Glossary

I

imbrecciata thick soup made with mixed vegetables and grains

imbrogliata of eggs, "scrambled"

impastoiata polenta with beans cooked in tomato sauce

incapriata A simple presentation of fava beans and bitter chicory. The fava beans are boiled, puréed, and topped with sautéed bitter chicory. The two are then doused with fruity olive oil and eaten together. Incapriata is native of Apulia.

indiana, all' with curry

indiavolato (adj.) deviled (i.e., spicy)

indugghia A typical Calabrese sausage, Indugghia is made with a combination of the meat, lard, liver, and lungs of the pork and is eaten raw as part of an antipasto platter.

inglese, all' English-style-usually meaning boiled or poached-with the possible addition of butter and cheese

insalata salad, also meaning lettuce

insalata russa Russian salad; cooked vegetables prepared with a large amount of mayonnaise and sometimes gelatin

integrale (adj.) literally, "whole", "complete"; whole wheat, whole grain

irinate unsweetened doughnut-type dough filled with meat (ragú) and peas, and then deep-fat fried

italico a soft, mild, white cheese similar to Bel Paese

** 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).