Bittersweet bulbs that taste and look like small onions, which is why they're called wild onions.
A strongly flavored garlic mayonnaise from the Provence region of Southern France. It's a popular accompaniment for fish, meats, and vegetables.
A mush made from corn meal. It can be eaten hot wih a little butter or cooled until firm, cut into squares and fried. It is sometimes mixed with cheese such as parmesan or gorgonzola. It can be served as a first course or a side dish and makes a hearty breakfast fare.
Lemons that have been macerated in a salt lemon juice brine (sometimes with spices such as cinnamon, cloves, and coriander) for about 30 days.
This red leafed Italian chicory is most often used as a salad green. There are several varieties, but the two most widely available in the United States are Verona and Treviso.
A mixture of finely chopped mushrooms, shallots, and herbs slowly cooked in butter until it forms a thick paste.
Hailing from France's Provence region, tapenade is a thick paste made of capers, anchovies, ripe olives, olive oil, lemon juice, seasonings, and sometimes small pieces of tuna.
Salata meaning salty, is made by salting and pressing fresh ricotta before aging it for about 3 months. The result is a firm, snow-white cheese that is smooth, pliable and somewhat similar to feta, though not as salty. It has a sweet, milky, slightly nutty flavor.
AKA cavolo nero- was developed in Tuscany during the 1700's and has become a staple in Tuscan cooking. It has very dark green (almost black) wrinkled leaves that are 10-12 inches long and very narrow. They are quite tender and have a mild flavor.
A warm and silky mélange of fontina, cream, butter, and egg yolks. Fonduto is used to dip for bread chunks and also as a sauce for various foods including boiled potatoes, pasta, polenta, and rice. It can also be made out of scrap cheese ends.
Medium size, almond shaped French olive that's cured in a salty brine that often contains herbs and spices. Its color ranges from green to purplish-black depending on maturity. Picholine olives have a firm texture and a delicate, lightly salty flavor with herbal and nutty nuances.
The French term for a thin slice of meat rolled around a filling such as mushrooms, bread crumbs, cheese, or a mixture of vegatables and cheese or meat.
A Sicilian dish that is generally served as a salad, side dish or relish. Caponata is composed of eggplant, onions, tomatoes, anchovies, olvives, pine nuts, capers, and vinegar, all cooked together in olive oil. Its most often served at room temperature.
Italian cheese and has an ivory- colored interior that can be lightly or thickly streaked with bluish green veins. This cow's milk cheese is rich and creamy with a savory, slightly pungent flavor.
Generally served with pasta, this sauce is a spicy mélange of tomatoes, onions, capers, black olives, anchovies, oregano and garlic, all cooked together in olive oil.
Also called Indian nut, pinon, pignoli, and pignolia, this high fat nut comes from several varieties of pine trees. The nuts are actually inside the pine cones, which generally must be heated to facilitate their removal.
Charcuterie (cuiseur de chair)
Meaning cooker of meat, charcuterie has been considred a French culinary art at least since the 15th century. It refers to the products, particularly pork specialties suh as pates, rillettes, galantines, crepinettes, etc. Some samples will be prosciutto, bresola, porketta, Coppa and Sopressata.
Uncooked sauce made from fresh basil, garlic, pine nuts, parmesan or pecorino cheese and olive oil. The ingredients can be either crushed with a mortar and pestle or finely chopped with a food processor. Ingredients may vary.
An Italian cheese made from sheep's milk. Aged pecorinos range in color from off white to pale yellow and have a sharp, pungent flavor.
An Italian sparkling wine, generally a dry or extra dry wine. It is normally made from Glera grapes.
The flower bud of a bush native to the Mediterranean and parts of Asia, capers date back to 600 BC. The small buds are hand harvested, sun-dried, and then typically pickled in a vinegar brine, though some are dry salt cured.
The edible corn of a water plant indigenous to Southeast Asia. The water chestnuts brownish-black skin resembles that of a true chestnut, but its flesh is white, crunchy, and juicy. The flavor is bland with a hint of sweetness.
