Glossary

American-English-German-Italian Glossary of Foods and Beverages

Apfelbroisli = Germanic Alpine specialty; apple crisp prepared in the Alpine regions of Switzerland
Agnolotti = Italian regional stuffed pasta specialty; shaped like ravioli
Alla marinara = Italian term that implies a dish prepared the mariner's way; Italian marinara sauces and dishes always include shellfish, seafood, fish, etc.

Bagna Cauda = Italian specialty from the Piedmont region; mixed vegetables with anchovy olive oil dip
Bangers = British or Scottish sausage made from meat and the addition of cereal
Bavette = Italian pasta specialty; flat spaghetti very similar to linguine
Beef Bologna = is made from beef and is flavored with garlic
Beerwurst = American cooked sausage of German origin; beef and pork meat, chopped, blended, cooked at high temperatures, smoked; seasonings include garlic
Berliner = German American regional jam filled yeast raised doughnut also called Krapfen, Berliner Pfannkuchen, Faschingskrapfen
Berliner Pfannkuchen = see Berliner
Berliner Style Sausage = Germanic cooked and smoked sausage made from ground pork and finely chopped beef; has almost no seasoning except sugar and salt
Berlinese = Italian regional doughnut; often filled either with vanilla crème or jam
Bianchetti = Italian regional fish specialty; baby fish of the white fish type; cooked and usually served dressed with a dressing that includes garlic, parsley and olive oil
Bienestich = [transl. sting of bee]; Germanic yeast dough cake topped with slivered almonds and honey
Bierwurst = see Beerwurst
Bismark Herring = marinated fresh herrings in salt brine
Blood Sausage = Germanic cooked sausage made from pork or beef blood that includes pork fat, spices, and gelatin producing materials
Blutwurst = see Blood Sausage
Bockwurst = Germanic fresh or cooked sausage easily perishable and made from veal and pork meat with the addition of milk, chives, eggs, chopped parsley; the seasonings are similar to those of the frankfurter (including garlic, coriander, mustard, nutmeg, white pepper); it is available usually either fresh or parboiled
Bologna also called mortadella = originated in the Italian city of Bologna; Italian sausage made of cured beef and pork meat; meat is finely ground with seasoning that are very similar to the seasonings of the frankfurter or wieners; the sausage is available in various diameters; among the seasonings’ of the Italian Bologna are also pistachios
Bombolone = Italian regional doughnut; often prepared filled with vanilla crème (bombolone alla crema)
Boterhamworst = Dutch style cooked and smoked sausage made from pork and veal meat
Bottarga = Italian regional food specialty; pressed and dried grey mullet roe. It is predominantly used in southern and insular Italy
Brauner = Austrian Viennese term for large or small espresso with either milk or half and half or whipped cream
Brats - see Bratwurst; American regional term
Bratwurst = Germanic fresh or cooked or smoked sausage made from either only pork or pork and veal meat
Braunschweiger = Germanic liver sausage that has been smoked or cooked and that is made from pork and veal meat
Bruschetta = Italian regional specialty; toasted garlic and olive oil bread
Buseca = Italian regional specialty; stewed tripe as prepared in Lombardy

