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Tre Dita > Italian Vocab > Flashcards

Italian Vocab Flashcards

1
Q

Pesce

A

Fish

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1
Q

Vongole

A

Clams

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2
Q

Costata

A

A Rib steak

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3
Q

Carciofi

A

Artichokes

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4
Q

Finnocchietto

A

Fennel

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5
Q

Spiedino

A

Skewer

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6
Q

Agrodolce

A

“Sour and sweet” sauce, typically a reduced honey or sugar & vinegar

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7
Q

Stracatto

A

Well-cooked (or overcooked) often used to describe dishes

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8
Q

Prosciutto

A

Dried ham

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9
Q

Cicoria

A

Chicory-bitter, peppery green

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10
Q

Zucca

A

Squash

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11
Q

Fiori

A

Flower

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12
Q

Burrata

A

Hand stretched mozzarella with a cream center. It is milky with slight saltiness and a creamy finish

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13
Q

Crudo

A

Raw meat

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14
Q

What is a Panzanella?

A

Salad of tomato, onion, market vegetables

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15
Q

Spada

A

Swordfish

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16
Q

what is rosticciana?

A

pork spare ribs with a dry rub

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17
Q

Arrabbiata

A

Angry

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18
Q

Describe Ghiotta sauce

A

“Gluttons style” is a concentrated pomodoro sauce with taggiasca & castelvetrano olives, garlic, and basil

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19
Q

5 “contorni options”

A

1.Finnochio alla parmigiana
-Sliced fennel bulbs are seared in butter and olive oil until golden and braised in prosciutto brodo until tender. they are finished with parmigiana reggiano
2. Faglioli Stracatto
- Braised cannellini beans, garlic, evoo
3. Cavalo Nero
-Braised tuscan kale, garlic,
4. Cipollini Agrodolce
5. Patate Frite
-Yukon golden potatoes, smashed and fried, with rosemary, and wild fennel pollen

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20
Q

3 steak options

A
  1. Filleto di Manzo (extremely lean)
  2. Tagliata di manzo (Ribeye cap)
  3. New York strip (more marbling loin, most flavorful)
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21
Q

What type of fish is a Branzino

A

Adriatic Sea bass

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22
Q

Describe the Vitello Alla Saltimbocca

A

Pounded veal loin sautéed with prosciutto di parama, sage, white wine, and butter, served with a sauce made from the pan drippings

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23
Q

Describe the pollo alla toscana

A

it is a whole roasted (Green circle) heritage chicken, then grilled with charred lemon, and roasted chicken jus, opened up and layed fat making it easier to eat deboned except for the leg and wing

24
Q

Costata alla Fiorentina

A

28 Day Dry Aged 38oz Bone in Ribeye
Blue Branch Ranch, Byers, OK

more fat and more flavorful

served with a small arugula salad finished with shaved parmesan and palate fritti

25
Q

Bistecca alla Fiorentina I

A

60 Day Dry-Aged 42oz Porterhouse
Blue Branch Ranch, Byers, OK

Porterhouse cut comes from the NY strip and the filet, you get the best of both worlds, and elements of both cuts.

served with a small arugula salad finished with shaved parmesan and palate fritti

26
Q

What is the Tortelli de Taleggio e Palate?

A

Filled with taleggio cheese and potato, the sauce is a simple bur monte, butter/water, finished with a little bit of sage, and parmgianno reggiano

27
Q

Describe/explain the Lasagne Bastarde

A

Thin extra wide noodles, made from chestnut flower, in a pesto gionevesse, lots of green herbs, finished with Sicilian pine nuts, parmiggiano reggiano, and basil.

28
Q

Describe the sauce of the Linguini al Limone

A

Elegant light butter sauce with chives, smashed garlic, Meyer lemon juice, finished with fried basil and parmiggiano reggiano

29
Q

Describe the Duck Ragu as you would to a guest

A

Wide pappardelle ribbons are cooked with a hearty duck rag and finished with shaved pecorino

30
Q

Describe the Spaghetti all Vongole

A

Spaghetti with. manila clams, shaved garlic, white wine, pepporncino, parsley, and butter, finished with a squeeze of lemon. Served with a clam bowl on the side

31
Q

What is the shape of the tagliatelle pasta?

A

Hand rolled, thin, flat, ribbon pasta. Thinner and more delicate than a fettuccine.

32
Q

How is our Gnudi different from a Gnocchi?

A

It is made with ricotta and spinach instead of potato.

33
Q

What is peperonata?

A

Red and yellow bell peppers, onions, aromatics, and cherry tomatoes sautéed together

34
Q

What is the Rosticciana rubbed with?

A

“dried chilli, herbs and porcini mushroom powder w/charred lemon”

  1. Garlic, Fennel pollen, rosemary, dried chilli, lemon& orange zest, salt pepper. And porcini mushroom powder
35
Q

What is Rosticciana?

A

Pork spare ribs that have a dry rub

36
Q

Describe the Pollo alla Toscana. What type of chicken do we use?

A

It is a whole roasted Heritage Chicken that is then grilled with charred lemon and roasted with it’s own chicken jus. It is deboned (ecept for the leg and wing), opened up, and laid flat.

Green Circle Heritage Chicken

37
Q

Describe the Spiedino di Tonno Rosso,

A

Yellow Fin marinated tuna skewered with house made croutons. that are then grilled and served over pepperonata with lemon and bay leaf.

