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  • Glossario Gastronomico - Inglese

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    CLÁUDIA F PRINCE
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    This document contains a glossary of Italian culinary terms in English. It includes definitions for over 100 food-related words organized alphabetically from A to Z, covering ingredients, dishes, cooking methods, and more. Some example entries include "aglio" defined as "garlic", "besciamella" as "béchamel sauce", and "zabaione" as "zabaglione; custard-like dessert made from egg yolks, sugar and Marsala or other dessert wine." The glossary is intended to explain words encountered in units from a manual for an Italian language campionato focused on football, art, and Italian cuisine.

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    GLOSSARIO GASTRONOMICO_INGLESE

    Original Title

    GLOSSARIO GASTRONOMICO_INGLESE

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    This document contains a glossary of Italian culinary terms in English. It includes definitions for over 100 food-related words organized alphabetically from A to Z, covering ingredients, dishes, cooking methods, and more. Some example entries include "aglio" defined as "garlic", "besciamella" as "béchamel sauce", and "zabaione" as "zabaglione; custard-like dessert made from egg yolks, sugar and Marsala or other dessert wine." The glossary is intended to explain words encountered in units from a manual for an Italian language campionato focused on football, art, and Italian cuisine.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    48 views7 pages

    Glossario Gastronomico - Inglese

    Uploaded by

    CLÁUDIA F PRINCE
    This document contains a glossary of Italian culinary terms in English. It includes definitions for over 100 food-related words organized alphabetically from A to Z, covering ingredients, dishes, cooking methods, and more. Some example entries include "aglio" defined as "garlic", "besciamella" as "béchamel sauce", and "zabaione" as "zabaglione; custard-like dessert made from egg yolks, sugar and Marsala or other dessert wine." The glossary is intended to explain words encountered in units from a manual for an Italian language campionato focused on football, art, and Italian cuisine.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 7

    Massimo Maggini

    Campionato
    livelli A2-B1 d’italiano
    Glossario gastronomico in inglese

    ornimi
    E D I T I O N S
    Campionato
    livelli A2-B1 d’italiano
    Campionato d’italiano A2-B1 si rivolge a studenti stranieri e a calciatori stranieri professionisti e non
    che vogliono approfondire la conoscenza della lingua italiana attraverso il calcio, l’arte e la cucina
    italiana.
    Di seguito il glossario che spiega con definizioni alcune delle parole incontrate nelle unità del manuale.
    Le parole sono suddivise in ordine alfabetico.

    Lessico gastronomico

    Aglio: garlic
    Alloro: bay tree (the leaves are used in cooking to flavour sauces, stews etc.).
    Amalgamare: to mix well, to combine (ingredients).
    Amaretto:  a small, round almond biscuit. Also an almond-flavoured liqueur.
    Antipasto:  the appetizer or starter course before a main meal.
    Aroma: aroma; the pleasant smell of herbs, spices, cooked food etc.
    Aromatizzare: to flavour, to add flavour to.

    Basilico: basil
    Besciamella: béchamel sauce; a savoury white sauce made.
    Bietola: Swiss chard
    Bollire: to boil.
    Budello/budella: intestines (of an animal).
    Budino: a custard-like dessert pudding made with milk, sugar, eggs, flour and baked in a
    mould. 
    Bufala: female buffalo. The milk is used to make some dairy products such as buffalo
    mozzarella.

    Cacciagione: game, wild game (animals/birds).


    Candito: adj. candied, preserved in sugar syrup. / n. zucchero candito: a type of refined sugar.
    Frutta candita: candied fruit.
    Cannella: cinammon
    Cappero: caper
    Caramello: caramel
    Carciofo: artichoke

    2 ornimi
    E D I T I O N S
    Glossario gastronomico in inglese

    Cetriolo: cucumber
    Chiara d’uovo: egg white, albumen
    Cialda: wafer
    Condire: to season (with salt, pepper) / to dress (with oil, vinegar, a sauce).
    Cotenna: pork rind
    Croccante: crunchy, crispy
    Crocchetta: croquette; a small ball of food such as minced meat, fish or potato, fried in breadcrumbs.
    Crosta: crust

    Farcire: to fill, to stuff


    Fassone: a type of beef from the Piedmont region in Northern Italy.
    Fettina: escalope, a thin slice of meat (usually fried or grilled in a pan).
    Focaccia: a flat leavened oven-baked bread, often flavoured with different ingredients such as
    olive oil, rosemary etc. Also a round, sweet bread made with eggs, flour and sugar.
    Friggere: to fry.
    Friggitoria: a shop that prepares and sells fried foods.
    Frittella: ritter; a sweet or savoury batter often mixed with other ingredients and fried in a pan.

