Glossary

V

valigini (pl.) literally, "little cases" or "purses"; meat rolls filled with parsley, garlic, egg, cheese, and bread crumbs

vanillina vanilla-flavored sugar used in baking and sold in little envelopes

vermicelli The word most commonly used in Campania and in Calabria to describe spaghetti. The two pastas are basically the same. Vermicelli are usually tossed with tomato-based or seafood sauces.

verzata (di riso) (rice-) cabbage casserole

veste verde wrapped in vine leaves

vianda dried, homemade pasta from Genova

viccillo ring-shaped pasta filled with salami, mozzarella, and hard-boiled egg

vignarola a Roman dish served in the spring containing braised fresh peas, fava beans, artichokes, and possibly bacon (guanciale)

vin santo Tuscan dessert wine, with a nutty-caramel flavor and a deep golden color, traditionally served with cantucci

vinello a light table wine (i.e., the type of bottle brought on picnics)

violini goat prosciutto, sliced by hand with a long blade (as if playing a violin)

vitú, le springtime soup made of greens, beans, meats, pastas, and cheese (most traditionally containing seven legumes and seven vegetables)

vuotazucchine long corer used to make a cylindrical hollow in zucchini so that they can be stuffed

** 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).