Arugula (Rucola) Slightly bitter, aromatic salad green, arugula has a peppery mustard taste and contains a rich source of vitamins A and C. It is sold fresh in bunches; purchase ones that have bright green leaves. Wash thoroughly before using. Arugula will keep refrigerated for only 2 days wrapped tightly in plastic.
Asiago cheese (Formaggio Asiago) A whole, semi-cooked cow’s milk cheese typical of Veneto and Trentino in Northern Italy. It is yellow in color, has a glossy rind and a mild nutty flavor, which intensifies with aging. Suitable for grating when aged over 1 year. Asiago cheese is certified by the Italian Consortium designated to protect the quality and origin of Asiago cheese.
Balsamic vinegar (Aceto balsamico) An aromatic, pleasantly sweet yet tart, dark, thick vinegar made from select grapes aged in wooden barrels. Traditional balsamic vinegar is aged for a period of 12 to 25 years, although younger varieties do exist. The oldest balsamic vinegar is reserved for drizzling over fresh fruit or sipping on special occasions. Since the Middle Ages, Modena, Italy has been known for its outstanding balsamic vinegars. Due to the high acidity of vinegar, it is self-preserving and does not need to be refrigerated. Balsamic vinegar is best stored airtight in a cool, dark place at room temperature. Available online at www.academiabarilla.com.
Basil (Basilico) Basil is an aromatic herb that is key in Mediterranean cooking. Fresh basil has a distinctive taste that resembles licorice and cloves. There are many varieties of the basil plant; it is sold fresh year round. Select fresh basil with bright green, evenly colored leaves that show no signs of wilting. Store basil in the refrigerator wrapped loosely in damp paper towels and placed in a plastic bag for up to 4 days. Dried basil, although it has little resemblance to fresh basil, can be found in the spice section of supermarkets and has a 6 month shelf life.
Bay Scallops (Canestrelli) The tender, delicate, sweet muscle of small scallops found along the bays and estuaries of the United States. Bay Scallops are served in a variety of ways including sautéed, broiled, and fried. Fresh scallops have a sweet smell and range in color from pale beige to creamy pink. They are usually sold shucked and should be stored in the refrigerator for up to 2 days. Frozen bay scallops are available year round.
Beef Stock (Brodo di manzo) The liquid derived from simmering meat or meat bones in water with various herbs, also known as broth. Homemade stock can be stored in the refrigerator or frozen. Using fresh ingredients to make beef stock creates the freshest and most interesting flavored beef stock. Ready made beef stock is available in supermarkets canned, frozen or in concentrated forms. Ready made stocks are usually saltier and have higher fat contents than homemade stock. Low salt and fat free version are available.
Bell Peppers (Peperoni) Bell peppers are found in various colors and flavors that are determined by the kind of pepper plant and the stage of ripeness when picked. Bell peppers create colorful, flavorful fresh meals. They are available year round and should have firm, unwrinkled skins when selected. Choose peppers that are firm, glossy and well shaped. Select ones heavy for their size, with firm green stems. Avoid peppers that have soft spots, cracks, or sunken areas. Store bell peppers up to 10 days in the vegetable drawer of your refrigerator, unwashed, in a plastic bag. Wash peppers before using; some may have been waxed so be sure to scrub well without damaging the outer skin.
Buffalo-milk mozzarella cheese (Mozzarella di bufala) Buffalo mozzarella from the Campania region of Italy is the most prized of the fresh mozzarella cheeses. This hand stretched cheese, packaged in water, has a mild, creamy taste. Buffalo mozzarella made in the United States, unless otherwise stated, is made from a combination of water buffalo milk and cow’s milk. It is pure white in color and should be purchased as fresh as possible. Buffalo milk mozzarella is very perishable and should be used soon after purchasing.
Button mushrooms (Funghi) A mild flavored, small cultivated mushroom. Select firm, plump mushrooms that are not bruised or slimy. Store unwashed in the refrigerator in a paper bag or wrapped in paper towels; do not store in plastic. Good quality mushrooms have smooth, firm caps and closed gills (the area under the cap). Avoid wet, brown or bruised mushrooms.
