Glossary over Northern Italian Food :

A
Agnulot (agnulotti):	Pasta pockets filled with meat, cheese and spinach.
Asparagi al burro:	Asparagus with butter sauce.
B
Bacalá:	Dried cod-fish.
Bacalá alla Vincentina:	Dried cod-fish wich has simmerd together with onions and milk for some hours till it becomes a thick cremie sauce, wich is than served with potatoes.
Bacalá Montecato:	Dried cod-fish,stirred together with garlic and olive oil until it becomes a thick ,cremie mixture. Is served cold with toasted bread or polenta. This unusal dish from Veneto is NOT liked by everyone.
Bagna caöda:	A sauce made with garlic, anchovies, and sometimes truffles; used as a hot dip for raw vegetables.
Bollito Misto:	A dish from Trentino and Piemonte; A plate of different boiled meat, like chicken, veal, ox-tongue and sausage, is served with boiled potatoes and onions.This dish is mostly served together with salsa verde.
Brasato di manzo alla Bresciana:	Beef, brased in oil with garlic, onion, bacon and red wine.
Brodetto:	Fishsoup. Varies in contents and name in different regions. In Veneto it is called BRODETO while in the south of Italy they call it ZUPPA DI PESCE.
Brodetto di pesce alla Veneziana:	Fish stew with thick gravy and garlic.
Brodo:	Broth; consommé; stock.
C
Canerdeli:	Limps made of dried bread crumbs, seasoned with smoked ham and sausage; boiled and served in broth. Very warming dish in the winter.
Carbonade:	A dish from Val d'Aosta made with pickled beef. The meat is boiled in wine with onions and seasoned with nutmeg. Is served with polenta. Is called carbonade because of its colour is black as coal.
Carpaccio:	Paper-thin slices of raw beef with a dressing of lemon juice and olive oil. Is served with grated parmasan cheese and rughetta (a dark green watercress like sallad).
Cassoeulla:	A Milanese dish with spareribs from pork and cabbage cooked together with other vegetables. Is served with boiled potatoes. A traditional winter dish, especially served on Januari 17th (ST Anthonies Day).
Cialzons alla carnia:	Sweet-sour pasta cushons from Friulia. Mostly served as a starter. They are stuffed with spinach, chocolate, raisins and candied fruit-peels!!
Cialzons Frilani:	Sweet-sour pasta cushons stuffed with mashed potatoes, seasoned with cynamon, sugar, parsley and menth. Served with melted butter and topped with grated cheese (usual Parmesan Cheese).
Costoleletta alla Milanese:	Fried cutled which is first dipped in egg than in dried breadcrumbs.
Costoletta alla Valdostana:	Thin slices of veal, stuffed with Fontina-cheese and white truffle, then fried.
D
Dolce Torinese:	A cold chocolate pudding with bisquits, almonds and rum.
F
Fagiana alla norcese fasan:	Roasted pheasant; stuffed with truffle, herbs, chopped onions, cheese and grappa.
Fegato alla Milanese:	Veal-liver, marinated in oil, turned in egg and dried bread crumbs, than fried in butter.
Fegato alla Veneziana:	Bits of veal-liver baked with onions and sprinkeled with white wine.
Fondduta alla Valdostana:	Traditional cheese-fondue from Vald'Aosta made with Fontina-cheese, milk, butter, and yolks of egg.
Frittata alla trentina:	Light omelette with a sweet or a sicy stuffing.
G
Grissini:	Bread sticks.Original from Piemonte. Nowadays Torino(Turin) is the center of production.
J
Jota:	A thick soup from Friulia. Made with beans, sauerkraut and maize-flour, seasoned with bacon, onions, sage, parsley and garlic.
M
Missultit:	A dish made with dried, pickled fish. Typical dish from Lake Como area. The fish is dried in the sun than grilled with oil and vinager. Delicious tought it makes you thirsty.
Minestrona alla Milanese:	A soup with many vegetables, pickled porc and pasta or rice.
Messicani alla Milanese:	Veal-rolls, stuffed with ham, minced porc, garlic, Parmesan-cheese, and nutmeg, then brased in wine.
N
Nodino di vitello alla Milanese:	Rump-steack piece of veal, cut, dipped in flour and fried in butter with white wine and sage.
0
Ossobucco (alla Milanese):	Veal-cuts with marrow bone, cooked in grenolada (a mixure of garlic,lemon peel and rosemarin). A special spoon is used to scoop out the marrow, wich is considered a delicassy in Lombardy. A traditional dish from Milan.
P
Panetone (di Verona):	A sweet cake, decorated with cake-ising. Very popular Christmas-cake.
Panetone:	A soft bread with sultan raisins, a speciality during Christmas
Paniscia:	A warming thick soup with rice, bacon, sausage, cabbage, and beans. A winter dish from Val d'Aosta.
Pasta e fasoi:	Soup made with macaroni, beans, and pork.
Peara:	A pepper sauce from Veneto, mostly served with Bolliti misti.
Peperoni alla Piemontese:	Red or green peppers, stuffed with tomatoes, sardelles, and garlic.Then baked in the oven.
Peverada:	A strong sauce made of chicken-livers, ansjovy fillets, pickles, parsley, and grated cheese. All mixed with vinegar and cooked in olive oil, seasoned with peppar and garlic. In Veneto mostly served with poultry dishes.
Petto di pollo alla Valdostana:	Chicken breast-fillets cooked with cheese and truffle in white wine.
Pizzocheri:	Tagliatteli made of white flour and buckweat flour. Is cooked with cabbage and potatoes, layed in layers with slices of cheese and covered with melted garlic butter.
Polenta:	Corn flour cooked in water untill it becomes a cheese like mass. After gettting cold is it sliced and grilled or baked.
Polenta Valdostana:	Polenta and Fontina-cheese mixed together and baked in the oven.
Q
Qualie alla Piemontese:	Quail baked in the oven and served in creme-sauce with chopped truffle and Marsala-wine.
R
Raddicchio di Treviso:	A narrow tuliplike chicory whit pinkish, satiny leaves that taste like Belgian andive.
Raddicchio rosso di Verona:	A red chicory eaten cooked or raw in salads. It is crisp bittersweet, and resemble a small head of red cabbage.
Ravioli alla Piemontese.	Pasta pockets filled with beef and vegetables; Served with a brown sauce and grated Parmesan-cheese.
Risi e Bisi:	A thick soup from Veneto with bacon, onion, fresh peas, and rice.
Risotto alla Mantovana:	Rice cooked with sausage and nutmeg.
Risotto alla Milanese:	Rice cooked with ox-marrow, white wine, saffron and Parmesan-cheese.
Risotto alla Valdostana:	Rice cooked with Parmesan and Fontina cheese.
Risotto Tortino:	A rice cake filled with Gorgonzola and Fontina cheeses
S
Salsa Verde:	Sauce made with lemon, oil, capers, parsley, and sardelles.
Sopa caoda:	Soup from Veneto with pingeon breasts and bread-croutons.
Spinaci alla Piemontese:	Spinach with garlic, butter, and chopped sardelles.Served with toasted bread.
Stracotto:	Beef stewed with sausage and vegetables in white wine.
T
Tartufi:	Truffles. White or black. The truffle season in Piemonte runs from October to December.
Tortelli di zucca:	Ravioli filled with pumpkin.
V
Vitello tonato:	Roasted veal,sliced thinly. Served with a tuna fish sauce.
Z
Zuppa Pavese:	Soup made of broth, poured over toasted bread, poached eggs, and Parmesan-cheese.

This page hosted by Get your own Free Home Page