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

nm Saturday

a sandy

nf saccharin

nm sucrose

nf sackful

nm sack; bag; pranzo al ~ pack-lunch

nm (of cup) winetaster,tastevin

nf sorghum

nf festival

nm sago

nf sea fish,shad"

nf salting

nf small salami

nf brine,pickle"

vt to cure; to salt

nm small savoury,appetizer; cocktail biscuit"

a salted; salty; savoury

nf salting

vt to pay

nf small room

nm rock salt

nf salt-cellar

a salty

a salty

nm (of trout) charr

vt to corn

a corned

a salmon; trota -a salmon trout

nm salmon

nf salmonella

nm reception hall

nf sarsaparilla

nf sausage

nm frankfurter

nf sauce-boat; gravy boat

nf (of nibbles) dip

vt to saute; to stir-fry; (of pancake) to toss

a saute; tossed

a saute; tossed

nf delicatessen; sausage shop

nmpl cooked cold meats

nm cooked cold meats seller

vt to greet

nf cheers!

nm greeting

nf (of herb) sage

nf napkin

nf anisette

nm (of tree/wine) elder

nm samosa; triangular stuffed pastry

nm plum tomato

nm sandwich

nm red wine

nf sangria

nm black pudding

nm blood-orange

a (of steak) rare; underdone

a (of fruit &c) in good condition

nf marc

nf (of herb) savory

nf concentrated must

vi to taste; to savour

nf flavour

a flavoursome

nf sapodilla

nf (of soap) cake

a flavoursome; tasty; savoury

a tasty; savoury

a buckwheat

nf pilchard

nf pilchard

nf sardine; pilchard; sardelle

nm giblets/tomato/parmesan/breadcrumbed rice bake

nm (of tea) sassafras

a sated

nf (of herb) savory

a saute; stir-fried

nm sponge-finger; ladyfinger

vt to mix; to beat; to whisk

nm mixer; beater

nf egg-whisk; egg beater

nf (of eggs &c) beating

nm (of eggs &c) beaten

vt to blanch

vt (of wine cork flotsam) to remove

vt (of food) to pick at; to nibble

vt to blanch; to parboil

vi to go off the boil

vt (of rice) to hull

vt (of biscuits &c) to crumble

nm (of freezer) defrosting

vt (of freezer) to defrost

nm (of fridge) defroster

nm potato peeler

nm peeler

vt to peel; to skin

vt (of game/fish &c) to clean; to gut; to gill

vt (of game/fish &c) to clean; to gut; to gill

nf expiry date; sell-by date

vi to go past sell-by date

a off; stale; bad; overdate

nf (of almond &c) flake

vt (of fish) to scale; to flake

a scaly; flaky scala nf stairs

vt to carve

nm carving knife

nm bottle warmer

nm hotplate; dishwarmer

vt to heat; to warm

vi to heat up; to heat through

nm chafingdish; hotplate; dishwarmer

nm shallot

nf escalope

nf escalope; thin veal slice; ~e alla perugina (of veal) chicken liver/croQtons-garnished

nmpl scampi

nm Dublin Bay prawn; scampi

nm abattoir

nm basement

a (of skewered meat) barbecued

vt (of mushroom) to remove cap

nf freshwater fish,rudd"

vt (of bone) to remove flesh

nf endive

nf (of plate cleaning) mop of bread

rim fried onion/anchovy paste

nf scarcity; shortage

nf scarcity; shortage

nmpl scraps; offal

nm creamed small batter pudding

nm tinned food

nf small box; small tin; small can

vt (of eggs &c) to grade; to select; to choose

nf (of option/quality) choice

a (of meat) choice

nf (of glass &c) chip

vt (of glass &c) to chip

nm nutcrackers

nm potato masher

vt (of nuts) to crack; (of tube &c) to squeeze; to mash; (of fruit) to crush

nf regional flat cake/bread

a flat; (of garlic &c) crushed

vt (of beer) to fine

nf (of brewing) fining

nm skewer

nm (of animal) bone marrow

nfpl junk-food

nm (of veal) whole shin

nf (of drinks) froth

vt`to make frothy; to de-froth; to de-scum

nf skimmer

a (of drinks) frothy

nm (of milk &c quantity) dash; splash

nf moorhen

vt (of dishes &c) to rinse

nf (of dishes &c) rinse

nf (of dishes &c) dishwater

nm (of citrus fruit) shaddock

a (of savour) tasteless

nf monkey

vt to dissolve; to melt

a tasteless

vt to syrup

a syrup-ed

nm syrup

a syrupy

nf stuffed onion

nf bowl

a (of platter) mixed seafood

nm squirrel

nm bottle drainer

nm salad-shaker

nm colander

rim plate-rack

vt to strain; to drain

nm sea fish,mackerel"

