Glossary

Z

zabaione Also spelled zabaglione, this luscious dessert is made by whisking egg yolks with sugar and dry Marsala wine in a double boiler until a rich cream forms. Variations include the use of other sweet wines like Moscato, Vin Santo, Prosecco, and port.

zaleti Sweet cookies from the Veneto and Emilia-Romagna known for their characteristic flattened shape. Zaleti are made with white flour, cornmeal, butter, eggs, and sugar. Sometimes raisins or candied fruit are added.

zappatora, alla literally "digger's style" (zappa means "hoe"); most likely indicates a hearty sauce made with spicy peppers and/or sharp cheese

zeppole Sweet fritters made with a simple batter of flour and sugar. Zeppole are traditionally prepared during Carnevale, particularly in the southern regions of the country. Different regions feature different variations.

zigar type of ricotta made from buttermilk

zimino A mix of tomatoes, olive oil, parsely, spinach or chard, and hot pepper used for braising; fish stew; zimino di ceci is a soup prepared with chickpeas and other vegetables.

zite (or ziti) long, hollow pasta

zuccotto A type of semifreddo dessert molded into a hemispheric shape; its name probably derives form the slang meaning of zucca (literally, "pumpkin" or "squash"), which is "head."

zuppa angelica a sponge cake dessert topped with a chocolate cream sauce, and similar to zuppa inglese

zuppa inglese A desert of English origin, consisting of wedges of sponge cake or ladyfingers dipped in sweet wine or liquor. Whipped cream, candied fruit and chopped bittersweet chocolate is then layered in between. Zuppa Inglese is similar to the English trifle.

** 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).