n.

Transparent liquid with no colour, odour or taste. A water molecule contains one oxygen and two hydrogen atoms. Fundamental element of living organisms and highly common in nature. Indispensable for many chemical processes in the organic and mineral world: spring water, natural water, tap water, bottled water, mineral water, drinking water and sparkling water.

Despite having no colour, odour or taste, water is a key element in the preparation of many recipes. 

 
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n.
Beverage obtained by alcoholic fermentation of a watery liquid of malted barley, malted wheat and other malted cereals, flavoured with substances such as hops and containing carbon dioxide: stout; ale; lager, bitter.

One of the most well-known alcoholic drinks in the world. Craft beer is a raw, whole flavoursome variant with no added preservatives and is often produced in limited quantities by craft beer makers, as the Italian Union of Craft Beer Makers states “with a high degree of enthusiasm and creativity”. 

 

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32 VIA DEI BIRRAI | BALADIN | BIRRA ABBA - CNA | BIRRA AMARCORD | BIRRA DEL BORGO | BIRRA MOA - MY OWN ALE BIRRA SAN GABRIEL | BIRRIFICIO BRUTON | BIRRIFICIO DEL FORTEBIRRIFICIO ELSA - CNA | BIRRIFICIO I DUE MASTRI | BIRRIFICIO ITALIANO | BIRRIFICIO MATH | BIRRIFICIO SAN QUIRICO 

Coffee and Teas

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 Coffee, n.

♦ Tropical evergreen shrub from the Rubiaceae family with smooth oval leaves, white axillary flowers, and red drupe fruit with one or two seeds inside (coffea arabica) | the seed of this plant
♦ Aromatic substance obtained by roasting and grinding the seeds contained in the fruit of the coffee plant: granules, coffee beans; coffee granules; ground coffee | green coffee, any coffee seed, without the skin, before grinding | ground coffee, green coffee that has undergone any level of roasting | decaf coffee, which has had the caffeine taken out of it | instant coffee, a solid, dehydrated substance that can be dissolved in water and is obtained from roasted coffee
♦ Beverage prepared by boiling down roasted and ground coffee: make, prepare coffee; get a cup of coffee, a coffee; hot or chilled coffee.
 
Tea, n. Herbaltea, n.
Beverage or solution obtained through infusion. 

Whether it’s served long, short, American-style, with a drop of milk, with alcohol, in a big ceramic mug, in a small cup, or in a glass, coffee is the modern man’s favourite drug. Tea, chamomile, and herbal teas are aromatic beverages with different degrees of recuperative properties, generally served hot or cold and obtained by infusing dried and chopped leaves in boiling water. Perfect for a rainy afternoon or a relaxing evening.

  

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Meats & Salami

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Meat, n.

The edible part of animals, particularly mammals and birds but also including fish, crustaceans and molluscs. Mainly made up of the muscular tissue and fat and variable amounts of tendons: beef, mutton, pork, horse; preserved meat, canned meat, frozen meat and smoked meat.
 
Ham, n.
♦ (part. pl.) all processed food produced from meat, particularly pork that has been salted, flavoured and cured (ham, coppa, shoulder etc.) or has been chopped up and put into skins| commonly every type of cold cut: mixed salami starter
♦ food that has been processed and preserved in salt.

Chocolate

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n.

High-energy, cocoa-based food that differs in terms of composition, processing and packaging. | milk chocolate, with added powdered milk or condensed milk | dark chocolate, bitter chocolate, with a lower melting point than milk chocolate ; produced from high quality, flavoured cocoa | white chocolate, made from cocoa butter | chocolate praline with ground and toasted hazelnuts.

From an early age we consider this to be the epitome of flavour and happiness. An excellent cure for broken hearts and a natural consequence of love, chocolate, or rather cocoa, has been popular since Mayan and Aztec times. Described as the new “black gold”, also thanks to its well-known beneficial properties and its endorphins and spicier varieties. 

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Desserts & Confectioner

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Sweet: adj.

