Glossary V

Vongole is the Italian word for clam, that is usually used in Italy as an ingredient for pasta and soups, as in Vongola verace or carpet-shell (Ruditapes Decussatus - formerly Venerupis decussata).

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Voorgerechten is the Dutch for "appetizers" which can be "Warme" (warm) or Koede (cold).

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vorgefertigte Lebensmittel is a German term which means "ready-made food"

Vorspeise is a German word for starter or appetizers

Voshanka is the Russian word for wax paper

N'voufou refers to Ivory Coast dish made of mashed bananas or yams mixed with palm oil and served with eggplant sauce. N'voufou is s pronounced "foo-fue".

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Vrot is the South African term for "rotten/smelly". Vrot is pronounced "frot".

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Vruoccolata refers to an Italian dish made of boiled pig's head, broccoli neri, olive oil and pecorino cheese baked in an earthenware dish.

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Všenat refers to Slovenian food made of stewed Saurkraut or pickled turnip strips with millet groats. It is one of the typical dishes during the winter season in the country. Všenat was served at haymaking and harvest time, before the Second World War

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Vyalenie refers to the Russian method of curing meats and fish that usually involves slow drying of a slightly salted ingredient