ITALIAN INGREDIENTS AND CULINARY TERMS

SL.NO	ITALIAN	ENGLISH
1	ABBACCHIO	Young spring lamb
2	ACCIUGHE	Anchovies
3	AFFUMICATO	Smoked
4	AGLIO	Garlic
5	AGNOLOTTI	Stuffed pasta, similar to ravioli
6	AGRODOLCE	Sweet-sour
7	AL BURRO	Dressed with butter
8	AL DENTE	Not over-cooked: firm texture
9	AL FORNO	Cooked in the oven
10	ALL’ACETO	In vinegar
11	ALLA CASALINGA	Home style
12	ALLA MARINARA	Seaman style
13	AMARETTI	Small macaroons
14	ANGUILLA	Eel
15	ANIMELLE	Sweetbreads
16	ANITRA	Duck
17	AGNOLINI	Stuffed pasta similar to ravioli
18	ARANCIA	Orange
19	ARISTA	Roast lion of pork
20	ARROSTO	Roast
21	ASPARAGI	asparagus
22	BACCALA	Dried salt cod
23	BASILICO	Sweet basil
24	BATTUTO	Vegetables and herbs, foundation for soups, etc.
25	BEL PAESE	Semi-soft mild cheese
26	BISCOTTO	Biscuit
27	BISTECCA	Beefsteak
28	BRACIOLA	Meat for braising
29	BRODETTO	Fish soup of Adriatic coast
30	BRODO	broth
31	BUDINO	General term of pudding
32	BURRIDA	Fish soup of Genoa
33	CACCIAGIONE	game
34	CAFFE LATTE	Coffee with milk
35	CAFFE ESPRESSO	Black espresso coffee
36	CAPPUCCINO	Strong white coffee
38	CANNELLONI	Large round pasta often served stuffed
39	CAPPELLETTI	Small stuffed pasta
40	CAPPERI	Capers
41	CAPRETTO	Kid
42	CARCIOFI	Artichokes
43	CASSATA	Ice cream cake
44	CASSATA SICILLIANA	Sicilian cake or ice cream
45	CAVOLFIORE	Cauliflower
46	CAVOLO	Cabbage
47	CIPOLLA	Onion
48	CONIGLIO	Rabbit
49	COPPA	Smoked pork. Also large hard sausage like salami. Also ‘cup’.
50	COSTOLETTA	Veal chop on the bone
51	COTECHINO	Large pork sausage
52	CROSTINI	Savoury toasts
53	CRUDO	Raw, uncooked
54	DITALI	Short tubular pasta
55	DOLCI	General term for puddings and cakes
56	FAGIANO	pheasant
57	FAGIOLI	Fresh or dried beans
58	FAGIOLINI	Fresh green beans
59	FARINA BIANCA	White wheat flour
60	FAVE	Broad beans
61	FEGATINI	Chicken liver
62	FEGATO	Liver
63	FETTUCINE	Homemade narrow ribbon pasta
64	FILETTO	Thin fillet of meat or fish
65	FINOCCHIO	Fennel
66	FORMAGGIO	Cheese
67	FRAGOLE	Strawberry
68	FRAGOLE DI BOSCO	Wood strawberries
69	FRITTATA	Omelet
70	FRITTELLE	Pancakes. Also used for fritters.
71	FRITTO MISTO	Mixture of fried foods
72	FRUTTI DI MARE	Small shellfish
73	FUNGHI	Mushrooms
74	GAMBERI	prawns
75	GELATO	Frozen- usually ice cream
76	GNOCCHI	Small ‘dumplings’ of semolina or potato
77	GORGONZOLA	Soft blue veined cheese
78	GRANCEVOLA	Adriatic crab served in shell
79	GRANITA	Water ice
80	GRISSINI	Bread sticks
81	IN BIANCO	Plainly boiled
82	IMBOTTITI	Stuffed
83	INVOLTINI	Slice of meat stuffed and rolled
84	INSALATA	Salad
85	LASAGNE	Wide flat noodles
86	LATTE	Milk
87	LESSO	Boiled
88	LIMONE	Lemon
89	MACCHERONI	Generic term for all types of pasta
90	MAIALE	Pork
91	MANDORLE	Almonds
92	MANZO	Beef
93	MARSALA	Heavy Sicilian wine (sweet and dry)
94	MASCARPONE	Soft sweet cream cheese
95	MELANZANE	Aubergine or egg plant
96	MINESTRA	Soup- also generic term for pasta or rice course
