| A | B |
|---|
| eggplant | Fleshy, oval-shaped vegetable-deep purpleskin-Mediterranean dishes. |
| del pueblo | Food of the people-used to describe Spanish cuisine. |
| tapas | Spanish appetizers. |
| gazpacho | Spanish soup-purreed tomatoes, onions, garlic, green pepers, olive oil, vinegar. |
| chorizo | Dark sausage with a spicy, smoky flavor. |
| paella | Spanish rish dish: chicken, shrimp, mussels, whitefish, peas, rice saffron, salt, pepper, pimiento. |
| sangria | Spanish punch: red wine, fruit juice, sparkling water. |
| al dente | Italian term: pasta cooked - texture is slightly resistant to the bite. |
| risotto | Italian rice: butter, oinion, stock/wine, Parmesan cheese. |
| antipasto | Italian appetizer course. |
| minestrone | Italian vegetable soup thick with pasta. |
| taverna | Greek cafe: serves as public meeting place in small communities. |
| avgolemono | Greek sauce from mixture of egg yolks and lemon juice. |
| phyllo | Paper-thin pastry made with flour & water used to make many Greek desserts. |
| mezedhes | Greek appetizers. |