nm (of fridge) compartment

vt (of food) to defrost

a not recommended

a concessionary

rim discount; concession

rim (of cloakroom) ticket; receipt

nf (of brush) broom

nf peel; rind; peeling

nf sea fish,scorpion fish"

nf peel; rind; peeling

nf (of root vegetable) salsify; scorzonera

rim (of whisky) scotch

vt to blanch; to parboil

a blanched; parboiled

a overcooked,overdone"

nm bottle-brush

a (of whisky) scotch

vt to cream-off; to skim

a skimmed; low-fat

nf creamer

nm screwdriver,vodka/orange cocktail"

vi (of biscuit &c) to crumble; to crunch

nf sow

vt (of bottle) to shake

nm (of person) carver

vt to overcook

nf (of cookery) school

vtr agitate; to shake

a dark; (of beer) stout; brown ale; abito ~ black tie; formal dress; suits

vt to cure; to dry

nm (of ice) bucket; (of wine) cooler

nf (of meat cuts &c) cheap

nm main course

vt (of thirst/hunger) to quench; to assuage

vi (of table &c) to sit down

vi (of table &c) to sit down; (of souffle) to collapse

nf dining-room chair; -a rotelle wheelchair

nm long soft wall-seat

a seated

nf rye

a serrated

nm suet; (of candles) tallow

nf answer machine sei adv six

nm self-service

nf (of lamb &c) saddle

nf (of wild) game

a wild; cipollmela -a crab-apple; susina -a damson; (of smell) gamy

nm seltzer

nm seed; stone; pip; (of cocoa) bean; senza -i seedless

nm rice for soups

nm (of need to keep cold) cake; pudding

a semi-fat

nm pip

a half-full

nf semolina; bran

a (of sugar)caster

nm semolina

nf mustard; french mustard

nm (of flavour) hint senza prep without; free-of

vt to separate

nf mollusc,cuttlefish"

nf mollusc,cuttlefish"

nm squid

nf mollusc,cuttlefish"

nf evening; buona -! good evening!

nf evening; night

nf tarragon

vt to serve; to dish up; to pour-out; (of food) to help

nmpl toilets; WC

nm sesame

vt to sieve; to sift

nf sifting

nm sieve

nf thirst

a seven

nm September

vt to unpack

nm baguette; french loaf

vt (of fish) to fillet

nm sicilian pizza

nf pastry; flaky pastry

nf crystallized fruit/ricotta-ed puff pastry

nf puff pastry

nm (of fish) sole

nm (of cheese &c) flan; shape; mould; (of vegetables) pudding/souffle

vt to remove from oven

a fresh-baked; straight out of the oven

vi to sizzle

a sizzling

a (of sweets &c) loose; unpackaged; (of butter) melted; (of wine) on-tap; unbottled

a (of champagne &c) flat

vt to thaw sgocciolare vt (of bottle) to empty; vito drip

nm plate-rack; draining-board

nf dripping; drips; drops

vt (of room) to vacate

nm sea fish,mackerel"

vi (of souffle) to collapse

vt (of peas &c) to shell; to hull

vt (of bunch of grapes) to pick individual grape

nf (of bunch of gf2pes) picking of individual grape

vt to munch

vt to skim-off fat; (of meat &c) to trim

nf kitchen-maid

nm kitchen-boy

vt (of nuts/shrimps &c) to hull; to shell; to peel

a (of nuts/shrimps &c) hulled; shelled; peeled

nm cocktail-shaker

nm sherry

nm shopping

a Sicilian

nf siesta

nm (of soda) syphon

nf cigar seller

nf cigarette

nm cigarillo

nm cigar; cheroot; ~ avana Havana

nf (of address) waitress

nm (of address) waiter; a (of wine) fine; excellent

nf (of address) waitress

nm singles bar

nf syringe

vt (of table &c) to arrange

nf (of table &c) arrangement; accommodation

vt (of crockery/glass) to chip

nm scouringpowder; stain-remover

a enamelled

nf enamelling

a enamel

nm sea fish,porbeagle shark"

