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Greek/Italian Foods
Greek/ Italian Foods
Term | Definition |
---|---|
Risotto | Rice cooked in broth to a creamy consistency |
Manicotti | Large tubular pasta stuffed with cheeses and baked in a tomato sauce |
Gelato | Italian ice cream |
Margherita Pizza | oven-baked flat, round, crust topped with frsh tomato, mozzarella & basil |
Bruschetta | Toasted bread rubbed with olive oil, garlic and sometimes tomato or pesto topping |
Espresso | Rich, dark, flavorful coffee |
Pasta | Noodle - staple food of traditional Italian cuisine |
Gnocchi | Soft, thick Italian dumpling |
Baklava | Popular dessert made from phyllo, nuts, soaked in syrup |
Phyllo | Paper thin pastry used for many desserts |
Feta | Crumbly, white cheese made from goat's milk |
Lamb | Meat basic to Greek cooking - may be roasted, broiled, served in casseroles & stews |
Kalamata Olives | Grow abundantly in Greece and eaten as appetizers, snacks & added to other dishes |
Salad Horiatiki | Traditional Greek salad - yogurt, cucumber, tomato, garlic and vinaigrette |
Tzatziki | Greek dip/sauce made with yogurt, cucumber, garlic, olive oil |
Soupa Avgolemono | Delicate egg and lemon soup popular in Greece |
Olive Oil | Popular, heart-healthy fat used in Mediterranean cooking |
Antipasto | Italian appetizer (before the meal) - cheeses, meats, vegetables served with colorful, appealing presentation |