Glossary A

Arrosto di pecora is the Italian for roasted or grilled mutton, a meat taken from full-grown sheep which is cooked by roasting or grilling

Alalonga is the Italian term for albacore, a large Tuna (Thunnus alalunga) found in warm/temperate seas or common in the Mediterranean and Atlantic

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Abboccato is the Italian term which means "mouth filling", describes a slightly sweet wine which is drier than "dolce" and sweeter than "secco", like Orvieto

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Assiette de charcuterie is the French for "assortment of cured meats"

Anchois farcis is the French for "stuffed anchovies"

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Anolini di pollo is the Italian term for "chicken stock" which can used as the foundation for soups and sauces when it has been seasoned, degreased and concentrated.

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