Preparazione di Cibo e Bevande - Cibo preparato

(of food, particularly pasta) cooked just enough to still have a firm texture when bitten into, without being overly soft or mushy

al dente

(of food) coated or served with a generous amount of freshly ground black or mixed peppercorns

al pepe, pepato

(of a dish or beverage) made or served with milk as an ingredient

al latte, con latte

(of food) made with diced meat that was cooked in a cream sauce with mushrooms and peppers

alla king, al re

prepared or served with a topping of breadcrumbs, cheese, or butter

gratinate, al gratin

(of food) served along with the natural juices of the food or a sauce made from those juices

sugo naturale

(of food) prepared simply and without additional seasonings or flavorings

naturale, senza condimenti

(of food) prepared by being placed inside a folded pouch made of parchment paper or aluminum foil, then baked

cotto in papillote, preparato in papillote

(of meat or fish) cooked inside a bladder, typically from a pig, or other casing, often to preserve moisture and enhance flavor

in vescica, in budello

(of food) baked or cooked inside a pastry crust, such as a meat or vegetable filling wrapped in puff pastry or another type of dough

in crosta, avvolto in pasta

(of food) skewered and cooked on a broiler or grill

in spiedini, grigliato

referring to a dish served with a particular style or fashion often used to describe a dessert topped with ice cream, or a dish served with a specific sauce or garnish to enhance its flavor or presentation

alla moda, in stile

coated with bread crumbs

impanato, panato

to cook food to a desired temperature, rapidly chill it, and store it in a chilled state for later use

cucinare-raffreddare, cucinare-e-conservare

(of food) cooked by being fully submerged in hot oil

fritto

(of food) highly seasoned, often with hot spices or mustard

piccante, condito

cooked or prepared to the desired level of completion

ben cotto, fatto

(of food, usually nuts or seeds) roasted in a dry pan or oven without the addition of any fats or oils

tostato secco, arrostito secco

(of food) prepared using a technique where alcohol is added to a dish and ignited to create a burst of flames

flambé

cooked in very hot oil

fritto

(of glass) having a textured surface that diffuses light for privacy while still letting light through

opaco, satinato

mild or soft in manner, action, or effect

gentile, morbido

(eggs) boiled with both the white and yolk firm

sodo, alla coque

having joints, segments, or sections

articolato, giuntato

prepared and ready to be cooked in an oven without further preparation

pronto per la cottura, pronto da infornare

cooked or prepared excessively, resulting in an undesirable outcome

eccessivamente cotto, cotto troppo

very hot, often to the point of steaming or emitting heat

bollente, molto caldo

partially or fully cooked before being packaged or sold

precotto, già cotto

(of meat) cooked for a short time in a way that the flesh is still red inside

raro

(of food) cooked in an oven or over an open flame until the food is browned on the outside and cooked through on the inside

arrostito, cotto al forno

prepared by being baked with a creamy sauce or milk

gratinate, con salsa cremosa

(of food) exposed to smoke from burning wood or other materials during the cooking or preservation process

affumicato

(eggs) boiled for a short time, with a runny or partially set yolk

alla coque, uovo morbido

cooked slowly in a liquid until it becomes tender and flavorful

stufare

a dish made from an egg that is fried on one side until the white is set and the yolk is still runny

all'occhio di bue, uovo all'occhio

(of food) not having been heated or prepared for eating

crudo, non cotto

not fully cooked or not cooked to the desired level

cotto poco, non cotto a sufficienza

(of meat) completely cooked in a way that there is not any pink flesh inside

ben cotto

(of vegetables) cut into short narrow strips

tagliare di verdura

cooked with mushrooms, shallots, and herbs, often finished with a wine-based sauce

alla cacciatora, cucina cacciatora

preserved using methods like salting or smoking to prevent spoilage and enhance taste

stagionato, affumicato

(of food) stuffed or filled with a mixture of ingredients

ripieno, farcito

cooked with onions, which are often diced or sliced and fried until golden brown and caramelized

alla lyonnaise, preparata alla lyonnaise

(of food, typically chicken or veal) cooked with tomatoes, onions, garlic, and wine

marengo

a dish made of seafood, such as lobster, shrimp, or scallops, cooked in a creamy sauce

newburgh, piatto di frutti di mare

(of food) made with potatoes, often mashed or sliced, as a key ingredient or featured element

parmentier, a base di patate

(of food) characteristic of the food of Provence in southeastern France, known for its use of fresh ingredients like tomatoes, garlic, and herbs, often prepared with simple techniques like grilling or stewing

provenzale, provenzali

(of food) not seasoned, garnished, or prepared with additional ingredients or sauces

non condisciuto, naturale

a cooking technique where food, typically fish, is coated or garnished with almonds or almond flakes

mandorlinato