affettatartufi (truffle slicer)

An instrument for slicing truffles.

batticarne (meat pounder)

la batticarne: A utensil for pounding meat and poultry, it is usually formed of a heavy disk of metal with a handle. It is used for pounding chicken breasts and slices of veal into scaloppine. A rolling pin makes a reasonable substitute. A meat tenderizer has an uneven surface and should not be used as a batticarne.

le batticarne plural

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