Glossary C

Colazione is the Italian word for lunch, luncheon or morning
snack. It also means breakfast

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Colcannon refers to one of Irish favorite and staple dishes which is a combination of two (2) staple foods - potato and cabbage.

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Cold Cuts refe to sliced assorted cooked meats served cold in a platter as an appetizer or starter, such as ham, salami, bologna, and other meats. It is usually served with sliced assorted cheeses and sliced begetables and fruits as decorations.

Coldie is the Australian term for a cold bottle of beer.

Coles a la Ibicenco is one of Ibiza's specialty which is a stew made of pigs’ ears and cabbage.

Coleslaw, in the food context, refers to a salad made primarily from shredded raw cabbage and often mixed with grated carrots. Coleslaw is typically dressed with a creamy mayonnaise-based dressing or a vinegar-based dressing, which gives it a tangy and refreshing flavor. This dish is popular in many countries and is commonly served as a side dish, especially with barbecue meals, sandwiches, or fried chicken.

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Coliban Potato refers to a variety of potato; a floury white fleshed potato that is good for mashing, baking and roasting and is used to make French fries. Coliban Potatoes are widely available and popular in Australia. Coliban Potato is an Australian variety, medium to late maturing, with attractive, white, round to oval tubers and shallow eyes. Good for boiling, baking, mash and chips and also good for microwaving. Coliban Potatoes were developed in the United Kingdom and was released in 1902..

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Colin is the French word for hake. Colin is also known as Merlu in some parts of

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Deutsch: Blattkohl / Español: Berza / Português: Couve / Français: Chou cavalier / Italiano: Cavolo verde

Collard in the food context refers to a type of leafy green vegetable, closely related to cabbage, kale, and broccoli. Known scientifically as Brassica oleracea, collards are characterized by large, dark green, sturdy leaves with a slightly bitter, earthy flavor. They are highly nutritious and widely used in various traditional dishes, especially in Southern American cuisine.

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Collared Beef refers to a dish which is popular in both England and Ireland. Collared Beef is made by rubbing the beef with allspice, parsley and salt then simmered and pressed until cold. Collared Beef is served cold.

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