Elenco di Parole Livello B1 - Carne e Latticini

thin slices of salted or smoked pork, often fried and eaten in meals

Bacon

the meat such as beef and lamb that turn brown when cooked

carne rossa

the meat such as chicken, rabbit, etc., that is pale in color

carne bianca

meat from the wing of a duck, chicken, etc., eaten as food

ala

meat of a young cow

carne di vitello

meat of a turkey, eaten as food, especially during holidays like Thanksgiving and Christmas

tacchino

a piece of meat with one or more rib bones

costolette

meat from a rabbit, eaten as food

coniglio

a ball of ground meat, served mostly hot in a sauce

polpettina

any sea creature that is eaten as food such as fish, shrimp, seaweed, and shellfish

frutti di mare

the nutritional, edible flesh of shellfish like clams, lobster, mussels, shrimp, crabs, etc.

frutti di mare, molluschi

the meat of a lobster as food

aragosta

cow's meat that has been finely chopped or ground using a machine or grinder

hamburger

the meat of a crab that can be eaten

polpa di granchio

a type of shellfish that can be eaten both raw and cooked, some of which contain pearls inside

ostrica

a large cut of meat from the area where two or more bones meet, typically including a part of the bone

arrosto

a type of meat cut from a pig's thigh, usually smoked or salted

prosciutto

the soft part of the body of an animal, between the skin and bones

carne

meat of a duck, eaten as food

carne d'anatra

a piece of meat cut from the body of an animal

taglio di carne

meat cut from the front part of the body of a bird

carne di petto

meat of a goose, eaten as food

carne d'oca

a type of hard cheese with many holes

formaggio svizzero

any type of cheese containing blue lines or mold

formaggio blu

a type of hard yellow cheese from Cheddar, England

Cheddar

a type of smooth soft cheese that is made from whole milk and cream

formaggio cremoso

a yellow, round cheese from the Netherlands

gouda

the yellow part of an egg that is surrounded by a liquid

rosso d'uovo

the liquid part of an egg that when cooked turns white

bianco dell'uovo