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Italian
CSCA - Campania
| Term | Definition |
|---|---|
| NEAPOLITAN RAGÙ (RAGÙ) | Rich tomato-meat sauce that cooks for hours. |
| POMODORO or PUMMAROLA | Sauce made with fresh or canned San Marzano tomatoes gently cooked with a little olive oil and garlic or, less often, with onions. |
| PUTTANESCA | Flavorful tomato sauce made with San Marzano tomatoes, garlic, extra-virgin olive oil, oregano, hot red pepper, capers, black olives from Gaeta, and parsley. |
| GENOVESE | A purée of onions flavored with the juices of braised meats. |
| VONGOLE (clams) or COZZE (mussels) | Served either with tomatoes or with extra-virgin olive oil and garlic. |
| BISTECCA ALLA PIZZAIOLA | Steak with a sauce of tomato, garlic and wild marjoram. |
| FRITTO DI PESCE | Mixed fish fry. |
| PESCE ALL’ACQUA PAZZA | “Fish in Crazy water” flavored with salt, garlic, parsley, olive oil and frequently, though not always, tomatoes. |
| PARMIGIANA DI MELANZANE | Eggplant Parmigiana. |
| CACIOCAVALLO SILANO | A spun-curd semi-hard cows’ milk cheese, typically made from the milk of the podolica cow, a breed indigenous to inland Campania. The cheese looks like a round or oval bulbous sack tied off at the top. |
| MOZZARELLA DI BUFALA CAMPANA DOP | A spun-curd, soft, pale white cheese made from the milk of the bufala, a water buffalo. |
| FIOR DI LATTE APPENNINO MERIDIONALE | “Flower of milk from the Southern Apennines” is a kind of Mozzarella made with cows’ milk that is pale white, soft and elastic. |
| MOZZARELLA IN CARROZZA | (“Mozzarella in a carriage”) Fior di Latte sandwich dipped in egg, fried in olive oil, sometimes with anchovies. |
| SARTU | Elaborate rice-lined casserole with meatballs and chicken livers. |
| POMODORO S. MARZANO DELL'AGRO SARNESE-NOCERINO DOP | A prized variety of plum tomato that is bright red, has firm pulp and few seeds. |
| LIMONE DI SORRENTO IGP and LIMONE COSTA D’AMALFI IGP | Prized lemons from the Sorrentina Penninsula used to make Limoncello. |
| PIZZAS | MARINARA/NAPOLETANA –Tomato, olive oil, oregano, & garlic. MARGHERITA –Tomato, olive oil, grated Parmigiano, mozzarella or fior-di-latte, & basil. FORMAGGIO E POMODORO –Tomato, olive oil, & grated Parmigiano. |
| RIPIENO | RIPIENO/CALZONE –Ricotta, mozzarella or fior-di-latte, olive oil, & salami. |
| SFOGLIATELLE | Shell-shaped flaky pastry sweet filled with ricotta and semolina, flavored with candied orange peel. |
| ZEPPOLE | Kind of fried bigné, often served with pastry cream. |
| STRUFFOLI | Fried honey-dipped dough balls. |
| PASTIERA | A type of ricotta cheesecake made with wheat berries. |
| TAURASI DOCG | Red wine made from the ancient Vitis hellenica today known as Aglianico. |
| GRECO DI TUFO DOCG | White wine made from the varietal Greco. |
| FIANO D'AVELLINO DOCG | White wine made from the varietal Fiano . |
| VESUVIO AND LACRIMA CHRISTI DEL VESUVIO DOC | Can be white, red or rosé. |
| STREGA | “Strega” means “witch” in Italian and it is a liqueur made from a recipe that mixes approximately 70 herbs and spices from Europe, Central America and Asia. |
| LIMONCELLO | A traditional liqueur made from the peel of Campanian lemons, alcohol, water and sugar. |
| NOCELLO | A liqueur made from Campanian walnuts. |
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