Glossary Of Italian Basic Cooking Terms 3
- (P - Z)
from Italian Traditional Food

Useful glossary of Italian basic cooking terms 3
for Italian Traditional Food

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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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