ITALIAN-ENGLISH - CULINARY  VOCABULARY

                Abbacchio: suckling lamb (Rome)
                Acciughe: anchovies in oil
                Aceto: vinegar;
                            -----   sott'aceto: preserved in vinegar;
                            -----   balsamic vinegar
                Acqua: water
                Acqua minerale: natural sparkling mineral water
                Affettato:  literally "sliced" cold cuts
                Affogato:  steamed
                Affumicato: smoked
                Aglio:   garlic
                Agnello:  lamb
                Agnolotti: pasta with meat filling
                Agro:  sour
                Agro-dolce:   sweet and sour
                Agrumi:   citrus fruit

                                (alla) Chantilly: with whipped cream

                                alla fiorentina: T-bone Steak, grilled or broiled   See: bistecca

                                alla giudia: deep fried in oil;
                                alla mantidana: grilled;
                                alla romana: with butter and Parmesan cheese

                                alla romana: stuffed with garlic, parsley, and mint, and steamed in wine;

                                alla provatura, bread slices baked with melted cheese and served with anchovy sauce

                                alla vaccinara: oxtail cooked in a rich tomato sauce  See

                Albicocche:   apricots
                Alici:   anchovies in salt
                Allodole:   larks
                Amarena: sour cherry
                Amaretti: macaroons
                Amaro:   bitter
                Amburghese:  hamburger
                Ananas:   pineapple
                Anguilla:   eel
                Anguria:   watermelon (Northern Italy)
                Animelle:   sweetbreads
                Anitra:   duck
                Antipasti:  appetizers or hors d'oeuvres
                Aragosta:  spiny lobster
                Arancia:  orange
                Aranciata:  orangeade, or a carbonated orange drink
                Aringhe:   herring
                Arista:   spitted or oven-roasted pork
                Arrosto:   roast
                Arselta:   cockle (Genoese)
                Arzilla:  ray
                Asce':  hamburger
                Asparagi:  asparagus

       B

                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;
                Bollito: boiled
                Braciola di maile: pork chop; di manzo: rib steak
                Branzino: striped bass
                Brasato: braised roast
                Broccoletti di rape: leafy plant with 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 del cacao   Cocoa Butter
                Burro di noccioline: peanut butter

        C

                Caccia, cacciagione, selvaggina:  game
                            (alla) cacciatora: hunter style: usually cooked with some combination

                             of garlic, parsley, sage, bay, or other spices, oil, vinegar, white wine,

                             celery, onions, anchovies
                Cacciucco: fish stew, a specialty of Livomo
                Caciocavallo: cow's milk cheese similar to provolone
                Caffe': coffee;
                        -----    caffe corretto: coffee with grappa;
                        -----    caffe' espresso: strong, black coffee
                        -----    caffe' latte: half hot milk, half coffee
                Calamari, calamaretti: squid
                Caldo:   hot
                            (a) calo: to pay for wine by the amount consumed
                Calzone: flaky pastry envelope with minced chicken, meat or fish, and vegetables
                Canape': small open faced sandwich
                Canestrello: small scallop-like bivalve
                Cannella: cinnamon
                Cannelloni: pasta squares rolled around filling (usually meat), covered with sauce

                  (tomato, cheese, bechamel) and baked
                Cannoli: crisp pastry tube filled with sweetened ricotta, chocolate, and candied fruits
                Cannuccia: drinking straw
                Cappelletti: filled, hat-shaped pastas like raviolli
                Capellini: long, thin noodles, usually served in broth
                Capicola, capocolla, capacola, capicollo, cappicola, capacolo, capacollo:

