The 'A's of Italian Cooking
Whether you are entertaining, traveling to Italy for business or pleasure, to lavish in recreational Italian, or to simply learn Italian cooking references, you came to the right place. I found these to be helpful, especially the enunciation. So let me start you off with the letter 'A' and continue through the alphabet over the next week or so. Get ready for what can be a whole new world of words and their meaning!
abbacchio ~(ah.bah.kyo) tender young spring lamb, often weighing no more than six pounds. Abbacchio al forno (oven baked lamb) is a specialty of Rome.
affumicato ~(ah.foo.mee.kah.toe) smoked
agnolotti ~(ah.nyo.lo.tee) 'little big lambs.' Dough dumplings stuffed with meat and other ingredients. A speciality of Turin.
al dente ~(ahl den.tay) 'to the tooth.' Term used to indicate macaroni products that are not overcooked.
al forno ~ (ahl for.no) 'in the oven.'
amaretti ~ (ah.mar.et..tee) 'little bitter ones.' Macaroons, usually made with almond paste.
anguilla ~(ahn.gwee.lah) Eel
antipasto ~ (ahn.tee.pah.sto) 'before meal.' General term used for appetizers or hors-d'oeuvres.
arancini ~ (ah.rahn.chee.nee)'little oranges.' Name given to a rice and meat dish of Sicily.
arista ~ (ah.rees.tah) pork loin or back.
See you tomorrow....with "B" to be provided.