Cannelloni = Italian pasta specialty; pasta sheets stuffed and rolled up like small pasta cannons
Cannibal Sandwich = American regional specialty; similar to steak tartar; freshly ground lean beef served over rye bread and topped with sliced onions; often prepared in Wisconsin during Christmas
Capacolla = see Capocollo
Capocollo = Italian cold cut; boneless pork shoulder butt seasoned with ground red pepper [peperoncino] or sweet peppers, paprika, salt, sugar; it is cured and air dried
Caponata = Italian regional specialty; sweet sour eggplant medley; as prepared in Sicily
Cappelleti = Italian stuffed pasta specialty; small ring shaped hats served either with sauce or in clear broth
Caseula = Italian regional specialty; Sausages, spare ribs, ham hock cooked with stewed cabbage; as prepared in Lombardy
Cassata = Italian regional dessert specialty; layered ice cream interspersed with candied fruits
Cassata alla siciliana = Italian regional dessert specialty; sponge cake filled with ricotta cheese, chocolate and candied fruits. It is usually served chilled
Castagnaccio = Italian specialty; chestnut flour cake moistened with olive oil and often sweetened with the addition of raisins
Cervelat = Dutch and general term for a semi dry sausage that is mildly smoked; it is also called Summer Sausage; it is made usually from pork and beef meat [if not deer or other wild game meat]; can be seasoned with garlic, cardamom [Goteborg Cervelat]; among various type of Cervelat are: the farmer’s, the Goettinger, the Goteborg, the Gothar
Chili = American regional specialty; beef stew made from long horn beef; seasoned with chile peppers, cumin, oregano, and garlic; original from Texas
Chili powder = American regional specialty; spice mixture that includes ground chili peppers, cumin, oregano; used to flavor chili; original from Texas
Chorizo = Spanish style dry spicy sausage; made usually from pork
Chub Bologna = is a smooth texture Bologna sausage made from beef and pork meat with pieces of white bacon added
Chiacchere = Italian regional dessert specialty of fried dough dusted with confectioner's sugar. This type of cookies are usually prepared and served during Carnevale (pre Lent season)
Cialda = Italian waffle
Condigion = Italian regional vegetable salad specialty, usually dressed like a salad, predominantly prepared in the region of Liguria
Cotechino = Italian regional specialty; pork meat and pork rind sausage; usually boiled and served with mashed potatoes
Coviglia di caffe’ = Italian coffee specialty; chilled coffee as prepared in the region of Campania
Crespella = Italian regional specialty; thin egg flour pancake that is often served filled with either sweet or savory fillings
Croccante = Italian crunchy nougat; Italian type of brittle. It is usually prepared either with almonds or with hazelnuts.
Crostoli = Italian regional dessert specialty of fried dough dusted with confectioner's sugar. See: chiacchere, galani, frappe, chiacchere.

Deviled Ham = American cooked canned meat; usually whole hams are finely ground and seasoned; it is a popular spread meat for sandwiches or the base for meat based dips in the United States;

Egg Nog = American seasonal drink made from eggs, sugar, alcohol, and spices; it is usually served sprinkled with nutmeg
Eierliqueur = Germanic egg cream liqueur
Einbrennsuppe = Austrian and Alpine Germanic browned roux flour soup
Einspanner = Austrian Viennese term for black coffee topped with a whipped cream
Eisbein = Germanic specialty dish consisting in corned leg of pork
Erbazzone = Italian regional specialty; spinach and ricotta cheese type of quiche; usually served in Emilia Romagna

Farmer’s Cervelat – see cervelat
Farinata = Ligurian savory flat cake made from chickpea flour
Farsumagru = Italian regional specialty; stuffed roast roll
Faschingskrapfen = see Berliner
Fastnacht = Germanic American Pre Lenten raised yeast doughnut; also called Kinkling
Favata = Italian regional specialty; lima beans with fennel; as prepared in Sardinia
Fegato alla Milanese = Italian regional specialty; breaded and fried liver
Fegato alla veneziana = Italian regional specialty; sautéed strips of liver with onions prepared the Venetian way
Feuerzangenbowle = Germanic sweet heavily rum spiked and spiced mulled wine
Fleischkäse = see Leberkäse or Liver Cheese
Focaccia = Italian regional olive oil bread; Liguria is famous for it
Frankfurter = Germanic cooked smoked sausages; originated in the city of Frankfurt, Germany; a combination of beef and pork meat cured, smoked, and or cooked; seasonings of this sausage usually include coriander, garlic, ground mustard, nutmeg, salt, sugar, and white pepper; sizes range from big dinner frankfurters to tiny cocktail size; they are available skinless or stuffed in natural casings
Frico = Italian regional pan fried shredded cheese specialty; usually prepared with Monasio cheese in Northern Italian region of Friuli Venezia Giulia
Frisella = Italian regional specialty bread; shaped as a ring or an unleavened flat bagel; it is a bread staple of the southern regions of Italy;

