. While both types of vermouth are consumed in assorted beverages, white, dry vermouth is also used in cooking in place of a dry white wine.

verza

Savoy cabbage, usually boiled or sautéed.

vin santo

A "holy" sweet wine from Tuscany made from semi-dried grapes with a long, slow fermentation. Often served with small almond cookies called cantucci for dipping.

vitello

Veal. This is one of the most commonly used meats in Italian cuisine.

vongole

Clams. There are many types of clams found across Italy, and they are commonly used in soups, pasta, risotti, and salads.

zaffarino

Saffron. This flavouring ingredient consists of the dried stigmas of the saffron crocus. Very expensive, it imparts a warm golden colour and subtle flavour to risotti and sauces. The most famous Italian dish using saffron is Risotto Milanese.

zampone

This is a specialty sausage from Modena, and is a pig's leg stuffed with minced pork shoulder and other cuts of meats. It has a unique flavour and is quite fatty. It is commonly served with stewed lentils as a side dish.

ziti

Tubular maccheroni originally from Southern Italy.

zucca

Commonly known as winter squash. A family of vegetables that has a thick, hard, usually inedible rind, rich-tasting meat, and lots of seeds. Pumpkin is a popular filling for tender tortelli in Mantua, and is also used in risottos and soups.

zucchero

General name for sugar.

zucchini

A long, green squash that looks something like a cucumber. Also known as vegetable marrow, and courgette.