12 Essential italian words

12 Essential Italian Words for Italia Day tours FWT Foodies!


Lunch a family affair Food n Wine tours Parma platters, 12 Essential italian words

12 Essential italian words – Food tours info and offers – 


1

If you are reading this article, chances are you too are a lover of Italian food and you will certainly have come across lots of interesting Italian terms whilst perusing recipes, food blogs or menus in your favourite restaurants. You’ll just love our Cooking Days in Parma so here are some must have terms.

We’ve compiled a useful list of the vocabulary we think you absolutely need to know – you may be familiar with some of it already are but we are sure that not all of you know exactly how to cook your pasta ‘al dente’, what do do with your ‘acqua di cottura’ or exactly what’s in your ‘Arrabbiata’!

1) Al dente

This term indicates the level of cooking your pasta should have AT ALL TIMES. Italians eat their pasta only when its cooked to perfection and this means it must have that firm bite to it otherwise something definitely went wrong! Al dente literally translates as: To the tooth, which indicates the concept that the pasta must be not too soft but slightly chewy when biting it.

A little secret to perfect al dente pasta is to cook it at least one minute less than indicated on the packet. This will not work with every kind and brand of pasta as some have very strange cooking times that vary accordingly to a series of external factors. Nevertheless, this rule works with most of the pasta brands that are sold around the UK.

Another wise move would be to try the pasta 4 minutes before cooking time is up and then again after 2 minutes. This way you will know exactly when to drain it from the water to create a proper pasta plate!

Finally, always remember to throw the pasta in to cook only when the water is on full boil.

FWT cooking classes

Check out our FWT Culinary days

2) All’Arrabbiata

This is a much-loved type of pasta sauce that you’ll find on most Italian menus. It’s so hot and spicy it’s actually angry! (the literal meaning of arrabbiata). Arrabbiata sauce is usually made with tomatoes, olive oil and peperoncino: three simple ingredients to give one amazing experience.

3) Antipasto

This is what Italians eat before their main course and literally means ‘before the meal’. It often consists of a tempting selection of cheeses with accompaniments, assorted bruschettas, vegetables in oil, small bites of fried delicacies and maybe a platter of cold cuts. Sometimes, if a restaurant has amazing antipasti, the Italians will order only those with a crisp glass of white wine.

Lunch a famous affair with Parma FWT

4) Bruschetta

Bruschetta is a favourite antipasto dish in Italy – it’s so simple but can taste incredible with the right, quality ingredients. Toast thickly sliced, traditional bread (open textured is best) and top with extra virgin olive oil and oregano, sweet sun ripened tomatoes, roasted aubergines, anchovies or olive pate. Just remember to pronounce it bru-sketta and not bru-shetta!

5) Frittata

Frittata translates as ‘fried’ and is the Italian version of the omelette. A frittata is generally started on the stove and finished in the oven and the chosen filling is mixed with the egg at the beginning rather than added later. There’s normally lots of Parmesan in the mix. Frittata is usually very large and thick and made for the whole family, sliced and often eaten cold or even in a sandwich!

6) Peperoncino

This is Italian chilli pepper, one of the most important ingredients in Italian cooking. There are around 85 varieties to choose from and the best you’ll find in Italy will be right down south in Calabria. Add it to virtually everything!

7) Al Forno

This term literally means ‘oven baked’ and it is associated with foods that are cooked in the oven rather than on the stove. Pasta al forno is a good example of the term and it indicates the typical, hearty, oven baked pasta that is so widely eaten in Italy. It can be made with lasagne, cannelloni, lumachoni, penne and rigatoni to name just a few pasta types.

8) Acqua di cottura

The literal translation of this term is ‘cooking water’ and it refers to the water you cook your pasta or rice in. Italian chefs will set aside a little of this water whilst cooking the pasta and later add a couple of spoons of it to the pasta sauce. It will gain density thanks to the starch that the pasta or rice has released in the water.

9) ‘QB’ Quanto basta

QB means just enough or ‘to taste’ in English, and you will find the abbreviation alongside various ingredients in many Italian recipes. The writer of the recipe is leaving quantities to your judgement! You’ll need to forget the traditional British way of being precise with measurements and quantities and rely on your taste buds!! This might happen with salt and pepper, garlic, herbs or even cheese. Many Italian cooks tend to use even fundamental recipe ingredients such as flour or sugar with a bit of error margin, making their dough using their eye for quantity rather that measuring everything precisely. This is characteristic of a culture that will always prefer creativity and uniqueness to standardized thinking… even if it means that a couple of times your pizza won’t come out quite right! ?

10) Crudo

The Best Parma Ham Tour is with FWT

Crudo means raw. This term can refer to the crudo ham (prosciutto crudo di Parma for example), which is the uncooked but aged version of ham Italians love, or can refer to meat or fish dishes. Crudo di pesce is the typical southern Italian, raw fish platter that will amaze your taste buds! Raw meat is usually called carpaccio and that too is quite delicious especially if you try the carpaccio di Fassona or Chianina Toscana.

11) Soffritto

This is a very important and typical Italian mix of carrots, onion and celery that is usually used as the flavour base of many dishes, be they pasta sauces, risottos, broths or meat dishes. You usually chop the vegetables very finely and fry them gently in olive oil until golden, you then add the main ingredients and slow cook everything.

12) Sott’oli/Sott’aceti – 12 Essential italian words

These are basically veggies in jars, which have been preserved in either oil (oli) or vinegar (aceti). You can find sun-dried tomatoes, onions, carrots, peppers, garlic, artichokes, aubergines and many others. The oil preserved ones are mainly eaten as part of an antipasto platter and those in vinegar are added to a rice or pasta salad as a quick and tasty meal.