Derived from an ancient method of preserving meats (usually goose, duck, or pork) whereby it is salted and slowly cooked in its own fat.
The yellow-orange stigmas from a small purple crocus. It is the world's most expensive spice. Each flower provides only 3 stigmas, which must be carefully hand-picked and then dried, an extremely labor intensive process.
Tomatoes that are dried in the sun. They result in a chewy intensely flavored, sweet, dark, red tomato.
An Italian bread salad made with onions, tomatoes, basil, olive oil, vinegar, and seasonings and chunks of bread. Some versions also include cucumbers, anchovies, and/or peppers. More traditional recipes call for soaking the bread in water and then squeezing the water out. Others suggest browning the bread in olive oil before adding it to the salad.
A broad bulbous base that's treated like a vegetable. Both the base and the stems can be eaten raw in salads or cooled in a variety of methods such as braising, sauteing, or in soups.
From the onion family and formed more like garlic than onions, with a head composed of multiple cloves, each covered with a thin papery skin. The skin color can vary from pale brown to pale grey to rose, and the off white flesh is usually barely tinged with green or purple.
A thick bodied meat sauce that's a staple of northern Italy's Bologna region. Ragu usually contains ground beef and sometimes pork, pancetta, tomatoes, onions, celery, carrots and garlic, enhanced with wine, milk, or cream and seasonings
Air-dried, salted beef that has been aged two to three months until it becomes hard and turns dark red, almost purple color it is made from top round and is lean and tender with a sweet, musty smell. It originated from Valtellina, a valley in the Alps of northern Italy's Lombardy region.
An Italian cured, smoked meat native to Alto Adige, a region that straddles Northern Italy. A boned pork leg is cured in salt and spices like laurel and juniper and slow smoked using pine or juniper wood for several months intermittently.
Hailing from Italy, Asiago has a rich flavor that can be pleasantly sharp in aged versions. It's made from whole or partially skimmed cow's milk. Depending on the age of the cheese, the rind ranges from elastic and straw-colored to hard and brownish gray, and the interior from semi-soft and ivory colored to had and deep gold.
An Italian dish of slow-roasted boneless suckling pig. Sometimes larger pigs or parts such as pork bellies, pork shoulders or pork loins are used. Prior to roasting, the meat is seasoned with a mixture of flavorings including fennel, garlic, pepper, rosemary and salt; sometimes it's stuffed with onions, garlic, and herbs.
A cured meat taken primarily from the neck (and sometimes shoulder) portions of the hog. The trimmed flesh is massaged and flavored with a mixture of salt, pepper, sugar, and various spices such as cloves, cinnamon, and laurel seed. After a week's resting period, coppa is encased in a hog's diaphragm and aged for a minimum of 6 months.
Located by pigs and dogs this exceptional fungus grows 3-12 inches underground near the roots of trees (usually oak but also chestnut, hazel, and beech), never beyond the range of the branches. It is round and irregular shaped with a thick, rough, wrinkled skin that varies in color from black to off white and has a garlicky aroma and flavor.
Medium-hot chile pepper named after Syria's largest city, which is located in the north near the Turkish border. The color ranges from dark red to almost purple.
"Italian bacon" pancetta is cured with salt and spices but not traditionally smoked. Flavorful, slightly salty, pancetta comes in a sausage like roll of pink meat and white fat from the hog's belly portion. It's used in Italian cooking to flavor sauces or as a flavoring for other dishes.
Italian term describing a pasta dish of spaghetti with sauce composed of cream, eggs, parmesan cheese and bits of bacon. The sauce is heated only until it begins to thicken (2-3 min). It's important that the pasta be very hot so that when the sauce is poured over it, the eggs will briefly continue to cook. Fresh green peas are sometimes added for flavor and color.
Is traditionally Italian pasta sauce based on guanciale, pecorino cheese and tomato. Orgininating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region)
The Italian term for a meat chop, which may be wrapped around stuffing. Filled meat rolls particularly if braised, are the same as the Italian involtini, or the French roulade.