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.
baccala': dried, salted cod banane: bananas barbabietole: beets barbo, barbio: red mullet barchette: flaky pastry boats, usually containing a fish preparation basilico: basil battuto: base for soups, stews, meats, sauces, and vegetables; made of onion, celery, parsley,carrot, garlic, and sometimes prosciutto, finely chopped and sauteed in olive oil bauletto: veal rolls filled with cheese, simmered in sauce beccaccia: woodcock beccaccino: snipe beccafichi: small birds bel paese: soft, mild cheese besciamella: bechamel, or basic white sauce (in) bianco: pasta with butter and Parrnesan; a sauce without tomatoes; steamed or boiled bicchiere: glass bieda: chard boidro: angler or frogfish biscotti: cookies, biscuits bistecca: beef or veal steak;
----- alla fiorentina: T-bone, grilled or broiled bollito: boiled braciola di maile: pork chop; di manzo: rib steak branzino: striped bass brasato: braised roast broccoletti di rape: leafy plantwith broccoli-like, long-stemmed flowering heads;
closest equivalent; mustard or turnip greens come from the same family, can be
used as substitute broccoli: broccoli brodetto: fish soup brodo: broth bruschetta: toasted bread seasoned with garlic and oil buccia: skin or peel budino: pudding; blood pudding bue: beef burro: butter
----- fuso; melted butter burro di noccioline: peanut butter