Butternut squash (Zucca) A popular winter squash, that has an elongated shape. It is tan colored on the outside and bright orange on the inside. Butternut squash has a sweet flavor and is also known as pumpkin squash. Purchase squash that are cream to yellow in color, has a hard, smooth rind, and isheavy for its size. Avoid squash with bruises or soft spots.
Calamari (Calamari) Squid prepared as a food. Fresh squid should be refrigerated for no more than 1-2 days in an air tight container.
Cannellini beans (Fagiolini bianchi) White, Italian kidney beans with a smooth texture and a nutty flavor.
Capers (Capperi) Unopened flower buds from the caper bush. Capers have a pungent flavor and are used as a seasoning. Capers are picked fresh, sun dried and preserved in either a vinegar or salt brine. Fresh capers are not used for cooking since their salty-sour taste develops only after curing. The capers preserved in salt should be rinsed before using to remove excess salt.
Carbonara (Carbonara) Carbonara is a traditional Roman sauce made with cream, garlic, bacon and eggs; typically served over pasta.
Cayenne pepper (Pepe di caienna) The hot, pungent powder made from grinding several varieties of chili peppers; also referred to as red pepper.
Chanterelle mushrooms (Gallinaccio) A trumpet shaped, smooth cap mushroom that is yellow in color, has a pleasant aroma and a subtle flavor. Wild Chanterelle mushrooms are gathered from June to October. Some cultivation of Chanterelles has been done recently, but this is not yet widespread. Avoid wet, dark colored mushrooms or any that have spots of mold. Refrigerate unwashed in a plastic or paper bag up to three days.
Chick Peas (Ceci) A large, round, white, marble-sized legume that comes from the seed of the chick pea plant. Chick peas have a mild flavor and contain large amounts of protein. They are available year round fresh, dried, or canned. Also called garbanzo beans. When purchasing dried chick peas, look for a uniform size, even color and check for insect damage. Avoid chick peas that are cracked or broken.
Chicory (Cicoria) A family of leafy vegetables including endive and escarole that are often used interchangeably. Belgian endive is the most common chicory. Select chicory with smooth, firm spears that are closed with no browning at the edges. Store in a plastic bag in refrigerator for up to 5 days.
Chives (Erba cipollina) Fragrant herb related to the onion and leek family. Chives have long, slender hollow leaves and should have a bright green color. Chives have a mild onion flavor that is used as a seasoning and as a garnish. Chives are available fresh year round, but may be purchased dried or frozen.
Clam juice (Sugo di vongole) The strained liquid of shucked clams. Sold bottled, is often used as a cooking liquid for seafood dishes and as a fish stock substitute.
Clams, Littleneck (Vongole) Hard shelled clams less than 2 inches in diameter. Clams are sold fresh in the shell, frozen shucked or canned. When purchasing fresh clams, make sure the shell is closed tightly; discard opened clams. Live clams can be stored for 2 days in the refrigerator, while store shucked clams can be stored up to 4 days.
Crabmeat, lump (Granchio) Cooked, ready to eat, whole or broken pieces of meat from the body of a crab. Lump crabmeat should smell sweet with a mild aroma that smells of the sea. Avoid crabmeat with a strong fishy odor. Shellfish are highly perishable and should be used within 24 hours of purchase.
Eggplant (Melanzana) An egg shaped fruit (although commonly referred to as a vegetable) with a smooth, glossy, dark purple outer skin. Italian or baby eggplant, is a smaller version of the common large variety found in the United States. Italian eggplant has a more delicate skin and flesh. All eggplant is suitable for baking, grilling, pan-frying, deep frying or broiling. Very perishable and becomes bitter with age.
