Glossary P

The food glossary +++ 'Pesce persico', 'Pettine', 'Pata Tim'
Pate d'amandes is a French term that refers to almomd paste or marzipan which is made with equal weight of ground sweet almonds and icing sugar.

Peberrod is the Danish term for "Horseradish"

Pasteque is the French word for "watermelon"

Pastourmas refer to a spicy Greek dish of salted veal or pork. Pastourma is a highly spiced dried beef.

Pecorino refers to the Italian cheese made from ewes' milk.

Ped hum sai houa Phak peuk is a Laotian dish of stuffed duck with horseradish.