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1 suino
pork attr* * *◆ s.m. swine*, pig, hog.* * *[su'ino] suino (-a)1. agg2. sm* * *[su'ino] 1. 2.sostantivo maschile swine*, pig, hog* * *suino/su'ino/swine*, pig, hog. -
2 capocollo
pl. capocolli [kapo'kɔllo, kapo'kɔlli] sostantivo maschile intrad. (salted and smoked pork meat taken from the neck)* * *capocollopl. capocolli /kapo'kɔllo, kapo'kɔlli/sostantivo m.intrad. (salted and smoked pork meat taken from the neck). -
3 zampone
m gastronomy stuffed pig's trotter* * *zampone s.m.1 ( grossa zampa) big paw2 (cuc.) 'zampone' (pig's trotter stuffed with seasoned mincemeat).* * *[tsam'pone]sostantivo maschile gastr. = pig's trotter stuffed with minced pork meat and spices* * *zampone/tsam'pone/sostantivo m.gastr. = pig's trotter stuffed with minced pork meat and spices. -
4 mortadella sf
[morta'dɛlla]Culin mortadella (type of salted pork meat) -
5 salumificio sm
[salumi'fitʃo] salumificio (-ci) -
6 mortadella
sf [morta'dɛlla]Culin mortadella (type of salted pork meat) -
7 salumificio
sm [salumi'fitʃo] salumificio (-ci) -
8 carne
f fleshgastronomy meatcarne di maiale/manzo pork/beefcarne tritata mince* * *carne s.f.1 flesh: sono carne della mia carne, they are my own flesh and blood // in carne ed ossa, in the flesh (o in person)// rosa carne, flesh pink; color carne, flesh-coloured // essere bene in carne, to be plump (o stout); rimettersi in carne, to put on weight again // carne da cannone, (fig.) cannon fodder3 (fig.) flesh: il mondo, la carne, il diavolo, the world, the flesh, the devil; i peccati della carne, the sins of the flesh; (teol.) resurrezione della carne, resurrection of the body4 ( alimento) meat: carne bianca, white meat; carne congelata, frozen meat; carne conservata, corned meat; carne fresca, fresh meat; carne in scatola, tinned meat (o amer. canned meat); carne in stufato, stewed meat; carne rossa, ( di bue) beef; ( di montone) mutton; ( di porco) pork; carne tritata, minced meat (o mincemeat); questa carne è tenera, this meat is tender // non è carne per i vostri denti, (fig.) it is too good for you (o it is beyond your possibilities) // avere troppa carne al fuoco, to have too many irons in the fire // non essere né carne né pesce, to be neither fish, nor flesh, nor fowl (o to be neither one thing nor the other).* * *['karne] 1.sostantivo femminile1) (massa muscolare) fleshessere ben in carne — to be plump o stout
rimettersi in carne — to put on flesh o weight again, to fill out
2) (corporeità)i piaceri, i peccati della carne — the pleasures, sins of the flesh
3) (cibo) meat2.carne di manzo o bovina beef; carne di cavallo o equina horsemeat, horseflesh; carne di maiale o suina pork; carne di agnello lamb; carne di montone mutton; carne di vitello — veal
aggettivo invariabilecarne da cannone o da macello cannon fodder; carne rossa — red meat
••in carne e ossa — in the flesh, real live
* * *carne/'karne/ ⇒ 3I sostantivo f.1 (massa muscolare) flesh; essere ben in carne to be plump o stout; rimettersi in carne to put on flesh o weight again, to fill out2 (corporeità) i piaceri, i peccati della carne the pleasures, sins of the flesh3 (cibo) meat; carne di pollo chicken; carne di manzo o bovina beef; carne di cavallo o equina horsemeat, horseflesh; carne di maiale o suina pork; carne di agnello lamb; carne di montone mutton; carne di vitello veal(color) carne flesh-colouredmettere troppa carne al fuoco to have several irons in the fire; in carne e ossa in the flesh, real live; sono fatto di carne e ossa I'm only flesh and blood; non essere né carne né pesce to be neither fish nor fowl (nor good red herring); carne della mia carne my own flesh and blood; lo spirito è forte ma la carne è debole the spirit is willing but the flesh is weak\ -
9 confit
( FRANCE)preserved, jelly: confit de canard is filleted duck cooked and preserved in its own fat; confit de fruit is candied, jellied or crystallized fruit.pork, goose, duck, turkey or other meat braised and sealed in its own fat♦ This is a preparation for meat to preserve it for long periods of time when fresh meat would be scarce. The meat is first salted to remove moisture. It is then cooked at the barest of simmers, submerged in fat, until the meat is buttery tender. After the meat is cooled, it is stored in crocks and covered with the fat to prevent exposure to air. The whole crock is stored to help age the meat. During this aging period the meat develops a new flavor, completely different from its original state. When ready to eat, the meat is fried in a skillet or grilled until the skin is crisp and the meat is warmed through. Duck confit was once served with potatoes fried in the same duck fat as the confit. This practice is less popular now, but good companions to the confit are lentils or bitter green salads to balance the richness of the meat. Fatty meats such as duck, goose, and pork work best in confit. Confit is an indispensable component in cassoulet.♦ a preserve, generally pieces of duck, goose, or pork cooked and preserved in their own fat; also fruit or vegetables preserved in sugar; alcohol, or vinegar. -