Armed with this knowledge, you can now cook Italian with confidence!

Tripadvisor review from fwt PARMA REALLY ENGAGE

Italia Antiquity: 300 year old Balsamico Lofts – A genuine Italian food tour.

Wine tasting days Balsamic Tours of Modena Parma

Destination 4 of our full day tour:

VINTAGE ORGANIC VINEYARD ESTATE: DOP Balsamico Tradizionale Tour FFWT

Parma Quality Food tours

In 1046 the German King Heinrich III loved this product… and so do we today!

First mentioned in historical writings in 1046 (da Piacenza), Balsamico is a real elixir for all Gourmet lovers, chefs or slow food fans.

Aceto Balsamico Tradizionale is produced here in our estate, solely from the finest ‘Organic’ grapes and never from soured wine vinegar, just like its Modena industrial counterpart.


.

This Tour features:

SCENIC DRIVE
HILLSIDE PHOTO SHOOT

THE HISTORY EXPLAINED – SPECIAL PRODUCT PROPERTIES

FOLKLORE & HEALING QUALITIES

INSIDE THE ANTIQUE ACETAIA

TASTINGS
3 AGES OF BALSAMICO VINTAGE
(Traditional Balsamic Vinegar of Reggio Emilia)

Purchase your gifts.

Balsamico tastings tour and cooking lessons.

YOU’LL LEARN ABOUT

COOKING WITH DOP ACETO BALSAMICO TRADIZIONALE

300 year old Balsamico FWT Food Tours, Bologna, Modena Guided tour Parma days, valleys Laura tours
300 year old Balsamico FWT Food Tours bologna Parma days valleys Laura tours
Aceto300 year old Balsamico FWT Food Tours bologna Parma days valleys Laura tours
Wine tasting days Balsamic Tours of Modena Parma

The stunning organic estate of DOP Aceto Balsamico Tradizionale RE

—————————————————————————————————–

Full day Food Tour Starts
9.00am finishes around 4.30pm –

—————————————————————————————————–

PDO Culatello Tours Zibello

Parma food Tours, Parmigiano parmesan cheese tour, Parma Ham tour, FWT Parm, Balsamico Tours Guide Angelo

 

HISTORY

When it comes to tradition, we cannot fail to mention the art of making Culatello. It is said that back in 1332, during the wedding banquet of Andrea Conti Rossi and Giovanna dei Conti Sanvitale, Culatello samplings were carried out. It is also said that the some Culatello had been brought to the bride and the groom as a gift and that later on the Pallavicino’s offered some Culatello to Galeazzo Maria Sforza, Duke of Milan.

The first explicit and official quotation about Culatello dates back to 1735 and it is found in a document kept in Parma. The first literary references date back to the nineteenth century, by the local poet Giuseppe Callegari and the sculptor Renato Brozzi, who would exchange views on Culatello with the famous poet Gabriele D’Annunzio.

PDO Culatello Tours Zibello

CHARACTERISTICS

PDO Culatello Tours Zibello
Culatello di Zibello is a type of cold meat made from the posterior muscles and inner thigh of the pig, properly cleaned on the surface and trimmed to obtain the classic pear shape. To put it in simple words, Culatello consists of muscle bundles from the thigh, which is the best part of the ham. Its curing must be carried out in well-ventilated areas at a temperature between 13° and 17° C for no longer than 10 months as of the salting phase. During this period ventilation, natural light exposure and moisture are allowed depending on the climatic factors in the production area.

PRODUCTION AREA
The area where the Culatello Zibello is produced includes the following municipalities in the province of Parma: Polesine, Busseto, Zibello, Soragna, Roccabianca, San Secondo, Sissa and Colorno.

FOLLOW THE TASTE!
Come to taste it at November Porc, a travelling gastronomic Festival, every weekend of November.

CONTACT US

PDO Culatello Tours Zibello

Il Bacher restaurant Berceto – turn-off for great relaxing meal on A15 Autostrada


Il Bacher is in the perfect location Eatery  if you are driving from Parma to Spezia and Cinque Terre – you don’t want to take a break at Autogrill really do you!!??

vino bianco

The local rustic cuisine is at it’s best here and well within easy on the road budget.

Here you stand 840m above sea level on the Tuscan borderlands famous for it’s ancient trail Via Francigena and wonderful countryside.

Testaroli

Food n walk tours offer shot breaks in the hills staying in Berceto for the rare hillside Parmigiano Reggiano tours picnics gourmet Bacher restaurant lunches and relaxing walks.

 

FACEBOOK English Version with CONTACT DETAILS

About Us – Since 2004
We make great local rustic cuisine combining tradition and innovation with locally produced much of it organically grown.

Easy Location Between Parma-Berceto-and the Beach!!

A15 Autostrada, take the Berceto exit bearing left we are 600m from the exit.
The majestic Apennine mountains of Val Baganza, is home to this architectural stone Restaurant.

In 2009 the Restaurant Bacher was named “Restaurant of the Year” by the Italian Historical Gastronomy and we proudly continue our food tradition today.

 

INFORMATION:
Closed on Wednesdays during the summer season we are always open 11am 3.00pm and evenings.

SERVICES OFFERED:
Banquet service
private rooms
Park, garden and terrace
private parking
disabled access
air conditioning
ATM and Credit Cards: all
Contacts

Visit us – Visit our website: www.ilbacher.it

Phone 0525 629093
Email info@ilbacher.it
Website http://www.ilbacher.it/