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The 'B's' of Italian Cooking

Updated on June 5, 2011

Continuing on from A, let's touch on the letter

'B'

baccala ~ (bah.kah.lah)dried and salted fish, usually cod.

basilico ~ (bah.see.le.ko)sweet basil.

bavette ~ (bah.vet.tay) a delicate macaroni product referred to as 'little foams'.

bel paese ~ (bel pah-ay-say) the name of a semi-soft Italian cheese referred to as 'beautiful country.'

bigne' ~ (bee-nyay) a form of pastry.

biscotto ~ (bee-scut-toe) biscuit 'twice baked.'

buon gusto ~ (bwon goos.toe)"good taste."

buridda ~ (boo.reed.dah) ~ a fish dish of Genoa.

burro e parmigiano ~ (boor.roe ay par.me.jah.no) 'butter and Parmesan cheese'. Macaroni is often eaten plain, with these two seasonings added only.

The letter 'C' will follow within the next few days. I hope you enjoy the words and their meanings.

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    • Denise Handlon profile image

      Denise Handlon 5 years ago from North Carolina

      Here is my story about 'Genoa'. I was travelling in Europe with my daughter and we were trying to leave France for 'Geneva'. Her French was much better than mine, which is nonexsistent except for a few ballet terms. We walked away from the counter and examined the tickets to find that she had given us train tickets to Genoa Italy, not Geneva Switzerland, as we had asked.

      All in the 'prounounciation, I'm afraid!

      Nice job on your Italian ABC's.

    • heidimariahelena profile image
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      heidimariahelena 5 years ago from South Jersey

      Sweet story and absolutely...it's all in the pronunciation/enunciation. Aren't everlasting memories beautiful!

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