Glossary

Generic term for... Read More »

 Beef steak (though the term also applies to veal or pork chop), the best known version being bistecca alla fiorentina, a very thick, well-aged T-bone (lombata) rubbed with olive oil and cooked over... Read More »

Soft cow's milk cheese, from Valtellina (Lombardy). When aged it is intended for... Read More »

A dish common to Val d’Aosta consisting of ground almonds, almond milk, melted lard, and sugar.  Older versions tended to be more savory, with the inclusion of... Read More »

Blue trout, usually cooked in white wine and vinegar, which reacts chemically with the fish's skin to color it blue. Typical of Trentino Alto... Read More »

 Friulian bean, potato, corn and ham... Read More »

 "Golden mouth," croaker... Read More »

"Lady's mouth," sponge... Read More »

"Black mouth,"... Read More »

Any bite-sized food, as the word simply means "little mouthful"; most often used for stewed veal; little fried rolls or balls of veal, ham, and cheese; small balls of... Read More »