Italian

[English]

Terms in Italian 6371-6380 of 10470

manico de coltel

/kah-pah-LOHN-gah deh DEH-oh/
[Italian] plural manichi de coltel

A name in Friuli-Venezia Giulia for the razor shell. A type of long clam which beds itself into the sand.

manico di coltello

/mah-NEE-koh dee kohl-TEHL-loh/
[Italian] plural manichi di coltello

A name in Abruzzo and Lazio for the razor shell. A type of long clam which beds itself into the sand.

manicotti

/mah-nee-KOHT-tee/
[Italian]

"Sleeves." Pasta tubes otherwise known as cannelloni, generally stuffed with meat sauce or ricotta, topped with tomato sauce and baked. They are generally referred to as cannelloni outside the US.

manicotto

/mah-nee-KOHT-toh/
[Italian] plural manicotti

A pork sausage from Emilia-Romagna which has a creamy texture and is usually boiled.

manicotto imbotitti

/mah-nee-KOHT-toh eem-boh-TEET-tee/
[Italian]

Short tube pasta or cannelloni, with a wide bore, stuffed, often with ricotta and parmesan cheese with a coating of tomato sauce and more grated parmesan.

manigus de rezorzas

/mah-nee-good deh reht-SOHRT-sahs/
[Italian]

A name in Sardinia for the razor shell. A type of long clam which beds itself into the sand.

manina

/mah-NEE-nah/
[Italian]

"Little hands." A type of round, coarse, flattish bread loaf or roll of light consistency.

manina (ferrarese)

/mah-NEE-nah (fehr-rah-REH-seh)/
[Italian]

A heavy bread roll found in Ferrara in Emilia-Romagna and variously described as being haped like a hand with fingers of dough or like a double horseshoe or like crossed hands. It has a crisp crust.

manioca

/mah-NYOH-kah/
[Italian]

Cassava. Manioc. Yuca. Fleshy, starchy tubers with tough brown skin and crisp white flesh, originally from Brazil but now widely cultivated. There are two types, sweet and bitter. Avoid the bitter one. Throughout the Amazon basin there are 26 varieties, each thriving under different conditions. The process of making it into flour or tapioca removes the toxins.

Manteca

/mahn-TEH-kah/
[Italian] plural Manteche

Burrini. A creamy, semisoft buffalo or cow's milk cheese from Basilicata, Calabria and Molise with an outer layer of butter or small caciocavallo cheeses with butter enclosed in the middle.