Glossary A

Abattoir is a French term, adopted in English, for a "slaughter house". Napoleon instituted the public abattoir system in Paris in 1807 which was brought to completion in 1818.

Read more …

Englisch: Keyword
Abbacchio refers to a Roman term for baby or suckling lamb, usually slaughtered between 30 and 60 days. It is cooked usually on a spit or roasted, usually

Read more …

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.

Read more …

Abbacchio al forno is the Italian term for roasted suckling lamb

Read more …

Abbacchio al forno Con patate alla romana refers to a spring lamb roasted with potatoes. It is a typical easter dish from Lazio made from a leg of unweaned or suckling lamb that is roasted in the oven with rosemary and garlic, surrounded by potatoes cut into quarters.

Read more …

Abbatis Babylas refers to French food made of poultry giblets cooked with browned onions in a mushroom and mustard stock.

Abbatis is French for giblets or offal.

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

Read more …

Abborre is the Swedish word for perch, a kind of fish

Read more …

Abbuoti refers to baked involtini of lamb intestines filled with sweetbreads, hard -boiled eggs and liver.

Read more …

Deutsch: Bauch / Español: Abdomen / Português: Abdômen / Français: Abdomen / Italian: Addome

In the food context, abdomen generally refers to the edible midsection of certain animals, particularly seafood such as Crustaceans (e.g., shrimp, lobsters, and crabs) and some insects. This part of the body is often considered a delicacy due to its tender and flavorful meat.

Read more …