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Glossario Gastronomico - Inglese
Glossario Gastronomico - Inglese
Campionato
livelli A2-B1 d’italiano
Glossario gastronomico in inglese
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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.
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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
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.
Lardo: lard
Legume: bean, legume
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Campionato
livelli A2-B1 d’italiano
Lessare: to boil (food), to cook in boiling water.
Lievito: yeast
Nocciola: hazelnut
Noce: walnut
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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
Vaniglia: vanilla
Verza: savoy cabbage
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Campionato
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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
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Campionato
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