Genoa Salami = dry sausage of Italian origin; usually made from pork meat with addition of beef and wine or grape juice; seasoned with garlic; a cord is wrapped lengthwise and around the sausage at regular intervals
Gestreckter = Austrian Viennese term for espresso brewed with more water than the Italian espresso; also called Verlängerter
Gianchetti = Italian regional specialty; blanched baby anchovies or baby sardines; Usually served in Liguria
Gianduiotti = Italian regional chocolate prepared with a type of chocolate that incorporates also hazelnut paste. The best quality gianduiotti are usually sold wrapped in a gold colored wrapper.
Ginestrata = Italian regional specialty; creamed egg soup
Glühwein = hot sweet spiced mulled wine; includes usually cinnamon
Gnocchi = Italian term for potato dumplings
Goetta = Germanic cooked meat specialty; made from scraps of pork and or beef meat; the meat loaf shaped specialty is often flavored with herbs and spices with the addition of oats
Goettinger Cervelat – see cervelat
Goteborg Cervelat – see cervelat
Gothar Cervelat – see cervelat
Grissini = Italian term for thin bread stick; originally from Turin in the Italian region of Piedmont
Griva = Italian specialty; meat loaf wrapped and baked in pork caul; a specialty from the Piedmont region
Guanciale alla griglia = Italian regional meat specialty; grilled pork jowl as prepared in the southern regions of Italy such as Campania or on the island of Sardinia
Gugelhupf = Austrian bund shaped cake shaped like a Turkish turban with a hole in the middle; also called Napfkuchen or Kugelhopf
Guttiau = Italian regional bread drizzled with olive oil as prepared in Sardinia

Ham style Bologna = Bologna sausage with large cubes of lean cured pork meat
Hamburger Frikadellen = German ground meat patty either served in a bun or together with a vegetable dish
Head Cheese = meat specialty of Germanic origin; includes chopped, cured pork head meat in a gelatin base
Himmel und Erde = German specialty consisting in mashed potatoes and pan fried blood sausage
Holsteiner Cervelat – see cervelat
Holsteiner, and the Thuringer cervelat
Hot Dog – see Frankfurter; American regional term
Hot Dog = American regional term for a sandwich specialty that has a sausage served between a long and narrow bread bun
Hungarian Salami = dry sausage of Hungarian origin; usually made from pork; more heavily smoked than Genoa Salami; seasoned with garlic
Hutzelbrot = German fruit bread made with nuts, dried fruits such as pears, figs and prunes

Insalata alla Caprese = Italian regional salad specialty; ripe and firm tomatoes are sliced and served with fresh buffalo mozzarella, fresh basil and dressed with some vinegar and olive oil; originally from Campania that includes Naples and the island of Capri

Kaiser Roll = American Regional name for an Austrian type of roll called Semmel; see Semmel
Kaiserschmarren = Austrian sweet shredded pancake specialty; shredded raisin pancake dessert
Kartoffelpuffer = Germanic pan fried potato pancakes made from raw shredded potatoes
Kielbasa = see Polish Sausage
Kinkling = Germanic American regional pre Lenten raised yeast doughnut
Klobasa = see Polish Sausage
Knackwurst = Germanic cooked smoked sausage; made like wieners and frankfurters but with the addition of more garlic; it is usually stuffed in natural casings and served hot; is often used to prepare “wurst salat”
Kneecup = Germanic American deep fried yeast dough shaped like a knee protector cup; also called Kreppel, Kreppelchen, Krapferl
Knödel = Germanic term for dumpling
Königsberger Klopse = Germanic ground meat balls in caper gravy
Krapfen = see Berliner; German version
Kreppel = see Kneecup; German version

Landjäger Cervelat = Germanic Alpine pressed flat sausages; made of beef and pork and is usually wrinkled and stored in linked pairs
Leberkäse = see Liver Cheese
Liver Cheese = Germanic liver sausage loaf; made from pork liver and shaped like a sandwich size brick

