agrodolce (sweet and sour)

Agrodolce (adj.): Sweet and sour, used mainly in reference to sauces or marinades that combine sugar and vinegar or other variations on sweet and acidic.

antiaderente (nonstick)

Antiaderente (adj.): Nonstick, usually describing a pan or surface. From the verb aderire (to stick, adhere).

Sciogliete il burro in una padella antiaderente. (Melt the butter in a nonstick pan.)

asparagi (asparagus)

Gli asparagi: Asparagus is a popular vegetable in Italian cooking. It is often served simply—sauted in olive oil or butter and sprinkled with parmesan cheese. Cold asparagus tips are served as an antipasto with fresh olive oil. There are several varieties, including a purple one from the area around Naples.

L’asparago Singular
Asparagi di campo (wild asparagus)
Punte dell’asparago (asparagus tip)
L’asparagiaia (asparagus bed)

burro (butter)

Il burro: Butter is more popular in Northern Italy where there are more cattle and dairy farms. It is used in simple sauces like burro e salvia (butter and sage) and in various desserts. Dishes labelled “alla Milanese” are often fried in butter rather than the olive oil more traditional in mid and southern Italy. Even in the north, bread is eaten with olive oil or used to scoop up sauce and butter is never seen on the table in homes or restaurants. Italian butter is generally made with fermented or cultured cream (fermenti lattici) which gives it a slightly more complex taste then American butters which are made with sweet cream.

canovaccio (dishcloth, cloth)

Il canovaccio (n): A dishcloth, kitchen towel.

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