Dizionario gastronomico
Italiano – Inglese
I

infuse
to soak ingredient, eg herbs’ in liquid to impart flavour

insalata
salad

Dizionario gastronomico
Italiano – Inglese
H

HACCP
Hazard Analysis Critical Control Point, a food safety self inspection system

halloumi
goats’ milk cheese

harissa
medium-hot chilli paste used in Moroccan cooking

harusame
transparent, rice-flour noodles

hoisin
sauce made from soy, flour, vinegar, garlic, sesame, salt and pepper

homard
lobster

homardine
white wine sauce finished with lobster butter and garnished with diced lobster

Dizionario gastronomico
Italiano – Inglese
G

gazpacho
cold thick broth of tomatoes, garlic, onion etc

gelato
ice cream (Italian)

ghee
clarified butter

girolles
similar to chanterelles (qv) but usually picked smaller

glacé
iced or glazed

gnocchi
small Italian dumplings cooked in boiling water and served with sauce

gosht
meat (Indian)

gougère
ring of choux pastry with savoury filling, often cheese

goulash
meat stew with paprika

grana
grating cheese

gratin
sweet or savoury dish that is browned under a grill

gravadlax
same as gravlax

gravlax
raw salmon cured in sugar, salt, pepper and dill

gremolata
mixture of parsley, garlic and lemon zest, used to garnish osso bucco

griottines
morello cherries, usually preserved in alcohol

gurnard
small, round sea fish

Dizionario gastronomico
Italiano – Inglese
F

falafel
dried broad bean rissoles

faraona
guinea fowl (Italian)

farce
stuffing or forcemeat

fenugreek
plant of which the seeds are ground and used as a spice in curries and chutneys

feuillantine
puff pastry strips brushed with egg, sprinkled with sugar and baked

feuilletage
puff pastry

fèves
broad beans

flageolet
small, pale-green kidney bean

flambé
foods served or prepared by pouring over alcohol and igniting

focaccia
flat, round, flavoured Italian bread

foie gras
enlarged liver of force-fed duck or goose

forestière
garnished with mushrooms

fricassée
white meat or poultry casserole

frittata
flat, unfolded omelette

fruits de mer
assorted seafood, usually shellfish

fumée
smoked

funghi
wild mushrooms (Italian)

fusil
sharpening steel

Dizionario gastronomico
Italiano – Inglese
E

elver
young eel

émincer
to cut into very thin slices

emulsion
mixture of mutually insoluble liquids in which one is suspended in another

en cocotte
cooked in a small round dish (used for pot-roasting)

en daube
originally applied to meats cooked in a Provencal stewing pot (daubière) now applied to meat stews

en papillotte
fish or meat baked in parchment paper

endive
plant used raw in salad or braised as a vegetable

entrée
savoury dish served as a main course

escalope
thin slice of meat or fish

étuver
to cook or steam in its own juices

Dizionario gastronomico
Italiano – Inglese
D

dacquoise
layers of meringue with whipped cream or buttercream and fresh berries

daikon
large white radish

dariole
small cylindrical mould and sweet or savoury items baked in it

dashi
Japanese stock made from bonito flakes and konbu seaweed (dulse)

dauphinoise
sliced potatoes baked in cream, seasoned with nutmeg and garlic

deglaze
dissolve caramelised sediment in a roasting pan by adding wine or stock

dégorger
to soak fish or sometimes vegetables to remove impurities

délice
used to describe delicate pieces of sweet and savoury foods

demi-tasse
half-cup (espresso coffee cup)

dépouiller
to remove skin or scum formed on top of liquid

dhal
split peas or pulses cooked to a gruel texture

dim sum
small Chinese snacks

donburi
Japanese dish of a bowl of rice topped with leftovers

dubarry
garnished with or containing cauliflower

dum
Indian steaming method especially for pilau

duxelles
finely chopped mushrooms and shallots, sweated in butter and used as a stuffing, flavouring or garnish

Dizionario gastronomico
Italiano – Inglese
C

calamari
squid

canapé
small piece of food served hot or cold as an appetiser

cannellini beans
white kidney beans

cannoli
Sicilian pastry tubes filled with ricotta cheese, chocolate and candied peel

capsicum
bell pepper

caramelise
to slowly brown sugar or foods such as onions and carrots over heat

carbonara
spaghetti sauce of egg, bacon and parmesan

carbonnade
beef braised in beer

carciofo
globe artichoke

carpaccio
originally thin slices of raw red meat, now also applied to fish

chantilly
whipped cream with sugar and vanilla

charcuterie
cooked and cured pork products, ie hams, bacon, pâtés

chard
spinach-like leaves with thick, white edible ribs

charlotte
moulded dessert of pastry cream, custard, mousse or puréed fruit

charsiu
Chinese glazed pork fillet

chartreuse
herb-flavoured, brandy-based liqueur

chartreuse, en
feathered game served with cabbage

chemiser
to line a mould

chermoula
Moroccan fish marinade

chervil
green-leafed herb with a hint of aniseed flavour

chèvre
(fromage de ~) goat’s milk cheese

chiffonade
of leaf vegetables: cut into fine shreds

chine
backbone of beef, lamb, pork or venison with meat attached

Chingkiang vinegar
dark vinegar similar to balsamic (Chinese)

