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.
paglia y fieno: 'hay and straw' fresh white and green pasta pagliata, palata: a kind of tripe, tubular and very succulent palombacci: game pigeons palombo: dog fish pan di Spagna: spongecake pancetta (di maiale): bacon pane: bread;
-----in, a, cassetta: packed, sliced bread;
-----di segale, di merano, nero, or tedesco: rye bread;
-----integrale: whole wheat bread pane tostato: toast panettone: cake studded with candied fruit peel, a Milanese specialty panforte: a hard Sienese cake of finely ground nuts and candied citron pangiallo: traditional Roman Christmas cake, of nuts, spices, citrus peel, raisins panini: rolls panna montata: whipped cream pappardelle: broad noodles, somewhat like lasagne parmigiano: Parmesan cheese passatelli: Bolognese pasta made by forcing egg-cheese-bread crumb dough through sieve, and
poaching in broth passera: plaice pasta: dough of flour and water used to make noodles, spaghetti, etc.;
----- all'uovo: dough of flour, water and eggs; pasta asciutta: pasta served
in any form except soup;
-----pasta per dolci, pasticcio: dough for pastries pastella: batter for frying pastina: small noodles (or paste in other shapes) for soup patate, patatine: potatoes;
-----arroste: roast potatoes;
-----fritte: fried potatoes;
-----novelle: new potatoes;
-----pure' di: mashed potatoes pecorino: hard sheep-milk cheese, rather sharp, widely used in Rome pepe: black pepper peperoni: green peppers;
----gialli: sweet red peppers;
-----sott'aceto: peppers preserved in vinegar;
-----sott'olio: peppers dressed with oil peperoncini: dried, usually crushed, hot red (chili) peppers pere: pears pernice: partridge persico: bass pescatrice: angler pesce: fish pesce spada: swordfish pesche: peaches pesto: a Genoese specialty of fresh basil, Parmesan cheese, garlic, and sometimes pine nuts
or walnuts, ground in olive oil, used on spaghetti or in minestrone pettirossi: robins petto di: breast of pezzi, pezzetti, pezzettini: pieces, small pieces, bits (a) piacere: cooked to your pleasure (alla) piastra: cooked on the griddle piatti: dishes, courses;
-----freddi: cold dishes;
-----caldi: hot dishes piccante: spicy;
-----salsa piccante: spicy sauce in general piccione: squab pilaw: pilaf pimiento: sweet red pepper pinoli: pine nuts piselli: peas;
-----al prosciutto: peas, ham and onion;
-----seppie coi piselli alla romana: peas and cuttlefish stewed in white wine, oil, and garlic pizza al forno: usually cooked in a wood fired oven (alla) pizzaioia: with tomato sauce, generally seasoned with garlic and oregano polenta: cooked corn meal, often served with meat sauce or with game pollame: poultry pollo: chicken;
-----alla diavola: grilled or broiled chicken polpette, polpettini: meatballs polpetti: baby octopi polpettone: meat loaf polpo: octopus pomodoro: tomato ponce, poncino: punch popone: melon porchetta: roasted whole suckling pig, filled with spices, often served sliced at festas on
crusty bread or rolls porcini: (Boletus edulis) large field mushrooms porro: leek prezzemolo: parsley prosciutto: ham; - cotto:
cooked, boiled ham; -crudo: cured ham; - e
melone: ham and melon antipasto provatura: a cheese of buffalo milk, very fresh and
soft, similar to mozzarella provola: buffalo cheese, sometimes smoked provolone: smoked, semi-hard cheese from buffalo's or
cow's milk prugne: prunes, fresh plums punch: punch puntarella: spiky salad green,
usually served with an anchovy, oil and garlic
dressing pureé: puree quadrucci: small squares of pasta, used in
broth quaglie: quail
rabarbaro: rhubarb radicchio: red salad plant radici: radishes rafano: horse-radish
ragu': meat sauce; stew
rane: frogs rapa: tumip ravanello: radish ravioli: pasta envelopes stuffed with meat &/or vegetables, sometimes ricotta razza: ray ribes: currants riccio: sea urchin ricotta: cottage cheese rigaglie di polio: giblets (of chicken) rigatoni: thick tubular pasta ripieno: stuffing; as an adjective,
filled riso, risotto: rice, rice dish ristretto: consomme' rognone, rognoncini: kidneys rosbiffe: roast beef rosmarino: rosemary rosolare: fry or roast to a brown color; brown rospo, coda di rospo: angler or frogfish; tail of same rughetta: arugula