English Peas (Piselli) Also known as the common garden pea or green peas, grown to be eaten fresh. Sweet in flavor and crisp when fresh. Remove from their pods before using. Store in refrigerator 2-3 days in their pods and keep in a plastic bag. Peas are available fresh, frozen, or canned.
Escarole (Indivia) A variety of endive hat is mild in flavor, has irregular shaped broad leaves with frilled edges. Escarole is used commonly in salads and is generally available year round. Avoid escarole that is discolored or has insect damage. Store tightly wrapped in the refrigerator up to 3 days.
Extra virgin olive oil (Olio d’oliva extra vergine) Extra virgin olive oil is one of the oldest culinary oils and is a significant ingredient in the Mediterranean diet. The terms extra virgin refer to a cold pressed oil made from the first pressing of green olives, usually harvested the day before. The finest quality extra virgin olive oil has less than 1 percent acidity and is processed without heat or solvents. Colors range from golden to deep green and in general, the deeper the color the more intense the flavor. Each variety of olives from the different regions of Italy produce a distinctive olive oil with a definitive taste, aroma and look. In Italy, the quality of extra virgin olive oil is controlled by specific standards of classifications defined by the Consortium of Oil. In order to carry the distinguished designation provided by the Consortium, each producer of oil must pass a certification standard that controls the oil’s origin. Extra virgin olive oil should be stored in a cool place away from heat and light. Its shelf life is dependent on how it has been stored, ranging from 12 to 24 months. Available online at www.academiabarilla.com.
Fava Beans (Fave) Legume that is grown throughout Italy. Although Fava beans more resemble a lima bean, they are a member of the pea family. Fava beans are sometimes called a broad bean. Available dried, canned and infrequently fresh. Fresh fava beans have a tough outer skin which should be removed before cooking.
Fennel bulb (Finocchio) The bulbous base of the aromatic fennel plant grown throughout the Mediterranean. Fennel resembles a head of celery with a bulb at the bottom. It has a sweet, delicate licorice or anise flavor and is used raw or cooked as a flavoring or an accompaniment to fish, meat or vegetables. In Italy, raw fennel with lemon juice and olive oil is a popular antipasto dish.
Fennel seeds (Semi di finocchio) Fennel seeds come from the common fennel variety plant and are available whole or ground. These are widely used in Italian cooking to flavor sweet and savory dishes such as stews and sausages. Their taste and aroma is similar to anise, but not as sweet.
Fish stock (Brodo di pesce) A liquid made from simmering unused portions of fish or shellfish in a large pot of water. Fish stock is used for the preparation of fish sauces or fish soups. Good quality fish stock can be purchased, but is expensive. Freshly made stock may be stored in the refrigerator up to 3 days or it may be frozen and used within 1 month.
Fontina cheese (Formaggio Fontina) A semi-soft, creamy cow’s milk cheese. It has a mild flavor and is excellent for melting in cream sauces or used in fillings. Fontina has a pale yellow color with a golden brown outer rind. Fontina is best known as a table cheese in Italy, but is a great cooking cheese since it melts so evenly. Best used within two weeks of purchase, but will last for up to 45 days in the refrigerator. Look for Fontina that has a uniform color, with a firm, un-cracked rind. Be sure it is not too crumbly or dry.
Formaggio (Formaggio) The Italian word for cheese. Over 450 types of Italian cheeses exist that are used either for grating, cooking, or serving at the table. In Italy, the cheese course is always served before fruit and desserts. Available online at www.academiabarilla.comGarbanzo beans (Ceci) see Chick Peas; both terms refer to the same legume. Spanish speaking countries refer to these legumes as Garbanzo beans.
