Did you enjoy learning all of those helpful Italian food terms for your vocabulary? I know I had fun with the A’s last time. So keeping with that theme it’s time to add the B’s to your vocabulary!

BISCOTTI: Means “twice-cooked” and refers to a type of cookie for which the dough is cooked twice, usually first in a log, which is sliced, the slices are cooked again until dry and crisp.

Bistecca: Steak, usually beef, but can also refer to pork or veal.

Bocconcini: Means bite-sized piece of food. You’re likely to see it referring to small balls of fresh mozzarella cheese.

Alla Bolognese: In the style of Bologna, and usually refers to a slow-cooked meat sauce with vegetables and tomato.

Botarga: Intensely flavored dried mullet or tuna roe, cut into thin shavings for use in salads and pastas.

Branzino: Sea bass.

Braesaola: Air-dried beef filet, served thinly sliced and uncooked in salads and antipasti.

Brodo: Soup.

Bruschetta: (A big favorite around here) Toasts, usually with a topping of some sort of an antipasto. While the two words may be used interchangeably, bruschetta are typically larger pieces of toasts while crostini are typically smaller.

Burridda: A fish stew or soup.

Burro: Butter.