Glossary C

Crostaceo is the Italian word for crustacean, pertaining to hard -shelled animals, shellfish, invertebrate aquatic animal which has a shell, such as shrimp, oysters, lobster, etc.

Crostata is the Italian word for crust, pie crust or tart. It can also refer to fruit pastry, fruit tart or jam tart. Nowadays, however, the filling can be anything from fruits (apple

Crostata di cipolle is the Italian for onion tart, which is made from sliced and stewed onions, mixed with egg and cream and placed into a pastry tart or crust, then baked until set.

Deutsch: Crostini (geröstete Brotscheiben), Español: Crostini (tostadas pequeñas), Português: Crostini (torradas pequenas), Français: Crostini, Italiano: Crostini

Crostini (Italian for "little toasts") in the food context refers to small, thin slices of bread that are toasted, baked, or fried until crisp, often rubbed with garlic or drizzled with olive oil before or after cooking. They are a staple of Italian cuisine and serve as a versatile appetizer (antipasto) or base for various toppings, making them a type of open-faced sandwich or canapé.

Crostini toscani refers to a Tuscan toast with a topping of chicken liver Pate cooked with Vin Santo

Deutsch: Kruste / Español: Costra / Português: Crosta / Français: Croûte / Italiano: Crosta /

Croute refers to a French culinary/cooking term for any food wrapped in pastry and baked, such as Beef Wellington.

A crouton is a piece of toasted or fried bread, normally cubed and seasoned. Croutons are used to add texture and flavor to salads - notably the Caesar salad - as an accompaniment to soups and stews, or eaten as a snack food.

Deutsch: Croutons / Español: Picatostes / Português: Croutons / Français: Croûtons / Italiano: Crostini

Croutons are small, seasoned pieces of re-baked bread that are often used as a garnish or topping in various dishes, most notably in salads and soups. They add a crunchy texture and a buttery flavor, enhancing the overall taste experience of a dish.

Crudités or Crudites refer to raw vegetables cut into strips, generally served with dip as an appetizer. Crudités is the French for varieties of or assorted crispy vegetables suitable for eating raw (carrots, greens, cucumber, celery, turnips) which are cut into long strips or batons and usually served with a dipping sauce, like mayonnaise, soured cream or other cold sauce (tzasiki) as a hors d’oeuvre or appetizers.

Crudo is the Italian word for raw

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Glossary C

Crostaceo

Crostata

Crostata di cipolle

Crostini

Crostini toscani

Croute

Crouton

Croutons

Crudites / Crudités

Crudo

Glorious Food

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