Gorgonzola cheese (Formaggio Gorgonzola) A blue veined, semi-soft cow’s milk cheese which ripens in 2 to 3 months. Has a rich, creamy yet tangy-peppery flavor and is ivory colored with blue-green veins running throughout. These veins are produced by pricking the cheese with long metal needles which exposes the cheese to air and subsequently forms mold. This cheese dates back to the 9th century when it was originally made and then aged in caves surrounding the village of Gorgonzola near Milan, Italy. Store Gorgonzola in the refrigerator wrapped in foil to keep it moist. Carefully wrapped it will keep for several weeks. Avoid cheese that has dry, cracked edges, an uneven texture and unpleasant or “off” odors. Since 1970, the production of Gorgonzola cheese in Italy has been controlled by the Consortium for the Production of Gorgonzola cheese. Only the milk from herds bred in 2 Italian regions (Piedmont and Lombardy) may be used in the production of authentic Italian Gorgonzola. The rigorous standards of this consortium dictate the designation of origin of Gorgonzola cheese, thus guaranteeing its high quality.
Grana Padano cheese (Formaggio Grana Padano) A semi-fat, hard cheese that is matured slowly over a period of 16 months to over 2 years. Grana means grainy in Italian and describes the appearance of the cheese. Its taste is fragrantly sweet and is used commonly for table cheese or grating cheese. When purchasing, look for the four leaf clover chiseled into the rind. This symbol guarantees that the product has been certified by the Grana Padano Consortium and that it is genuine Italian Grana Padano. Store this cheese wrapped in foil in the refrigerator at around 40 F.
Haricot verts (Fagiolini) French bean variety that produces small, slender green beans. Purchase crisp, bright colored beans that are free from signs of decay; avoid those with rust spots or scars. Use within 1-2 days of purchase.
Italian parsley (Prezzemolo) A strong flavored flat-leafed fresh parsley commonly used as a garnish or flavoring. Whenever possible, purchase fresh parsley over dried. Look for parsley that is fresh, crisp and a deep green color. Avoid parsley that has wilted yellow leaves; this indicates it is either over mature or damaged. Store parsley in a perforated plastic bag in the refrigerator.
Italian sausage (Salsicca) Traditionally made with pork and flavored with garlic, and fennel or anise seed. Italian sausage is available in hot (with added red pepper flakes) or sweet varieties. Refrigerate or freeze within 1-2 days of purchase.
Kalamata olives (Olive Greche) A dark, eggplant colored olive usually ½ inch to 1 inch long. Packed in olive oil or vinegar and has a rich and fruity taste. May be purchased with or without pits.
Langoustino (Scampi) Small slender bodied, lobster-like crustacean caught in European waters. The tail meat is firm in texture and has a mild, slightly sweet flavor.
Fresh langoustinos are highly perishable so it is best to serve them the same day as purchased. Like most shellfish, langoustinos will most likely have been frozen prior to purchase.
Leeks (Porri) Related to the onion family and used similarly for flavoring in food preparations. Leeks have a thick, cylinder shaped stalk without a bulb and have a mild onion flavor and fragrance. Leeks may be baked, broiled, braised, sautéed or microwaved. They are frequently served as a side vegetable. Purchase leeks that are fresh looking with clean white bottoms and crisp green tops. Leeks may be purchased year round; small to medium ones are the most tender. Store unwashed in a loose fitting plastic bag in the refrigerator.
Lentils (Lenticchie) Flat, round, dried seeds of a legume that is rich in protein and carbohydrates, as well as are a significant source of riboflavin. Fast cooking and commonly used in soups, stews and purees. Lentils are traditionally served throughout Italy on New Year’s Eve because they are considered to bring good luck.
Lima Beans (Fagiolini di Lima) Flat, edible seed of the bush bean plant. Pale green color; seed should be removed from pod before eating. Lima beans, also called butter beans, are available dried, frozen or canned year round. Also called butter beans. Lima beans are not commonly found fresh in local markets.
Madeira (Madera) A distinctive, fortified (to which brandy is added), amber colored wine. Used as a dessert wine; originated from the Portuguese island of Madeira.
Marjoram (Maggiorana) A fragrant, aromatic herb that comes from the mint family. Often used interchangeably with oregano, but has a milder, sweeter flavor. Marjoram is used to flavor meats, sauces and vegetables. Found fresh throughout the Mediterranean and available fresh in some United States markets. Most often available dried. If purchased fresh, look for a bunch that is not wilted and store fresh stems in water (as you would flowers). Fresh marjoram will keep up to 1 week.
