Italian

[English]

Terms in Italian 9301-9310 of 10470

rusitu

/ROO-see-too/
[Italian]

A name in the Etna region of Sicily for the saffron milk cap. It exudes milk when cut and is usually served fried or cold with a vinaigrette.

russiddu

/ROO-see-too/
[Italian]

A name in the Etna region of Sicily for the saffron milk cap. It exudes milk when cut and is usually served fried or cold with a vinaigrette.

russula buona

[Italian]

Russula integra. A good edible mushroom with pinkish brown colour.

russula maggiore

[Italian]

Russule or charcoal burner, a mushroom that closely resembles other bitter, indedible ones.

rustici

[Italian]

A rustic loaf of bread from Lecce.

rustutu cu'sammurigghiu

[Italian]

A dish from Sicily of swordfish seasoned with marjoram and fried.

rutabaga

/roo-tah-BAH-gah/
[Italian] plural rutabaghe

Swede (US: rutabaga)

saba

/SAH-bah/
[Italian]

The must made from grape juice and pulp boiled down to less than a half of its original volume. It is used in the production of balsamic vinegar, where the must of specific grapes is used.Saba is also used in sweet and sour dishes and desserts. In Sardinia grape juice flavoured with lemon peel and prickly pear, and cooked for days.

sabato

/SAH-bah-toh/
[Italian]

Saturday

sacchetto

/sahk-KEHT-toh/
[Italian] plural sacchetti

Seaperch or small brown comber.