                            Boneless pork shoulder butts which are cured and then cooked.
                Capitone: large eel
                Caponata: eggplant hors d'oeuvre
                Capperi: capers
                Cappone:c capon
                Cappuccina, barba di; insalata salad of small herbs
                Cappuccino: coffee and hot aerated milk
                Capretto: kid
                Capri(u)olo: venison, roe buck
                Caramelle: candies
                Carciofi: artichokes;
                            -----      alla giudia: deep fried in oil;
                            -----     alla mantidana: grilled;
                            -----     alla romana: stuffed with garlic, parsley, and mint, and steamed in wine;
                            -----     fondi di: bottoms
                Cardi: stalk-like vegetables of the thistle family, cardoons
                Came: meat; came macinata: ground meat, hamburger carote: carrots
                Carrozza, mozzarella in: a crusty fried sandwich of mozzarella dipped in batter
                Carpa: carp
                Casalingo, casereccio: homemade
                Cassata: frozen dessert from Sicily usually quite sweet
                Casseruola: deep metal cooking pot
                Castagne: chestnuts
                Caviale: caviar
                Cavoletti di bruxelles: Brussels sprouts
                Cavolfiore: cauliflower
                Cavolo: cabbage
                Ceci: beans (garbanzo)
                Cedro: citron
                Cefalo: common grey mullet
                Cerfoglio: chervil
                Cernia: grouper, like sea bass
                Certosino: mild, soft, spready cheese
                Cervello: brains
                Cervo: venison
                Cespo (d'insalata): lettuce
                Cetrioli: cucumbers
                Cetriolini (sott'aceto): gherkins
                        (alla) Chantilly: with whipped cream
                China: quinine
                Chiodo di garafano: clove
                Cialda: wafer, waffle
                Cialdone: horn-shaped wafer; panna e cialdone: whipped cream with wafers
                Ciambella: nug-shaped cake, often coffee cake
                Cicoria: chicory, sometimes dandelion
                Ciliege: cherries
                Cinghiale: wild boar
                Cioccolato: chocolate  

                Cioccolato del Bianco  White chocolate

                Cioccolato del buio      Dark chocolate

                Cioccolato del Latte     Milk Chocolate
                Cipolle: onions
                Cipolline: pearl onions
                Ciriole: small eels
                Cocco: coconut
                Cocomero: watermelon (Rome)
                Coda (di bue): coxtail; alla vaccinara: oxtail cooked in a rich tomato sauce
                Coltello: knife
                Condimenti: condiments
                Condito: seasoned;
                -----      insalata condita: salad with dressing;
                -----     insalata scondita: salad with-out dressing
                Coniglio: rabbit
                Conserva: conserve (generally tomato paste)
                Contorni: vegetables accompanying main course
                Coppa: head cheese, a fatty pork cold cut; also cup or bowl (of dessert or ice cream);
                Coppa mista: cup of ice cream of assorted flavors
                Coratella: liver, lights, giblets, heart
                Cornetti: croissants, crescents
                Coscetto, Cosciotto, coscia: leg
                Costatella, Costoletta, Cotoletta: chop
                Costato: rib steak
                Cotechino: highly spiced pork sausage
                Cotogno: quince
                Cotto: cooked
                Cozze: mussels
                Crema: custard; crema caramella: custard with caramel glaze
                Crema di: cream of (with soups)
                Crema di latte: coffee cream
                Crêpes: pancakes
                Crescione: watercress
                Croccante: crispy
                Crosta; Crostata; Crostatina: crust; pie crust; tart
                Crostini: croutons, bread cubes, or triangles of toasted bread; in Florence spread with a

                                pate of chicken livers, anchovies and capers;
                -----       alla provatura, bread slices baked with melted cheese and served with anchovy sauce
                Crudo: raw
                Cucchiaio, Cucchiaino: large spoon, small spoon
                Cuore: heart
                Cuscus, Cuscussu', Couscous: a Southern Italian dish of North African origin, generally

                                                                       containing meat and semolina
        D

                Dadini: cubes or croutons
                Datteri di mare: sea-dates, like mussels
                Dente: (al) dente (pasta or rice) cooked firmly
                Dentice: dentex, similar to pompano
                Dolce: sweet
                Dolci: sweets, cakes
                Dorato: golden brown, sometimes breaded
                Dragoncello: tarragon
        E
                Entrecote: rib steak
                Erbe: herbs

