The Devil's Spice Volume1 Definition of Terms
Definition of Terms[edit]
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.