Italian

[English]

Terms in Italian 4191-4200 of 10470

enologo

/ee-noh-LOH-goh/
[Italian]

Oenologist. Italian graduate oenologists are known as enotecnici or wine technicians.

enoteca

/ee-noh-TEH-kah/
[Italian] plural enoteche

"Wine library." Applied to both public and commercial establishments with wines on display. Serves, as well as sells, wine.

entrata

/ehn-TRAH-tah/
[Italian] plural entrate

Starter. Appetiser.

e patate

/eh pah-TAH-teh/
[Italian]

Diced potatoes fried with onion and garlic, then stewed with tomatoes until cooked, served with pasta and grated cheese.

e patate al pesto

/eh pah-TAH-teh ahl PES-stoh/
[Italian]

Diced potatoes fried with onion and rice, covered with stock and cooked. Served with grated Parmesan cheese.

eperlano

/eh-pehr-LAH-no/
[Italian] plural eperlani

Smelt. A fish of the salmon family often served tossed in flour and fried. Fresh from the water, they are said to smell like cucumber.

eporedieso al cacao

/eh-poh-reh-DYEH-see all kah-KOW/
[Italian] plural eporediesi al cacao

Macaroons made with hazelnuts rather than almonds and flavoured with chocolate, from the town of Ivrea, north east of Turin.

épouvantable

/eh-poh-oo-vahn-TAH-bleh/
[Italian]

A dessert from Milan that is made with lady fingers sandwiched together with chocolate custard cream.

erba

/EHR-beh/
[Italian] plural erbe

Herbs

erba brusca

/EHR-beh BROOS-kah/
[Italian]

Sorrel. Commonly used in soups and salads.