Glossary S

Stieltopf is a German word for saucepan

Stigghiola refers to the roasted or grilled intestines of sheep or goat over fire until crispy. It is regarded and listed as one of the street foods of Italy, particulary in Sicily. Stigghiola is cooked on a skewer sometimes braided with a strand of Scallions to add more flavor, seasoned with salt, and eaten in bite-size chunks. Like Pane con la Milza (or Vastedda) which makes used of organ meat (spleen), it is said that Stigghiola made of intestines is far tastier In Sicily and the whole of Italy, there are other recipes existing using offals or organ meats. In Sicily, though Stigghiola is the most common, perhaps because it is sold as one of the street foods and consumed by many. A popular theory holds that Stigghiola, like chitlins or chitterlings (a similar dish once popular in the American South), was originally a food of the poor. It might be true in earlier times, but nowadays, in Sicily, Stigghiola has become an almost "stylish" cultural symbol of culinary tradition in recent years. The truth is that until the twentieth century, offal was more popular generally, not only in Italy but in many countries. It has been suggested that Stigghiola, like spleen meat, was popular among Sicily's medieval Jewish and Muslim populations, which did not consume pork.

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Deutsch: Pfannengerichte / Español: Salteados / Português: Pratos salteados / Français: Plats sautés / Italiano: Piatti saltati

Stir-fries in the food context refer to a cooking technique and type of dish that involves quickly frying ingredients in a small amount of hot oil while stirring continuously. This method originates from Chinese cuisine and has become popular worldwide due to its ability to cook food quickly while preserving nutrients and flavour.

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Deutsch: Pfannenrühren / Español: Salteado / Português: Salteamento / Français: Sauté / Italiano: Saltare in padella

Stir-frying in the food context refers to a cooking technique that involves quickly frying small, uniform pieces of food in a small amount of hot oil while stirring constantly. This method is most commonly associated with Asian cuisine, particularly Chinese, but it has been adopted worldwide for its efficiency and ability to preserve the texture and nutrients of ingredients.

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Stock Cubes mean Bouillon cubes in Great Britain.

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Stockfisch is a German word for dried cod

Stoemp refers to Belgium's mashed potatoes with bacon and cream, and flavored with herbs and spices. Other root vegetables are sometimes used to prepare this dish.

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Stol is the Russian word for table

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Stollen is a German traditional oblong-shaped baked bread (Gebäck) for Christmas. It is made from heavy or rich yeast/leavened dough with butter, sugar, eggs and a bit of salt. It is spiced with cinammon (zimt), nutmeg (muskat), with grated almonds and raisins (Rosinen) and candied dried fruits (Trockenfructen) and drizzeled with powdered sugar. Some versions are filled with Marzipan or Poppy seeds (Mohn) at the center.

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Stoofperen refers to a Dutch dessert of braised pears which is made from a dutch variety of a cooking pear, called Gieser Wildeman. Gieser Wildeman are inedible when raw (very hard, almost like quinces ), but become ruby-red and meltingly soft when cooked for hours in a sugar syrup. To make Stoofperen, cook the pears in the pan with cinnamon stick, a couple of tablespoons of sugar, some water, and a splash of red wine. Stoofperen is traditionally eaten as a side dish to stewed/braised meat, but now eaten as a dessert, too with rice porridge.

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