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