- Settore: Printing & publishing
- Number of terms: 62402
- Number of blossaries: 0
- Company Profile:
Founded in 1941, Barron's Educational Series is a leading publisher of test preparation manuals and school directories. Among the most widely recognized of Barron's many titles in these areas are its SAT and ACT test prep books, its Regents Exams books, and its Profiles of American Colleges. In ...
Italian for "as prepared in the style of Genoa," a seaport city in northwest Italy. Specifically, it means a dish made or accompanied with pesto sauce, which originated in Genoa.
Industry:Culinary arts
Italian for "breadsticks" (the singular form is grissino), referring to thin, crisp breadsticks that originated in Turin, Italy. They're available commercially in many supermarkets.
Industry:Culinary arts
Italian for "cockscombs," culinarily describing a medium macaroni with a ruffled crest on the outside edge.
Industry:Culinary arts
Italian for "dumplings," gnocchi can be made from potatoes, flour or farina. Eggs or cheese can be added to the dough, and finely chopped spinach is also a popular addition. Gnocchi are generally shaped into little balls, cooked in boiling water and served with butter and Parmesan or a savory sauce. The dough can also be chilled, sliced and either baked or fried. Gnocchi are usually served as a side dish and make excellent accompaniments for meat or poultry.
Industry:Culinary arts
Italian for "garlic and oil," referring to a dressing of garlic and hot olive oil used on pasta.
Industry:Culinary arts
Italian for "hunter," this American-Italian term refers to food prepared "hunter-style," with mushrooms, onions, tomatoes, various herbs and sometimes wine. Chicken cacciatore is the most popular dish prepared in this style.
Industry:Culinary arts
Italian for "little faithful ones," referring culinarily to very fine spaghetti. See also pasta.
Industry:Culinary arts
Italian for "mixed fried (food)" or "mixed fry," fritto misto is a selection of small, bite-size pieces of meat, fish or vegetables, dipped in a batter and deep-fried.
Industry:Culinary arts
