acetosa (sorrel)

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

anguria (watermelon)

la anguria (n): watermelon. also: cocomero

le angurie Plural

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)

cocomero (watermelon)

il cocomero (n): watermelon. also: anguria

li cocomeri Plural

soffritto (sautéed vegetables)

Il soffritto: Sautéed aromatic vegetables. In French called  mirepoix. Usually made of equal amounts of chopped onions, carrots and celery sautéd in butter or olive oil with aromatic herbs and used as a base for many sauces and fillings.

From the verb soffriggere. (To fry lightly.)

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