vt to cut in half; (of drink) to consume half

vt (of honeycomb) to extract the honey

vt (of vegetables) to shred

vt (of vegetables) shredder

vt (of candle) to snuff out

nm candle snuffer

nm dinner-jacket

vi (of souffle) to collapse; (of gravy &c) to go runny

vt (of lamp) to dim; (of thirst) to quench; (of candle) to extinguish

vt to nibble; to (rub) into small pieces

nm snack; nibble

nm snack bar

vt (of nuts &c) to stone; to pit

a (of olives) pitted

nm stoner

nf stoning; pitting

vi to simmer; to start to boil

adv in moderation

nf temperance

a sober

nm flank

nf firmness

a firm; hard; (of egg) hard-boiled

a (of rice) puffed

a soft; (of bread) doughy

nm dandelion

vt (of frying) to saute; to brown

nm (of frying) browned; (of garnish) oil-fried herbed onions

vt (of wine/food) to adulterate

a (of wine/food) adulterated

nf soiree

nm coin; -i money

nm sun

vi (of butter) to harden; to congeal; to set _ solido a (of lard &c) hard

vt (of appetite) to whet

a (of coffee &c) instant

nm ass

nm/f sommelier; wine-waiter

nf (of cold pork) pressed head/skin; pork/beef/garlic salami

a delicious; top-rate

nf glut

nf rowanberry

nf (of equipment) sorbet-maker

nm sorbet; water-ice

vt to sip

nf (of water) spring; (of water) well

nf spring; -o a spring; acqua -a spring water

nm Indian millet; sorghum

vt to sip; to drink slowly

nm sip; swig; mouthful; nip

nm/f (of carpark &c) attendant

nf no parking

nf sustenance

a nourishing

nmpl pickle

nf subway; tube; metro

nf sharpness; fine ness

a thin; (of blade) sharp,keen"

a pickled

nm beer-mat; coaster

nf coaster

nm saucer

nm sirloin

sottopentola

nm table-mat

a cut-price

a vacuum-packed

nm souffle

nf glut

nm (of price) extra charge

vi to be busy cooking

nf spaghetti-feast

nmpl long very-thin spaghetti

nf alfalfa,lucerne"

nf (of meat) shoulder; collar; economy; (of beef) chuck steak; (of pork) hand; ~ di San Secondo smoked shoulder of pork

a (of cheese &c) spread

vt (of butter &c) to spread

vt to spill

vt to skim

vt to shell; to husk

nm king prawn; imperial prawn

vt (of fruit/ vegetables) to pulp; to crush

a (of vegetables) mushy

vt (of table) to clear

vt to sprinkle

nm pepper-pot

nm salt-cellar

nm sugar caster

nf spatula; fish-slice

nf speciality

nm smoked herbed ham

vt (of thirst) to quench; to slake; (of candle) to extinguish; to blow out

nm (of candle) snuffer

vt (of animal) to skin spellato a (of animal) skinned

vt (of pastry &c) to brush [with milk &c] spelta ,nf (of wheat) spelt"

nm (of fish) smelt

nm (of cabaret) show; performance; entertainment

nf spice; -e miste mixed spice

vt to spice

a spiced

a (of peas) split

vt (of biscuit &c) to break-up

nf'(bf seaside) beach

vt (of pastry) to flatten; to roll out

nf pastry-board

nm rolling-pin

nm (of garlic) clove; (of orange) segment; (of cake) slice

nm skewer; kebab

nf (of wheat) ear

vi to be busy cooking

(branzino) nf(nm) sea fish,bass"

vt (of draught beer) to pull

vt (of food) to nibble; to pick at

vt to bone

nm sea fish,spiny dogfish"

a (of fish &c) boned

nm spirits; alcohol

vt (of fruit) to de-pulp

a from Spoleto

,eratura

vt (of cake/furniture) to dust; to sprinkle; (of housework) to dust

nf (of icing-sugar &c) dusting; sprinkling

nm (of sugar &c) sifter; (of housework) duster

vt (of cake &c) to dust (with); to sprinkle (with)