                           erbe  cipollina   Chive

                           erbe  cilantro  Cilantro

                           erbe  lavanda   Lavender

                           erbe  zecca  Mint

                           erbe  senape  Mustard

                           erbe   origano: Oregano

                           erbe  rosmarino  Rosemary

                           erbe  saggio  Sage

                           erbe  santoreggia  Savoury 

                           erbe  sorel   Sorel  

                           erbe  santoreggia dell'inverno  Winter savoury

                           erbe  timo Thyme      
         

                Erbetta: parsley (Rome) 
                Escarola: escarole
        F
                Fagiano: pheasant
                Fagioli: kidney beans, white beans
                Fagiolini: string beans
                Farcito: stuffed
                Farina: flour;
                            -----    d'avena:oatmeal;
                            -----    gialla: cornmeal;
                            -----    di riso: rice flour
                Fava: broad bean
                Fegato: liver; alla veneziana: liver sautéed with onions
                Fegatini di pollo: chicken livers; alla salvia: with sage
                                        (ai) Ferri: grilled
                Fette, fettine: slices
                Fettine dorate: fried bread, southern style
                Fettuccine: thin egg noodles;
                            -----    alla romana: with butter and Parmesan cheese
                Fichi: figs
                Filetto: filet
                Finocchio: fennel
                Fiocchi di granturco: comflakes
                Focaccia, fogaccia: pizza crust
                Fondi di carciofi: artichoke bottoms
                Fonduta: fondue
                Fontina: medium tangy soft cheese
                Forchetta: fork
                Forrnaggio: cheese
                Forno, al forno: roasted or baked
                Fragole: strawberries
                Fragoline dei boschi: tiny wild strawberries
                Fragoline di mare: baby octopi
                Frappe': frappe' (whipped coffee or ice cream)
                Frattaglie: interior organs and minor parts, such as giblets, tail, marrow, heart, etc.
                Freddo: cold
                Fresco: fresh, uncooked, raw
                Friggere: to fry
                Fritella: fritter or doughnut; fried squares of cheese-filled pasta
                Frittata: omelette
                Fritto: fried
                Fritto misto (alla romana): mixed fried foods: brain, artichokes, liver, veal steaks, heart, sweet-breads

        G

                Garofano: clove
                                (alla) gratella: grilled
                Gratinato: au gratin
                Grattugiato: grated
                                (alla) griglia: broiled or grilled
                Grissini: bread sticks
                Groviera: Swiss cheese
                Guanciale: bacon (Rome)
       I
                Imbottito: stuffed
                Indivia: endive (escarole type);
                              -----del Belgio: Belgian endive
                Insalata: salad;
                                -----Capricciosa, mista, misticanza  (Rome): mixed salad;
                                -----Cappuccina, barba di: salad of small herbs;
                                -----Verde: green salad;
                                -----Russa: cooked vegetables with mayonnaise
                Intingolo: gravy, sauce, spicy dish
                Involtini: thin veal slices rolled around prosciutto, sage leaves, carrots, mozzarella

                 (or other variations) and sautéed in broth &/or wine
        J
                Lamponi: raspberries
                Lardo: lard
                Lasagne: broad flat noodles;
                            -----Timballo di, al forno: baked in layers of sauces and cheese
                Latte: milk
                Lattuga: lettuce
                Lauro: laurel or bay
                Legumi: vegetables, in general those with pods or shells
                Lenticchie: lentils
                Lepre: hare;
                    -----in salmi': marinated in wine and herbs
                Lesso: boiled
                Lievito: yeast
                Limonata: lemonade
                Limone: lemon
                Lingua (di hue): tongue (beef)
                Liquori: liquors, cordials or liqueurs
                littoridina: periwinkles
                Lombata: loin
                Lombatine: loin chops
                Luccio: pike
                Lumache: snails

        M

       Maccheroni: macaroni
       Macedonia (di frutta): fruit cocktail with maraschino or white wine, served for dessert
       Maggiorana: marjoram
       Magro: lean
       Minaiale: pork
       Maionese: mayonnaise
       Mandarino: tangerine
       Mandorla: almond
       Manteca: cheese and butter loaf
       Manzo: beef
                    (alla) marinara: from 'mariner'- sailor style
        Marinato: marinated
        Maritozzi: sweet buns sometimes filled with whipped cream
        Marmellata: jam, marmalade, preserve
        Marsala: wine 'fortified' with brandy from the sea voyage to England (1773) - can be sweet or dry
        Martino: angler fish
        Mascarpone, marcherpone: soft cream cheese
        Mazzancolle: very large prawns (Rome)
         Medaglioni: medallions
        Melagrana: pomegranate
        Melanzane: eggplant
        Mele: apples
        Mele cotte: baked apples
        Melone, Popone: melon, generally cantaloupe;
        -------   Prosciutto e melone: ham and melon antipasto
        Menta, mentuccia (Rome): mint
        Meringhe: meringue
        Merlano: whiting
        Merli: blackbirds
        Merluzzo: cod
        Messicani: stuffed veal parcels, usually in sauce
        Midollo: marrow
        Miele: honey
        Mille foglie: short flaky pastry
        Milza (di hue): spleen
        Minestra: soup
        Minestre: soup &/or pasta course
        Minestrone: vegetable soup with pasta or rice
        Monte Bianco: Mont Blanc, a pureed chestnut and whipped cream dessert
        Molecche (Venice): tiny soft-shell crabs
        Mollica di pane: a binder for stuffing's: the soft, white interior of bread, soaked in milk

