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Italian
CSCA - Liguria
| Term | Definition |
|---|---|
| CINQUE TERRE | A stretch of five scenic coastal towns on the Riviera di Levante, well-known for wine. |
| TRENETTE | Thin noodles made without eggs and usually served with pesto sauce. |
| CORZETTI | Figure-eight “corset” shaped pasta. |
| RABIOLE | The Genoese dialect for the word “rubbish, or things of little value.” “Ravioli” is derived from this word. |
| PANSOTI | Triangular or square ravioli filled with an herb mixture known as preboggion. |
| SALAME GENOVESE | (Genoa salami) made with pork and beef with the addition of peppercorns and salt. After it is aged, its flavor is enhanced with garlic and wine. |
| CIMA GENOVESE | Stuffed veal breast specialty from Genoa. The filling includes onions, bread, sweetbreads, pistachios, peas, marjoram, eggs and Parmigiano cheese. |
| TROFIE | Short hand-rolled pasta lengths. |
| DATTERI DI MARE | (Date shells), a type of mussel named for its date-like shape, once common near the town of La Spezia but now endangered. |
| CAPPON MAGRO | “Fast Day Capon” an elaborate fish and vegetable salad. |
| CIUPPIN | A humble Ligurian puréed fish soup. |
| BURIDDA | Ligurian fish stew. |
| PRESCINSENA | A curd cheese used in Ligurian sauces, fillings and in focaccia. |
| TAGGIASCA | Variety of olives from which best Ligurian extra-virgin olive oil is made. |
| PESTO GENOVESE | Signature sauce of Liguria, consisting of fresh basil, ground pine nuts (pinoli), Ligurian extra-virgin olive oil, garlic and Sardinian pecorino (sheep’s milk) cheese. Mixture is mashed into a paste, or pesto, with a mortar and pestle. |
| FOCACCIA | Fugassa in the local dialect), a kind of bread popular throughout Italy and particularly important in Ligurian cuisine. |
| FARINATA | A thin focaccia-like bread made with chickpea flour, olive oil, salt and water. |
| TORTA PASQUALINA | An elaborate vegetable tart served at Easter time. |
| SARDENAIRA or SARDENEA | A savory tart made with fresh sardines, anchovies, onions, basil and black olives, similar to the French Provencal pissaladiere. |
| AMARETTI DI SASSELLO | Soft flourless almond cookies that are hand formed, one by one. |
| BACI DI ALASSIO | “Kisses from Alassio”, sandwich cookies made from hazelnuts, honey, egg whites, and cocoa with dark rich chocolate middles. |
| BOSCO, PIGATO AND VERMENTINO | The most important varietals in Ligurian DOC white wines. |
| ORMEASCO AND ROSSESE | The most important varietals in Ligurian DOC red wines. |
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