Italian

[English]

Terms in Italian 6381-6390 of 10470

manteca de trufas

/mahn-TEH-kah deh TROO-fahs/
[Italian]

Truffle butter

mantecato

/mahn-teh-KAH-toh/
[Italian] plural mantecati

Worked with the hands, creamed, beaten to a paste. It is also used to describe the addition of butter or sauce to enrich just before serving a dish. "Mounting".

Manteca

/mahn-TEH-kah/mahn-TEH-keh/
[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.

Mantede

/mahn-TEH-deh/
[Italian]

A type of cheese from Campania.

Mantova

/mahn-TOH-vah/
[Italian]

Mantova is a province and town of Lombardy, a region in central northern Italy, bordering Switzerland along its northern border. Its capital is Milan.

mantovana

/mahn-toh-VAH-nah/neh/
[Italian] plural mantovane

"Mantuan." A fat loaf of bread raised with yeast and oblong in shape, from Mantua.

manuz

/mahn-OOTS/
[Italian]

Coral fungus, so called because it looks for all the world like something you would find on the Great Barrier Reef. Found from summer to autumn.

manzo

/MAHN-tsoh/
[Italian] plural manzi

Meat, most commonly beef, technically this should be from a castrated steer less than four years old. The two most prized breeds of cattle for beef in Italy are the Chianina steers from Tuscany and the Piedmontese Razza.

manzo (brasato) al barolo

/MAHN-tsoh brah-SAH-toh ahl bah-ROH-loh/
[Italian]

Beef braised in Barolo wine.

manzo alla bresciana

/MAHN-tsoh ahl-lah breh-SHYAH-neh/
[Italian]

A dish from Brescia in Lombardy of beef stewed with salt pork and garlic in red wine.