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Review 25

Italian

QuestionAnswer
Latte parzialmente scremato – semi-skimmed milk
Latte scremato – skimmed milk
Latte a lunga conservazione / UHT – long-life milk
latte di mucca cow's milk
Latte di capra – goat’s milk
Latte di pecora – sheep’s milk
Scaloppine – thin slices of veal, usually cooked quickly
Fesa – top round / silverside
Sottofesa – bottom round / lower part of fesa
Noce – knuckle / round center cut
Carré / Lombata – veal loin / rib rack
Costolette / Braciole di vitello – veal chops / cutlets
Girello di spalla – shoulder round / eye of shoulder
Punta di petto – brisket
Filetto – tenderloin / fillet
Controfiletto / Lombata – sirloin / striploin
Fiorentina / Bistecca alla Fiorentina – T-bone steak
Costata – rib steak
Braciole – chops (sometimes pork or beef)
Scamone – rump / rump steak
Cappello del prete – chuck / braising cut
Girello – top round / eye of round
Spezzatino di manzo – beef stew meat / diced beef
Carne macinata / tritata – minced / ground beef
Fettine sottili – thin slices (for quick cooking)
Created by: user-1841719
 

 



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