Mascarpone (Mascarpone) A rich, sweet, double or triple fat, fresh cow’s milk cheese. Milky-white in color and has the odor of milk and cream. Spreads easily and is similar in texture to stiff whipped cream. Used to make pastry fillings such as in Tiramisu or served simply topped with fresh fruit. In the United States mascarpone is from either Vermont or Wisconsin; in Italy it is from the Lombardy region. Use within a few days of purchase.
Mint (Menta) A sweet smelling, refreshing herb used to flavor foods. Available fresh, dried or as an extract. Mint grows wild all over the world and is cultivated in the United States. It is most plentiful during the summer months. Store with their stems down in a cup of water for up to 1 week.
Mirepoix (Mirepoix) Roughly cut onion, carrots and celery used for flavoring sauces or soups.
Monkfish (Coda di rospo) An ugly looking saltwater fish with a huge head and a very large tail. The tail is cut into fillets and if often referred to as “poor man’s” lobster for its firm texture and similar taste. Suitable for sautéing, baking, and poaching. Smell is an indicator of freshness and fresh monkfish should not have a strong fishy odor. Store Monkfish in the refrigerator wrapped and placed in a baking dish filled with ice.
Mozzarella (Mozzarella) A delicate mild, flavored cheese made from whole or part skim cow’s milk. It has a semi-soft, elastic texture that melts easily and well suited for use in cooking. Mozzarella has a creamy white color and is factory produced throughout the United States.
Mussel (Cozza) A saltwater shellfish that has a bluish black color shell and is a pearly color on the inside. Delicately flavored, often served steamed, broiled, or baked. Mussels are live when purchased; purchase only ones that are tightly closed. Never purchase mussels that are chipped, broken, damaged or opened. Remove store wrapping at home so that the mussels may breathe, otherwise mussels may die before they are cooked.
Nutmeg (Noce moscata) The seed of the nutmeg tree that is grated and used as a spice in sweet and savory dishes. Nutmeg is sold ground or whole. Grind whole fresh nutmeg with a nutmeg grinder or grater. Whole nutmegs are oval and look like a piece of wood. Their flavor is strong and sweet.
Oregano (Origano) A Mediterranean herb which is related to marjoram, yet stronger in flavor and aroma. A member of the mint family, it goes well with tomato based dishes, meats, fish and pasta. Choose fresh oregano with bright green bunches showing no signs of wilting or yellowing. Refrigerate fresh oregano up to 3 days in a plastic bag. Dried oregano is available year round; store in a cool dry place for approximately 6 months.
Pancetta (Pancetta) A dry cured (not smoked) Italian bacon. Sweet, flavorful and not too salty. Does not taste fatty and is served thinly sliced or used to flavor sauces, pasta dishes, meats and vegetables. Pancetta is available at butcher shops or specialty markets. Store pancetta wrapped tightly and use within 3 weeks of purchase. May be frozen for up to 6 months.
Parmigiano-Reggiano cheese (Parmigiano Reggiano) A classical and prestigious parmesan cheese from Italy. It is made from cow’s milk which is aged naturally for 18 to 36 months. It has a delicate, invitingly fragrant aroma and ranges from a pale cream color to a deep yellow, straw color. No preservatives, colorings or others additives are used. Parmigiano- Regigiano has a rich, yet slightly salty taste and grainy texture. Parmigiano-Reggiano is made in 80 pound wheels and is traditionally used for grating or served in chunks as a table cheese. In Italy, the trademark Parmigiano-Reggiano is protected by specific laws exclusively reserved for cheese produced in a precise region of Italy. This region is between Parma and the Reggio Emilia provinces. Rigorous standards, also established by Italian laws, determine the methods used in the production of this regional cheese. The Italian Consortium of Parmigiano-Reggiano cheese is the official society that protects the quality of this cheese and certifies it by the unmistakable “Parmigiano-Reggiano” stamp that is engraved with little dots on the rind of each wheel of cheese. Available online at www.academiabarilla.com.
