Italian

[English]

Terms in Italian 9511-9520 of 10470

salvia

/SAHL-vyah/
[Italian]

Sage

salvietta

/sahl-VYEHT-tah/
[Italian] plural salviette

Serviette

sambuca

/sahm-BOO-kah/
[Italian]

A clear fennel- or anise-flavoured liqueur made from elderberries.

sambuco

/sahm-BOO-koh/
[Italian] plural sambuchi

Elderberry. A tree which produces berries that are used for making syrups and wines, while the flowers are used for wine or cordials or may be dipped in batter and fried. Elderflowers are also a traditional accompaniment to gooseberries in crumbles. In France the flowers may also be used to flavour a confection. The dried berries can be used as a substitute for raisins.

sampietro

/sahm-PYEH-troh/
[Italian] plural sampietri

John Dory. A high quality, plump, flattish fish with a golden sheen, with an ugly but amiable face. It was first associated with Zeus, then with St Peter, as evidenced by the ‘finger marks’ left by him when he picked it up to remove a coin from its mouth to pay some taxes.

sandra

/SAHN-drah/
[Italian]

Pike-perch or zander. It is a river fish with delicate flavour. They can be differentiated from the perch by the relatively large space between their dorsal fins and their elongate, fusiform body, which is never so steeply arched behind the head as it is in the perch. The flesh is firm and white with a stronger flavour than cod.

sandwich di polenta

/poh-LEHN-tah FREET-tah/
[Italian]

"Polenta sandwich." Polenta cooked, chilled and sliced, sandwiched with slices of cheese or prosciutto and then fried.

sandwich di ricotta e melanzane

/sahnd-weech dee ree-KOHT-tah eh meh-lahn-TSAH-neh/
[Italian]

Ricotta and aubergine (US: eggplant) sandwich. May be fried.

Sangiovese

/sahn-jee-oh-VEH-seh/
[Italian]

A variety of red grape, predominantly of Tuscany, used in making red wines of varying quality, but the best can be great. It is used in Chianti and Montepulciano.

San Giuseppe

/sahn jyoo-SEHP-peh/
[Italian]

Saint Joseph. Celebrated on 19th March, Saint Joseph's day is marked with energetic feasting in parts of Italy, particularly Sicily.