Editing The Devil's Spice Volume1 Definition of Terms (section)

==Definition of Terms==

'''The terms are arranged as they appear in the first volume:'''

Guanciale - Italian cured pork jowl or cheek.

Parmigiano - Parmigiano-Reggiano is the full term for this hard and grainy cheese.

Scaloppine - An italian dish that consists of a dredged and pan-fried thinly sliced meat served with a sauce.

Spaghetti Alla Carbonara - An italian pasta dish with an egg and cheese sauce.

Secondo - The meat or fish entrée course of a formal italian meal.

Primo - The typically non-meat entrée course of a formal italian meal. This course is lighter than the secondo.

Ristorante - Italian for restaurant.

Cucina - Italian for kitchen.

Natto - Fermented soybeans.

Cotoletta - Breaded bone-in cutlet of veal.

Polenta - Cornmeal porridge.

Sala - Italian for dining room.

Camerieri - Italian for wait staff.

Capo cameriere - Italian for chief wait staff.

Cameriera - Italian for female wait staff.

Spaghetti naporitan - Japanese pasta dish with a tomato-based sauce, vegetables, meat, and tabasco.

Tonkatsu - Breaded and fried pork chop.

Uramaki - Sushi roll with the seaweed inside instead of outside.

Dolce - The dessert course of a formal italian meal.

Antipasto - The slightly heavy starter course of a formal italian meal.

Okonomiyaki - Cabbage pancake with various toppings.

Lardon - A french term for pork fat.

Ventreche - French bacon.

Burgundy - Dry red wine made in the Burgundy, France.

Demi glace - A french brown sauce that is typically used as a base for other sauces.

Aioli - A french sauce made of garlic, egg yolks, lemon, and olive oil.

Bonito Flakes - Flakes of fermented, dried, and smoked fish usually topped on okonomiyaki.