Glossary

K

kaiserscharrn A simple dessert from Trentino-Alto Adige, made both in restaurants and at home by filling crespelle with stewed fruit, cutting them into thin strips, and serving them hot with fresh cream. Given the region's heirloom apple varieties, they are often stuffed with local apples, prunes and cherries.

kaminwurzen This is a smoked pork sausage from Trentino-Alto Adige, usually served accompanied by an assortment of cured meats, sauerkraut, and steamed potatoes for a filling, hearty main course.

kanostrelle type of waffle

knodel (Canederli in Italian) These dumplings evolved as a way of using leftover bread in Trentino-Alto Adige. Most versions begin with rye or dark bread that is cubed and soaked in milk, water, or broth, then enriched by speck, liver (leberknodel), or cheese. Knodel are served as accompaniments to hearty, flavorful stews like gulasch or boiled meat, or as a filling garnish for clear broths.

krapfen Sweet yeasted fritters filled with vanilla or lemon pastry-cream or fruit jam then dusted with confectioner's sugar.

kuscus sweet semolina and pistachio cake

** 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).