♦ Having a pleasant taste of sugar, honey etc.: sweet drink; sweet almonds | sweet chestnut flour | sweet coffee; PREFIX glyco- or glyc:- sweetened; OPPOSITE: bitter.
♦ Containing a greater amount of sugar compared to other food and drink of the same type: wine, sweet liquor OPPOSITE dry
n.
♦ Food mainly containing sugar or honey: pudding and custard is the sweet I like best | a piece of candy, boiled sweet, chocolate, sweet pastry etc.: eat a sweet | sweet food usually served at the end of a meal: dessert or cheese.
 
n.
(part. pl.) Any confectionary product: fresh confectionary, dried; sweet shop; a box of sweets.
 

We can never get enough, but when it comes to healthy eating even one sweet treat is too much. If an apple a day keeps the doctor away, who knows what a macaroon can do!

 
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Mushrooms & Truffles

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Mushroom,

n. 
(bot.) Vegetable without chlorophyll, of different shapes and sizes. Saprophytes, parasites or symbionts | fruit-bearing body of differing species of fungi, with various forms, particularly hat shaped
 
Truffle,
n.
Ascomycetous subterranean fungus with a tuberous uneven appearance, some species can be eaten and are regarded as a delicacy | black and brown truffle, warty, strong smell, regarded as a delicacy if picked when not ripe
 

Mushrooms are an important part of Italian culinary tradition. It is said that they are not fattening and are very low in calories. They are also great in terms of mineral salts and vitamin content. 

Truffles are a type of fungus that grow underground. Exquisite shards of fine dining flavour, as the Italians say “Find a truffle and you’ve found a treasure!"
 
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Liqueurs & Spirits

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Liqueur, n.

Alcoholic beverage that has been sweetened and flavoured with plant extracts.
 
 
Spirit, n.
♦ Produced by distillation
♦ Highly alcoholic drink obtained by distillation of a fermented liquid.

Liqueurs are beverages with high alcohol content (generally between 30 and 50 degrees) obtained by distilling or macerating wine, cereals or fruit, or by infusing alcohol, aromatic essences and sugar. A spirit is an alcoholic beverage that derives from the distillation of something that has been fermented, generally of plant origin. The most famous spirits include cognac, brandy, grappa, eau de vie, calvados, kirsch, rum, whisky, and vodka.

 

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Jams & Preserves

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Jam, n.

Preserved fruits cooked with lots of sugar until the mixture sets | commonly fruit jam.
 
Preserve, v.
To keep a food in its original state preventing it from changing or going bad: preserve in oil, salt; preserve in spirits; preserve in brine, in lime, in ice; preserve meat in the fridge, onions in vinegar, tomatoes in a tin.
 

Honey and by-products of the same

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n.

Sugary substance with a colour that ranges from very pale to dark brown depending on the source of the nectar, which bees take from flowers and other sweet plant substances; it starts off as a liquid and tends to crystallise over time | raw honey, which drips straight from the honeycombs of bees | wild honey, from wild bees | as sweet as honey, incredibly sweet.

 

The food of the Greek gods, a sweet almanac in the afterlife for the Egyptians, used in creams by the Sumerians and a purifying ingredient in Ayurvedic medicine. For thousands of years, honey has been a sweet cure-all for man’s problems – even when it comes to matters of the heart! Honey derivatives are also important and are famous for their therapeutic properties. These include Royal Jelly and Propolis.

 

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APICOLTURA CAZZOLA | VILLA REALE CAMPO D'ORO LICATA | CASA DI MONTE | GIULIANO TARTUFI | LA CASA DI CACCIA | LA MEIRO - TERRE DI CASTELMAGNO |  MASSERIA DELLE SORGENTI FERRARELLE | NATURAINTASCA.IT | PER BOSCHI E CONTRADE | PRUNOTTO MARIANGELA | ROMANIAE TERRAE | VILLA MARTA 

Oil & Winegar

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n. 
A liquid, greasy substance with a number of different compositions and properties, insoluble in water; vegetable oil, obtained by extracting oil from vegetable seeds or fruits: corn oil, peanut oil, sunflower oil; olive oil, blend of extra virgin olive oil and rectified oil; animal oil, obtained through extraction of the fatty parts of an animal: fish oil, wale oil, cod liver oil.

Oil and vinegar: the ultimate kitchen duo. 

