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GLOSSARY - ENGLISH-ITALIAN - KLMN

ketchup: salsa piccante
kid: capretto
kidney beans: fagiohi
kidneys: rognone, rognoncini
knife: coltello

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

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