Italian

[English]

Terms in Italian 7201-7210 of 10470

olivette (di vitello) alla pesarese

/oh-lee-VEHT-tee (dee vee-TEHL-loh) ahl-lah -eh-sah-REH-seh/
[Italian]

Slices of veal wrapped around fillings of ham and grated Parmesan cheese, wrapped up into "olives" and braised in a white wine and tomato sauce.

olive verdi

/oh-LEE-veh VEHR-dee/
[Italian]

Green olives

olive verdi alla siciliana

/oh-lee-veh VEHR-deh ahl-lah see-cheel-YAH-nah/
[Italian]

"Green olives in the style of Sicily." Green olives stuffed, usually with tomatoes puréed and mixed with red pepper (US: sweet red bell pepper) and capers.

Oltrepo Pavese

/ohl-treh-POH pah-VEH-seh/
[Italian]

"Beyond the Po in Pavia." A DOC zone of Pavia in Lombardy which produces a number of wines in quantity, including Barbera, Spumante, Butta Fuoco and Sangue di Giuda. Also produced are wines outside the DOC.

ombra di bianco

/OHM-brah dee BYAHN-koh/
[Italian] plural ombre di bianco

"Shadow of white." A colloquial name for sitting at an outdoor café and having an apéritif or glass of white wine. Like an outdoor, comfortable cocktail hour.

ombrellone

/ohm-brehl_LOH-neh/
[Italian]

Parasol mushroom. Good baked with butter and garlic, or fried.

ombretta

/ohm-BREHT-tah/
[Italian] plural ombrette

"Little shadow." A colloquial name for sitting at an outdoor café and having an apéritif or glass of wine. Like an outdoor, comfortable cocktail hour.

ombrina

/ohm-BREE-nah/
[Italian]

Umbrine, a fish of the meagre (maigre) family.

ombrina leccia

/ohm-BREE-nah LEH-chyah/
[Italian] plural ombrina lecce

Umbrine, a silvery fish with wavy black lines, of the meagre (maigre) family with firm white flesh and similarities to a large sea bass. In Italy it is usually poached.

omeletta

/oh-meh-LEHT-teh/
[Italian]

French omelette - looser than the Italian version called frittata.