Acciuga,he - anchovy,s (alice)(sardoncini)Īccostare - to put along side of somethingĪceto di vino bianco - white wine vinegarĪcetosa – herb that is harvested from the corncob flowerĪcidificare - acidify (adding acidic ingredients)Īcini di pepe – smallest variety of pastina made with wheat flourĪcqua di fiori d'arancio - orange flower waterĪcqia di rose alimentare - sterile water infuse with perfume and color of rosesĪderire – to adhere to (aderiscano bene – they adhere well)Īffettare- to slice (affettala, le –slice it, them)Īffettaverdure - vegetable slicer (see also Sveltafetta)Īgar agar - a thickening agent like gelatin that is extracted from red algaeĪgnolotti – squares or half moon shaped egg pasta with meat or vegetable fillingĪgro di limone - lemon flavor, lemon juice, lemon extractĪjucche - is rampion, it looks similar to a radish with an edible white root and green tops that are also eatenĪlborelle - small freshwater fish usually deep friedĪlbume- egg white (bianco d’uovo)(Chiara,e)Īlchermes - herb based sweet aromatic liquorĪl fresco - in a cool place, inside a coolerĪmalgamare - to blend or mix (amalgamali - blend them)Īmaretti - cookie made with egg whites,almonds and sugarĪmmollo- soak (mettere in ammollo -put to soak) (Lasciare in ammollo - let soak)Īmmollare - to make soft or dissolve by immersion in liquid (ammollato,a -soaked)Īnellini – medium to small ridged tubular pasta cut in thin ringsĪnimelle – sweetbreads, edible internal parts of animal i.e.
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