    Gnocchi: a type of pasta made from a mixture of flour and boiled potato, formed into small
    balls and boiled. Often served in a sauce.
    Grappa: a strong, alcholic spirit. It is made by distilling the grape skins, seeds, stalks and
    pulp leftover from winemaking.
    Griglia: a grill
    Guanciale: cured pork cheek.

    Impanare: to coat in breadcrumbs.


    Impasto: dough / mixture
    Ingrediente: ingredient
    Insaccato: general term for sausages and salami.

    Lardo: lard
    Legume: bean, legume

    ornimi
    E D I T I O N S
    3
    Campionato
    livelli A2-B1 d’italiano
    Lessare: to boil (food), to cook in boiling water.
    Lievito: yeast

    Macerare: to steep, to macerate (soften by soaking in liquid).


    Mandorla: almond
    Marinare: to marinate.
    Marsala: a fortified wine produced in Sicily.
    Marzapane: marzipan (sweet almond paste or dough).
    Midollo: bone marrow
    Milza: spleen

    Nocciola: hazelnut
    Noce: walnut

    Padella: pan, frying pan


    Pancetta: cured pork belly (similar to bacon).
    Pan di Spagna: sponge cake
    Pangrattato: breadcrumbs
    Pasta frolla: shortcrust pastry 
    Pasta sfoglia: puff pastry
    Pastella: batter
    Peperoncino: chilli pepper
    Pinolo: pine nut
    Pistacchio: pistachio
    Prezzemolo: parsley
    Provola: a type of Italian cheese.

    Ricotta: a soft white Italian cheese.


    Ripieno: n. filling, stuffing. / adj. filled, stuffed
    Rosmarino: rosemary

    4 ornimi
    E D I T I O N S
    Glossario gastronomico in inglese

    Salsa: sauce
    Salume: cured meats (e.g. ham, salami, sausages etc.).
    Sapore: taste
    Sbattere l’uovo: to beat eggs.
    Scorza: citrus peel, zest.
    Sedano: celery
    Semola: semolina (coarse ground durum wheat).
    Semolino: fine ground wheat or other grains (corn, rice etc.). Also a soup made of semolino.
    Sformato: pie, any food cooked in a mould or oven dish.
    Siero: whey; the thin liquid that is left from milk after the curds have been removed.
    Soffritto: n. mixture of onions, celery, herbs etc. lightly fried in oil or butter. / adj. sautéed,
    lightly fried.
    Spezia: spice
    Spiedino: a skewer (of meat, fish, vegetables etc.), kebab.
    Spiedo: a skewer (metal, wood).
    Stagionatura: ageing (of food) / maturation.
    Stampo: a mould (for cooking or baking).
    Stracotto: n. a type of beef stew. / adj. overcooked.

    Tavoletta: a small, rectangular board. Also a rectangular bar or slab (e.g. of chocolate).
    Teglia: aking tray, baking tin.
    Timballo: timbale; a round mould for desserts, puddings and pies. Also a rice or pasta dish
    cooked in a mould.
    Tritare: to chop finely.
    Tuorlo: legg yolk

    Umido: stew, slow-cooked in a sauce.


    Uva passa: raisin
    Uvetta: raisin (seedless), currant.

    Vaniglia: vanilla
    Verza: savoy cabbage

    ornimi
    E D I T I O N S
    5
    Campionato
    livelli A2-B1 d’italiano
    Z

    Zabaione: zabaglione; custard-like dessert made from egg yolks, sugar and Marsala or other
    dessert wine.
    Zafferano: saffron
    Zucca: pumpkin, squash
    Zucchero a velo: icing sugar

    6 ornimi
    E D I T I O N S
    Campionato
    livelli A2-B1 d’italiano

    Glossario gastronomico in italiano

    Disponibili online in formato pdf:


    • Glossario storico-artistico e architettonico in
    italiano;
    • Glossario calcisticο in italiano.

    Nella sezione “Risorse gratuite” presente nel


    sito della casa editrice sono disponibili video
    di spezzoni di partite di calcio corredate da
    specifiche attività didattiche e sono riportati i
    materiali audio sugli inni delle squadre di calcio.

    www.ornimieditions.com/it

    ornimi
    E D I T I O N S

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