Glossary

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pâté -  Pâté is a type of meat paste, terrine or pie.
pecorino -  Pecorino is the name of a family of hard Italian cheeses made from ewe's milk.
piment d’espelete -  The Espelette pepper is a variety of chili pepper that is cultivated in the French commune of Espelette, Pyrénées-Atlantiques.
piperade -  A typical Basque (Southwest France) dish prepared with onion, green peppers and sautéed tomato, flavoured with red Espelette pepper. The ingredients coincidentally reflect the colours of the Basque flag.
pissaladière -  A thin local pizza with tomatoes anchovies and black olives
pistou -  A cold sauce made from garlic, fresh basil and olive oil
posset -  A posset was a British hot drink of milk curdled with wine or ale, often spiced. The word is mainly used nowadays for a related dessert made from rich milk or cream seasoned with sugar and lightly curdled with wine.
poulet de Bresse -  A breed of chicken originating from the Bresse area of the Rhône-Alpes region of France, highly valued for its gamey depth of flavour, fine, tender flesh and delicious, clean-flowing fat.

All definitions provided in vialaporte’s glossary have been sourced from www.wikipedia.com