Macedonia = Italian specialty; a generic term used throughout the regions of Italy to indicate a mixed fruit salad
Maggi = Germanic soup flavoring; dark brown and liquid. Invented by Julius Maggi (1846 - 1912), it is sold today by international food company Nestle
Maggikraut = Germanic Swiss term for lovage
Maizena = Germanic brand of corn starch
Mandorlato = Italian regional candy specialty; hard egg white almond nougat. Veneto 's mandorlato is among the most famous.
Marillen = Austrian and Tirolean term for apricots; in German called Aprikosen
Marinara = American Italian term that indicates a spicy tomato based sauce; the term has a different meaning in Italian
Maroni = Austrian terms for chestnuts; also called Kastanien
Mascarpone = Italian cream cheese; buttery and almost sweet
Melange = Austrian Viennese term for mocha coffee with hot milk and hot milk foam
Mettwurst = Germanic uncooked, smoked sausage that is smooth and spread able like liver sausage; it is usually seasoned with all spice, ginger, mustard and coriander
Michetta = Italian term for bread roll that looks almost like a Kaiser roll but is somewhat crispier than the American one; more similar to the Austrian “Semmel”
Milano Salami = principally made from lean pork meat and sometimes also beef meat; coarsely chopped and frequently seasoned with grape juice or wine and garlic; it is air dried and often has a chewy texture
Mocetta = Italian specialty; dried ham of alpine chamois
Mohr im Hemd = Austrian dessert (lit. transl. the moore in the shirt); chocolate bread crumbs pudding enrobed in chocolate sauce served topped with whipped cream
Mondamin = Germanic bradn of corn starch
Monte Bianco = = Italian regional dessert specialty made with sweetened chestnut puree. It is also flavored with almond or cherry liqueur and topped with whipped cream.
Mortadella = see Italian Bologna
Morseddu = Italian regional specialty; meat pie as prepared in Calabria
Mosciame = Italian regional specialty; air dried filet of dolphin or tuna; often prepared in Liguria
Mow, also called pork mow = American regional specialty consisting in meat and vegetable stuffed pork stomach baked
Muffoletta = Italian regional bread specialty; popular and original from the island of Sicily
Muffoletta = American Italian bread specialty; used especially like a sub that is stuffed with cold cuts and dressed with olives and Italian dressing; especially popular in the area of New Orleans, Louisiana; historically it has been said to have been brought over to the States by a Sicilian baker
Mustazzuoli = Italian regional specialty; honey fritters; popular throughout Basilicata and Calabria

N’duja = Italian regional specialty; pork meat ground and spicy is prepared and used like a spread or as a basis for other dishes that are to be spicy; especially used in the South of Italy
Napfkuchen = see Gugelhupf or Kugelhopf

Obatzer = German cheese specialty almost identical to Liptauer
Obers = Austrian Viennese term for whipped cream
Olive Loaf = American Italian cooked meat specialty made from lean pork and beef meat chopped to a fine texture and mixed with whole pitted and stuffed olives
Orecchiette = Italian regional specialty; ear shaped pasta serve usually in the region of Apulia
Oss de Mord = Italian regional cookies (lit. transl. bomes of the dead); hard cookies prepared in Lombardy
Osso buco = lit. Translated from Italian: bone with a hole; Italian regional food specialty that usually consists of veal shanks sliced like thick wheels and braised with various vegetables. It is often served either with polenta or as in Lombardy with saffron flavored risotto.

Paglia e fieno = Italian specialty (lit. transl. straw and hay); egg and spinach noodles in creamy sauce
Pancarre' = Italian term for the white sandwich loaf
Pan di Spagna = Italian term for sponge cake
Pandoro = Italian regional cake specialty; commercially produced yeast cake. Shaped like an Austrian gugelhupf, it is usually served during Christmas. Popular is the pandoro made in Verona .
Panettone = Italian bready fruit caked shaped like a short torpedo; usually served around Christmas
Palatschinken = Austrian and South Tirolean pancake dessert filled with either jam or chocolate and nuts or ricotta cheese with raisins; has diverse fillings
Pampanella = Italian regional meat specialty; a dish that is prepared with spicy pork; especially popular throughout Latium and the southern regions of Italy
Pane carasau = Italian regional crispy bread; usually prepared in Sardinia
Panzanella = Italian regional bread salad; usually combined with vegetables and dressed with olive oil; popular in the Po Basin regions
Parotto = Italian regional chocolate cake; as prepared in Abruzzi and Molise
Pavese = Italian soup specialty of Northern Italian origin (in fact it was created first in the city of Pavia ); main ingredients are: clear broth, fried or toasted bread slices, grated parmesan cheese and a raw egg.
Pesto = Italian Ligurian specialty; minced or chopped fresh basil, garlic, pine nuts, olive oil, and parmesan cheese; it is usually served over trenette pasta
Pfeilwurzelmehl = Germanic term for arrowroot flour; often used instead of corn starch
Piadina = Italian regional specialty; thin parched unleavened bread wheel; especially prepared in Emilia Romagna; it is commonly served stuffed with cheese or prosciutto
Pizzocheri = Italian regional specialty; buckwheat pasta cokked with cabbage, cheese and sage leaves; as prepared in Lombardy
Plenten = Austrian and South Tirolean term for a corn mush specialty; also called polenta in Italian
Plockfincken = Germanic specialty consisting in a casserole made with beans and double smoked bacon
Polenta = Italian term for a yellow corn mush specialty that is often either served with stew or cheese and butter
Polish Sausage = uncooked, smoked sausage of Polish origin; made from pork and beef meat and seasoned with garlic; also called Kielbasa or Klobasa
Powidl = Austrian term for a dense plum jam
Probusti = Italian regional sausage specialty; a type of wiener sausage that is usually sold in pairs
Profiterol = Northern Italian dessert; cream puffs glazed with chocolate

