Glossary C

The food glossary +++ Popular Articles: 'Ché / Che', 'Cajeta', 'Cuisine'

Castrato is the Italian word for mutton, a meat taken from full-grown sheep.

Capparozzoli refers to clams in Venetia, a region of northeastern Italy on the Adriatic.

Capparozzoli is pronounced "kahp-pah-rah-rohts-tsoh-lee

Coda di astice is the Italian term for lobster tail, a source for lobster meat

Coltello per pane is the Italian term for "bread knife", a knife used to cut bread

Cocomero is the Italian word for watermelon, particularly in Rome and southern Italy.

Crudo is the Italian word for raw

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Castrato