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initial B
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| büsecca |
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A tripe and vegetable soup typical of the Milan province. |
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| babà |
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Ring-shaped yeast cake usually soaked in rum, originally from Poland but very much associated with Neapolitan pastrymaking, now typical of Naples. |
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| babbaluci |
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Small snails, cooked in garlic or tomato sauce. |
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| baccalà |
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Salt-dried cod, which is reconstituted by soaking in water, then boiled (sometimes in milk) as a stew or eaten cold or fried. Italy produces a great deal of baccalà most popular during the Christmas holidays. The word is also often synonymous with wind-dried stoccafisso (see). |
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| baccelone |
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Livornese soft ewe's milk cheese. It is traditionally accompanied by fava beans. |
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| baci |
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"Kisses." Chocolate-hazelnut candies, a specialty of the Perugina Company. |
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| baci di dama |
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"Lady's kisses," chocolate-covered almond cookies, from Piedmont. |
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| baggiano |
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Fava bean, shelled and cooked fresh or dried and reconstituted in water. |
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| bagna cauda |
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"Hot sauce." Piedmontese dipping sauce made with anchovies and garlic, usually served warm. When almost finished the leftover oil is used to cook eggs. |
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| bagnomaria |
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Double boiler. A technique used to heat food or leftovers. |
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