Il libro Interchange - Intermedio - Unità 4 - Parte 1

cooked using a grill or open flame, often resulting in a charred or smoky flavor

barbecue

flesh from a fish that we use as food

pesce

containing a high amount of fat, sugar, or other indulgent ingredients

pesante

a variety of dishes originating from South Asia, typically made with meat, vegetables, etc., cooked in a hot sauce and then served with rice

curry

a type of sea creature with a shell, such as clams, oysters, mussels, shrimp, lobster, etc.

mollusco

a white and creamy liquid made from coconut flesh, used as a substitute for dairy milk

latte di cocco, latte di noce di cocco

to test something by doing or using it to find out if it is suitable, useful, good, etc.

provare

belonging to or following the methods or thoughts that are old as opposed to new or different ones

tradizionale

a country located in the Middle East, bordered by Syria to the north and east, Israel to the south, and the Mediterranean Sea to the west

Libano, Repubblica Libanese

a country located in East Asia, sharing a border with North Korea to the north, and China and Japan to the east and west respectively

Corea del Sud

a small island country in Southeast Asia, known for its modern economy, diverse population, and efficient transportation system, which is considered to be a wealthy nation

Singapore, Singapura

the largest country in both South America and Latin America

Brasile

a young sheep, especially one that is under one year

agnello

meat that is from a cow

manzo

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

polpettina

a thick liquid food that is made from milk and is eaten cold

yogurt

a type of dried plant with a pleasant smell used to add taste or color to the food

spezia

a type of heavy and sticky soil that is molded when wet and is baked to become hardened in pottery or ceramic making

argilla

a container which is round, deep, and typically made of metal, used for cooking

pentola

a small green animal with smooth skin, long legs for jumping and no tail, that lives both in water and on land

rana

a soft, yellow food made from cream that we spread on bread or use in cooking

burro

a type of sauce made with garlic, oil, lemon juice, and salt, used to add flavor to meat, fish, or vegetables

salsa all'aglio, salsa di aglio

a small dish that is eaten before the main part of a meal

antipasto

a small, soft creature which carries a hard shell on its back and moves very slowly

lumaca

(of a person) eager to try new ideas, exciting things, and take risks

avventuroso

to put food into the mouth, then chew and swallow it

mangiare

to make an effort or attempt to do or have something

provare

to cook food directly over or under high heat, typically on a metal tray

arrostire, cuocere alla griglia

to feel that someone or something is good, enjoyable, or interesting

piacere, gradire

to move over a particular distance

andare

a type of tall tropical plant that sugar can be extracted from its stems

zucchero di canna

someone who avoids eating meat

vegetariano

not commonly happening or done

insolito

the specific taste that a type of food or drink has

gusto

a specific way or process of doing something, particularly an established or systematic one

metodo

to cook food, usually in an oven, without any extra fat or liquid

cuocere

to cook food in very hot water

bollire