Glossary

F

fagiolini (pl.) string beans, green beans, haricots, or any bean eaten along with its casing

fagioli (pl.) beans

farfalle literally, "butterflies" or "bowties"; bowtie pasta

farro One of the oldest grains in Italy, farro is similar in appearance to spelt. Appreciated since the time of the Ancient Romans, farro is still successfully cultivated in Italy, particularly in the central regions of Tuscany, Umbria, and Lazio.

fedelini a very thin, spaghetti-like pasta

fettucine Lterally, "little ribbons"; the basic flat egg noodles as they are known in the southern half of Italy (known as tagliatelle in the northern half).

finocchio fennel

finocchiona Made from finely ground pork flavored with fennel seeds, garlic, salt, and pepper, finocchiona is a flavorful Tuscan salami that will enhance any antipasto platter. Finocchiona is aged for a period between 7 months to 1 year before being put on the market.

fiori di zucca The golden blossoms found at the ends of zucchini. These flowers can be eaten stuffed or sauteed. They can can also be battered and fried as a tasty snack. With their vibrant color, they're also excellent as garnish.

focaccia a flat bread, usually flavored with oil and herbs, but seasoned, filled, and topped in a variety of ways

fondente flourless cake; baking chocolate, bittersweet chocolate

fontina A cow's milk cheese used as the main ingredient for Fonduta. Originary of Val d'Aosta, Fontina is also used in to make delicious dishes with Polenta and Crespelle. formaggella Found

formaggella Found throughout Italy, Formaggella is a pasteurized cow's milk cheese used as a table cheese or as a filling for savory pies. Formaggella has a delicate, buttery flavor, a cylindrical shape, and a crumbly texture.

fregola An ancient form of pasta made from semolina flour combined with water. A staple of the cuisine of Sardinia, fregola looks like many little pellets that are dried and then are boiled in seafood soups or seasoned with tomato sauce or even served cold in salads.

fresina flat pasta strands, wider than tagliatelle

friselle Large, round breads with a hole in the center. Very dry and crisp, because baked twice, Friselle need to be soaked in or sprayed with water to let it soften up. Friselle are a good accompaniment for any meal or just topped with fresh tomatoes and a drizzle of olive oil.

frisuli pork parts stewed with spicy peppers and used to enrich soup or stuff pitta

frittata Delectable dish made from eggs that are lightly beaten with salt and pepper and fried in a pan. Sometimes frittatas are seasoned with cheeses, herbs, vegetables, and cold cuts.

frittelle Hot, deep fried or pan-fried fritters, either sweet or savory. Sweet frittelle are eaten during Carnevale. Savory frittelle can be made with almost any ingredient on hand, including anchovy and tuna, chickpea flour, chunks of cheese and-in Sicily, at least-even jellyfish.

fritto fried, deep-fried

frollini shortbread cookies

frullato (n.) Italy's version of the milkshake, made with milk and fresh fruit (not to be confused with a thick shake).

fruttini marzipan fruits (Tuscan)

fungetiello pasta sauce made with black olives and capers

funghi (pl.) mushrooms

fusilli Corkscrew-shaped pasta made with semolina flour and water. The name derives from the word fuso which means "twisted", due to its spiral shape. Fusilli are served with tomato or meat-based sauces.

** 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).