Oil – substance with an oily and fluid consistency, lighter than water and insoluble in water. Includes various types of vegetable oils: olive oil, seed oil, peanut oil, soya oil and sunflower oil.  
Vinegar – generally produced by fermenting alcoholic liquids such as wine and beer. Vinegar is used as a dressing or a preservative for food. There are various types of vinegar: white wine vinegar, red wine vinegar, rice vinegar, and apple vinegar. 
 
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Pasta, Rice & Cereals

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Pasta n.
♦ Flour and water that have been worked together and made into a firm and malleable dough: make pasta | dough of durum wheat and water, not fermented, dried into various shapes, then cooked and served in stock or sauce | gluten-free pasta. 
♦ Pasta: standard pasta, egg pasta, green pasta; short and long pasta, pasta with a hole through it; pasta with sauce, pasta with butter; add, drain, season the pasta. 
♦ Pasta cooked in salted boiling water, drained and served with a sauce: pasta with tomato sauce, with Bolognese sauce, with butter or parmesan cheese; a delicious dish of pasta.
 
Rice n.
♦ Gramineae cultivated in wetlands and of Asian origin. Rice has a smooth stem, an enclosed panicle with spikes that have one flower and edible seeds (Oryza sativa). 
♦ Edible grains of the rice plant: hull, mill rice; processed rice; rice pudding; rice cakes; white rice, which has been polished to make it white; basmati rice; risotto rice; short grain rice; long grain rice. 
 
Cereal = n.
♦ (part. pl.) the grain of herbaceous plant varieties from the Gramineae family (such as wheat, rice, maize, barley etc.) and buckwheat (from the Polygonaceae family), which provide fruits or seeds that are used particularly to make flour for animal feed and human food | (pl.) the fruits and seeds produced by these plants: cereal production, sale, and milling.
♦ Breakfast food, such as oatmeal or cornflakes, made from grains: have cereal and milk for breakfast.

Did you know that pasta goes back to ancient times? For many years tradition had it that Marco Polo brought pasta to Italy when he came back from China, but this belief seems to be discredited by the Sicilians. 

Industrial production of pasta seems to have begun towards the end of the 18th century in the Naples area. Dry or egg pasta can be made from durum wheat flour or wheat flour. Served with sauces and other ingredients, pasta is one of Italy’s signature dishes.
There are approximately 2,500 varieties of rice and it is the basic cereal ingredient in the diet of over half of the world’s population. It is a symbol of fertility, which is why it is thrown at the bride and groom, and originates from India. It is mainly grown in Asia and was brought to Europe by Alexander the Great. Surprisingly, Italy is now the leading rice producer in Europe. 
 
Cereals are a staple crop in man’s diet and are herbaceous plants from the Gramineae family, including wheat, rice, barley and corn. In their natural state, or ground into flour, they are used to make soups, bread, pasta, minestrone and polenta etc.
 
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ACQUERELLO | AGRICOLA DEL SOLE | AGRIRAPE | PASTA ALICA | AZ. AGR. ALBERTI GUIDO | AZIENDA AGRARIA CIARLETTI SIMONA | CIPRIANI FOOD | FABBRI DELIZIE DA FORNO | FILOTEA | FRANTOIO DI SANT'AGATA DONEGLIA | GIULIANO TARTUFI GRAGNANO IN CORSA | INAUDI | LA CAMPOFILONE FILIERA | LA CASA DI CACCIA | MARTELLI FAMIGLIA DI PASTAI DAL 1926 | MASSERIA DELLE SORGENTI FERRARELLE | MOLINO GATTI | MOLINO ROSSETTO | NATURAINTASCA.IT | NATURALIA | PANELA | PAOLO PETRILLI | PASTA LAGANO - PASTA DI ROMA | PASTA MANCINI | PASTA MICHELE PORTOGHESE | ARTIGIANO PASTAIO "CAV. GIUSEPPE COCCO" | PASTAI GRAGNANESI SOCIETA' COOPERATIVA | ANTICO PASTIFICIO MORELLI 1860 | PASTIFICIO ARTIGIANALE NICOLA RUSSO | PASTIFICIO BENEDETTO CAVALIERI DAL 1918 | PASTIFICIO CAPONI | PASTIFICIO DEI CAMPI | PASTIFICIO GENTILE DAL 1876 - GRAGNANO | PER BOSCHI E CONTRADE | PRINCIPATO DI LUCEDIO | ROMANIAE TERRAE | RUSTICHELLA D'ABRUZZO | TARTUFLANGHE | VERRIGNI - ANTICO PASTIFICIO ROSETANO | RISO ZACCARIA | PASTIFICIO CHELUCCI - CNA 

Bread-Making Products

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Bread, n.

