Glossary Of Basic Cooking Terms
Italian - (P - Z)

Glossary of Italian basic cooking terms
for Italian Traditional Food

Here is a glossary 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 (P - Z) 

 
P

PANCETTA: Unsmoked bacon.

PANE GRATTUGIATO: Breadcrumbs.

PANINO: Bread roll.

PANNA: Double Cream.

PASTA SGOGLIATA: Puff pastry.

PATATE: Potatoes.

PECORINO: Cheese made from sheep's milk.

PENNE: Quilll shaped dry pasta.

PEPE NERO: Black Pepper.

PEPERONI: Sweet peppers.

PEPERONCINI: Red chilies.

PERA: Pear.

PESCA: Peach.

PESTO: Sauce made from blending basil with garlic, toasted pine nuts and parmesan cheese.

PINOLI: Pine Nuts.

PISELLI: Peas.

PISTACCHIO: Pistachio.

POLENTA: Cornmeal made from ground maize.

POLLO: Chicken.

POMODORI: Tomatoes.

POMPELMO: Grapefruit.

PORCINI: Italian mushrooms.

PREZZEMOLO: Parsley.

PROSCIUTTO: Salt and air cured ham which is served in thin slices.

PRUGNA: Plum.

 
Q

QUAGLIA: Quail.

 
R

RAGU: Meat Sauce.

RICOTTA: Whey cheese.

RIGATONI: Fat tubes of dried pasta with ridges.

RISO: Rice.

RISOTTO: Rice dish made with arborio rice.

ROSMARINO: Rosemary.

 
S

SALE: Salt.

SALMONE: Salmon.

SALSICCIA: Sausage.

SAVOIARDI: Ladyfingers.

SEMOLINA: A yellow flour ground from Durum wheat.

SOGLIA: Sole.

SPINACHI: Spinach.

SUGO: Sauce.

T

TACCHINO: Turkey.

TAGLIATELLE: Long, flat, ribbon-like pasta.

TALEGGIO: Soft, high-fat cow's milk cheese.

TONNO: Tuna.

TORTELLI: Large ravioli stuffed with ricotta cheese and spinach.

U

UVA: Grapes.

UVA PASSA: Raisins.

UOVO: Egg.

V

VANIGLIA: Vanilla.

VERMICELLI: Very thin spaghetti.

VITELLO: Veal.

VONGOLE: Clams.

 
Z

ZAFFARINO: Saffron.

ZUCCHERO: Sugar.

ZUCCHINI: Marrow.

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