Glossary A

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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

Altang refers to spicy roe soup in Korea

Ana-kyu-maki is a Japanese term for conger eel and cucumber rolls
  1. Andouille
  2. Alioli sauce
  3. Alur dam and luchi
  4. Aprikose

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