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Below are a couple of Italian food words with English translations.
Zafferano: saffron Zampone: sausage-stuffed pig’s foot Zenzero: ginger Zeppole: a fried pastry Verdure: green veggies Vitello: veal (calf) Vongole: clams Taralli: round sweet or mouthwatering biscuits Tonno: tuna Torrone: nougat-type sweet Torta: tart Salso: salt Saltari: sauteed Salumi: cumulative name for salami and comparable treated meats Salvia: sage Sambuca: a colorless liqueur made from anise San Giuseppe: Saint Joseph Sarde: sardines Scaloppine: very finely sliced up meat Sedani: celery Ragu: meat sauce for pasta Rapini: another name for broccoli rabe Ribollita: Tuscan bread and veggie soup Ricotta: a fresh, moderate cheese Ripieni: packed Riso: rice Risotto: rice prepared and stirred with broth up until velvety Rollatini: little packed meat rolls, in some cases in a sauce Romano: a tough Pecorino cheese Rosmarino: rosemary
Rustico: country-style Pecorino: sheep’s milk cheese Peperoncini: dried red chiles Pesto: a sauce from mashed active ingredients, generally basil Piccante: spicy
Pignoli: pine nuts Piselli: peas Pizelle: embossed wafer cookies Pizza Dolce: cake or sweet bread Polenta: a kind of cornmeal Polipi: octopus Pollo: chicken Polpette: meatballs Pomodori: tomatoes Porchetta: entire roast pig prepared with herbs and garlic Porcini: meaty wild mushrooms Primavera: spring Prosciutto: salt-cured, air-dried pork Provolone: a straw-white cheese, in some cases smoked Olio: oil Olio di oliva: olive oil Origano: oregano
Orzo: little, seed-shaped pasta Ostriche: oysters Manzo: beef Marinara: a plain tomato sauce Marinare: to marinade Marsala: an abundant brown prepared white wine Mascarpone: velvety, soft, moderate cheese Melanzane: eggplant Minestra: soup (generally thick) Minestrina: thin soup Minestrone: thick combined veggie soup Mortadella: a big treated and spiced pork sausage Mosto Cotto: grape juice prepared to form a thick dark syrup Mozzarella: a pure white soft cheese
Lauro: bayleaf Lenticchie: lentils Limone: lemon Gamberetti: shrimp
Gardiniera: combined pickled veggies Garofani: cloves Gnocchi: dumplings consumed with a sauce or in broth Grana Padano: a cow’s milk difficult cheese
Granchio: crab Grappa: liqueur made from the should of grapes Griglia: grill Grissini: breadsticks Fagioli: beans Farcita: packing or filling Farro: an ancient grain comparable to spelt Fegato: liver Festa: vacation Fico: fig Filetto: fillet Finocchio: fennel Focaccia: flatbread served plain or with different garnishes Formaggio: cheese Fra diavolo: actually ‘of the devil’ Fragole: strawberries Frittata: an open-faced omelet Frittelle: fritters Fritto: fried
Frutta: fruit Frutti di mare: seafood Funghi: mushrooms
Dolce: sweet Dolci: sugary foods and pastries Cannellini: white kidney beans Cannoli: filled pastry tubes Capocollo: a hot spiced ham Caponata: eggplant relish Capozzelle: lamb’s head Capperi: capers Cappone: capon Carciofi: artichokes Carnaroli: a medium-grain rice utilized for making risotto Carne: meat Cassata: a Sicilian cream-filled layer cake Cavolfiore: cauliflower Cavolo: cabbage Ceci: chick peas Cioppino: shellfish stew Cipolle: onions Conserva: protects Cotolette: cutlets
Balsamico: an aged Italian vinegar Basilico: basil Bigne: fritters Biscotti: actually ‘two times prepared,’ it describes all type of cookies Bistecca: beefsteak Bollito misto: combined boiled meats served with different sauces Bottarga: maintained roe of tuna or mullet Braciolette: little beef rolls Braciole: packed meat rolls Brodo: broth
Bruschetta: toasted bread served with different garnishes Budino: pudding Affumicato: smoked Aglio: garlic Aglio e olio: garlic and oil Agnello: lamb Agrodolce: sweet/sour Al dente: company (actually to the tooth) Amaretti: crisp cookies made with bitter almonds Amaretto: a sweet liqueur seasoned with almonds Anace/Anice: anise
Anguille: eel Anisette: a colorless liqueur taste with anise Antipasto: actually ‘before the meal’ Arborio: a medium-grain rice utilized for making risotto Arogosta: lobster Arancia: orange Arancine: fried rice balls with meat or other filling Ardente: hot, piquant Arrostito: roasted
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