Glossary S

Deutsch: Füllung / Español: Relleno / Português: Recheio / Français: Farce / Italiano: Ripieno

Stuffing refers to a seasoned mixture of ingredients used to fill the cavity of meat, poultry, or vegetables before cooking. It is commonly associated with dishes like roast chicken, turkey, and bell peppers. Stuffing typically includes Bread cubes, vegetables, herbs, and sometimes meats or fruits, but its exact composition can vary based on regional and cultural traditions.

Stuzzichino is the Italian word for snack; savoury, a spicy dish served as hors d'oeuvre or at the end of dinner, like Acciughe fritte, Crocchette di patate

Stuzzichini (plural) snacks

Stywe Mieliepap refers to South African stiff maize porridge which is usually eaten with meat and/or vegetables. It is usually the working man's plate of food in South Africa.

Su casizzolu arrostu refers to slices of roast cheese, covered in honey.

Su Civraxiu is referring to a large, hard wheat bran-bread loaves with a hard crust and soft center.

Su Coccoi refers to a hard wheat bran-bread baked in unusually shaped loaves.

Su filindeu refers to Nuoro's clear soup, traditionally prepared for the festival of St. Francesco held in Lula.

Su ministru is referring to a clear soup dish with hard grain pasta, flavoured with bacon.

Su moddizzosu refers to Oristano's traditional very fine bread made from hard wheat.

Su pani e saba refers to dessert of biscuits made from milk, sugar, yeast, eggs, flour, oranges and cinnamon.

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Glossary S

Stuffing

Stuzzichino

Stywe Mieliepap

Su casizzolu arrostu

Su Civraxiu

Su Coccoi

Su filindeu

Su ministru

Su moddizzosu

Su pani e saba

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