Food product obtained by baking a mixture of flour, often wheat, and water, leavened and seasoned with salt: to knead, to leaven, to bake, to cook bread, to take bread out of the oven; warm bread, just-baked bread; fresh bread, freshly baked bread; dry bread, no longer fresh but not mouldy; stale bread, hard and mouldy; white bread, wheat flour bread; rye, oat, barley breads are made from wheat flour with the addition of those flours; multigrain bread, made with a mixture of grains and flours; wholemeal bread, bran bread; brown bread, whole wheat, unbleached flour, which still contains the bran; semolina bread, made with superfine flour; gluten bread, made with flour without starch, for diabetics; cornbread, made with maize flour; toasted bread, crunchy throughout due to a long, slow baking process; unleavened bread, which contains no yeast and often no salt; pita bread; flavoured bread, with the addition of oil, butter or milk; bread crumbs; bread and butter;

Baking, n. Bread is generally prepared in an oven: oven-fresh bread | Flatbreads, however, are often prepared on stovetops or over an open fire.
 
Bread baking (compound noun): the activity of preparing bread.

For those who know which side their bread is buttered on! Bread is perhaps the most widely-known bakery product, the origins of which date back to the Neolithic period. For the ancient Egyptians, who were the first to have baked leavened bread, it was a source of wealth. The ancient Greeks produced 70 different varieties of bread. 

Also found in the category of baked goods are pizza, focaccia, breadsticks, savoury pies and quiches, pastries, cookies.... in other words, the world's ideal diet!!
 
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Sea Products

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sea , n.

The expanse of salt water that covers most of the Earth's surface and surrounds its landmasses.
 
Seafood products refer to fresh, frozen or canned fresh-caught or farmed edible aquatic life forms, from both ocean and freshwater sources, including their eggs. 

Did you know that the oldest fish fossil is the Haikouichthys? It lived 500 million years ago. Today, the largest fish in our oceans is the whale shark, which can reach up to 20 metres in length and up to 34 tonnes in weight. The Paedocypris is the smallest fish in the world.

 

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ACQUAPAZZA GOURMET | CALVISIUS CAVIAR | VILLA REALE CAMPO D'ORO LICATA | CAVIAR IMPORT - IRAN DARYA | CODA NERA | FRANTOIO BIANCO | FRIULTROTA | GHEZZI - GENUINE TRADIZIONI DI MARENATURAINTASCA.IT | ROCCA STEFANO DAL 1986 "LA BOTTARGA" | ROMANIAE TERRAE | SCHOONER | TONNO COLIMENA | TROTA ORO | UPSTREAM | VALSANA 

Dairy Products

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Dairy, n.

A building, room, or establishment for the storage, processing, and distribution of milk and milk products.

 
Dairy, adj.
Containing or made from milk.

Milk and dairy products: The entire family of yogurt, cheese, cream, butter, and ice cream. 

Milk generally refers to the product of milking one or more cows, cows' milk. Otherwise, reference is made to the specific type of milk referred to: goats' milk, buffalo milk... 
In the past, milk was thought to have detoxifying properties, and was commonly used as an antidote against poisons and other chemical substances.
But, of course, the most important question is ... How much ice cream can be made from a litre of milk? Almost one kilogram.
 
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Fruit & Vegetable Products

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Fruit, n.

♦ a food, often sweet, that grows on a tree or bush.

 
vegetable, n.
 
♦ Usually a herbaceous plant grown for an edible part that may be eaten as part of a meal.
♦ Fruit and vegetables: collectively all fruits and vegetables.