                                      water, stock or  vinegar depending on the recipe,squeezed out,

                                       broken into crumbs with a fork.

                  Monachine: bullfinches
                  More: blackberries
                  Mortadella: large spiced baloney
                  Moscardino (Genoa): very tiny octopus
                  Mostarda: mustard
                  Mozzarella: soft, mild cheese used in pizza;
                                -----------    in carrozza: fried mozzarella sandwich
                  Muggine: common grey mullet
                  Murena: moray
      N

                   Nasello: hake
                   Nes pole: medlar pears
                   Nocciole: hazelnuts
                   Noccioline americane: peanuts
                   Noce moscata: nutmeg
                   Noci: walnuts
        O
                    Oca: goose
                    Odori: herbs
                    Olio: oil; all'olio: in oil
                    Olive: olives; nere: black olives;
                                  verdi:  green olives
                    Ombrina: sea perch
                    Omelette: omelette
                    Orata: red snapper, bream
                    Origano: oregano
                    Ortolano: green grocer; ortolan
                    Orzo: barley
                    Ossohuco: shin-bone of veal, cooked with the marrow
                    Ostriche: oysters
                    Ovoli: (amanita Caesarea) wild, orange-scarlet mushrooms

        P

                    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: sponge cake
                    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 it 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, sometimes crushed, hot red or green (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
            Q

               Quadrucci: small squares of pasta, used in broth
               Quaglie: quail
   R
                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,
                               or  meaning something filled
                Riso, Risotto: rice, rice dish
                Ristretto: consommé'
                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

            S

                            Salame: salami
                            Sale: salt
                            Salmi', in salmi': marinated in wine and herbs
                            Salmone: salmon
                            Salsa: sauce; besciamella: bechamel or white sauce;
                            -----   di pomodoro: tomato sauce;
                            -----   verde: green sauce, a blend of parsley, capers, anchovies, garlic, gherkins, onion, salt

                                                 and pepper, ground to a fine paste and added to oil and vinegar; generally

                                                 served cold with meat
                            Saisicce: pork sausage
                            Saltimbocca alla romana: thin veal slices, fresh sage leaves, and prosciutto, skewered

                                                                        together and sautéed in oil/ butter and Marsala
                   Salvia:  sage
                                 (al) sangue: rare (of meat)
                   San Pietro: John Dory
                   Sarde, sardine: sardines
                   Savoiardi: lady fingers
                   Scalogni: scallions
                   Scaloppine: thin slices of veal sautéed in oil/butter, sometimes with Marsala, mushrooms, etc.
                   Scampi: large prawn or in America a shrimp
                   Scarola: escarole
                   Schienali: "marrows" or cords of the backbone, like brain
                   Sciroppo: syrup
                   Scondito: unseasoned
                   Scorfano: scorpion fish, like rockfish
                    Sedano: celery
                    Selvaggina: game
                    Selvatico: wild
                    Semi: seeds
                    Semi freddi: mousses, frozen puddings
                    Semolino: semolina, a very good quality of flour
                    Semola: bran
                    Senape: mustard
                    Seppie: cuttlefish
                    Sfinge: doughnuts or cream puffs
                    Sgombro: mackerel
                    Soffriggere: fry lightly
                    Soffritto: base for soups, stews, meats, sauces, vegetables; of sautéed onions, celery,

