Italian

[English]

Terms in Italian 2861-2870 of 10470

cellentani

/chehl-lehn-TAH-nee/
[Italian]

Spiral twists of tubular pasta with two to three turns in the spiral.

Cellini apple

/chehl-LEE-nee/
[Italian]

A variety of bright red, dual-purpose apple raised at a nursery in Vauxhall in London by Leonard Phillips and introduced commercially in 1828. It has a note of aniseed in the taste. This mid-season variety is harvested from mid-September in South-East England is stored and is at its best from September to November. It cooks to a soft purée.

cena

/CHEH-nah/
[Italian] plural cene

Dinner. Evening meal. The midday meal is generally the longest of the day. "Cena" is taken quite late in the evening rather than "pranzo" which is an earlier, less dressy meal.

cenci (alla fiorentina)

/CHEHN-chee (ahl-lah fyoh-rehn-TEE-nah)/
[Italian]

"Rags." A Tuscan treat of strips of sweet pastry batter tied in loose knots, fried to a crackly pale gold in olive oil and dusted with icing sugar.

cenere

/CHEH-neh-reh/
[Italian]

Ash. Food cooked in the ashes is known as 'sotto la cenere'.

Centerbe

/chen-TER-beh/
[Italian]

A herbal liqueur reputedly made with a hundred herbs, with a taste of mint predominating.

centocchio comune

/chehn-TOHK-kyoh koh-MOO-neh/
[Italian]

Chickweed. A plant which grows wild near streams and on wasteland and may be eaten raw in salads, cooked in the same way as spinach or used to make soup.

cepe bronze

/CHEH-peh BROHN-tseh/
[Italian]

A dialect name for the black boletus mushroom. Excellent to eat from August to October whether raw in salads or cooked or preserved and also freezes well.

cepola

/CHEH-poh-lah/
[Italian] plural cepole

Red band fish. A long, ribbon-like Mediterranean fish, pink in colour, used in soups.

ceppa

/CHEHP-pah/
[Italian] plural ceppe

A dialect name for the black boletus mushroom. Excellent to eat from August to October whether raw in salads or cooked or preserved and also freezes well.