Amaretto - A liqueur made from apricot kernels and bitter almonds. You will ofter find this used in dessert recipes.

Amaretti – Small, dry biscuits (cookies) similar to macaroons. Made with bitter almonds, almond essence and egg whites.

Baccala – is salted, dried cod. You will need to soak it for at least 24 hours and changing the water often.

Bocconcini – means ‘little mouthfuls’. And that’s what it is, little balls of fresh mozzarella cheese stored in water.

Campari – A crimson colored spirit.

Carta di musica – This is a crisp, twice baked flatbread. Can use toasted Lebanese bread or lavish as a substitute.

Ciabatta – A crusty bread that is airy on the inside. The best type is wood fired.

Dried Porcini Mushrooms – A type of mushroom used to add intense flavor to dishes. Choose light brown or tan ones that are not crumbly.

Limoncello – This is a citrus based liqueur. Made by infusing lemon rind in pure alcohol. Serve chilled as an after-dinner drink or a fabulous palate cleanser.

Mascarpone – This rich, smooth cream cheese that has a high fat content. Used in both savoury and sweet dishes.

Mozzarella – A stretched curd cheese known for its melting qualities.

Pancetta – This is dried pork belly. It is generally used like bacon.

Pappardelle – Is a pasta. It can be fresh or dried and is a wide flat ribbon.

Pecorino – A hard cheese made from sheep milk. It has a sharp flavor and is used to grate over pizza.

Pecorino dolce – Known as sweet pecorino, is less aged and has a milder flavor.

Prosciutto – Is a dried and salted (cured) ham, generally served in wafer thin slices.

Radicchio – A red leafed salad ingredient that has a slightly bitter flavor.

Risotto Rice – This is the rice used for making Risotto. It is a short grain rice that is capable of absorbing much fluid while still maintaining it’s shape and firmness. This is what gives Risotto it’s creamy texture.

Scamorza – Very similar to mozzarella. A slightly salty cheese made from cows milk. It can be hung and dried and is often smoked.

Taleggio – This cheese has a pinkish-brown rind and a soft creamy texture. It is made from cows milk, has a strong flavor and becomes acidic with age.

So next time you are cooking Italian, you will be sure to know what ingredient to reach for.

Happy Cooking
Lisa “The Crock Cook"