Italian

[English]

Terms in Italian 6991-7000 of 10470

muscione connaru

/moo-SHYOH-neh kohn-NAH-roo/
[Italian] plural muscioni connaru

A name in Sardinia for the big-scale atherine, a type of atherine similar to the sand smelt. A marine fish, usually deep-fried, it is a small, silvery fish similar to the argentine. When tiny it is treated in the same way as whitebait. This fish grows up to 12 cm.

muscione di mari

/moo-SHYOH-neh dee MAH-ree/
[Italian] plural muscioni di mari

A name in Sardinia for the big-scale atherine, a type of atherine similar to the sand smelt. A marine fish, usually deep-fried, it is a small, silvery fish similar to the argentine. When tiny it is treated in the same way as whitebait. This fish grows up to 12 cm.

muscoletti

/moo-sko-LEHT-tee/
[Italian]

A name in Tuscany for the shin (US: shank) of beef or veal.

muscoli

/MOOS-koh-lee/
[Italian]

A name for sea dates, rather like mussels, in Liguria, especially at La Spezia.

muscolo

/moo-SKOH-loh/
[Italian] plural muscoli

Shin (US: shank), of beef or veal.

muscolo di sottospalla

/moo-SKOH-loh dee soht-toh-SPAHL-lah/
[Italian] plural muscoli di sottospalla

A beef cut taken from the shoulder.

museti padovana

/moo-SEH-tee pah-doh-VAH-nah/
[Italian]

A kind of pork sausage from Padua in the Veneto.

museto

/moo-SEH-toh/
[Italian]

"Snout." A spicy pork and pork fat sausage flavoured with cinnamon and chillis with white wine from Friuli-Venezia Giulia, aged for about a month and traditionally boiled and served with brovada or polenta. Brovada are often added.

musetti

/moo-SEHT-tee/
[Italian]

Pork cracklings. Skin of pork fried until the fat has rendered.

musetto

/moo-SEHT-(toh)/
[Italian]

A salumi from Friuli and the Veneto of cooked pork meat and fat usually flavoured with cloves, nutmeg, chilli, coriander (US: cilantro) and cinnamon. It is often boiled and eaten with brovade.