Glossary V

The food glossary +++ 'Varutharacha', 'Vegetable', 'Vetsin'

Vitello tonnato is the Italian term for a dish of veal made with tuna.

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).

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

Vitello is the Italian word for veal, the meat of young calves (usually male) appreciated for its delicate taste and tender texture. Veal

Vin d'orange literally means orange wine, this term refers to Provencal Aperitif that is combined with orange essence

Vivier is the French term for a tank or holding tank for lobsters and other seafood creatures before they are cooked, so that they can be prepared, cooked and served as fresh as possible
  1. Vanilj
  2. Vildsvin
  3. Vitlök
  4. Virtuti