Italian Culinary Terms

November 09, 2015

Italian Culinary Terms

Italian Culinary Terms

French chefs may want you to believe that no other culinary tradition in the world matters, while Italian chefs would probably tell you that Italian cuisine reigns supreme. The fact of the matter is, both Italian and French traditions have help to shape modern American cuisine. We have already spent some time discussing French culinary terms, now it is time to turn our eye to Italian cuisine, which has produced some of the world’s most popular dishes.

BruschettaOne of Italian cuisine’s most iconic dishes, and perfect for parties. Bruschetta is made by toasting small slices of bread, and topping them with a flavorful antipasto. The most common bruschettas are made with tomato, olive oil, basil, salt, and pepper. Bruschetta is simple, delicious, bite-sized, and easy to make.

Gnocchi – light, delicious dumplings, which come in a variety of style. The most common gnocchi is made from potatoes and flour. Gnocchi goes perfectly with almost any type of sauce imaginable, the only limit comes from the creativity of the chef. Like pillows of deliciousness, gnocchi is always an impressive hit at parties. Chefs beware, preparing proper potato gnocchi can be a labor intensive process, so it is best to start cooking early!

Bolognese – Pasta with bolognese sauce is one of the world’s most popular comfort dishes. bolognese, which predictably comes from the Bologne area of Italy, is made from sautéed meat, onions, celery, and tomato paste. It is better known in American kitchens simply as “sauce with meat.” The sight of hearty, red bolognese sauce over spaghetti, is always welcome. Best of all pasta with bolognese can easily be made in large batches, which makes it the perfect party food!




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