10 salumi
m pl cold meat sg* * *[sa'lumi]sostantivo maschile plurale = various kinds of cold meat, usually made of pork* * *salumi/sa'lumi/m.pl.= various kinds of cold meat, usually made of pork. -
11 choucroute
( FRANCE)sauerkraut; often served with sausages, smoked bacon, pork loin and potatoesSaurkraut pickeled with salt & fermented♦ An Alsatian speciality consisting of sauerkraut that is simmered with assorted fresh and smoked meats and sausages. This is a grand dish served on huge platters so that diners may witness all of the components displayed at one time. The kraut is first washed, then seasoned with garlic, caraway seeds, and white wine. The meats are layered in the casserole with the kraut and cooked until all the meat is tender and the flavors have blended together. Pork sausages, smoked pork shanks and shoulders, and fresh pork loin are all used. A variation of this, though not actually called a choucroute, is a whole pheasant cooked in sauerkraut with champagne. There are other recipes that consist of solely fish in with the sauerkraut. This can be quite delicious if properly prepared. -
12 affettato
1. m sliced meat2. adj affected* * *affettato1 s.m. sliced salami; ( prosciutto) sliced ham: un piatto di affettati, a dish of sliced salami.affettato2 agg.1 ( ostentato) affected2 ( da snob) snobbish.* * *[affet'tato] I affettato (-a)1. agg2. smII affettato (-a)(lezioso) affected* * *I 1. [affet'tato]participio passato affettare I2. 3.sostantivo maschile = sliced cold pork meats such as ham, salami etcII 1. [affet'tato]participio passato affettare II2.* * *affettato1/affet'tato/→ 1. affettareII aggettivo(a fette) slicedIII sostantivo m.= sliced cold pork meats such as ham, salami etc.————————affettato2/affet'tato/→ 2. affettareII aggettivo[persona, aria, stile] affected; [ modi] studied. -
13 soppressata
[soppres'sata]sostantivo femminile gastr. = cold meat of pork obtained by pressing parts of the head and skin* * *soppressata/soppres'sata/sostantivo f.gastr. = cold meat of pork obtained by pressing parts of the head and skin. -
14 barbacoa
( MEXICA)meat (usually cow's head) baked in an earthen pit♦ Meat cooked in an underground pit, usually wrapped in banana or agave leaves.♦ Meat cooked in a sealed, underground pit, usually wrapped in maguey or sometimes banana leaves. Often the meat is placed on a grill over a cauldron filled with water, vegetables, beans, chickpeas, herbs and spices to create a soup, flavored with the drippings.♦ Meat barbecued in a pit. Depending on the region, the meat may be borrega (lamb) in central Mexico, barbacoa de cabeza (cow head) or cabrito (kid goat) in the North, or cochinita pibil (pork) in the Yucatán. -
15 pozole
( MEXICA)Soup made of hominy, pork and spices.♦ Robust, medium spicy soup with pork or chicken, hominy, onions and spices. Also called posole.♦ Soup made with meat (usually pork) and nixtamalized corn kernals called cacahuazintle, and flavored with chile. A speciality of Jalisco. There is also a wheat pozole common to the state of Sonora. -
16 fritons
coarse pork rillettes or a minced spread which includes organ meats.♦ small organ meat fritter, where meat is partially cooked, then marinated in oil, lemon juice, and herbs, dipped in batter and fried just before serving; also can refer to any small fried piece of meat or fish. -
17 gyoza
( JAPAN)Chinese style dumplings of meat or vegetables.a dumpling – pan-fried, sautéed and/or steamedfried or steamed dumplings, commonly found in Chinese restaurants and ramen shops. Gyoza can be made with a variety of fillings, but usually involve minced pork and negi.♦ Dumplings or pot-stickers of meat or vegetables from Chinese cuisine.♦ Large, sealed, fried and them steamed dumplings filled with either meat or seafood -
18 chilorio
( MEXICA)A meat filling from northern Mexico (Culiacan, Sinaloa) made with boiled, shredded pork that's fried with ground chiles and spices. Chilorio en Espanol: Especialidad norteña de Sinaloa, a base de carne de puerco desmenuzada condimentada con chiles y especias.♦ Usually made with pork but sometimes with beef, that is boiled, shredded, then fried with ground chiles and other spices. -
