Piedmontese

Terms in Piedmontese 61-70 of 82

pesce

[Piedmontese]

A name in Piedmont for the muscle between the rump and the loin of beef, around the waist of the animal.

Picutener

/pee-koo-TEH-nehr/

[Piedmontese]

A name in Piedmont and Valle d'Aosta and Carema, for a clone of the Nebbiolo grape. Also Picoutener.

plaroel

[Piedmontese]

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

poinà

[Piedmontese]

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

pola

[Piedmontese]

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

polina

[Piedmontese]

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

polinetta

[Piedmontese]

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

Pugnet

/POO-neht/

[Piedmontese]

A name in Piedmont for the Nebbiolo grape.

quarin

[Piedmontese] plural quarini

A name in Piedmont for the hen of the woods or maitake mushroom. A frilled fungus with many caps that grows on trees and which is edible when it is very young.

A name in Piedmont for a beef cut taken from the middle of the shoulder alongside the copertina di sotto consisting of the supraspinatus muscle. It makes good steak or may be braised or used in stews.

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