Pecorino cheese (Formaggio Pecorino) In Italy, cheese made from sheep’s milk and aged is referred to as pecorino. Pecorino cheeses originated on the islands of Sardinia and Sicily in Italy. These cheeses are mild tasting when they are young and develop a sharp flavor and hard, granular texture as it ages. Pecorino cheeses range in color from white to pale yellow. Used most commonly as a grating cheese, but also makes a good table cheese. Wrap pecorino cheese in heavy paper and store in the bottom of the refrigerator. Unaged pecorino will keep 2-4 weeks and aged pecorino will last indefinitely. Available online at www.academiabarilla.com.
Pecorino Romano cheese (Formaggio Pecorino Romano) A strong, sharp flavored sheep’s milk cheese. It is a hard cheese that is best suited for grating due to its strong flavor. Pecorino Romano is saltier and firmer than other pecorino cheeses. It is made in a large cylinder shape and has a hard yellow rind with a whitish- yellow interior. It is often used interchangeably in recipes that call for Parmesan cheese. The term Romano doesn’t refer to the location of this cheese’s production, but rather to the Romans who began making it 2000 years ago. In Italy, there is a Consortium of Pecorino Romano Cheese that regulates its production with a rigorous set of quality standards. It is only when these standards are met that the cheese will receive their seal of approval. Store Pecorino Romano cheese wrapped tightly in foil in the refrigerator.
Pepperoni (Salamino piccante) An Italian air dried sausage made with beef and pork; highly seasoned with black and red pepper, sliced very thin and often used as an appetizer or topping on pizza.
Pesto (Pesto) This is a classic uncooked sauce that originated in Genoa, Italy. Genovese Pesto is made with finely chopped fresh basil, olive oil, grated cheese (Pecorino or Parmesan) and pine nuts, but pesto may be made from a variety of green leafy herbs or vegetables (such as parsley or spinach). Most often served on pasta. Pesto may be purchased prepared in jars or made fresh at home.
Porcini mushrooms (Funghi porcini) Prized mushrooms which grow wild in Italy. Has an earthy, woody taste. These are sold fresh or dried; avoid moist, discolored, or bruised mushrooms. Their color ranges from beige to yellow to dark brown. Porcini mushrooms have large umbrella shaped caps and are meaty in texture. Although rarely found in the United States fresh, purchase fresh porcinis with firm stems and a rich woodsy aroma. Porcinis spoil quickly and should be eaten within 1-2 days of purchase. Dried porcini mushrooms have a shelf life of 1 year.
Prosciutto di Parma (Prosciutto di Parma) A very high quality, salted, air-cured ham made from select livestock raised in Parma, Italy. Aged at least 18 months, its taste is sweet and balanced due optimum fat and salt content. Typically served in thin slices and traditionally combined with melons or figs and light, young wines. During the aging process, the prosciutto hams are transferred to a series of curing rooms, each of increasing temperature. The Italian Consortium that protects the production of Prosciutto di Parma, carefully inspects each leg of ham during the production process. Only those few hams worthy of the Consortium approval are fire branded with the distinguishing five point crown seal of Prosciutto di Parma. Available online at www.academiabarilla.com.
Provolone cheese (Provolone) An Italian cheese made with full fat cow’s milk. Provolone cheese has a smooth shiny outer rind and is a light cream color inside. The color becomes a richer yellow as the cheese ripens. Provolone is a firm, mellow to sharp, smoky and slightly salty tasting cheese. Provolone is often used in sandwiches or on pizza. Best used a short time after purchasing, but wrapped in foil it will keep up to 2 weeks. Provolone cheese may be frozen and thawed overnight in the refrigerator to use.
