abbacchio (baby lamb)

L’abbacchio: The meat of a young lamb. Typically slaughtered while still milk-fed yielding a very pale meat with a delicate flavor. A specialty of Rome. Compare with agnello (lamb).

gli abbacchi plural

abbassare (to lower)

Abbassare (v): To lower, turn down. The second person plural imperative is generally used in instructions: abbassate.

Abbassate il fuoco. Lower the heat.

acciuga (anchovy)

L’acciuga: A small fish caught along the coast of Italy and usually preserved in salt (acciughe sotto sale) or oil (filette di acciuga sott’olio). Both types are widely used in Italian cooking.

le acciughe plural

Also known as alice.

acetosa (sorrel)

La acetosa: Sorrel, a leafy plant used in salads and soups. Also called herba brusca.

affettare (to slice)

Affettare (v): To slice, cut, carve. The second person plural imperative is generally used in instructions: affettate.

Affettate la cipolla. Slice the onion.

Next Page »