A | B | C | DEF | GHIJ | KLMN | S | TUV | WXYZ
GLOSSARY - ENGLISH-ITALIAN - OPQRoatmeal: farina d'avena
octopus: polpo; polpetti, fragoline di mare, moscardino
(Genoa), (tiny octopi)
oil: olio; all'olio (in oil)
olives: olive;
----- nere (black);
----- verdi (green)
omelette: frittata, omelette
onions: cipolle; cipolline (pearl onions)
orange: arancia; tarocco, tarocehi (blood
oranges)
orangeade: spremuta di arancia, aranciata
oregano: origano
ortolan: ortolano
oxtail: coda (di bue);
----- alla vaccinara (cooked in a rich tomato
sauce)
oysters: ostriche
pancakes: cre'pes
pasta, pastes: pasta, paste; agnolotti, cappelletti,
ravioli, tortellini (stuffed pastes); cannelloni (stuffed, baked in sauce);
quadrucci, pastina (small, in broth); rigatoni (large, tubular); vermicelli,
capdlini (fine)
Parmesan cheese: parmigiano
parsley: prezzemolo, erbetta (Rome)
partridge: starna, pemice
pastries: barchette (flaky, boat- shaped, usually
filled with fish mixture); tartelette (flaky, filled pastries, served as
antipasto); calzone (envelope filled with minced chicken, meat or fish, and
vegetables); mille foglie (very short, flaky pastry for vol-au-vents, etc.);
cannoli (crisp tube filled with sweetened ricotta, chocolate, candied
fruits)
peaches: pesche
peanut butter: burro di noccioline
peanuts: noccioline americane pears:
pere
peas: piselli; ----- al prosciutto (peas, ham and
onion); seppie coi piselli alla romana (peas and cuttlefish stewed in white
wine, oil, garlic)
peel: buccia
pepper: pepe (black); peperoni
(sweet green); peperoni gialli, pimiento (sweet red); peperoni
sott'aceto (preserved in vinegar); peperoni sott'olio (preserved in oil);
peperoncini (dried, usually crushed, hot red peppers)
perch: cernia
periwinkles: littoridina
pheasant: fagiano
pickles: sottaceti
pie: pizza
pieces, small pieces, bits: pezzi, pezzetti,
pezzettini
pig: miaile, porco
(suckling) pig: porchetta (roasted whole, filled with
spices, served sliced at festas in sandwich form)
pigeons: palombacci (game); piccione (squab)
pig's head: testa di maiale
pike: luccio
pilaf: pilaw
pineapple: ananas
pine nuts: pinoli
plaice: passera
plums: susine, prugne
pomegranate: melagrana
pork: (carne di) aiale; braciola di
----- (pork chop); cotechino, zampone (Modena), (pork
sausage); arista (spitted or oven-roasted); cotiche (pork rind)
pot: casseruola (usually deep, metal)
pot roast: stracotta
potatoes: patate, patatine;
----- arroste (roast);
----- fritte (fried);
----- novelle (new); pure' di (mashed)
poultry: pollame
prawns (Rome): mazzancolle (large)
preserves: marmellata
prunes: prugne
pudding: budino; semifreddi (mousses, frozen
puddings)
pumpkin: zucca
punch: ponce, poncinov punch
pure'e: pure'
quail: quaglie
quince: cotogno
quinine: china
rabbit: coniglio
radishes: ravanelli, radici;
----- (horse-radish); rafano
raisins: uva secca, uvetta
rare (of meat): al sangue
raspberries: lamponi
raw: crudo, fresco
ray: arzilla, razza
rhubarb: rabarbaro
rib steak: entrecote, costato, bracioha di manzo
rice: riso, risotto; suppli' (hot rice balls filled
with meat, sometimes mozzarella and tomato sauce)
rice flour: farina di riso
roast: arrosto; al forno (roasted or baked)
roast beef: rosbiffe
roe buck: capri(u)olo
rolls: panini
rosemary: rosmarino
rye bread: pane di segale, di Merano, nero, tedesco
A | B | C | DEF | GHIJ | KLMN | S | TUV | WXYZ
|
