ventresca

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See also: Ventresca

English[edit]

Etymology[edit]

Italian

Noun[edit]

ventresca (uncountable)

  1. Flesh from the belly of a tuna, which is prepared in oil and served as food.
    • c. 1954–1987, Elizabeth David, Italian Food, Penguin Classics (1999), →ISBN, page 13:
      The choice part of the tunny fish is the stomach (ventresca), which is very tender and of an appetizing creamy-pink color. [] For a salad one must always ask for ventresca.
    • 2007, Gillian Riley, The Oxford Companion to Italian Food, Oxford University Press, →ISBN, page 163:
      Anatra ripiena is a Venetian recipe for duck, sometimes boned, stuffed with a rich mixture of breadcrumbs [] , sometimes some tunny ventresca, and nutmeg, []
    • 2007, Marcella Hazan, “Eating Alone”, in Jenni Ferrari-Adler (editor), Alone in the Kitchen with an Eggplant, Riverhead Books, →ISBN, page 104:
      Ventresca, tuna’s succulent belly, is another of my favorites. [] If I have some cooked cannellini or borlotti beans in the refrigerator, I warm them up with some of the liquid they have been cooked in, then drain them and add them to a can of ventresca together with several thin slices of raw onion.

Usage notes[edit]

  • Though found in English contexts, the noun ventresca is normally italicized as a loanword.

Anagrams[edit]


Catalan[edit]

Etymology[edit]

From Vulgar Latin *ventrisca, from Latin venter (belly).

Pronunciation[edit]

Noun[edit]

ventresca f (plural ventresques)

  1. The belly of a fish.
  2. streaky bacon (bacon made from the belly of a hog)

Related terms[edit]

Further reading[edit]


Italian[edit]

Noun[edit]

ventresca f (plural ventresche)

  1. ventresca
  2. bacon
    Synonym: pancetta



Spanish[edit]

Noun[edit]

ventresca f (plural ventrescas)

  1. ventresca