chinois
conical strainer

chioca
yams

choisum
Chinese greens with yellow flowers

chorizo
spicy sausage of pork meat and fat flavoured with garlic and spices/paprika

choucroute
sauerkraut

choux
pastry for sweet fillings

chowder
seafood stew-like soup

cilantro
coriander

civet
game stew

clafouti
baked batter tart, usually with cherries

clarified
removal of impurities from butter, stock or jelly

cloud ears
dried Chinese mushroom

cocotte
lidded earthenware cooking pot for slow-cooking meat

compote
fruit poached in syrup

concassé
roughly chopped

confit
preserved meat (goose, duck, pork) cooked slowly and preserved in its own fat

consommé
clear, concentrated meat, fish or poultry stock

coque, à la
cooked in its shell, eg eggs

coquilles Saint-Jacques
scallops

coral
roe or eggs of some shellfish

cotechino
boiled salami

coulis
purée of fruit or vegetables

court bouillon
seasoned poaching liquid, usually for fish

couverture
confectioner’s chocolate high in cocoa butter, used for coating and ornamental work

crème anglaise
custard sauce

crème pâtissière
custard or pastry cream, thickened with flour or starch

crêpe
thin pancake with sweet or savoury filling

crépine
pork caul

crevettes
shrimp

cromesquis
croquette

cross-contamination
transfer of bacteria to food from another food, equipment or work surface

crostini
bread canapés

croustade
edible casing of puff pastry or hollowed-out bread containing savoury foods, eg stew

croûte
bread or pastry crust

Dizionario gastronomico
Italiano – Inglese
B

babaganoush
aubergine purée (Middle Eastern meze dish)

bain-marie
a hot-water bath for cooking at a slow, even heat

baklava
Turkish and Greek sweet made from filo pastry

ballotine
meat, fish or poultry, boned, stuffed or rolled

bard
to cover feathered game and poultry with a strip of pork fat

basmati
aromatic long-grained rice

baste
to spoon over liquid during cooking

baton
stick-shaped

bavarois
Bavarian cream – a sweet custard made with eggs, cream and gelatine and served cold

béarnaise
tarragon-flavoured butter emulsion sauce

beaum
measure used for sugar boiling

béchamel
roux-based white sauce

beignets
deep-fried fritters or doughnuts

bouquet garni
bundle of herbs such as parsley, thyme, bay leaf, used to flavour stews and casseroles

bourride
a garlic fish stew from Provence

brandade
purée of cod, olive oil, shallots and garlic

brasato
braised beef

bresaola
Dry-salted beef

bresaola di cavallo
Dry-salted horse meat

brik
thin sheets of filo-like pastry

brioche
rich yeast bread enriched with butter and eggs

brochette
wooden or bamboo skewer

brodo
stock (Italian)

broyer
to crush or grind finely

brunoise
finely diced mixed vegetables used as a base for soups and sauces or garnish

bruschetta
grilled bread

bulgur
part-cooked cracked wheat

Dizionario gastronomico
Italiano – Inglese
A

à point
medium rare (steaks)

abaisser
roll out with a rolling pin

acciughe / alici
anchovies

aceto
vinegar (Italian), eg Balsamico

achar
Indian pickle

affettato misto
cold cuts

affumicato
smoked

aglio
garlic

all’aglio
with garlic

all’agro
sour

alghe
water-weeds

alghe marine
seaweeds / kelp

agnello
lamb

agnello da latte
Spring lamb

agnolini in brodo
ravioli in stock

agnolotti
ravioli

agretto
cress

agrodolce
sweet and sour

aiguillette
strips of meat or poultry

aïoli
garlic mayonnaise from Provence

ajo blanco
purée sauce of garlic and almonds (Spanish)

al dente
cooked until firm and crunchy (pasta/vegetables)

alette di pollo
chicken wings

alloro
bay leaf (Italian)

allumette
cut into matchstick shapes

allumettes
matchstick shapes, e.g. baked puff pastry strips with a sweet or savoury filling or garnish

amaretti
macaroons (Italian)

amuse-bouche * amuse-gorge * appetizer
small savoury snacks serve pre-hors d’oeuvres

anchoide
Provencal paste-sauce of garlic, anchovy and olive oil

anguille
eel

animelle d’agnello
lamb sweetbreads

animelle di vitello
calf sweetbreads

antipasti
starters (Italian)

aragosta
spiny-lobster

arancini di riso
rice croquettes

arborio rice
short-fat-grained Italian rice used for risotto

aringhe
herrings

arroser
to baste

arrosto
roast

arotolato
rolled

arugula
salad leaf similar to rocket

asino
donkey

asparagi
asparagus

aspic
clear jelly made from meat stock and gelatine

assiette
platter

assiette anglaise
platter of cooked meats

astice
lobster

au gratin
topped with breadcrumbs and grated cheese and browned under the grill

au jus
text

au sec
until dry

avena
oats

Il glossario gastronomico
è un dizionario dei termini di cucina
e degli alimenti che aiuta a capire le parole usate nei ricettari, dall’affumicatura alla brunoise, dal court-bouillon alla mantecatura alla ratatouille

A – B – C – D – E – F – G – H – K – I – J – L – M– N – O – P – Q – R – S – T – U – V – W – X – Y – Z