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, sauteed in 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
