Gastronomy Tours. Tour Wine & Olive oil country - and other regions.
Links Links to other sites of related interest.
Sources Where to buy special ingredients and utensils.
Ask the Chef If you don't find your recipe.
lady fingers: savoiardi lamb: agnello; abbacchio
(suckling lamb, Rome) lard: lardo, strutto larks: allodole lasagne: pasta shapes: lasagne, pappardelle;
----- (baked in layers with cheese, sauce, meat, etc.) lasagne
al forno laurel: lauro lean: magro leg: coscetto, cosciotto, coscia lemon: limone lemonade: spremuta di limone, limonata lentils: henticehie lettuce: cespo d'insahata, lattuga; radicchio (red
salad plant) leek: porro liqueurs, liquors: liquori liver: fegato; - alla veneziana
(saute'ed with onions); coratella (liver, lights, giblets,
heart) (chicken) livers: fegatini di polIo;
----- alha salvia (with sage) lobster (spiny): aragosta loin: lombata; lombatine (loin chop)
macaroni: maccheroni macaroons: amaretti mackerel: sgombro marinated: marinato; in salmi'
(in wine and herbs) mariner style: alla marinara marjoram: maggiorana marmalade: marmellata marrow: midollo marrow- bone (veal shin): ossobuco mayonnaise: maionese meat: carne; - maccinata (ground meat,
hamburger) meat balls: polpette, polpettini meat loaf: polpettone medallions: medaglioni medlar pears: nespole melon (generally cantaloupe): melone, popone;
prosciutto e melone (ham and melon) meringue: meringhe milk: latte mineral water: acqua minerale mint: menta, mentuccia (Rome)
Mont Blanc (pure'ed chestnuts and whipped cream): Monte Bianco
moray: murena mousses: semifreddi mullet: cefalo, muggine (common grey); barbo, barbio,
triglia (red) mushrooms: fungbi; porcini (boletus edulis, large field
mushrooms); ovoli (amanita Caesarea, orange-colored wild mushrooms) mussels: cozze mustard: senape, mostarda
noodles: capellini (long, thin, usually in broth);
fettuccine, pasta all'uovo, tagliatelle (egg noodles); fettuccine alla romana
(with butter and Parmesan cheese); pastina (small noodles or other shapes for
soup); trenette (shoelace-thin, usually served al pesto) nougat: torrone nutmeg: noce moscata
