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1 focaccia
f (pl -cce) focacciarendere pan per focaccia give tit for tat* * *focaccia s.f. 'focaccia' (kind of flat bread) // render pan per focaccia, (prov.) to give tit for tat.* * *pl. -ce [fo'kattʃa, tʃe] sostantivo femminile gastr. intrad. (salata) (flat bread made with olive oil and herbs); (dolce) (flat cake)••* * *focacciapl. -ce /fo'katt∫a, t∫e/sostantivo f.\rendere pan per focaccia to give tit for tat. -
2 fondue
( FRANCE)melted.a bubbling pot of liquid into which pieces of food are dipped, most commonly cheese and bread; can also be chocolate and fruit or various savory sauces and cubes of beef; also, vegetables cooked at length in butter and thus reduced to pulp♦ There are several different types of fondue, the most notable of which is cheese fondue. This is a Swiss specialty in which cheese is melted with wine, eggs, and seasonings and served with bread and fresh vegetables. Fondue Bourguignonne is a pot of hot oil into which the diners will cook strips of meat and dip them into an array of sauces on the table. Similar to this is fondue Chinois where the hot oil is replaced by a rich chicken or meat broth. The meat, and fish too, are then cooked in this stock and dipped in sauces. The Japanese have a dish called shabu shabu, which is similar to this type of fondue. Named for the swishing sound that the meat makes in the broth, this dish is also served with vegetables and noodles in to be eaten along with the meat. A chocolate fondue is a chocolate bath, flavored with liqueur and eaten with bread and fruit, like fresh berries. These are all dishes eaten as much for their social qualities as their culinary grandeur. Their popularity in the US has diminished over the last 15 years, only being seen in ski resorts and at private dinner parties.a cheese dish of melted cheese.Pieces of bread are dipped -
3 fougasse
( FRANCE)a type of breadA flatbread from France that was once served sweetened with sugar and orange water. It is now more commonly seen as a bread eaten with savory dishes. In this case, the dough is brushed with olive oil and sprinkled with herbs or salt before baking.♦ a crusty lattice-like bread made of baguette dough or puff pastry often flavored with anchovies, black olives, herbs, spices, or onions; specialty of Provence and the Mediterranean. Also, a sweet bread of Provence flavored with orange-flower water, oil, and sometimes almonds. -
4 ciambella
f gastronomy type of cake, baked in a ring-shaped mo(u)ld( salvagente) lifebelt* * *ciambella s.f.1 ( dolce) ring-shaped cake, doughnut // non tutte le ciambelle riescono col buco, (prov.) not everything turns out as it should2 ring-shaped object; ( salvagente) rubber ring; ( cerchietto d'osso che i bambini mordono durante la dentizione) teething-ring.* * *[tʃam'bɛlla]sostantivo femminile1) gastr. (pane, dolce) = circular shaped bread or cake with a hole in the middle; (piccolo dolce fritto) doughnut2) (salvagente) lifebelt, lifebuoy••non tutte le -e riescono col buco — prov. = win some, lose some
* * *ciambella/t∫am'bεlla/sostantivo f.1 gastr. (pane, dolce) = circular shaped bread or cake with a hole in the middle; (piccolo dolce fritto) doughnut2 (salvagente) lifebelt, lifebuoynon tutte le -e riescono col buco prov. = win some, lose some. -
5 crescente
( ITALY)type of flat, fried Emilian bread
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