Glossary C

Cappone is the Italian word for capon or flesh of a castrated male chicken, rooster castrated to heighten flavor of meat, whose age determines if it should be boiled or braised or stewed, though it is sometimes cooked on a spit.

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Cappuccino is referring to a coffee drink made of one-third espresso and two-thirds hot milk and foam

see also:
"Cappuccino" is in the UNSPSC Code "48101705"
  Cappuccino or espresso machines

Capra is the Italian word for goat which is either roasted, grilled, or stewed when it is a bit tough.

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Capre is a French word for capers

Capre is pronounced "kah-pruh"

Caprese as a Salad refers to the popular salad from Italy made from three (3) main ingredients: fresh tomatoes, mozzarella cheese and fresh basil leaves with just a drizzle of salt and olive oil.

Caprese is also known as Caprese Salad and Salata Caprese in Italian.

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Deutsch: Caprese-Salat / Español: Ensalada Caprese / Português: Salada Caprese / Français: Salade Caprese / Italiano: Insalata Caprese

Caprese Salad is a simple Italian dish that showcases the fresh flavors of its core ingredients: ripe tomatoes, fresh mozzarella cheese, basil leaves, olive oil, and often a sprinkle of salt and balsamic vinegar. This dish is celebrated for its representation of the Italian flag through its colors—red (tomatoes), white (mozzarella), and green (basil)—and is rooted in the cuisine of the Campania region. The simplicity of a Caprese Salad lies not just in its preparation but in its reliance on the quality and freshness of its ingredients.

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Capretto is the Italian word for kid. Kid usually refers to a

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Capretto e agnello arrosto refers to a roast goat and lamb served as a main course in Cagliari, one of the Regions of Sardinia

Deutsch: Paprika / Español: Pimiento / Português: Pimentão / Français: Poivron / Italiano: Peperone

Capsicum refers to a genus of flowering plants in the nightshade family Solanaceae, known for producing fruits that are commonly called bell peppers or sweet peppers in culinary contexts. The fruit can be eaten raw or cooked and is used globally in various cuisines for its mild flavor and vibrant colors.

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- Captain Blign (William Blign) : Captain Blign is William Blign (1754-1817) who is said to be the one who brought Breadfruit and Otaheiti Apple in the Caribbean. William Blign was a naval officer and colonial governor who was born in Plymouth on 9th September 1754. He was the only son of Francis Bligh. He was an intelligent man, well-versed in science and mathematics and was also a talented writer and illustrator. But it is said that when not at sea, Bligh also worked as a "bouncer" at the Cornish Arms public house in St. Tudy. At 7 years of age, William Bligh first went to sea in 1762 as a Captain’s personal servant on board HMS Monmouth. In 1770, he joined the Royal Navy where he served on HMS Hunter and became a Midshipman in 1771 serving on HMS Crescent and HMS Ranger. At age 22, he was appointed as the Sailing Master on the Resolution, commanded by Captain James Cook. However, this voyage ended with the death of Cook on 14th of February 1779 in Hawaii which at that time was still known as the Sandwich islands. In 1787 aged 33, he was given command of "The Bounty", a three (3) year old merchant ship, his mission was to transport breadfruit from Tahiti to the West Indies.

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