38
Q

What is Ghiotta sauce?

A

“Gluttons Style” is a concentrated pomodoro sauce with taggiasca & castellvetrano olives, garlic, and basil

39
Q

Describe the Vitello alla Saltimbocca as you would to a guest

A

Pounded veal loin sautéed with prosciutto di parma, sage, white wine, and butter. Served with a sauce made from the pan drippings.

40
Q

Describe the Branzino alla Brace(including what type of fish). How is the Branzino prepared?

A

A whole Branzino, an Adriatic Sea bass, is seasoned with shaved fennel, mint, parsley, and lemon, grilled over our white oak. It is served with a salad of fennel, artichoke, mint, lemon, and parsley. It is deboned except for the back bone

41
Q

Describe our polpette di bollito

A

They are our braised short rib meatballs, breaded and crisped, accompanied by it’s braising jus, finished with tuscan pecorino

42
Q

What are the Fiori di Zucca filled with?

A

Ricotta fresca and parmigiano reggiano

43
Q

What is the battuto di manzo topped with?

A

Finely chopped prime beef tenderloin, diced vacche rossa parmigiano reggiano, spring onions, lemon, and carciofi fritti

44
Q

Describe our menu as you would to a guest

A

All of our dishes on our menu are designed to be shared by the table in the Tuscan tradition. All of our pastas are made here at Fred Dita as you might have seen walking in. The layout of our meal suggests a natural progression for your meal, and we would suggest that you choose to share and enjoy dishes from every section of our menu.

45
Q

Stracotto

A

Well-cooked (or “overcooked”) often used to describe dishes

46
Q

Agrodolce

A

“Sour & sweet” sauce-typically reduced honey or sugar & vinegar

47
Q

Guanciale

A

Cured meat product derived from pig cheek or jowels

48
Q

Prosciutto

A

Cured Ham

49
Q

Costata

A

A rib steak

50
Q

Describe the Ananas Arrosto

A

Roasted pineapple with a sweet vanilla glaze, finished with a rich 25 year Balsamic and served with crispy honey tuiles and fennel pollin.

51
Q

Describe the torte della nonna

A

It has a sweet pastry base, giving way to lemon and vanilla scented custardy-fudge-like filling, topped off with a thin layer of pastry crunch, toasted pine nuts, and whipped cream

52
Q

Describe your favorite steak

A

The Tagliata di Manzo is our ribeye cap and is hand cut from the larger piece of the Ribeye and is the most flavorful of our 3 steaks. It is well marveled with a buttery luxurious texture, served with a small arugula salad and our pattate fritte.

53
Q

Describe/explain the Lasagne Bastarde

A

Thin extra wide noodles, made from chestnut flower, in a pesto gionevesse finished with pine nuts, parmiggiano reggiano, and basil.

54
Q

Sugo di cipolla

A

“Onion sauce”
Shallots, red onion, pomodoro, anchovy

55
Q

Schiacciata Rossa
(skah-chee-ah-tah/ROH-sah)

A

Focaccia Toscana, salsa di pomodoro, erbe buona (good herbs) extra virgin olive oil.

Chef Evan Funke’s signature focaccia with an homage to Chicago pizza. Exceedingly light, warmed, and delicately crisp, spread with sugo di cipolla, olive oil, and finished with shredded tuscan pecorino and oregano

DL:Schiacciata Rossa, pomodoro, tuscan pecorino, wild oregano, BUON APPETITO

Allergies: Wheat/Gluten, Dairy, Onion/Allium, Garlic/Allium, Fish, Nightshade (tomato), Honey

56
Q

Bruschetta Classica

A

Peeled cherry tomatoes, Green Gold olive oil, condimento bianco (white wine vinegar), and torn basil

Our bruschetta is served over house made country bread grilled over our white oak

Share Marking: Spoon/Fork
Guest Marking: Fork/Knife

DL: Bruschetta classicsa, cherry tomatoes, fresh basil, and extra virgin olive oil buon appetito
AL: Wheat/Gluten, Garlic/Allium, Nightshade (Tomato)

57
Q

Insalta Di Cicoria
(eehn-sal-LAH-tah/dee/chee-COH-ree-ah)

A

Chicories (key-cord-ees)
Wild Arugula
Pecorino Toscano
Salsa di acciughe (ah-choo-gay)
lemon juice
bread crumbs?

Chef Funke’s answer to the caesar salad, composed of raddichios and wild arugula, dressed an anchovy vinaigrette, tuscan pecorino, with lemon and fried breadcrumbs

DL: Insalta di cicoria, castelfranco(cass-tell-fraunk-oh), pecorino toscano and anchovy BUON APPETITO

Allergies: Wheat/Gluten, Dairy, Garlic/Allium, Citrus, Black Pepper, Fin Fish

58
Q

Misticanza Del Campo
(mee-stee-KAHN-sa/del/kahm-poh)

A

Lettuces
Herbs and Flowers
Condimento Rosso (cone-dee-ment-)(Lambrusco vin)
evoo
crisp vegetables (cucumbers and radish)

A collection of delicate lettuces, herbs, flowers, and crisp vegetables dressed in a Lambrusco Vinegar from Emilia Romagna and extra virgin olive oil

DL: Misticanza del campo, Condimento Rosso and extra virgin oliver oil BUON APPETITO

Allergies:
Onion/Allium (Chive)
Nightshade (Seasonal***Tomato)?

Tre Dita (13 decks)

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