Quartirolo = Italian regional cheese with a slightly bitter aftertaste

Red Flannel = American Regional term for a dish of pan fried cooked potatoes, red beets, and meat
Ribollita = Italian specialty; vegetable chowder
Rosada = Italian regional specialty; ground almond milk custard
Rote Gruetze = German fruit jelly corn starch pudding
Rösti = Swiss Germanic term for a dish made with pan fried cooked potatoes with or without meat

Sahne = German term for whipped cream; see Schlagobers or Obers
Salame di Genova = see Genoa Salami
Salame di Milano = see Milano Salami
Salsiccia = fresh and unlinked sausage of Italian origin; heavily spiced; seasonings include garlic
Saltimbocca alla romana = Italian meat specialty prepared according to the Roman way; boneless cutlets with ham and sage
Sanguinaccio = Italian regional food specialty; usually prepared with pork blood stuffed in natural casings and flavored with spices. It is often served with mashed potatoes
Scafata = Italian regional legume specialty; usually prepared as a mixture of various types of legumes such as peas and beans; it is popular in the Po Basin regions of Northern Italy
Scamorza = Italian regional cheese from the southern regions; kneaded paste cheese similar to mozzarella but firmer and with a firmer outside rind
Schiaccata = Italian regional flat bread
Schlagobers = Austrian term for whipped cream
Schnapps = American alcoholic fruit or peppermint flavored liqueur [different from Germanic schnapps]
Schnapps = Germanic clear distilled aquavit type of spirit made from fruit such as plums, apricot, pears and or grapes
Schniztbrot = see Germanic Hutzelbrot
Scrapple = American regional pork meat specialty; it is made from scraps of pork meat including pork head with the addition of corn meal; in certain state of the United States it is a favorite fried with breakfast eggs
Seadas = Italian regional pasta specialty; pasta pocket are stuffed with pecorino cheese and served as a dessert; popular on the island of Sardinia
Semmel = Austrian roll of white bread; also called Kaiser roll
Smacafam = Italian regional specialty; cake with raisins, nuts and anise seeds
Smokies = cooked smoked sausage; coarsely ground beef or pork; season with black pepper; stuffed and linked like frankfurter
Soleier = German specialty; consists of pickled hard boiled eggs
Spaghetti all Marinara = Italian spaghetti specialy with seafood based sauce
Spaghetti Marinara = American Italian spaghetti specialty with a spicy tomato based sauce
Stärke = Germanic term for food starch; see Maizena or Mondamin
Stracchino = Italian regional very soft and fresh cheese
Strangolapreti = Italian regional specialty; spoon shaped bread and spinach dumplings; often served topped with butter, sage, and parmesan cheese
Strichetti = Italian regional pasta specialty; usually shaped almost like butterflies but not entirely; they are popular in the region on Liguria
Sulz or Sulze = see Germanic head cheese; it is often prepared sweet sour with the addition of vinegar pickling liquid; it is often served as a cold salad with sweet sour pickles and sliced onions dressed with light salad dressing
Summer Sausage = American regional term for cervelat or a semi dry sausage made from pork and beef or deer meat – see Cervelat
Suppli' = Italian rice croquets specialty; usually stuffed with mozzarella cheese and breaded

