Italian

[English]

Terms in Italian 6651-6660 of 10470

miccone

/mee-CHOH-neh/
[Italian]

Large loaf of bread with soft heart surrounded by a good crust.

michetta

/mee-KEHT-tah/
[Italian] plural michette

A crusty, round bread roll, with the sides drawn up to a central point, also known as a rosetta and found primarily in Lombardy but also in the Veneto. These are offspring of the Kaiser Semmel brought to Milan by the Viennese members of the Austrian Cavalry in the late 1800s.

midolla (di pane)

/mee-DOHL-lah/
[Italian]

The centre crumb of a loaf. Midolla alone may mean the crumb of a loaf or the pulp of a fruit. The marrow. The main usable, edible part of something.

midollo

/mee-DOHL-loh/
[Italian]

Bone marrow. A soft, fatty substance in the cavities of long bones.

midollo di bue

/mee-DOHL-loh dee BOO-eh/
[Italian]

Beef bone marrow. A soft, fatty substance in the cavities of long bones.

miele

/MYEH-leh/
[Italian]

Honey. In Sardinia a bitter honey is produced from corbezzolo (arbutus) flowers, and used for drizzling on puddings.

miele ai fiori d'arancio

/MYEH-leh ah-ee FYOH-ree dah-RAN-chyoh/
[Italian]

Orange flower honey. Honey made from orange blossom.

miele d'acacia

/MYEH-leh dee kah-STAH-nyoh/
[Italian] plural mieli d'acacia

Acacia honey. A very pale, clear liquid honey with a delicate, scented flavour. It is one of the few honeys not to crystallise with age.

miele denso

/MYEH-leh DEN-soh/
[Italian]

Thick honey made by mixing "pure honey" with liquid honey.

miele di castagno

/MYEH-leh dee kah-STAH-nyoh/
[Italian]

Chestnut honey