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initial Z
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| zabaione or zabaglione |
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Fluffy amalgam of egg yolks, sugar and wine (usually Marsala), usually done in a copper pot over an open flame to mount the confection into a creamy kind of pudding. It is eaten warm like a custard or with cake or in gelato or semifreddo. It might include fresh berries. |
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| zafferano |
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Saffron, which is grown in small amounts in northern Italy. It is used to flavor a wide range of dishes, and its characteristic yellow color gives color to the dishes to which it is added. |
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| zaletto |
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Venetian cornmeal cookies, made with lemon peel or raisins. |
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| zampone |
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Modenese pork sausage encased in the skin of pig’s foot (zampa). |
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| zenzero |
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Ginger, though the term is used in Tuscany for hot pepper. |
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| zeppole |
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"Zeppelins," fried dough puffs, afterwards sugared. |
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| zimino |
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Genoese sauce of minced greens and garlic, olive oil usually served with seafood. |
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