GLOSSARY

Cassarecce - short twists of pasta originating from Sicily which appear rolled up in themselves.

Malfadine - are long wide flat pasta ribbons similar to pappardelle.

Rigatoni - Pasta in the form of short hollow fluted tubes.

~

​

All’Aragosta - translates to lobster.

​

Bisque - the classic French Bisque is a thick, creamy soup made with shellfish.

​

Burrata - is an Italian cow milk cheese made from mozzarella and cream. The outer casing is solid cheese, while the inside contains stracciatella and clotted cream.

​

Guanciale - is an Italian cured meat product prepared from pork jowl. It’s name is derived from guancia, the Italian word for ‘cheek’.

​

Insalata - translates to salad.

Katsuobushi - Katsuobushi is simmered, smoked and fermented bonito flakes.

Kombu - is made from the kelp sea plant, which is harvested, cut and laid to dry. 

​

Pecorino - a hard Italian cheese made from sheep’s milk. Derives from pecora which means ‘sheep’ in Italian. 

​

Porcini - A mushroom with a meaty mushrooms with a nutty and earthy flavour.

Reggiano - a high quality Parmesan cheese that is aged for at least 12 months.  It is named after the two areas which produce it, the provinces of Parma and Reggio Emilia.

Rucola - translates to roquette.

Tomato Sugo - Sugo meaning sauce in Italian, is a traditional tomato sauce.