Italian

[English]

Terms in Italian 2171-2180 of 10470

caffè (alla) valdostana

/KAHF-feh vahl-doh-STAH-noh/
[Italian]

A mixture of coffee, citrus peel, sugar and grappa. It should be drunk from the spouts of a grolla - a wooden pot with four spouts.

cagghiubbi

/kahg-GYOOB-bee/
[Italian]

A type of pasta from Brindisi which is rolled around a spit so that it has a hole down the middle.

Cagliari

/kah'LYAH-ree/
[Italian]

Cagliari is a province and capital town of Sardinia. The province produces DOC apéritif, dessert and table wines named after the grapes from which they are made.

caglio

/KAH'lyoh/
[Italian] plural cagli

Rennet

Cagnina

/kah-NYEE-nah/
[Italian]

A variety of wine grape. In Friuli Cagnina grapes are called Terrano or Refosco Nostrano.

Cagnina di Romagna

/kah-NYEE-nah dee roh-MAH-nyah/
[Italian]

A sweet, purplish red DOC of Romagna made from Cagnina grapes.

caicc

/kah-EEK/
[Italian]

Large pasta squares from Lombardy generally filled with meat and cheese and served with butter and more cheese.

cajettes

/kah-JEHT-tehz/
[Italian]

A dish from Piedmont of pellets of pasta made with flour cooked in a broth with vegetables, potatoes and Toma cheese.

calabrese

/kah-lah-BREH-seh/
[Italian]

Calabrese is a broccoli-like vegetable with large, densely packed, usually blue green heads and few outer leaves. May be white, green or purple. Sprouting broccolis have masses of small florets growing over a long season, while calabrese is a summer vegetable with a heavy central head. Calabrese, as well as broccoli, can be deep purple, lime green or white. The prettiest are the "Romanesco" types.

Calabrese

/kah-lah-BREH-seh/
[Italian]

A wine grape producing high quality red wines in Calabria and Sicily.