affogato (drowned, poached)

Affagato: Literally, “drowned.” Most often used in the context of poached eggs (le uova affogate) or more generically food cooked in water. Also used in reference to ice cream, as in l’affogato al caffè, ice cream covered with hot coffee.

adjective: affogato masculine singular, affogati masculine plural,
affogata feminine singular, affogate feminine plural
noun: l’affagato

Milanese (in the Milan style)

Alla Milanese: A dish done in the style of Milan (Milano), capital city of Lombardy. While this does not refer to a specific technique or recipe a common theme is the use of butter as a cooking fat rather than olive oil.

snocciolare (to pit, stone)

Snocciolare (verb): To remove the pits or stones from cherries, olives, etc. The second person plural imperative is often used in recipes and instructions: snocciolate.

Snocciolate le olive. (Stone the olives.)

spiedini (kebabs)

Gli spiedini: Skewers of meat, vegetables and/or seafood grilled over wood or charcoal, or sometimes broiled. The term refers to both the skewers, which may be wood or metal, and the skewered food. The Italian version may include pancetta and herbs on the skewers in addition to the primary ingredient and they will be marinated in olive oil and seasonings before grilling.

Kebabs of various kinds are a popular fast-food in Italian cities. Small establishments called “Donner Kebab” and variations thereon are often open late and seem to cater to students and immigrants. The term is a variation on döner kebap, a Turkish phrase meaning rotating roast. Sometimes the meat is skewered and grilled individually, but more often a single large, vertical skewer is loaded with sliced meats (lamb, beef, or chicken) and rotated in front of a heat source. As the outside meat is browned it is sliced off and served in pita with lettuce, onions, tomato and yogurt sauce. In the US, the Greek version, gyros (turn or rotate), is more common.

lo spiedino Singular