italy - greece

POLENTA

stiff cornmeal mush

Macaron

almond meringue

Souffle

light and puffy cakes made with egg yolks, beaten whites, and savory/sweet ingredients

GNOCCHI

soft dough dumplings made of semolina, wheat flour, egg, cheese, potato

SCAMPI

a dish of large shrimp prepared with a garlic-flavored sauce

SPUMONI

dessert made of layers of ice cream

MARSALA

fortified wine from Sicily; commonly used for cooking to create a rich caramelized sauces

PANETTONE

light, airy version of fruit cake

MASCARPONE

dessert cheese made from cream, ingredients in tiramisu

BISCOTTI

twice baked

GELATO

thick, sticky, creamy custard

GRANITAS

frozen mix of water, sugar, flavour base

SFOGLLATELLE

layered and crunchy dough

CANNOLI

“little tube”, tube-shaped fried pastry dough filled with ricotta

TURON

almond-honey nougat (top producer of almond, hazelnuts and walnuts)

GAZPACHO

chilled tomato and vegetable soup

MAUCHEGO

cheese from sheep’s milk

GYROS

pita sandwich of lamb and beef, tomato, onion and yogurt sauce

BAKLAVA

phyllo/filo dough stuffed with nuts and soaked in honey

OUZO

anise-flavored aperitif

LAMB KEBOB WITH TZATZIKI SAUCE

strained yogurt with cucumber, garlic, salt, olive oil, red wine vinegar, and dill

SPANAKOPITA

spinach and cheese pastry

TARAM OSALATA

fish roe, olive oil, lemon, starchy base used as spread or dip