UCCELLETTI SCAPPATI: Skewers of pork or beef rolls wrapped inpancetta and sautded in oil and sage. They are served with polenta.

UCCELLETTO (ALL’): Diced or julienne of veal or beef browned rapidly in oil and sage, splashed with white wine and served imme­diately.

UOVA: Eggs.

VACCINARA (ALLA): Roman dish usually containing ox tail.

VALDOSTANA: Veal chop sliced open like a pocket, stuffed with Fontina, and then breaded and pan friend in butter.

VALIGINE: (literally, “little suitcases”). Cabbage rolls stuffed with meat or vegetables.

VALTELLINA: Alpine valley by the river Adda in the province of Sondrio, Lombardy. It borders with Switzerland to the north, the pro­vince of Como to the west, Bergamo to the south and Bolzano to the east.

VENTRESCA: Another name for pancetta. Ventresca may also refer to the fatty belly flesh of a tuna, a choice cut.

VERMICELLI or VERMICELLONI: Long, dry, rounded pasta between .07-.08 in. thick.

VINCISGRASSI: Fresh lasagne made with flour and semolina, boiled, then drained and layered with stewed giblets, sweetbreads, brains, prosciutto, herbs and béchamel sauce. It is baked for 30 mins. in a 375^oF oven.

VINO COTTO: (literally, “cooked wine”). Must (that is, freshly pressed grapes) cooked for many hours until it is as think as honey. It can also be made with figs instead if grapes. It keeps a long time if sealed in a jar. It is used instead of honey in some desserts.

VIRTU: Typical soup from Abruzzo made by cooking dried legumes left over from the winter and adding fresh spring vegetables.

VITELLO TONNATO: Cold dish of veal with tuna sauce. Lean veal is marinated and cooked in white wine, then thinly sliced and covered with a cold sauce of tuna, anchovies and capers.

ZABAGLIONE or ZABAIONE: Eggnog. It is made with egg yolks, Marsala and sugar beaten in a double boiler until fluffy, and served warm in dessert cups or cold with fruit.

ZAFFERANO: Saffron is the stamen of a flower from Asia Minor. It is used for coloring and flavoring.

ZAMPETTO: Pig’s trotters (hooves). They are usually stewed, some­times along with other parts of the animal. They can also be boiled as part of bollito misto or by themselves and served with salsa verde.

ZAMPONE: Completely boned pig’s foot. It is stuffed with easily ground pork, pork fat, skin and herbs. It is traditionally eaten on New Year’s Eve with lentils for good luck.

ZELTEN: Leavened Christmas bread made with rye and white cake flour mixed with candied fruit and iced with honey.

ZEPPOLE: Fritters made of flour, eggs and yeast. They can be used plain, sprinkled with sugar or filled with cream.

ZIMINO DI CECI: Soup of boiled chickpeas with browned onion, garlic, celery, greens, tomatoes and dried mushrooms in oil.

ZIMINO: Sauce made with very finely minced vegetables or spinach, parsley and garlic blended with oil. It is usually served with fish.

ZITE or ZITI: Long, cylindrical, dried maccheroni.

ZUCCOTTO: Semifreddo (chilled cream) made in a dome-shaped mold with layers of sponge cake sprinkled with liqueur and filled with whipped cream and chocolate.

ZUPPA INGLESE: Italian version of English trifle; sponge cake soaked in alkermes and layered with vanilla cream, chocolate and fruit preserve.

ZUPPA PAVESE: Hot broth poured over buttered or plain toasted bread with one or two eggs on top.

ZUPPA: Semi-liquid soup made by cooking meat, fish, shellfish, dried beans or vegetables in water. Zuppe are usually served with slices or cubes of toasted or leftover country bread.