Italian

[English]

Terms in Italian 441-450 of 10470

alce

/AHL-cheh/
[Italian] plural alci

Elk (US: moose). The largest existing animal of the deer kind, inhabiting large portions of Northern Europe and of North America. The American variety is also called the moose.

alchechenge

/ahl-keh-KEHN-jeh/
[Italian] plural alchechengi

Physalis or cape gooseberry. Bitter-sweet, apricot-coloured berries enclosed in papery wraps.

alchechengio

/ahl-kek-KEHN-jyoh/
[Italian] plural alchechengio

Physalis or cape gooseberry. Bitter-sweet, apricot-coloured berries enclosed in papery wraps.

alchemilla

[Italian]

Lady's mantle. A common garden and wild plant. Leaves and shoots of some species can be dried and used to make a herbal tea.

Alchermes

/ahl-KEHR-mess/
[Italian]

A deep red, brandy-based liqueur coloured with cochineal and flavoured with herbs. It is often used for flavouring and colouring desserts. One of the ingredients of zuppa inglesi.

alcolico/alcolica

/ahl-KOH-lee-koh/
[Italian] plural alcolichi/alcoliche

Alcoholic. An adjective to describe items that contain alcohol.

al coniglio

/ahl koh-NEE'lyoh/
[Italian]

"With rabbit." Often this is stewed rabbit, usually with sage and the puréed liver of the animal in cream, served with pasta.

alcool

/AHL-kohl/
[Italian]

Alcohol

al dente

/ahl DEN-teh/
[Italian]

"To the tooth." Correct degree of cooking for pasta - rescued from the heat before the pasta has softened too far, and still has slight resistance when bitten into. It can also be used to describe vegetables or can mean general brightness or crispness of a food.

al dente

/ahl DEN-teh/
[Italian]

"To the tooth." The correct degree of cooking for pasta - rescued from the heat before the pasta has softened too much, and still has slight resistance when bitten into. It can also be used to describe vegetables.