                                   carrots, parsley, oil, garlic, and some-times prosciutto

                            Sogliole: sole
                            Sorbetto: ice cream (sherbet type)
                            Sottaceti: pickles
                            Spaghetti: spaghetti
                            Sparagi: asparagus
                            Spezie: spices
                            Spezzato: cut in pieces, such as
                            Spezzato di vitello, veal stew
                            Spiedino, Spiedo, allo spiedo: spit,  spitted, roasted on a spit
                            Spigoia: striped bass
                            Spinaci: spinach
                            Spremuta: freshly squeezed fruit juice, squash;
                            - ------  di arancio: orange juice;
                            - ------  di limone: lemon juice
                            Spuma: whip
                            Spumone: spumone, a frozen  pudding of puréed fruit or other base, and whipped cream
                            Squadro: angel shark
                                        (di) stagione: in season
                            Starna: partridge
                            Stoccafisso: stockfish; prepared dried cod, usually served with oil, anchovies, walnuts,

                                                and black olives
                            Storione: sturgeon
                            Stracchino: soft, mild cheese
                            Stracciatella: broth containing  a mixture of egg, semolina, and grated cheese
                            Stracotto: pot roast
                            Strozzaprete: "priest strangler" - homemade pasta
                            Strutto: lard
                            Stufatino: meat and vegetable stew
                            Stuzzicadenti: toothpick
                            Succo: juice
                            Suffle': soufflé'
                            Sugo: gravy or sauce
                            Suppli: hot rice balls filled with meat, mozzarella, and sometimes tomato sauce
                            Susine: plums

                            Sacchino: turkey
                            Sagliatelle: flat egg noodles
                            Samarindo: tamarind, a fruit with acid pulp used in preserves, but most commonly

                                                as a thirst-quenching drink
                            Sarocco, Sarocehi also (Sorocco):   blood orange's
                            Sartelette: flaky filled pastry, served as antipasto
                            Sartufo: truffle; - Nero: black truffle; - Bianco: white truffle; -

                                        di mare: clam-like shellfish

             T
                            Te', the': tea
                            Tegame: frying pan; al tegame: cooked in the pan
                            Tellini (Tuscany): cockles
                            Testa: head; -

                                     di maiale: pig's head;  -  

                                     di vitello: calf's head
                            Timballo: casserole, mold
                            Timo: thyme
                             Tonno: tuna fish
                            Topinamburo: Jerusalem artichoke
                            Tordi: thrushes
                            Torrone: nougat

                            Torta: cake
                            Tortellini: small stuffed rings of pasta served in broth or sauce
                            Totani: cuttlefish
                            Tramezzino: small sandwich
                            Trancia: slice
                            Trenette: shoelace thin noodles, usually served al pesto
                            Triglia: red mullet
                            Trippa: tripe
                            Trota: trout
                            Tuorli: egg yolks

             U

                            Uccelletti, uccellini: small birds;

                            Uccellini scappati,  uccelletti matti: rolled veal birds
                                         (in) umido: stewed in a gravy, usually with tomato and herbs
                            Uova: eggs; -

                                      alla coque: boiled eggs; -

                                      sode: hard boiled eggs; -----

                                      fritte: fried eggs; -

                                      in camicia, affogate: poached eggs; -

                                      strapazzate: scrambled eggs
                            Uva: grapes
                            Uva secca, uvetta: raisins
            V
                            Vaniglia: vanilla
                            Vermicelli: very thin spaghetti
                            Vermut: vermouth
                            Vincisgrassi: variation of baked lasagne, layered with cheeses, and meat sauce
                            Vino, vini: wine, wines; bianco: white wine; Rosso: red wine;

                                               'da tavola', 'Comune', 'Locale', 'Nostrano': local or table wine
                            Vini passiti: sweet dessert wines made from dried grapes
                            Vitello: milk-fed, very young veal
                            Vitellone: young beef
                            Vongole: clams
           W
                            Wiener, Wurstel: hot dog or small sausage
           Y
                            Youart: yoghurt
           Z

                            Zabaglione, Zabaione: egg yolks, sugar, and Marsala whipped frothy over

                                                                   low heat
                            Zafferano: saffron
                            Zampa: foot
                            Zampone: highly spiced pork sausage, encased in the skin of the forefeet

                                             (a specialty of Modena)
                            Zeppole (di San Giuseppe): cream puff type sweets eaten on St. Joseph's Day in Rome
                            Zucca: pumpkin
                            Zucchero: sugar
                            Zucchine: squash
                            Zuppa: soup; ---- di pesce: fish stew;
                                                  ----- inglese: custard pudding and cake; trifle