Glossary S

Deutsch: Erdbeere / English: Strawberry
Strawberry, is a commercial hybrid species of strawberry (Fragaria) that is widely grown. It is cultivated worldwide for its fruit. The fruit (which is not a botanical berry, but an aggregate accessory fruit) is widely appreciated for its characteristic aroma, bright red color, juicy texture, and sweetness. It is consumed in large quantities, either fresh or in prepared foods such as preserves, fruit juice, pies, ice creams, milkshakes, and chocolates. Artificial strawberry aroma is also widely used in many industrialized food products.

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Deutsch: Straße / Español: Calle / Português: Rua / Français: Rue / Italiano: Strada

Street in the food context refers to "street food," a category of food and beverages that are prepared, sold, and often consumed in public spaces such as streets, markets, or festivals. Street food is typically associated with affordability, convenience, and a reflection of local culture and flavours. It includes a wide variety of dishes, ranging from snacks and beverages to full meals.

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The following are some of the Street Foods of Italy: 1. Focaccia Genovese is a flat oven-baked bread from Genoa, which has been part of the history of the region since the 16th century in Liguria. It is risen bread or focaccia with sage and olive oil. 2. Fritolin are fried fish cones in Venice. Also available in the "Bacaro", typical Venetian bar 3. Cicchetti are little snacks prepared with different ingredients, cold cuts, boiled eggs, pickles, anchovies, etc accompanied with a glass of Italian wine. 4. Piadine Romagnole is an Italian flatbread typical of Emilia-Romagna, a region which is also known for Tigelle, Gnocco fritto and many other fast dishes. See Gnocco Fritto in another article please. 5. Lampredotto which is cattle stomach cooked with tomatoes, onion, parsley and celery and served as a sandwich filling in Tuscany. Please see another article about this food 6. Porchetta di Ariccia is made of pork slowly roasted with herbs and wild fennel is something to try in Latium. Please see artcile on Porchetta di Ariccia 7. Supplì are balls of rice with tomato or meat sauce, while in Campania, notably in Naples- An important role is played by pizzas and Focacce, like the Parigina which are flat oven-baked bread with ham and mozzarella. Please separate articles about Suppli and Parigina 8. In Sicily, a region that has a lot to offer as far as street food is concerned have Arancini, fried rice balls filled with meat sauce, mozzarella and peas; and 9. Pani ca meusa are spleen sandwiches. Sicilian street food specialties are among the most appreciated and famous ones. 10. Gelato - with which Italian is most famous for is for their delicious ice cream which is available around the world.

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Stretch Me Guts refers to a Belizian candy which is a taffy -like confection created from a mixture of coconut water, lime and sugar.

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Streusel is a German cooking term for "sprinkling", often referring to sugar.

Streuselkuchen is a German yeast cake that is topped with cinnamon-sugar crumble.

Strip steak is another term for New York steak. Strip steak is a beef steak cut from a boneless loin.

Strömming is the Swedish word Baltic herring, a kind of fish

Struccolo refers to light pastry with apples and breadcrumbs fried in butter, a sweet typical from Friuli Venezia Giulia, Italy

- Strudel /Strudel (Pastry) : Strudel refers to paper or wafer thin pastry rolled around sweet fillings of fruit, nuts, or cheese or savory fillings. Strudel is the generic name for a rectangle of strudel pastry spread with a sweet or savory filling, layered or rolled up and baked. Strudel Pastry is made from white bread flour, beaten egg, melted butter, vinegar or lemon zest and salt, or other version with milk and sugar. These ingredients are all mixed to a form a dough, rested, then rolled out and stretched until thin, lastly layered to build up thickness. Savory versions of Strudel are similar to the Russian Coulibiac. Sweet strudels are Turos Retes (Cheese Strudel) and the famous Alma Retes/Apfelstrudel (Apple Strudel) from Hungary/Austria Strudel is common in Austria and Hungary, but it originated in the Middle East and brought to Europe in the 15th century with the Ottoman invasions. Apfelstrudel is also popular in Germany and whenever I go to my favorite bakeshop and see Apfelstrudel I definitely buy some slices. I learned to love apples especially when it is made into a Strudel or Tart.

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