Gastronomy Tours Tour Wine & Olive oil country and other regions. Links Links to other sites of related interest. Sources Where to buy special ingredients and utensils. Ask the Chef If you don't find your recipe.
caccia, cacciagione, selvaggina:game (alla) cacciatora: hunter style: usually cooked with some combination of garlic, parsley, sage,
bay, or other spices, oil, vinegar, white wine, celery, onions,
anchovies cacciucco: fish stew, a specialty of Livomo caciocavallo: cow's milk cheese similar to provolone caffe': coffee;
-----caffe corretto: coffee with grappa;
-----caffe' espresso: strong, black coffee
-----caffe' latte: half hot milk, half coffee calamari, calamaretti: squid caldo: hot (a) calo: to pay for wine by the amount consumed calzone: flaky pastry envelope with minced chicken,
meat or fish, and vegetables canape': small openfaced sandwich canestrello: small scallop-like bivalve cannella: cinnamon cannelloni: pasta squares rolled around filling (usually meat), covered with sauce (tomato, cheese, bechamel) and baked cannoli: crisp pastry tube filled with sweetened ricotta, chocolate, and candied fruits cannuccia: drinking straw cappelletti: filled, hat-shaped pastas like raviolli capellini: long, thin noodles, usually served in broth capicola, capocolla, capacola, capicollo, cappicola, capacolo, capacollo: Boneless pork shoulder butts which are cured and then cooked. capitone: large eel caponata: eggplant hors d'oeuvre capperi: capers cappone: capon cappuccina, barba di; insalata salad of small herbs cappuccino: coffee and hot aerated milk capretto: kid capri(u)olo: venison, roe buck caramelle: candies carciofi: artichokes;
-----alla giudia: deep fried in oil;
-----alla mantidana: grilled;
-----alla romana: stuffed with garlic, parsley, and mint, and steamed in wine;
-----fondi di: bottoms cardi: stalk-like vegetables of the thistle family, cardoons came: meat; came macinata: ground meat, hamburger
carote: carrots carrozza, mozzarella in: a crusty fried sandwich of mozzarella dipped in batter carpa: carp casalingo, casereccio: homemade cassata: frozen Sicilian sweet casseruola: deep metal cooking pot castagne: chestnuts caviale: caviar cavoletti di bruxelles: Brussels sprouts cavolfiore: cauliflower cavolo: cabbage ceci: beans (garbanzo) cedro: citron cefalo: common grey mullet cerfoglio: chervil cernia: grouper, like sea bass certosino: mild, soft, spready cheese cervello: brains cervo: venison cespo (d'insalata): lettuce cetrioli: cucumbers cetriolini (sott'aceto): gherkins (alla) Chantilly: with whipped cream china: quinine chiodo di garafano: clove cialda: wafer, waffle cialdone: horn-shaped wafer; panna e cialdone: whipped cream with wafers ciambella: nug-shaped cake, often coffee cake cicoria: chicory, sometimes dandelion ciliege: cherries cinghiale: wild boar cioccolato: chocolate cipolle: onions cipolline: pearl onions ciriole: small eels cocco: coconut cocomero: watermelon (Rome) coda (di bue): oxtail; alla vaccinara: oxtail cooked in a rich tomato sauce coltello: knife condimenti: condiments condito: seasoned;
-----insalata condita: salad with dressing;
-----insalata scondita: salad with-out dressing coniglio: rabbit conserva: conserve (generally tomato paste) contorni: yegetables accompanying main course coppa: head cheese, a fatty pork cold cut; also cup or bowl (of dessert or ice cream);
-----coppa mista: cup of ice cream of assorted flavors coratella: liver, lights, giblets, heart cornetti: croissants, crescents coscetto, cosciotto, coscia: leg costatella, costoletta, cotoletta: chop costato: rib steak cotechino: highly spiced pork sausage cotogno: quince cotto: cooked cozze: mussels crema: custard; crema caramella: custard with caramel glaze crema di: cream of (with soups) crema di latte: coffee cream crêpes: pancakes crescione: watercress croccante: crispy crosta; crostata; crostatina: crust; pie crust; tart crostini: croutons, bread cubes, or triangles of toasted bread; in Florence spread with a pate
of chicken livers, anchovies and capers;
-----alla provatura, bread slices baked with melted cheese and served with anchovy sauce crudo: raw cucchiaio, cucchiaino: large spoon, small spoon cuore: heart cuscus, cuscussu', couscous: a Southern Italian dish of North African origin, generally containing meat and semolina
