Glossary S

The food glossary +++ Popular Articles: 'Sotong', 'Sitaw', 'Siomai'

Sbollentare is the Italian term which means "parboil", to boil until partly cooked

Saltare in padella the Italian term for "to Pan fry" or "pan-frying", to saute using a frying Pan (padella)

Squamare is the Italian word for "to scale", as in removing the scales of the fish before frying or grilling

Sgusciare is the Italian term for "to shell"; "to peel" fruits and crustaceans, as in shell the crabs and remove the meat

Sgranare is the Italian word for "to shell" peas or Legumes (sgranare dei piselli), as in shell the peas before cooking. It

Storione is the Italian word for sturgeon, a kind of large fish valued for its meat or flesh and roe as caviar.

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