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| salame | - | salami |
| salamoia | - | brine-cured |
| sale | - | salt |
| salmistrato | - | brined |
| salmone | - | salmon |
| salsa | - | sauce |
| salsa di pomodoro | - | tomato sauce |
| salsiccia | - | sausage |
| saltare | - | to sauté (frying quickly) |
| saltimbocca | - | 'jump in the mouth', veal scallops topped with ham |
| salumi | - | cold meats (usually of pork) |
| salvia | - | sage |
| sangue | - | blood |
| saor | - | fried onions marinade |
| sapori | - | seasonings |
| sardine | - | sardines |
| sardine in saor | - | fried sardines preserved in onions marinade |
| savoiardi | - | nubby cookies (mainly used to prepare desserts) |
| sbattere le uova (o altro) | - | whip the eggs (or any else) |
| sbriciolare | - | to crumble |
| sbucciare | - | to peel |
| scaledde | - | small ladder shaped fritters |
| scalogno | - | green-onion |
| scaloppine | - | escalopes |
| scampi | - | (big) shrimps |
| scapece | - | no bone fish preserved in vinegar with plenty of saffron |
| scarola | - | escarole |
| schiaffi | - | slaps (large ravioli) |
| schiumarola | - | skimmer |
| scodella | - | bowl |
| scorfano | - | scorpion-fish, red-fish |
| scorza | - | rind |
| scrippelle | - | Abruzzese thin pancakes soaked with broth |
| seada | - | cake: very young sheep cheese, semolina, eggs, lard, orange rind… |
| secco | - | dry |
| secondo piatto | - | second course, main course |
| sedano | - | celery |
| seme | - | seed |
| semifreddo | - | chilled cream |
| seppia | - | cuttlefish |
| sesamo | - | sesame |
| setacciare | - | to sieve |
| sminuzzare | - | to chop |
| snocciolato | - | pitted |
| sobbollire | - | to simmer |
| soffriggere | - | to fry slowly onions and herbs |
| soffritto | - | soffritto (slowly fried onions with herbs) |
| sogliola | - | sole |
| soppressa | - | great quality pure pork salami (Veneto) |
| sottaceti | - | pickles |
| spaghetti | - | spaghetti |
| spaghetti alla carbonara | - | spaghetti coal shovellers style |
| spalla | - | shoulder |
| spatola | - | spatula |
| spatzle, spätzle | - | tiny noodles or dumplings made with flour, eggs, water or milk |
| speck | - | smoked ham (from Alto-Adige) |
| spellare | - | to skin |
| spezzatino | - | stew |
| spianatoia | - | pastry-board |
| spicchio | - | clove |
| spiedini | - | skewers |
| spigola | - | bass |
| spinaci | - | spinach |
| spolverizzare | - | to dredge |
| spremiagrumi | - | lemon-squeezer |
| spruzzare | - | to dredge |
| spugna | - | sponge |
| stinco | - | shank |
| storione | - | sturgeon |
| stracchino | fresh cow's-milk cheese from Lombardy | |
| stracciatella | - | a home-made pasta of semolina, eggs, parsley, cooked in light chicken broth |
| strangolapreti, strozzapreti | - | strangled priests (sort of pasta) |
| striscioline | - | strips |
| strofinare | - | to rub |
| strudel | - | roll of apples in a thin pastry layer |
| struffoli | - | fried honey balls |
| strutto | - | lard |
| strutto | - | shortening |
| stufato | - | stew (n), stewed (adj.-pp.) |
| succo | - | juice |
| sugo | - | sauce |