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
