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| abbacchio |
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A Roman term for baby lamb, usually slaughtered between 30 and 60 days. It is cooked on a spit or roasted, usually flavored with rosemary, and is a specialty of Easter dinner. |
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| abboccato |
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A slightly sweet wine. The wines of Orvieto most often take this description. |
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| abbuoti |
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A dish from Molise of baked involtini of lamb intestines filled with sweetbreads, hard-boiled eggs and liver. |
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| abruzzese, all' |
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Any dish prepared "in the style of Abruzzo," the region that extends from the east of Latium to the coast of the Adriatic sea. Such dishes usually containing hot chili peppers called diavolicchio, which are characteristic of the region. |
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| accarrexiau |
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A lavish dish of Sardinia in which a whole sheep is stuffed with a suckling pig and roasted over a pit of hot stones. |
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| acceglio |
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Cow's milk cheese from Piedmont. It is a summer cheese and slightly tangy. |
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| acciuga or alice |
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Anchovy, served both fresh, often in vinegar, and cured in salt or olive oil. They are widely canned, and sometimes made into a paste used to flavor other foods. |
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| accosciare |
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To truss meat or poultry for roasting on a spit or grilling. |
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| aceto |
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Vinegar, almost always made from wine, the best of which is the syrupy aceto balsamico tradizionale (traditional balsamic vinegar), once made only in Modena (Emilia-Romagna), now made elsewhere in varying degrees of quality. Otherwise a simple red wine vinegar is used to dress salads and marinate fish. |
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| acqua |
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General term for water. Italians rarely drink water from the tap, preferring instead bottled mineral water — acqua minerale — whose sources are legally guarded and whose mineral content must be listed on the label. |
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