Tafelspitz = Austrian Viennese boiled beef specialty; usually boiled brisket or tritip
Tajarin = Italian type of regional pasta; very fine ribbon pasta; usually served in Northern Italy
Thuringer Cervelat – see Cervelat
Thuringer style Sausage = fresh or cooked sausage; made usually with ground pork; may also include occasionally veal or beef; similar to pork sausage but without sage seasoning; is available smoked and fresh
Tiramisu = Italian trifle made with ladyfinger cookies, espresso coffee, mascarpone cheese, heavy cream, zabaglione cream and European cocoa powder; occasionally this dessert might use Marsala wine or brandy to moisten the ladyfinger
Tongue, cooked = cured, canned or packed pork, lamb, or veal tongue; sometimes tongue is also available smoked; tongues come whole, jellied, or sliced
Törgellen = South Tirolean term for hiking from one winery to the other and drinking new wine and eating chestnuts; Fall eating and drinking activity
Torrone = Italian regional candy specialty; the most known torrone is prepared with egg white, honey and either whole almonds or whole hazelnuts.
Tosto or Toast = Italian version of the Anglosaxon American toast; it is served like a toasted sandwich that is stuffed with cheese and ham. Asking for a toast in a bar means asking for the toasted sandwich stuffed with ham and cheese
Totano = Italian regional term for squid
Trofie = Italian regional pasta specialty, usually prepared with buckwheat or dark spelt flour in the region of Liguria

Uova affogate = lit. Translated from Italian: drowned eggs; poached eggs
Uova affogate alla Fiorentina = poached eggs with spinach and white sauce

Vardi e fasoi = Italian regional specialty; barley and bean soup; usually prepared in Veneto
Veal Loaf = veal and pork meat cooked and meat loaf shaped; served as cold cut
Vecchierelle = Italian regional specialty; honey fritters as prepared in Calabria
Vienna sausage = cooked smoked sausage; similar ingredients as frankfurter; the term applies usually to small sausages packed in cans of water; the name Vienna is occasionally changed to Wiener or Frankfurter
Vienna sausage = semi dry cervelat type sausage
Verlängerter = Austrian Viennese term for espresso brewed with more water than espresso; also called Gstreckter
Vinchger = Italian Germanic regional bread specialty; usually shaped like a flat and puffy wheel; prepared with rye flour it is very popular throughout the Italian region of Trentino Alto Adige; the name originates from the Venosta Valley (Vinschgau) where historically the bread comes from
Vincisgrassi = Italian regional specialty; meat casserole similar to lasagna; usually prepared in the region of Le Marche
Vitello Tonnato = Italian specialty; boiled and sliced veal meat covered with a tuna, mayonnaise and caper sauce; serve usually cold
Vitel Tone’ = Italian Piedmont specialty; see Vitello Tonnato

Waldmeister Bowle = Germanic wine punch flavored with woodruff
Weisswurst = fresh sausage that is very perishable; made usually of fresh veal and pork meat; it is mildly spiced; links are usually four inches long and rather plump and slightly curved
Wiener = both wieners and Vienna style sausages take their name from the Austrian capital of Vienna; they are very similar to frankfurter; the sausages come in linked pairs and are twisted into a chain of links
Wurstsalat = Germanic specialty prepared with sliced and julienned knackwurst dressed as salad

Zampone = Italian regional specialty; stuffed pork leg; usually prepared around Modena, in the region of Emilia Romagna
Zelten = Austrian and South Tirolean Christmas fruit cake; made with either buckwheat or rye flour and dried fruits and nuts
Zuccotto = Italian regional cake specialty; sponge cake covered iced chocolate mousse shaped like a bowl turned upside down. Lombardy is famous for its zuccotto prepared with chocolate chips and whipped cream.
Zwetschken = Austrian and South Tirolean term for plums

How to convert Celsius temperature measurements into Fahrenheit:

Double the Celsius amount and subtract from it 10%; add 32 degrees. Example - 225 Celsius = 450 - 45 = 405 + 32 = approx. 435 Fahrenheit

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