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| oca |
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Goose, usually roasted, often served with chestnuts and quince. |
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| occhi di pernice |
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"Partridge eyes." Very tiny pasta rings used in soups. |
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| occhialone |
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Red bream, best grilled or roasted. |
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| occhiata |
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Saddled bream, best grilled or roasted. |
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| occhio di bue |
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"Eye of the ox." A fried egg. |
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| odori |
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Flavoring recalled in a recipe referring to aromatics such as onion, carrot and celery. |
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| ofelle |
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Friulian ravioli made with a potato dough stuffed with spinach, veal and sausage. |
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| olio |
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General term for oil. Comestible types include olio di arachide (peanut), girasole (sunflower), mais (corn), noce (walnut), semi vari (seeds). |
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| olio di oliva |
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Olive oil; the best is the first pressing, called extra virgine, which is used as a dressing or flavoring rather than for cooking. |
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