Italian

Terms in Italian 2891-2900 of 10470

ceredda

/cheh-REHD-dah/

[Italian] plural ceredde

A dialect name in Sardinia for the cherry.

ceresolini

/cheh-reh-soh-LEE-nee/

[Italian]

Home made ribbon pasta from Piedmont, usually served either with a sauce made with chicken livers, or with butter, truffle and Parmesan cheese.

cerexia

/chee-REK-syah/

[Italian] plural cerexie

A dialect name in Sardinia for the cherry.

cerfoglio

/chehr-FOH'lyoh/

[Italian] plural cerfogli

Chervil

Cerignola

/cheh-ree-NYOH-lah/

[Italian]

A variety of large, green olive.

Cerignola

/cheh-ree-NYOH-lah/

[Italian]

Cerignola is a town in Puglia noted for its dry red wines. Cerignole are also large, green olives.

ceriole

/cher-YOH-leh/

[Italian]

A wholemeal pasta from Terni in Umbria, shaped like coarse shoelaces. This pasta needs to cook for about 22 minutes.

Grouper. The most common species, this is reddish or yellowish brown particularly popular in North Africa. Being firm and dense, and relatively bone-free, makes it good for poaching or grilling. Good cold.

cernia abadeco

/CHEHR-nyah ah-bah-DEH-koh/

[Italian]

Golden grouper. A brown grouper found in the eastern and southern Mediterranean.

cernia bianca

/CHEHR-nyah BYAHN-kah/

[Italian] plural cernie bianche

Bronze or white grouper. A large fish similar to a sea bream, generally grey in colour. May be recognised from distinctive whites lines on the cheeks. These groupers are found more in the south of the Mediterranean than the north, particularly around Cyprus.

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