Radicchio (Radicchio) A red and white colored salad green also suitable for cooked preparations. Radicchio is a member of the chicory family and different varieties range from mild to bitter tasting. Purchase radicchio that has a small, tightly packed head, with a rich burgundy color and an unblemished based. The leaves should be firm and crisp. Radicchio is excellent in salads and as a garnish. It will last a long time after purchasing when stored in the refrigerator.
Red Pepper Flakes (Peperoncini) Dried flakes of a variety of dried red chili peppers. Often hot in flavor.
Ricotta cheese (Ricotta) This is a fresh, soft, creamy cheese smooth in texture. It is made from the whey after being separated from the curd during the heating process. The strained whey is heated again; ricotta means re-cooked in Italian. In Italy, ricotta is made from sheep’s milk, while ricotta made in the United States is from whole or partly skimmed cow’s milk. Ricotta cheese has sweet nutlike flavor, is white in color, and can range from moist to dry in texture. Ricotta is perishable and will keep in the refrigerator up to 1 week. Avoid ricotta cheese that smells sharp or fruity since this indicates the cheese is no longer fresh.
Romano cheese (Formaggio Romano) An Italian grating cheese made from sheep’s milk. Sharp flavored, with a firm texture, yellowish- white interior and a greenish black outer rind. Romano cheese is suitable for grating after aging for at least 5 months. In Italy, Romano cheese originated from the Providence of Latium, near Rome. In the United States, Romano cheese is made from cow’s milk (Vacchino Romano).
Rosemary (Rosmarino) A fragrant herb from the mint family that is native to the Mediterranean and cultivated throughout the United States. Its silver-green, needle shaped leaves, are highly aromatic and used as a seasoning for a variety of foods. Store fresh rosemary in a plastic bag, or stems down in a glass of water in the refrigerator. Store dried rosemary in an airtight container in a cool, dry, dark place to preserve its flavor.
Saffron (Zafferano) A deep yellow orange colored, dried, intensely aromatic herb used to flavor foods. Considered to be the world’s most expensive herb since it must be carefully hand-picked and dried; a very little goes a long way.
Salami (Salame) A cured sausage made from a blend of chopped or ground meat, seasonings, and salt. The meat is stuffed into a casing and dry cured for 6-7 months. Available online at www.academiabarilla.com.
Salt, Kosher (Sale grosso) Additive-free, coarse grain salt.
Salt pork (Guanciale) A salt cured cut of meat from the pig’s belly and sides. Similar to bacon but is more fatty and salty. It is used to add flavor to sauces and dishes. Available at grocery stores; ask at the meat counter if unable to find. Salt pork, tightly wrapped, will keep in the refrigerator for up to 1 month.
Sardo cheese (Formaggio Sardo) A sheep’s milk, grating cheese that is also known as pecorino sardo. This cheese originated in Sardinia but can be found in other regions of Italy. It is light yellow in color with a hard rind and has a mellow, rich nutty flavor. Sardo cheese becomes sharper tasting as it is aged and is used mainly for grating or cooking . Sardo cheese is a semi-cooked hard cheese that is made in small loaves weighing approximately three pounds.
Scallions (Cipollotti) Young onions picked before the bulb has formed. May be eaten raw or cooked. Scallions have a milder flavor than onions. Purchase scallions with green crisp tops and white bottoms. Store scallions in a tightly closed bag in the refrigerator for up to 1 week.
Shallots (Scalogni) An herb which resembles a large garlic clove. Shallots have a mild onion flavor. Prepared chopped or sliced and used as a seasoning. Shallots are available fresh year round. Store shallots in a cool, dry area for up to 4 months. Purchase shallots that have a firm, shiny, brown papery outer skin.
Sherry, dry (Vino Marsala) A fortified wine (to which brandy has been added); available in a variety of colors, flavors, and sweetness. Quality ranges from connoisseur quality to inexpensive mass produced products. All sherries are fully aged when purchased and do not benefit from further aging. It is recommended to consume sherry soon after purchase. Once opened, it may be re-corked and stored in a cool dark place, free from humidity and variations in temperature.
