Artisan Food in Cumbria

Babà al rhum A brioche baked, then soaked in a rum syrup imbued with the rum's aroma and flavor. Baccala’ Dried codfish, either salted or sundried. Baccala’ mantecato Venetian dish: Salted codfish beaten to a soft cream with oil, garlic and parsley, usually bserved with polenta. Bacelli Fava beans. Baci Candies made of chocolate and chopped hazelnuts. Bagna cauda (or bagna caoda) Sauce with olive oil flavored with crushed garlic and minced anchovies, and mixed with unsalted butter. Bagnet A sauce of chopped parsley and includes olive oil, anchovies, bread crumbs, garlic, and lemon or vinegar.A sauce that comes in a red and a green version, both used with bollito misto, or boiled meats. The red bagnèt has tomatoes, carrots, celery, onions, and garlic, with vinegar and sugar added.. The green bagnèt is made of anchovies, hard-boiled egg yolks, parsley, garlic, capers, bread soaked in milk and squeezed dry, extra-virgin olive oil and salt and pepper. Baicoli Venetian thin biscotti. Balsamella Bechamel sauce. Bar Where you can get cappuccinos, sandwhiches and all kinds of drinks. Barbietola Beet. Basilico Basil. Beccaccia Woodcock. Bel Paese A common cow's milk cheese mild in flavor. Bellini A cocktail created at Harry's Bar in Venice that combines prosecco, an Italian sparkling wine, with fresh peach juice. Besciamella Bechamel sauce. Bianchetti Little fish, like whitebait. Bianco White. Bianco, in Without sauce or condiments. Bicchiere A glass. Bietola Swiss chard. Bigne' Cream puffs filled with custard, and rolled in sugar. Bigoi Venetian specialty: Long and thin pasta, with dough made of flour, eggs, melted butter, salt, and milk. Bigoli Venetian specialty: Long and thin pasta, with dough made of flour, eggs, melted butter, salt, and milk. Birra Beer. Birra alla spina Draught or tap beer . Bisato Venetian for eels. Biscotti Biscuits. Bistecca Steak. Bitto A cow's milk cheese from Lombardia. Bocconcini Chunks, or tastings. Bollito Boiled. In most cases it indicates boiled meat. Bollito con salsa verde Boiled meat with parsley in vinegar sauce. Bollito misto Different meats (pork, chicken, sausages, veal) boiled and served with a variety of sauces. Bolognese, alla A meat sauce, also known as ragu’. Bonet A dessert with egg custard flavored with Amaretti, rum, and melted chocolate poured over a caramel base. Bonito Small tuna. Borlotti Red and white beans. Borragine Borage, greens. Boscaiola, alla A sauce with wild mushrooms and other ingredients. Botoeti Venetian for artichokes. Bottarga (or bottariga) Dried pressed roe of tuna or mullet. Bottiglia Bottle. Bovoleti Snails with parsley and garlic. Brace, alla Charcoal grilled. Braciola Shoulder chop, usually of pork (maiale), veal (vitello), or lamb (agnello). Branzino Sea bass. Brasato raised. A brasato often indicates a "braised beef." Bresaola Dried, air-cured beef coldcut from Lombardia. Brioche A breakfast roll. Broccoletti Small broccoli sprigs. Brodetto di pesce A fish soup or stew. Brodo Broth. Broeto Venetian for eel soup. Bruschetta Toasted bread topped with olive oil and garlic. Brutti ma buoni Dry cookies, often made with hazelnuts. Bruz Sometimes called bròs, it is a cheese preparation typical of Piedmont and Liguria, made by mixing bits of robiola or goat cheese, grappa or brandy, olive oil, vinegar, red pepper or peppercorns, and salt. Bucatini Long, hollow pasta. Buccellato A traditional dessert of Lucca in Tuscany, made of a leavened dough with eggs, sugar, and butter or lard. Buccia Skin. Budino Pudding. Buridda A fish stew with tomatoes and other vegetables. Burrata A cow's-milk mozzarella whith a soft and buttery center made of cream and finely chopped mozzarella curds. Burrida A Sardinian sweet-and-sour cat-fish or eel preparation. The fish is poached in an aromatic broth with onion, celery, parsley, carrot, and lemon, and served with a garlic sauce, vinegar and crushed pine nuts. Burrino Cow's-milk cheese, usually filled with butter. Burro Butter. Busecca Tripe, vegetables, tomato sauce, butter, and white beans topped with grated parmigiano-reggiano. Bussolai Venetian specialty: Biscuits in the shape of a ring or an