Glossary P

The food glossary +++ Popular Articles: 'Pinaltok', 'Pallang', 'Portable'

Pastasciutta is the Italian term which means dry pasta. This kind of pasta is boiled, cooked and served with a sauce

Pastasciutta is pronounced "pah-stah-shyoo-tah

Polpette di agnello is referring to Italian meatballs made from lambs, or it simply means lamb meatballs

Plat du jour is the French term which refers to "the main dish of the day at a restaurant"

Pinchos refers to tiny morsels of food or small tapas which are enjoyed most in the Basque region of Spain.

Poivrade sauce is a French demi-glace sauce with white wine, vinegar and black peppercorns, usually used when cooking venison or hare.

Pigeon Peas are dried peas with a sweet flavour.

  1. Pepparrot
  2. Pilgrimsmusslor
  3. Paprika
  4. Persilja