Find the meaning of Italian food terms that you see in recipes and on our cooking courses in Tuscany

vt (of glass) to top up

nm (of cleaning) crumbs pan

vt to harvest; to gather accolto (a) nm(f) harvest; crop; fasts dal -o harvest festival

a (of restaurant) recommended

of (of restaurant) recommendation

nm bunch of grapes

nm (of sauce) thickening

vt (of sauce) to thicken

vt to sweeten

nm chicory variety; radicchio

of root; ~ dolce liquorice

nm radio-taxi

nm horseradish

a (of bread) stale; hard

vt to sharpen

of sharpening

vt (of butter) to clarify; (of sugar) to refine

a (of sugar &c) refined

vt to cool; to chill; -si vi to cool down agazzo nm (of hotel) call-boy; lift boy nm rhubarb; rhubarbi ~

vt to freeze

vt (of sauce) to thicken; vi to become lumpy

a (of sauce) lumpy

nm ladle

nm sprig

nmpl copperware

nm radish

nm shoot; sprout

a rancid

nm frog

vt (of sauce &c) to thicken

vi (of sauce &c) to thicken

a (of sauce) thickened; (of jelly) set; (of cream) clotted taro a scarce

nm (of grape) stalk

of (of plates/ bottles) rack

nm radish

of pizza rolled with sausages inside

nmpl ravioli

nm oilseed rape

vt to ration

sea fish: skate; ray; – chiodata sea fish: thornback ray

a royal; germano – wild duck

(of restaurant) reception desk/area

container; – graduato measuring-jug

refectory; dining hall; (of military) mess

to refrigerate; to cool; to chill

refrigeration

gift; present

a from Emilia Romagna

(of cocktail) sugar/curapao/anisette/angostura/marsala

a (of speciality/wine) regional; of the area

region

visitors-book

adjustable

adjust

to re-hydrate

account

kidney

reindeer

rhine; vino del – Rhine wine; hock

marc

fishbone

left-overs

(of sauce) to reduce

scullery

aftertaste; tang (of wine) length

a rectangular

(of hinged-top table) leaf; flap

discount

currant; – nero blackcurrant; – rosso redcurrant

to boil over

to reboil

red cabbage/bread/ bean soup (reboiled) °

reboiling

(of essence) to extract

hedgehog; – di mare sea urchin; a (of vegetable leaf &c) curly

a rich; – di (of vitamins &c) rich-in; high-in

recipe; libro di – cook-book

cook-book, recipe-book

(of guest) to greet; to receive; to entertain; to welcome

(of party) reception; discorso di ~ welcome speech

n °receipt

a piled high; heaped; overflowing

a (of icing &c) covered-in; coated-with; nm choc-ice; stick-ice ricopertura nf (of icing &c) covering

to cover; to top; to coat

(of cheese) ricotta; ewe’s milk cheese

to re-cook

(of sauce &c) to reduce; to boil down; to condense; to crush ridotto a concessionary

discount; concession

to fill

a refried

giblets

a (of decoration) striped; lined; ribbed

tubed ribbed macaroni

(of dishes) to wash-up

(of dishes) washing-up

(of dishes) washing-up water; (of crockery) the washing-up

left-overs

to mix; to stir; (o,f, salad) to toss

(of soup cooking &c) stir

to knead

(of poultry) to fatten-up

a (of drink) refreshing; cooling

refreshments

buffet; (of wedding &c) reception

(of dried food &c) to~, revive; to re-moisten

shelf

stuffing; filling; dressing; a (of chocolate &c) soft-centred; (of cake) filled; (of meat &c) stuffed; cioccolatino – chocolate cream

to leave standing; to set aside

central heating

to re-heat; to heat-up

heating/warmingup

a heated/warmed-up

heater

(of dishes) to rinse

(of dishes) rinse

(of cheque) to cash

a (of table) reserved

ham/peas risotto

rice; – integrale brown rice; – in bianco plain/ boiled rice; – alla cantonese egg-fried; – a chicchi corti short-grained rice; – a chicchi lunghi long-grained rice; – a chicchi tondeggianti pudding rice; – degli indiani wild rice; – pilaf pilau rice,

restaurant; vagone – restaurant car

(of drink &c) to refresh

restaurateur; restaurant owner

refreshment; (of refreshment) bar; W to restore

a concentrated; strong

(of oysters) to swallow

(of butcher’s) scrap

a re-usable; non – throw-away

(of fire/smoke &c) detector

(of liquid) to pour

a (of sugar &c) coated; covered

(of pancake &c) to turn over

soft sweet goat or cow’s milk cheese

Rhone

kidney

roll

a (of region) Emiglia Romagna

a (f) (of lettuce) cos; alla – from Rome; (of fish) cream/spinach-garnished; (of artichokes) olive oil/garlic/ parsley-braised

(of shape) diamond; lozenge; – candido sea fish: megrim (sail-fluke) (whiff);- chiodato sea-fish: turbot; – liscio sea-fish: brill

(of eggs) to break; to crack

(of soup) birds-nest

a (of colour) pink; -canina (of fruit) rosehip

(of wine) rose

(of wine) rose

a (of wine) rose

(of bread) roll

to nibble

rosemary

sea fish: angler-fish

a red; (of egg) yolk; in – tomato-saUced

rotisserie

roasting tin

(of pastry &c) cutting wheel

wheel-shaped pasta

(of paper) roll; (of cake/chocolate &c) roll

(of whisky &c) smoothness; mellowness

a round; (of wine) rounded; smooth

to spill; to overturn; to tip-out; to pour rubinetto rim tap

address book

(of vegetables) rocket

rum; – bianco white rum; – bruno dark rum

a free-range

a rustic