Glossary

D

dado bouillon cube

denti di cavallo literally "horse's teeth"; an industrial pasta shape similar to rigatoni but smaller

dentice snapper (fish)

diavolillo The super hot chili from Abruzzo and Molise. Diavolillo nearly defines the cooking of these two regions. Since Abruzzo and Molise are fond of spicy food, you'll find minced chili infusing in local olive oil, ready to pour on soups, marinades for meat or poutry, and most commonly to sauce spaghetti: spaghetti al diavolillo is a signature dish of the area.

digestivo a liqueur (e.g., amaro or grappa) consumed after eating to aid the digestion

ditali Literally "thimble"; short tubes of pasta; ditalini are smaller versions, usually for soup, while ditaloni are larger.

dolce (n. and adj.) sweet; dessert

dolceforte or dolce e forte sweet and sour (Tuscan); a game sauce made with vinegar, sugar, spices, raisins, and chocolate

DOP Abbreviation for Denominazione di Origine Protetta meaning "Denomination of Protected Origin." An official seal given to outstanding foods with an exclusively regional importance.

dragoncello tarragon

** Glossary created with the help of "Dictionary of Italian Cuisine", written by Maureen B. Fant and Howard M. Isaacs. (The Ecco Press: New Jersey, 1998).