Glossary C
Deutsch: Caprese-Salat / Español: Ensalada Caprese / Português: Salada Caprese / Français: Salade Caprese / Italiano: Insalata Caprese
Caprese Salad is a simple Italian dish that showcases the fresh flavors of its core ingredients: ripe tomatoes, fresh mozzarella cheese, basil leaves, olive oil, and often a sprinkle of salt and balsamic vinegar. This dish is celebrated for its representation of the Italian flag through its colors—red (tomatoes), white (mozzarella), and green (basil)—and is rooted in the cuisine of the Campania region. The simplicity of a Caprese Salad lies not just in its preparation but in its reliance on the quality and freshness of its ingredients.
Deutsch: Paprika / Español: Pimiento / Português: Pimentão / Français: Poivron / Italiano: Peperone
Capsicum refers to a genus of flowering plants in the nightshade family Solanaceae, known for producing fruits that are commonly called bell peppers or sweet peppers in culinary contexts. The fruit can be eaten raw or cooked and is used globally in various cuisines for its mild flavor and vibrant colors.
Caquelon refers to an earthenware pot used in making Fondue; traditional Fondue pot. Moreover, a Caquelon is a cooking vessel of stoneware, ceramic, enamelled cast iron or porcelain for the preparation of fondue.
Caquelon which is also known as Câclon" is made of a heavy earthenware, but other variations are now in used and available: glazed ceramic or enameled iron. All variations are heavy to help promote even heat distribution and heat retention.
In some languages, Caquelon is also called Gagglon or Gagglo.