Glossary Of Basic Cooking Terms
Italian - (D - O)
from Italian Traditional Food

Glossary of Italian basic cooking terms
for Italian Traditional Food

Here is glossary 2 of Italian basic cooking terms from Italian Traditional Food to help you find your way around the mysteries of Italian cooking. For your convenience the glossary of Italian basic cooking terms has been listed alphabetically. By understanding some of the glossary of Italian basic cooking terms you will be able to better follow individual recipes.

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Glossary of Italian basic cooking terms (D - O)

D

DADO: Stock cube.

DRAGONCELLO: Tarragon.

E

ERBA CIPOLLINA: Chives.

F

FAGIANO: Pheasant.

FAGIOLINI: String beans.

FARINA: Flour.

FEGATO: Liver.

FETTUCCINE: Long strand pasta.

FICO: Figs.

FINOCCHIO: Fennel.

FOCACCIA: Italian flatbread topped with olive oil, herbs, and garlic.

FRAGOLA: Strawberry.

FUNGHI: Mushrooms.

G

GAMBERETTI: Shrimp.

GELATINA: Gelatin.

GELATO: Ice cream.

GNOCCHI: Small dumplings.

GORGONZOLA: Italian blue cheese.

I

INSALATA: Salads.

L

LAMPONE: Raspberries.

LATTE: Milk.

LENTICCHIE: Lentils.

LIMONE: Lemon.

LIQUORI: Liqueur.

LUMACHE: Snails.

M

MAIALE: Pork.

MANDORLE: Almonds.

MANZO: Beef.

MARINARA: Vegetable pasta sauce traditionally made with tomatoes, onions, garlic, and olive oil.

MARSALA WINE: Sweet Sicilian wine.

MARZAPANE: Marzipan.

MASCARPONE: A soft cheese.

MELA: Apple.

MELANZANE: Aubergines.

MELONE: Melons.

MENTA : Mint.

MIELE: Honey.

MIRTILLI: Bilberries.

MORTADELLA: Large pink coloured sausage.

MOZZARELLA: Cheese made from buffalo milk.

N

NOCIOLE: Hazelnuts.

NOCI: Walnuts.

O

OCA: Goose.

OLIO DI OLIVE: Olive oil.

ORIGANO: Oregano.

ORZO: Barley.

OSTRICA: Oysters.

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