Ligurian

Terms in Ligurian 1-10 of 93

/ah-GHOO-stoo/

A name in Liguria for August.

/ah-moh-ROH-noo/

A name in Liguria for fresh anchovy, often served dipped in flour and fried.

[Ligurian] plural ampolle

A name in Liguria for fresh anchovy, often served dipped in flour and fried.

/ahr-VEE/

A name in Liguria for April.

A name in Liguria for the Caesar's mushroom. Excellent raw in salads or grilled, stuffed or used as a garnish.

/boh-EH-ee/

A name in Liguria for the Caesar's mushroom. Excellent raw in salads or grilled, stuffed or used as a garnish.

/boh-REH-oh deh PRAH/

A name in Liguria for the large white field mushroom, with a cap anything from 5 (2") to 15 cm (6") in diameter.

/BOO-jyoo SKOO/

A name in Liguria for the parasol mushroom. Good baked with butter and garlic, or fried.

/kah-GOH-loh/

[Ligurian] plural caagoli

A name in Liguria for the horn shell, a brown mottled, nobbled shellfish about 7 cm long.

[Ligurian] plural coagollo

A name in Liguria for the horn shell, a brown mottled, nobbled shellfish about 7 cm long.

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