Glossary
A
abruzzese or all'abruzzese(adj.) From or in the style of the Abruzzo region of Italy; usually spicy.
acquacotta A vegetable soup, generally spiced with peppers and thickened with bread, at times containing egg and cheese. A dish typical of coastal Tuscany and upper Latium, but one that varies widely depending on the location.
affettati cold cuts, sliced meats
agliata A garlic sauce, sometimes containing crushed walnut meats. Comes in numerous regional variations, most notably from Piedmont, Abruzzo, and Liguria.
aglio dolce Garlic that has been previously chopped and soaked in milk to make it "sweet" (often used in Piedmont).
agnolotti A Piedmontese stuffed pasta which was born as a way of using left-over meats, agnolotti are made differenly depending on the meat available, local habits, and the preferences of the cook. To prepare the stuffing, various kinds of roasted and boiled meats are used separately or in combination, and a cured meat is always included; escarole is the vegetable of choice, although Swiss chard or spinach are sometimes used, and rice cooked in mild is often added for a lighter texture. Agnolotti can be served in a broth, tossed with melted butter and fresh sage, or lavished with a truffle sauce or gravy from roasts.
ajada garlic, walnut, and bread-crumb sauce
albese (adj.) prepared with truffles
alzata tiered fruit or cake stand
amaretti Dry cookies made of ground almonds, egg whites, and sugar, ideal in the creation of stuffings and dessert but also excellent eaten on their own.
amatriciana A pasta sauce, originally from the town of Amatrice in the porvince of Rieti (in the region of Latium) and a variation on the original Abruzzese version which contains no tomatoes. Amatriciana is made bu sautéing a cured meat called guanciale(from the pork cheek) in olive oil, then adding minced onion and cooking until golden. Tomatoes are stirred in, as well as a pinch of chili pepper or black pepper. The pasta that is typically used is long pasta: either perciatelli or bucatini. SInce guanciale is rarely available outside Italy, pancetta is frequently used instead.
ammiscato (adj.) Mixed; alludes to an assortment of pasta shapes usually added to bean soup.
amorosi (pl.) elongated, tubular, twisted pasta
animelle sweetbreads
anolino A filled pasta traditionally prepared in Parma and other neighboring cities. The filling is generally made with bread crumbs soaked in a very dense meat gravy, to which egg and grated cheese are added. They are cooked and served in a strong beef broth or consommé. In Italy, this ancient dish has many variations. Parma and Piacenza are the principal cities where anolini are made, and are sometimes called "anvein."
aranciata orange drink, orange soda
arancini Deep-fried rice balls from Sicily, also popular in Naples and Rome. These "little oranges" (the literal translation of their name) are made of boiled rice mixed with eggs and grated cheese, and filled with a spoonful of ragù or a piece of melting cheese. Each ball is covered with flour, beaten eggs, and bread crumbs. Finally it is deep-fried in olive oil until golden.
aretina, all' Arezzo-style; typically contains duck, ham, vegetables, and nutmeg.
avemarie (pl.) Literally "Hail Marys"; a small pasta for soup, named after and resembling the beads in a rosary.
