Dulceata- Romanian dish of simmered fruits in very heavy syrup.
Kielbasa- Polish sausage made of ground beef and pork, well-seasoned with garlic.
Pierogi- Polish dish consisting of small pockets of dough filled with such foods as mushroom, cheesy potato, or a sweet jam or fruit before they are boiled.
Gulyas (goulash)- Hungarian stew made with chunks of braised meat, seasoned with onion and paprika, and cooked with varying amounts of liquid.
Gnocchi- Yugoslavian small dumplings of wheat or cornmeal, or both
FCS 250
International Foods & Nutrition
Terms
Chapter 8 Italy
Terms, both culture and food ways:
Medici- Powerful Florentine banking family; Cosimo, Lorenzo, and Caterina (carried Florentine cuisine to France when she married King Henri II) are credited with influencing the artistic and culinary renaissance, particularly in the 15th and 16th centuries.
Vatican-
St. Peter’s Basilica- Very large cathedral in the Vatican in Rome.
Sistine Chapel- a chapel in the Apostolic Palace, the official residence of the Pope, in Vatican City. Michelangelo painted the ceiling of the Sistine Chapel.
Pesto- Italian sauce that consists of crushed garlic, basil, and European pine nuts blended with olive oil b
Gelato- ice-cream
Risotto- Italian rice dish cooked in a broth to a creamy consistency.
Polenta- cornmeal boiled into a porridge, and eaten directly or baked, fried or grilled.
Gnocchi- soft dough dumplings, made from wheat flour, egg, cheese, potato, breadcrumbs
Chianti- Hearty red wine originating in Tuscany.
Porchetta- Whole, suckling pig flavored with fennel, peppercorns, and garlic and then roasted; popular entrée in Tuscany.
Ricotta- Soft cheese made from the whey of cow’s milk that is popular in central Italy.
Lasagna- Broad, ribbon-like pasta used in casserole dishes.
Penne- tubular pasta cut on the diagonal into pieces about an inch long.
Cannelloni- Ridged tubes of pasta that are designed to be filled with
Ravioli- Rectangular pasta pouches stuffed with group meat or cheese.
Manicotti- Long, plain tube of pasta appropriate for stuffing.
Parmesan- Hard cheese often aged for more than 2 years; frequently grated over Italian dishes.
Tortiglioni- tubular pasta with vertical ridges
Romano- Sharp, sheep’s milk cheese; very hard cheese, ideal for grating.
Fontina- Cheese well suited for making fondue; originally from Valle d’Aosta in northern Italy near Great St. Bernard Pass.
Gorgonzola- Blue-veined cheese that originated in Gorgonzola near Milan in northern Italy and is now produced in the Po Valley.
Mozzarella- Cheese used on pizzas, originally made from buffalo’s milk, but now often made from
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