In English, many things are named after a particular country – but have you ever wondered what those things are called in those countries?
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- I went for a new one, The Western, which has ham, chicken, pepperoni and Italian salami in addition to the pizza sauce and mozzarella cheese.
- Village shops that once sold their ham in coffin-shaped tins, now peddle vac-packed slices of salami and prosciutto crudo, and this must surely be a step in the right direction.
- Finely slice the fennel salami, and place on the plate with the mozzarella.
- Finocchiona is a fat, loose-textured, soft salami typical of Tuscany.
- Between dives, I enjoy the local food - grilled meat and smoked ham, salted pilchards, sheep's cheese, paprika salami, Slavonian spicy sausages and so on.
- Serve the roasted halves on crisp toast spread with a mild citrus-flavored cheese for a fine first course; double the portions and add pink curls of prosciutto or thin slices of aromatic salami to make a light lunch dish.
- Move past the hot foods, and find a deli stocked not only with your basic hams, salamis, and turkey breast, but also with the most exotic and obscure French, Italian, and German meats a shopper can conjure.
- The marinated Vietnamese salami is seasoned with dried onion and tastes similar to ham but includes several kinds of spices, making it a little pungent.
- As for the delights of the deli counter - dips and cheeses, olives and pastries, salamis, grilled Mediterranean vegetables, cured meats - all my Christmases come at once.
- Then one friend bit into the Gustoso - layers of mortadella, Genoa salami, and provolone on a crusty brown Vienna roll.
- When our turn came we helped ourselves to piles of rocket and Parmesan, salami and Parma ham, slices of buffalo mozzarella interleaved with juicy, ripe tomatoes and a couple of portions of saltimbocca.
- There are as many forms of salami in Italy as there are recipes for brown soda bread in Ireland.
- Slices of ham, salami and capicollo topped with a few black olives and some marinated garden vegetables make up the appetizer.
- We began with a plate of Antipasta with eggplant marinated in extra virgin olive oil as well as rice salad, bell peppers and potato, a bowl of garden salad tossed with oregano and another plate of assorted salami.
- Though they were all tasty, the best of the bunch was the salami - nicely spicy, and very tender, nothing like the hard discs you find topping pre-packed pizza.
- Portuguese supermarkets have rows of salami and sausage.
- I also scarfed a plate of charcuterie which featured decent chorizo, a peppered salami and some sort of good cured pork loin which reminded me of Corsican lonzo, but could have been from anywhere, I'm no expert.
- We also make salamis, chorizos and cotechinos, whose combined lifespan will be between three and six months.
- They come here for salamis, sausages, cheeses, vegetables and seasoning - and how beautiful it is by comparison to the supermarkets and retail parks of western Europe.
- Fortunately they were waiting for us and long tables were filled with pitchers of red and white wine, baskets of bread and plates of salami and prosciutto crudo - all of which was gone within minutes.
English has borrowed many of the following foreign expressions of parting, so you’ve probably encountered some of these ways to say goodbye in other languages.
Many words formed by the addition of the suffix –ster are now obsolete - which ones are due a resurgence?
As their breed names often attest, dogs are a truly international bunch. Let’s take a look at 12 different dog breed names and their backstories.