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18 May 14:56 GMT

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Italian: Gastronomy = Cooking / Culinary

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Term/concept Contributor
prezzemolo Aromatic herb with flat or curly leaves
rabarbaro Long pinkish sour leafstalks usually eaten cooked and sweetened
tarassaco Eurasian plant widely naturalized as a weed in North America; used as sala
acciuga Small herring-like plankton-feeding fishes often canned whole or as paste;
carciofo A thistle-like flower head with edible fleshy leaves and heart KudoZ 
aspic Savory jelly based on fish or meat stock used as a mold for meats or vegeta
lievito in polvere Any of various powdered mixtures used in baking as a substitute for yeast KudoZ 
rapa rossa Round red root vegetable KudoZ 
barbabietola rossa Round red root vegetable
fava Old World upright plant grown especially for its large flat edible seeds bu
brodo Liquid in which meat and vegetables are simmered; used as a basis for e.g.
cavolino di Bruxelles Small cabbage-like heads or buds growing along a stalk (Brassica oleracea g
zucchero semolato Very finely granulated sugar that was formerly sprinkled from a castor KudoZ 
merluzzo One of the world's most important commercial fishes, Gadus morhua.
merluzzo bianco One of the world's most important commercial fishes, Gadus morhua.
granchio Decapod having eyes on short stalks and a broad flattened carapace with a s Personal glossary 
aragosta Large edible marine crustacean having a spiny carapace but lacking the larg
eglefino Lean white flesh of fish similar to but smaller than cod; usually baked or
melone honeydew The fruit of a variety of winter melon vine; a large smooth-skinned greeni KudoZ 
capa lunga Ensis siliqua. SonjaR 
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