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Italian

CSCA - Lazio, Umbria, Marche

TermDefinition
BUCATINI ALL’AMATRICIANA Spaghetti-length tubular pasta with a sauce of guanciale (cured pig jowls), ripe tomatoes, onions and hot pepper from Amatrice.
FETTUCCINE AL BURRO Ribbon-shaped egg pasta with grated cheese and lots of butter.
GNOCCHI ALLA ROMANA Semolina gnocchi (not potatoes) made with milk, eggs, butter, cheese and salt.
SPAGHETTI ALLA CARBONARA Guanciale (pork jowl), beaten egg yolks, grated Parmigiano Reggiano cheese.
ABBACCHIO Milk-fed baby lamb which has never tasted grass; an Easter dish.
BRODETTO Fish soup made with up to a dozen different kinds of seafood.
PORCHETTA Suckling pig roasted whole on spit.
SALTIMBOCCA Thin slices of veal with sage and prosciutto sautéed in butter and braised with white wine.
CARCIOFI ALLA GIUDEA “Jewish style artichokes”; deep fried romanesco artichokes seasoned with lemon juice, salt and pepper, originally enjoyed by Rome’s Jewish ghetto population.
OLIVE ALL’ASCOLANA Giant olives from Ascoli stuffed with meat, eggs, and Parmigiano-Reggiano cheese, then breaded and fried .
CARCIOFI ROMANESCO DEL LAZIO IGP variety of artichoke popular in Lazio.
PECORINO ROMANO Firm, sharp cheese, white or straw-colored, made from sheep's milk curdled with lamb rennet.
STRACCIATELLA Egg drop soup; eggs, flour, grated Parmigiano Reggiano cheese.
SUPPLÌ AL TELEFONO Croquettes of rice with mozzarella cheese.
ORVIETO CLASSICO DOCG pale, dry white wine from Umbria.
VERDICCHIO Flavorful white wine enjoyed with fish. From Le Marche.
FRASCATI A gold colored wine from the Castelli Romani in Lazio.
EST! EST!! EST!!! Notable white wine from the northern town of Montefiascone.
Created by: CSCAStudy
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