Italian

[English]

Terms in Italian 1281-1290 of 10470

balestra

/bah-LEH-strah/
[Italian] plural balestre

Triggerfish. A brightly coloured Mediterranean fish, more common in the southern Mediterranean than than the northern. It must be skinned before cooking as the skin is very tough.

balilla

/bah-leel-lah/
[Italian]

Ordinario rice. Rice with small round grains suitable for soups and puddings.

ballot de pôlenta

/bahl-LOHT deh POH-lehn-tah/
[Italian]

A Piedmontese dish of polenta and cheese fritters.

ballotte

/bahl-LOHT-teh/
[Italian]

"Little balls." Chestnuts boiled and flavoured with fennel or bay leaves. They are served as a snack.

balsamella

/bahl-sah-MEHL-lah/
[Italian]

Béchamel sauce.

bambolino

/bahm-boh-LEE-noh/
[Italian] plural bambolini

Small, deep-fried fritters from the Veneto.

bambú

/bahm-BOO/
[Italian]

Bamboo shoots

bambuzena di Santa Caterina

/bahm-boo-TSEH-nah dee SAHN-tah kah-tah-REE-nah/
[Italian] plural bambuzene di Santa Caterina

"St Catherine's dolls." Biscuits (US: cookies) made in the shape of dolls eaten on St Catherine's feast day on 25 November.

banana

/bah-NAH-nah/
[Italian] plural banane

"Banana." A rather suggestive, long, soft, banana-shaped bread roll used for making sandwiches. More commonly means a banana.

banana verde (da cuocere)

/bah-NAH-nah VEHR-deh (dah kwoh-CHEH-reh)/
[Italian] plural banane verdi (da cuocere)

"Green banana." Plantain. An unripe, green banana. This is a starchy type of banana with firm flesh. If it is the variety used for desserts it is cooked when it is green, but it is left to ripen if it is the less sweet type. It is a staple food in many tropical and sub-tropical parts of the world.