Pugliese

[English]

Terms in Pugliese 21-30 of 34

pancetta

[Pugliese]

A name in Puglia for flank of beef, a cut which is used for braising, stewing and boiling. It runs along the back part of the animal's belly.

pancettone

/pahn-cheht-TOH-neh/
[Pugliese]

A name in Puglia for flank of beef, a cut which is used for braising, stewing and boiling. It runs along the back part of the animal's belly.

pasar

[Pugliese]

A name in Puglia for the flounder or fluke.

passarello

[Pugliese] plural passarelli

A name in Puglia for the flounder or fluke.

passerella

[Pugliese] plural passerelle

A name in Puglia for the flounder or fluke.

pezza a cannello

/PEHTS-tsah ah kahn-NEHL-loh/
[Pugliese]

A name in Puglia for thick flank. A cut of the rump of beef in front of the hip, this cut is best used for scaloppine, roasting and sautéeing.

pioppino

[Pugliese]

A name in Puglia for the black poplar mushroom. Good in risotti or sauces.

piscione

[Pugliese]

A name in Puglia for a beef cut taken from the topside containing the gastrocnemius muscle, the muscle at the back of the thigh of the beast. This joint is good for stewing.

pociacche

/poh-KAHK-keh/
[Pugliese]

A name in Puglia for large orecchiette.

rosciale

[Pugliese]

A name in Puglia for flat ribs, a mid-rib cut medial to the shoulder. Good for boiled meats.