Al coltello (Cut manually with the knife). Is meant a sliced that isn’t cut in the machine but in the farmer manner with a sharp knife. Usually this way of serving cold cuts is used in rural taverns and inns that serve local own products non-industrialized
Acini di pepe ( short pasta of durum wheat ). Pasta of durum wheat semolina with the shape of pepper seeds. Is used mostly in soups or salads. Sometimes used in weddings like Rice, is thrown to the bride as a sign of good omen.
Agnolotti ( Stuffed pasta ) Is a type of pasta obtained with a eggs and flour mixed and stuffed with meat, and usually has a square shape – Two thin sheets of dough stuffed with flavoured minced meat – The stuffed, in Piedmont is made with roast beef or roast veal , and topped with a
Aglio olio e peperoncino (Garlic , extra virgin oil & chilli) This is one of the simplest and most popular condiments all over the Peninsula. Simply fry a litlebit with extra virgin olive oil chopped garlic and chili to get a spicy sauce. You will get a delicious and tasty sauce suited to dress all
Affettati ( Sliced or cut into slices) They are part of the family of cold cuts, ham, salami, mortadella and all the sausages that are prepared in all regions of Italy. In Italy we produce most of 300 tpe of salami and sausages. all regions have them speciality
Tagliata di manzo (slices of beef) They are thin slices of beef, usually sirloin or tenderloin, is cooked or grilled for just a few minutes on each side so that it remains cooking medium within. When the piece of meat is ready, it is sliced and flavored in many ways, with arugula, balsamic vinegar
Marinara (Italian dressing) The term “alla marinara” , generally mean some dishes made with garlic, oil and parsley adding the cherry tomatoes with basil leaf. In some cases, you can find the capers and olives. In Neapolitan tradition for instance, you cook the pasta “alla marinara” with fresh cherry tomatoes garnished with a basil leaf.
Pizza con la salsiccia (Pizza). The dough and the procedure to prepare the pizza with sausage is the same as the “pizza margherita”, it only change the filling. The filling, consists always in tomato sauce and mozzarella, then you add some pieces of sausage spread over it. That’s the pizza with sausage!
Il Luccio (Pike a predatory fish). The pike is a predatory fish freshwater adult can reach one meter in length. The pike is cooked in Italy in various ways, boiled and served with a sauce of capers, anchovies and hot peppers, onions and olive oil. Stewed with tomato, carrot, onion and a bay leaf, add the
Chianina (the white giant). Chianina is a breed of cattle called “the white giant” much bigger than a normal dairy cow. Its meat has great features and is perhaps one of the healthier animals and valuable that exist in the world. It’s a breed of the Val di Chiana Tuscany/Umbria from which it takes its