97	MINESTRONE	Thick vegetable soup
98	MORTADELLA	Large cooked Bologna sausage
99	MOZZARELLA	Soft white unsalted cheese
100	NOCE MOSCATA	Nutmeg
101	OLIO	oil
102	OLIVA	Olive
103	ORIGANO	Herb used for flavouring
104	OSSOBUCO	‘hollow bone’ veal dish
105	PANE	Bread
106	PANE ABBRUSTOLITO	Toasted bread
107	PANNA	Cream
108	PARMIGIANO	Hard cheese much used in Italian cookery
109	PASTA	Dough. Generic name for all macaroni products
110	PASTA ASCIUTTA	Pasta cooked in water and served dry with butter or a sauce
111	PASTA FROLLA	Rich shortcrust pastry
112	PASTA IN BRODO	Pasta cooked in broth and served as soup
113	PASTA SFOGLIATA	Puff pastry
114	PASTELLA	Frying batter
115	PASTICCERIA	General term for pastry
116	PECORINO	Strong sheep’s milk cheese
117	PEPERONI	Sweet peppers
118	PEPERONCINI	Small hot peppers
119	PESCE	Fish
120	PESCHE	Peaches
121	PESTO	A Genoese preparation
122	PICCATA	Small thin slices of veal, also called ‘scallopine’.
123	PIGNOLI	Pine nuts
124	PIZZA	Generic term for a flat open pie or tart
125	POLENTA	Corn meal
126	POLLO	Chicken
127	POLPETTE	Small meat balls or cakes, often made from raw meat
128	POLPETTONE	Large meat loaf
129	POMODORI	Tomatoes
130	PREZZEMOLO	Parsley
131	PROSCIUTTO COTTO	Cooked ham
132	PROSCIUTTO CRUDA	Raw ham
133	PROVOLONE	A hard yellow cheese
134	QUAGLIA	Quail
135	RADICINI	Radishes
136	RAVIOLI	Stuffed squares of pasta
137	RICOTTA	Soft curd cheese
138	RIGATONI	Large groved macaroni
139	RIPIENO	Stuffed or stuffing
140	RISO	Rice
141	RISOTTO	Savoury rice dish
142	ROGNONE	Kidney
143	SALSA	Sauce
144	SALSICCIA	Generic term for sausage
145	SALSICCIA FRESCA OR LUGANICA	Fresh sausage
146	SALSICCIA SECCA	Dried sausage
147	SALVIA	Sage
148	SCALLOPPINE	Thin small slices of veal
149	SCAMPI	Dublin bay prawns
150	SEDANI	Celery
151	SEMIFREDDO	Semi cold, also ice cream
152	SFINGI	Cakes or cookies
153	SOGLIOLE	Sole
154	SFORMATO	Light vegetable pudding
155	SOFFRITTO	Vegetable base for soups etc.
156	SPAGHETTI	Thin varieties of pasta
157	SPARAGIO	Asparagus
158	SPEZZATO OR SPEZZATINO	A stew of meat or poultry
159	SPIEDINI	On skewers
160	SPINACI	Spinach
161	SPUMANTE	Sparkling wine
162	SPUMONE	A ‘foamy’ variety of ice cream
163	STRACCINO	Soft yellow tasty cheese
164	SUGO	A sauce
165	TACCHINO	Turkey
166	TAGLIATELLE	Homemade ribbon pasta
167	TONNO	Tuna fish
168	TORRONE	A type of noughat
169	TORTA	Generic term for cake
170	TORTELLINI	A stuffed pasta
171	TRIGLIA	Mediterranean red mullet
172	TRIPPA	Tripe
173	TROTA	Trout
174	UCCELLI	Little birds
175	UMIDO	Stew or stewed
176	UOVA	Eggs
177	UVA	Grapes
178	VERDURE	Vegetables
179	VERMICELLI	Very small spaghetti
180	VINO	wine
181	VITELLO	Veal
182	VONGOLE	Type of small clam
183	ZAMPONE	Sausage filled pig’s trotter
184	ZITA	Tubular shape pasta
185	ZUCCHINE	Baby marrow  or courgette
186	ZUPPA	Soup

Source: 'Italian cooking for pleasure' by Mary Reynolds