19 grasso
1. adj ( unto) greasycibo fatty2. m fatdi bue, pecora suetgrasso lubrificante greaseprivo di grassi fat-free* * *grasso agg.1 fat: un tacchino ben grasso, a very fat turkey; è enormemente grasso, he is immensely fat; quella signora è piuttosto grassa, that lady is rather fat; è grasso come un maiale, he is as fat as a pig2 (ricco di grassi) fat; rich; (unto, untuoso) greasy, fatty, oily: cibo grasso, fatty food; carne grassa, fat meat; cucina grassa, rich cooking: formaggio grasso, fatty cheese; pelle grassa, greasy skin; capelli grassi, greasy hair // (chim.) carbone grasso, fat coal // martedì grasso, Shrove Tuesday; la settimana grassa, Shrovetide3 (abbondante) prosperous; rich: annata grassa, prosperous year; guadagni grassi, rich earnings // è andata grassa, everything came out well // fare grasse risate, to guffaw // il tempo delle vacche grasse, the years of prosperity4 (agr.) rank; (di pianta) succulent; (di terreno) loamy5 (licenzioso) bawdy, dirty: discorso grasso, bawdy (o dirty) talk◆ s.m. (animale o vegetale) fat; (di balena) blubber; (di bue, di pecora) suet; (lubrificante) grease: grasso di maiale, pork fat; grasso per le scarpe, per il cuoio, grease for shoes, leather; macchia di grasso, grease stain; i grassi ti fanno male, fats are bad for you; cibo a basso contenuto di grassi, low-fat food // mangiare di grasso, to eat meat // (chim.): grasso del Giappone, Japan wax; grasso solubile, fat soluble; grasso saturo, fat.* * *['ɡrasso] grasso (-a)1. aggun'annata grassa Agr — a good year
2) (volgare) lewd, coarse2. sm* * *['grasso] 1.1) (pingue) [persona, animale] fat2) (contenente grassi) [ carne] fat, fatty; [ cibo] fatty, greasy3) (untuoso) [pelle, capelli] greasy, oily4) (abbondante) [ ricompensa] handsome; [ raccolto] plentiful; (fertile) [ terreno] fat, fertile5) med. [ tosse] productive, phlegmy6) bot.pianta -a — succulent, cactus
7) (volgare) [ barzelletta] coarse, crude8)2.giovedì grasso — = Thursday before Lent
sostantivo maschile1) (tessuto adiposo) fat; (di balena, foca) blubber2) gastr. fat, grease; (di carne) fat3) (unto) grease4) (lubrificante) grease•••••gli anni, i tempi delle vacche -e — prosperous years, times
Note:Il diretto equivalente inglese dell'aggettivo grasso riferito a persona è fat; tuttavia, poiché almeno nella società occidentale essere grassi è spesso percepito negativamente, se si vuole essere gentili si possono usare degli eufemismi, come (a little) overweight = (un po') sovrappeso, large = grosso, stout oppure heavy (in inglese americano) = robusto. - Alcuni aggettivi poi si usano con un riferimento più specifico: per indicare che una donna è leggermente e piacevolmente grassa, si impiega plump; ancora plump e chubby esprimono lo stesso concetto relativamente ai neonati e ai bambini piccoli; tubby o tubbish descrivono un uomo grassoccio e con la pancia. - Come l'italiano obeso, obese definisce una persona grassa in modo patologico* * *grasso/'grasso/Il diretto equivalente inglese dell'aggettivo grasso riferito a persona è fat; tuttavia, poiché almeno nella società occidentale essere grassi è spesso percepito negativamente, se si vuole essere gentili si possono usare degli eufemismi, come (a little) overweight = (un po') sovrappeso, large = grosso, stout oppure heavy (in inglese americano) = robusto. - Alcuni aggettivi poi si usano con un riferimento più specifico: per indicare che una donna è leggermente e piacevolmente grassa, si impiega plump; ancora plump e chubby esprimono lo stesso concetto relativamente ai neonati e ai bambini piccoli; tubby o tubbish descrivono un uomo grassoccio e con la pancia. - Come l'italiano obeso, obese definisce una persona grassa in modo patologico.1 (pingue) [persona, animale] fat3 (untuoso) [pelle, capelli] greasy, oily5 med. [ tosse] productive, phlegmy6 bot. pianta -a succulent, cactus8 martedì grasso Shrove Tuesday; giovedì grasso = Thursday before Lent1 (tessuto adiposo) fat; (di balena, foca) blubber3 (unto) grease; una macchia di grasso a grease stain4 (lubrificante) greaseuccidere il vitello grasso to kill the fatted calf; gli anni, i tempi delle vacche -e prosperous years, times\grasso animale animal fat; grasso vegetale vegetable fat. -
20 crepinette
A small sausage patty wrapped in caul fat. They are filled with ground pork, veal, or poultry and fried or grilled. Some are shaped into balls. You may also use cooked meat or vegetables to flavor a ground meat in the crepinette.
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