Italian

[English]

Terms in Italian 4461-4470 of 10470

Fernet Branca ®

/FER-neh BRAHN-kah/
[Italian]

A strange concoction of herbs, roots and alcohol, sticky, dark brown and bitter originating in 1845 to a secret recipe. The most bitter of the bitters, it is used for treating hangovers and to help with sleep as well as its primary role as a digestif or aperitif. A real witches' brew with a medicinal taste.

Ferrara

/fehr-RAH-rah/
[Italian]

Ferrara is a province and town of Emilia-Romagna, a region stretching from San Marino and Ravenna in the east to Piacenza in the west.

ferrarese

/fehr-rah-REH-seh/
[Italian]

A heavy bread found in Ferrara in Emilia-Romagna.

Ferrari

/fehr-RAH-ree/
[Italian]

A firm based in Trentino-Alto Adige producing sparkling wines.

ferretti

/fehr-REHT-tee/
[Italian]

"Little irons." Small rods used in the formation of macaroni.

Ferro China ®

/FEHR-roh KEE-nah/
[Italian]

A type of bitters with a high percentage of iron and quinine.

ferro di cavallo

/FEHR-roh dee KAH-vahl-loh/
[Italian] plural ferri di cavallo

"Horseshoe." A heavy Sicilian bread shaped like a horseshoe.

fesa di spalla

/FEH-sah dee SPAHL-lah/
[Italian]

A veal cut taken from the shoulder.

fesa di vitello

/FEH-sah dee vee-TEHL-loh/
[Italian] plural fese di vitello

Leg of veal

fesone di spalla

/feh-SOH-neh dee SPAHL-lah/
[Italian]

A cut of beef along the shoulder consisting of the triceps brachii, behind the junction of the humerus and the scapula. Good for boiling and stewing.