Glossary

D

eliche helical pasta

elicoidali A short, curly, tubular pasta

erba cipollina chive

erbazzone pie made from spinach, pancetta, eggs, and Parmesan; pizza with herbs; dessert version made with beets, ricotta, almonds, and sugar

etto A unit of measure, used for many different kinds of food purchases. Equivalent to about ¼ pound.

eugubino (adj.) Of Gubbio or Gubbio-syle; cappelleti all'eugubina an egg pasta, said to be the richest in Italy (traditionally made at Christmas and eaten until Epiphany).

** Glossary created with the help of "Dictionary of Italian Cuisine", written by Maureen B. Fant and Howard M. Isaacs. (The Ecco Press: New Jersey, 1998).