Glossary A

The food glossary +++ 'Alugbati', 'Aboyeur', 'Agkud'

Animelle d'agnello alla romana is a dish from Lazio, Italy made of lamb sweetbreads that is cooked with mushrooms and marsala.

Abbacchio Aglio e aceto is an Italian term that literally means "suckling lamb with garlic and vinegar", referring to a dish made of chunks of of unweaned, milk-fed lamb that is sauteed with garlic, onions and rosemary, then added to a light broth with anchovy paste and vinegar.

Angulas is a Spanish term for baby eels

Amontillado is a Spanish type of Sherry or Montilla.

Asado is a Spanish term for roast

Australian finger lime (citrus australasica) refers to a native Australian citrus that was identified and catalogued during the early colonisation of Australia as a potential commercially viable fruit .

  1. Altang
  2. Ana-kyu-maki
  3. Andouille
  4. Alioli sauce

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