Any time is a good time to veg out! Produce can refer to all fruit and vegetable foods, and additionally to herbs, whole or only certain parts, such as leaves, roots and fruits.

 

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Printing, n.

♦ Particular technique for reproducing a text, a figure or similar in an unlimited number of identical copies, using a single matrix: typographic, lithographic, serigraphic, digital printing; the art, the invention of printing; printer;  (by extension) all the concrete operations related to this technique: initiate, attend to the printing of a book; go to print; being printed; proofs, a trial print; send to work to print, have it published;  press room, the area in a printing plant where the printing takes place (see also definition of “press”).  
The Press, n., collective
♦ Journalistic publications as a group: daily newspapers, periodicals; local, national, international press; the conservative or liberal press; free press, independent press, censored or biased press | freedom of the press, the right to freely express one's thoughts in the press.
♦ Collectively, all journalists, publicists and similar: to invite the press; seats reserved for the press; tickets for the press; press gallery; press table; Press Association; press club; the opinions, comments, critiques of the press.

Where would a new cook be without a cookbook? Adrift in a sea of pots and pans! Whether they illustrate the amazing culinary traditions of a certain Italian region, how to cook with our children or how to do it 5 minutes, is beside the point. Books are important. Fundamental, even, if we want to impress when we are in the kitchen. 

Friends: read, read, read! 

n.

Alcoholic beverage obtained from the fermentation of grape must, often also together with the skins: red wine, white wine, rosé, blending wine, mealtime wine, dessert wine; dry wine, crisp wine, austere, sweet, semi-dry, semi-sweet wine; to rack, to barrel, to bottle wine; to drink a glass of wine; PREFIX eno- | wind route, a touring route featuring vineyards and wine tasking, which also has the purpose of focusing attention on other local resources as well (natural parks, artists, cuisine, museums).

The “nectar of the gods” for the ancients Romans. And not only for them. Wine is an alcoholic beverage obtained through the fermentation of grape must. White, red or rosé, sparkling, semi-sweet or dry... The varieties are nearly endless… However, as with all good things, it is important not to exaggerate!

 
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Salt, Pepper & Spices

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Salt, n.

♦ Obtained from the combination of an acid with a base (PREFIX alo-);  common salt, table salt, composed of sodium chloride, contained in enormous quantities in sea water and other waters, found underground in the form of rock salt, used to create all sodium compounds, to season foods, to conserve hides and food products, in the dying and other industries; salt hydrate, bound with one or more molecules of water; marine salt, sodium chloride derived from the evaporation of sea water under the heat of the sun in salt flats; 
♦ Commonly, sodium chloride.
 
Pepper, n.
♦ Climbing shrub of the Piperaceae family with ovate and coriaceous leaves, with spiked flowers, and fruit from which the spice by the same name is produced (Piper nigrum).
♦ A spice with the characteristic piquant flavour, obtained from the plant with the same name: pepper grains; ground pepper; seasoned with oil, salt and pepper; black pepper, consisting of the tiny immature dried fruit of the Piper nigrum; white pepper, obtained from the mature fruit, once the black outer layer has been removed, of the Piper nigrum. 
♦ (by extension) Any very spice aromatic substance; Cayenne pepper, paprika; Jamaica pepper, pimento (allspice); Schinus molle, known as false pepper or Peruvian pepper.
 
 
Spice, n.
♦ (often used in the plural form) A spice is a dried seed, fruit, root, bark, or vegetable substance primarily used for flavouring, colouring or preserving food. In the past certain spices, such as pepper, cinnamon, nutmeg and cloves, for example, were also used for medicinal purposes.

The flavours of fine dining. An exotic touch. A note of the palate. Salt, spices, and pepper call to mind so many different ideas. They lend flavour and panache to our best dishes, and can even be used to remedy certain little culinary disasters! Ah yes, spices are certainly very useful!

 

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n.

utensil designed to aid in the performance of a specific operation.

Appliances, platters, utensils ... there is something for everyone! Formidable ally for any cook, from the master chef to the absolute beginner. Ratatouille docet!

 

 A special thanks to Marta Staulo of perchehosemprefame.tumblr.com for the illustration.