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Italy: Passport to Dining

Italy: Passport to Dining

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Italy: Passport to Dining

Lunghezza:
65 pagine
26 minuti
Pubblicato:
Jun 10, 2010
ISBN:
9781452423869
Formato:
Libro

Descrizione

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!

Pubblicato:
Jun 10, 2010
ISBN:
9781452423869
Formato:
Libro

Informazioni sull'autore


Correlato a Italy

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Articoli correlati

Anteprima del libro

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, dellmarinated 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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