Glossary

N

napoletana, alla Neapolitan-style; typically implies the use of rich tomato sauce

necci Crepes or waffles made from chestnut flour, often stuffed with cheese or accompanying ricotta; chestnut cakes; sausages formed in the shape of such cakes.

nero di seppia Black ink from the cuttlefish, or squid. Used to flavor and color pasta and risottos.

nidi the little bunches in which long egg pastas, such as fettuccine, are packaged

nocchette bow-tie pasta

noce Walnut (generically, nut). It can also refer to a walnut-sized piece of butter (as in noce di burro).

nochette ring-shaped pasta (Abruzzo)

nockerln noodles; small gnocchi

nonna, alla Literally, "grandma-syle"; torta della nonna is a plain yellow cake filled with crème custard inside and topped with pine nuts.

novarese, alla From Novara, in Piemonte; insalata di riso alla novarese is layered rice and white truffles prepared with an oil, lemon, and anchovy dressing.

Nutella® proprietary name of a popular hazelnut and chocolate spread, similar in consistency to peanut butter

** 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).