Squash, yellow (Zucca) The fruit of a gourd family plant. Yellow squash is a summer squash that is thin skinned, has edible seeds and requires a short cooking time. Prepared as a vegetable that may be sautéed, fried, grilled or baked. Select squash that is firm, fairly heavy for its size and has a bright, glossy outer rind. Avoid squash that has cracks, bruises or soft spots.
Swordfish (Pesce spada) A saltwater, slightly oily, flavorful fish. Its light, almost opaque colored meat is sold as steaks or fillets and is available fresh or frozen. Swordfish has a firm texture and a rich sweet flavor. Refrigerate as soon as possible after purchase and use within 24 hours. Suitable for pan-frying, grilling, baking or poaching.
Tarragon (Dragoncello) An aromatic herb that has an anise-like flavor that is very distinctive. Available fresh during summer months and the early Fall; available dried year round.
Tomatoes, Cherry (Pomodorini) Small, 1 inch in diameter, red to yellow tomatoes. Mildly acidic, served raw or prepared in sauces. Purchase locally grown tomatoes whenever possible. Fragrance is a better indicator of a good tomato than its color. Select brightly colored, plump, heavy tomatoes that do not show signs of shriveled skins. Avoid those with blemishes, bruises or cracks. Never refrigerate fresh tomatoes; cold temperatures cause tomatoes to lose their flavor and to become pulpy. Store fresh tomatoes at room temperature. Allow unripe tomatoes to ripen in a cool dark place, preferably in a brown paper bag, away from direct sunlight. Available online at www.academiabarilla.com.
Tomatoes, Grape (Pomodori pachino) Smaller than cherry tomatoes, about half of the size. Flavorful, easy to fork and frequently found in salads. Purchase locally grown tomatoes whenever possible. Fragrance is a better indicator of a good tomato than its color. Select brightly colored, plump, heavy tomatoes that do not show signs of shriveled skins. Avoid those with blemishes, bruises or cracks. Never refrigerate fresh tomatoes; cold temperatures cause tomatoes to lose their flavor and to become pulpy. Store fresh tomatoes at room temperature. Allow unripe tomatoes to ripen in a cool dark place, preferably in a brown paper bag, away from direct sunlight
Tomatoes, Yellow Pear (Pomodoro giallo) Smaller than cherry tomatoes, yellow in color and resembles a tiny pear in shape. Purchase locally grown tomatoes whenever possible. Fragrance is a better indicator of a good tomato than its color. Select brightly colored, plump, heavy tomatoes that do not show signs of shriveled skins. Avoid those with blemishes, bruises or cracks. Never refrigerate fresh tomatoes; cold temperatures cause tomatoes to lose their flavor and to become pulpy. Store fresh tomatoes at room temperature. Allow unripe tomatoes to ripen in a cool dark place, preferably in a brown paper bag, away from direct sunlight
Tomatoes, Plum (Pomodori San Marzano) Oblong shaped tomatoes available year round; also called Roma tomatoes. Excellent for sauces and used raw in salads. Purchase locally grown tomatoes whenever possible. Fragrance is a better indicator of a good tomato than its color. Select brightly colored, plump, heavy tomatoes that do not show signs of shriveled skins. Avoid those with blemishes, bruises or cracks. Never refrigerate fresh tomatoes; cold temperatures cause tomatoes to lose their flavor and to become pulpy. Store fresh tomatoes at room temperature. Allow unripe tomatoes to ripen in a cool dark place, preferably in a brown paper bag, away from direct sunlight.
Truffles, Black (Tartufo nero) Prized mushrooms highly regarded as a delicacy. Truffles grow 3 to 12 inches beneath the ground near the roots of trees. Also known as black diamonds, truffles are ferreted out by specially trained pigs and dogs. Of the more than 70 varieties, the black truffle is the most popular and is imported from France or the Umbria region of Italy to the United States.