nm (of icing-sugar) dusting

nf basketful; bagful; shopping basket/bag

nm cash-machine

a (of dress) informal

to nm sprat

vt to squeeze; (of grapes) to press

nm garlic-crusher

nm squeezer

nm (of oranges &c) juice extractor

nm lemon- squeezer

nf pressing; (of orange) squeezing; (of oil) pressing

nf squeezing

a squeezed; pressed

vt (of water &c) to sprinkle; (of icing-sugar &c) to dust

nf (of drink) splash

nf (of drink) small splash; (of lemon) squeeze

nm sprinkling; dash

nf (of mushroom) morel

nf (of drinks) froth

nm sparkling wine

vi to froth; to foam

a (of wine) sparkling

nm whipped-cream/egg dessert; soft whipped cream ice-cream

nf frothiness

a frothy

nm snack; nibbles; collation; light meal

nf spittoon

nm sea fish,angelfish

vt (of butter &c) to melt

nm sea fish,shark; ~ nasuto mackerel shark"

nf (of fish) scale

vt (of fish) to scale

nf delicacy; (of dish) treat

a delicious

vt to detach

nm sieve

vt (of wine/cheese &c) to mature; to age

a (of wine/cheese &c) mature; aged; seasoned;

nf (of cheese &c) maturing

nm (of metal) tin

nf kitchen foil

nm (of goat) ibex

nf muslin

nm (of pastry &c) shaped cutter; mould; shape

nm (of pastry &c) shaped cutter; mould; shape; (of bread-making) tin

a (of bread &c) stale

vt to uncork

nf (of bottle) opening

nmpl United States (of America)

nf coach-station

nf (of chocolate) bar; (of cigarettes) pack; skewer

vt (of lamb &c) to stick

nm toothpick; (of barley-sugar &c) stick

nf (of restaurant &c rating) star; rosette

nfpl star-shaped pasta

nfpl star-shaped pasta

vt (of pastry) to roll out

a sterilized

nm steward

nm Stilton

nm (of pork) knuckle; shin

nm stomach

a (of meat/beans) stringy

nm sturgeon

nf (of beer) stout

nm tooth-pick; hard biscuit

a (of eggs) scrambled

nf chocolate-chip ice-cream; parmesan/egg-ed soup

nm cloth; teacloth; duster

a (of spoonful) heaped; to-the-brim

rim red-wined beef stew

vt to overcook

a (of eggs) scrambled

nm layer; tier; topping; torta a -i layer-cake

a (of cheese) ripe; mature; (of parmesan cheese) 3 years old; (of wine) mature; aged; (of vinegar) over 20 years old

a (of parmesan cheese) 4 years old strinare vt (of fowl/feathers) singe

a (of fowl/feathers) singed

nf strip; flitch

nf squeeze; wring

nm dishcloth; floorcloth; teacloth

vt (of floor &c) to scrub; (of pan) to scour

nm small gnocchi

nm strudel

nm implement

nm lard; pork fat

nm ostrich

nf stove; ~ a carbone charcoal-burner; ~ a lenga wood-burner (stove)

nf casserole

vt to stew; to braise

nm stew; ragout

nm stew; a stewed

nf (of bottle) uncorking

nm corkscrew

nm (of bottle) uncorking

nf (of bottle) to uncork

nm toothpick; cocktail-stick

nm (of appetite) whetting

a appetizing

vt (of appetite) to whet

vi to pick teeth

nm nibble,appetizer; snack"

nm (of coffee &c) substitute

vt to suck

nf (of fruit) juiciness

a (of fruit) juicy

a succulent; tasty; juicy

nf succulence; tastiness; juiciness

a sufficient

nm sea fish,scad

nm (of bottle) cork

nf lard; pork fat

nm juice; sauce; gravy; (of cooking) liquor; ~ alla bolognese Bolognese sauce,minced beef/tomato/onion sauce; ~ al lepre hare sauce"

nf juiciness

a juicy

nf currant; sultana

nmpl hard liquor

nm supermarket

nm supermarket

a additional; (of car-park) overflow

nm (of price) extra charge

nm rice/mince/tomato/mushroom-ball; rice croquette

nm supreme; the best

nm deep freezing

vt to deep-freeze; to quick-freeze

a deep-frozen; quick-frozen; (of food) convenience

nm deep-freeze

vt to overheat

vi to overheat

a inferior substitute; ersatz

nm sushi; raw-fish rice balls

a (of beer) flat

nm (of fish) to gutting; (of fowl) to drawing

vt (of fish) to gut; (of fowl) to draw

vt (of wine) to draw off (from barrel)

nm unscrewing

vt to unscrew

nf hamburger

a (of cheese &c) Swiss

vt to scoop out