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initial S
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| ségale |
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Rye, used for bread, crackers and grissini, mainly in Alpine areas. |
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| saba |
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Grape juice and pulp cooked to a thick consistency, used in sweet-and-sour dishes and desserts. It is the basis for vinegars like balsamico. |
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| sagnarelli |
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Ribbed pasta, approx. 1 1/2 inches in length with fuffled edges. |
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| sagne chine |
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Calabrian lasagne stuffed with little veal meatballs, hard-boiled eggs, mozzarella, scamorza and pecorino lavished with tomato sauce. |
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| salame |
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Salami, of which there are scores of regional varieties, from fresh, dry aged and precooked. |
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| salamoia |
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Brine or salty solution in which foods such as olives, pickles, cheese, fish and meats are conserved. |
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| salatini |
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Square crackers, usually flavored and salted. |
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| salcrauto |
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Sauerkraut, consumed in northern Italy as a side dish. |
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| sale |
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Salt, a fundamental flavoring and preserver of foods, in Italy almost always drawn from the sea. |
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