Italian

[English]

Terms in Italian 3181-3190 of 10470

coari

/koh-AH-ree/
[Italian]

A type of bread from the Veneto which has bits of pancetta broken into it.

cobite

/koh-BEE-teh/
[Italian]

Loach. A small freshwater fish of the carp family. The flavour is good but there are lots of small bones. It is usually fried.

cocc'a

/KOHK-k'ah/
[Italian] plural cocc'ie

A name in Piacenza in Emilia for Caesar's mushroom. Excellent raw in salads or grilled, stuffed or used as a garnish.

cocc bianc

[Italian]

A dialect word of uncertain place of origin for the Caesar's mushroom. Excellent raw in salads or grilled, stuffed or used as a garnish.

cocc fals

[Italian]

Fly agaric. A type of mushroom, the classic red with white spots. Famous for its psychoactive hallucinogenic properties this is the magic mushroom and is actually poisonous to eat.

coccio

/KOH-chyoh/
[Italian]

A yeast cake with dried fruit. It is also a type of terracotta pot.

coccio

/KOH-chyoh/
[Italian]

A Tuscan name for a type of terracotta pot. It is also a yeast cake from Sardinia.

coccioca

/koh-CHYOH-kah/
[Italian]

Red gurnard. Gurnards are strange-looking, scaly, spiky, bottom-feeding fish which use the three bottom rays of their pectoral fins to "feel" the sea bed. They have firm-textured white meat with a mild flavour. They are rich in protein, iodine and phosphorus. The red gurnard is the most attractive member of the family with pinkish-red colour and the finest flavour of the gurnards. They are all bony and tend to dryness so they are best served with a sauce. Small ones are excellent in soup. Red or grey mullet (US: striped mullet) can generally be subsituted for it, and are usually better.

cocciole

/koh-CHYOH-leh/
[Italian]

A Sardinian name for clams or cockles.

cocciolette

/koh-chyoh-LEHT-teh/
[Italian]

Small shell-shaped pasta used in soups.