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    Italy: Passport to Dining
    Italy: Passport to Dining
    Italy: Passport to Dining
    Ebook65 pages26 minutes

    Italy: Passport to Dining

    By Jon Albertson

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    About this ebook

    Know What You Eat! A convenient menu translator for English-speakers visiting Italy. From Abbacchio to Zuppa Pavese, this concise food and menu translator provides clear, alphabetized descriptions of over 1,000 common (and not-so-common) Italian dishes that you are likely to find on menus throughout Italy. Know what you order!

    LanguageEnglish
    PublisherJon Albertson
    Release dateJun 10, 2010
    ISBN9781452423869
    Italy: Passport to Dining

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      Book preview

      Italy - Jon Albertson

      Passeport Gastronomique:

      Italy

      Smashwords edition

      J. Albertson

      Available in print at Lulu.com

      with comments, suggestions or corrections please contact: info@travelightbooks.com

      © 2010 J. Albertson. All rights reserved.

      Contents

      A

      B

      C

      D

      E

      F

      G

      I

      JKL

      M

      N

      O

      P

      Pe

      Po

      Q

      R

      S

      T

      U

      V

      W

      Z

      A

      Abbacchi arrosto roast baby lamb

      Abbacchio baby lamb

      Abruzzese, all’ made with red peppers; in the style of Abruzzi

      Accuigha anchovy

      Aceto Balsamico Tradizionale di Modena Balsamic vinegar from Modena

      Aceto Balsamico Tradizionale di Reggio Emilia’ Balsamic vinegar from Reggio Emilia

      Acetosa sorrel

      Aceto vinegar

      Acqua minerale gassata sparkling mineral water

      Acqua minerale naturale still mineral water

      Acqua potabile drinking water

      Acquavite eau-de-vie

      Acqua water

      Adriatico, dell’ marinated in oil & lemon juice and then grilled over a wood or charcoal fire

      Affettato misto plate of assorted cured meats

      Agliata a precursor of pesto, agliata is a spread made from garlic cloves, olive oil and egg yolk

      Aglio garlic

      Agnello alla pastora Lamb with potatoes

      Agnello all arrabbiata lamb cooked over a high flame, literally angry lamb

      Agnello casc’ e ove a specialty of the Abruzzi, lamb stuffed with eggs and grated pecorino cheese

      Agnello da latte spring lamb

      Agnello in guazzetto lamb stewed in an egg and cheese broth

      Agnello lamb

      Agro, all’ sour

      Agrodolce sweet-sour

      Agrumi citrus fruits

      Aguglie gar (fish)

      Albicocca apricot

      Albume d’uovo egg whites

      Alcol alcohol

      Al dente description of pasta that is cooked firm, literally to the tooth in Italian

      Alette di pollo chicken wings

      Alghe marine seaweed, kelp

      Alici anchovy

      Alici farcite in scapece Stuffed anchovies

      Alici fritte e marinate fried & marinated anchovies

      Ali wings

      Alla, al with

      All’amatriciana prepared with onion, ham (or pancetta or guanciale) and tomatoes; literally, in the style of the women of Amatrice, an Abruzzi town

      Allodole larks

      Alloro bay leaf

      Alzàvola teal

      Amaretti almond cookies

      Amaro bitter liqueur

      Amimelle sweetbreads

      Ananas pineapples

      Anatra duck

      Anca thigh

      Anchellini ravioli stuffed with meat & fried

      Aneto dill

      Anguilla eels

      Anguilla marinata alle erbe marinated eel with herbs

      Anice anise

      Anisetta anisette

      Anolini ristretto consomme

      Anolini stock

      Antipasti di pesce appetizers made with fish

      Antipasto hors d’oeuvres; appetizer

      Aperitivo aperitif

      Arachidi peanut

      Aragosta

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