TACCOLA: (snow peas). A kind of pea also called mangiatutto (“eat all”).

TAGLIAPASTA: Pasta knife in the shape of a small wheel made of tin. It comes in different sizes and can either be grooved or not.

TAGLIATELLE, TAGLIATELLINE, or TAGLIOLINI: Fresh pasta, about .02-.08 in. wide. See also TAJARIN.

TAGLIERE: Chopping board.

TAGLIO: Cut of meat: primo taglio refers to the choicest cuts; secon­do and terzo taglio indicate less choice cuts.

TAJARIN: Piedmontese name of tagliolini, prepared with at least 24 eggs to two pounds of flour. Some add grated Parmigiano to the dough. Tajarin are made specially to be dressed with white truffle.

TAPULONE: Ground donkey meat cooked in wine.

TARAGNA: See POLENTA TARAGNA.

TARELLO: Wooden stick used to stir polenta.

TARTUFO: Very rare aromatic tuber. White truffles are a great deal more aromatic, expensive and flavorful than black truffles. The best white truffles are found in the hills near Alba, Asti and Cuneo in Piedmont. The term tartufo also indicates rich chocolates or vanilla and chocolate ice-cream with candied fruits in the center shaped into a ball and covered with chocolate. Tartufo can also be a kind of clam.

TELLINA: Tiny variety of clam.

TENERUME: The piece of beef consisting of muscles and tissue where the ribs end.

TESTINA: The calf’s head. It is cooked as part of bollito misto or ser­ved in a salad cut into julienne with a dressing of oil, lemon, salt and pepper.

TESTO: Special flat, round, edgeless cooking utensil with a handle, used for cooking testaroli. It can be made of terracotta or cast iron.

TIELLA: A small iron or terracotta casserole. By extension, dished cooked in this kind of pan.

TIGELLA: Similar to a piadina, it is served hot with lard, garlic and rosemary.

TIMBALLO: Baked pasta, rice or polenta, with the addition of other ingredients such as sauce, meat, vegetables and cheese.

TIRAMISÙ: Cold dessert made with layers of sponge cake or ladyfin­gers soaked in coffee and covered with mascarpone.

TOMA: Soft-ripened cheese, creamy in texture and high in fat content, shaped round and flat. It can be eaten fresh or preserved in oil with herbs or peperoncino.

TOMACELLE or TOMAXELLE: Veal rollatine stuffed with meat, mushrooms, pine nuts and herbs, cooked in sauce.

TORCETTO: Doughnut made of curled up puff pastry. TORCHIO: Utensil used to wind, pull, or stretch pasta. It is especial­ly used to prepare bigoli.

TORCOLO: Doughnut with candied citrus, raisins, pine nuts and anise seeds mixed into the dough.

TORRONE: Nougat made of sugar, honey, almonds and hazelnuts. In addition to the traditional crunchy variety, there is also a chewy, chocolate-covered version.

TORTA PASQUALINA: See PASQUALINA.

TORTA: cake. See “Desserts” chapter.

TORTELLI: Sweet fritters or ravioli stuffed with vegetables, pumpkin and/or cheese.

TORTELLINI: Stuffed pasta similar to cappelletti but shaped into a closed ring.

TORTELLONI: Large ravioli, usually stuffed with vegetables and/or cheese.

TORTIERA: Cake pan, round and of varying sizes, either simple or spring-openable. The term tortiera is also used to describe something cooked in this pan.

TOSCANELLI: Small, brown beans used in dishes such as pasta e fagioli. The same beans are also called fagioli dell ‘occhio in Tuscany.

TOTANO: Mollusk from the same family as squid (calamaro), with a triangular fin attached to the bottom of the sack.

TRATTORIA: Rustic restaurant that serves traditional regional cuisi­ne.

TRENETTE: Long, flat dried pasta.

TRIFOLARE: A way of preparing mushrooms or certain varieties of meats, such as sweetbreads or kidneys. It refers to the way of slicing meat or mushrooms very thinly and sautéing them briefly, most often in butter.

TRIPPA: (tripe). The stomach and upper part of the intestines of cow, hogs and lamb. It is a part of frattaglie (innards) and is sold cleaned and par-boiled.

TRIPPATE (UOVA): Frittata (egg omelet) cut into thin strips and ser­ved with tomato sauce. The curly strips resemble trippa (tripe); hence the name.

TROFIE: Little twisted pieces of pasta made with just flour and water. They are a Ligurian specialty traditionally served with pesto.

TRUSCELLO: Layers of beef meatballs alternating with a mixture of ricotta, Parmigiano, and eggs. It is a specialty of Messina.