See ventresca on Wiktionary
Download JSON data for ventresca meaning in All languages combined (10.6kB)
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"text": "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.",
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"ref": "2007, Gillian Riley, The Oxford Companion to Italian Food, Oxford University Press, page 163",
"text": "Anatra ripiena is a Venetian recipe for duck, sometimes boned, stuffed with a rich mixture of breadcrumbs […], sometimes some tunny ventresca, and nutmeg, […]",
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"ref": "2007, Marcella Hazan, “Eating Alone”, in Jenni Ferrari-Adler, editor, Alone in the Kitchen with an Eggplant, Riverhead Books, page 104",
"text": "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.",
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"english": "A serpent, which had six feet, throws itself in front of one of these three spirits: with his mid feet, he grabbed his belly",
"ref": "1333, “Canto ⅩⅤ [Canto 25]”, in L'ottimo commento della Divina Commedia [The best commentary on the Divine Comedy], section 49; republished, volume 1 - Inferno, Pisa: Niccolò Capurro, 1827, page 429",
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"english": "To be able to tell if it's properly made, the fattier it is, the better it will—and should—be better than ventresca. Also, it should be firm, not flabby.\n(literally, “And to know when it's good it will be fattier and as much it will be more better, and wants to be than ventresca of the tuna, and wants to be firm, and hard, not flabby.”)",
"ref": "1516, Giovanni Rosselli, “Libro quarto per cuocere ogni sorte de pesce. [Fourth book, for cooking any sort of fish]”, in Epulario, Per cuocer il buon Tarantello.; republished, Treviso: Girolamo Righettini, 1643",
"text": "E per conoscere quando è buono sarà più grasso è tanto sarà più migliore, et vuole esser della ventresca del tondo, et vuol esser sodo, e duro, non molle.",
"type": "quotation"
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"english": "Delicious appetizers are already prepared on the table: lobster, anchovies, olives, artichoke hearts, ventresca. He serves me with his slim hand, on whose finger the precious ring shines.",
"ref": "1934, Grazia Deledda, “Parte seconda [Second part]”, in L'argine [The bank], Milano: Fratelli Treves, page 108",
"text": "Antipasti squisiti sono già pronti sulla mensa: aragosta, acciughe, olive, carciofini, ventresca di tonno; egli mi serve, con la mano fina al cui dito brilla il prezioso anello.",
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"english": "Although there was no shortage of people who praised the winter a lot, reasoning that, it's a time when staying in bed is sweet; that it's a time when all animals are fine, even pigs; and sausages, blood sausages, pressed pork, and large sausages are made.\n(literally, “It hasn't lacked although who has said great good of the winter, presenting reasons, that then it's sweet thing to stay in bed; that all the animals then are good, up to the pigs; and are made sausages, blood sausages pressed pork and large sausages.”)",
"ref": "1531–1532, Francesco Berni, Capitolo primo della peste (a maestro Piero Buffet cuoco) [First chapter of the plague (to master Piero Buffet, cook)]; collected in Antonio Virgili, editor, Francesco Berni - Rime, poesie latine, e lettere edite e inedite, Florence: Le Monnier, 1885, page 88",
"text": "Non è mancato ancor chi abbia dettoGran ben del verno, allegando ragioni,Che allor è dolce cosa star nel letto;Che tutti gli animali allor son buoni,Infino a' porci; e fansi le salsicce,Cervellate ventresche e salsiccioni.",
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"english": "A serpent, which had six feet, throws itself in front of one of these three spirits: with his mid feet, he grabbed his belly",
"ref": "1333, “Canto ⅩⅤ [Canto 25]”, in L'ottimo commento della Divina Commedia [The best commentary on the Divine Comedy], section 49; republished, volume 1 - Inferno, Pisa: Niccolò Capurro, 1827, page 429",
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"examples": [
{
"english": "To be able to tell if it's properly made, the fattier it is, the better it will—and should—be better than ventresca. Also, it should be firm, not flabby.\n(literally, “And to know when it's good it will be fattier and as much it will be more better, and wants to be than ventresca of the tuna, and wants to be firm, and hard, not flabby.”)",
"ref": "1516, Giovanni Rosselli, “Libro quarto per cuocere ogni sorte de pesce. [Fourth book, for cooking any sort of fish]”, in Epulario, Per cuocer il buon Tarantello.; republished, Treviso: Girolamo Righettini, 1643",
"text": "E per conoscere quando è buono sarà più grasso è tanto sarà più migliore, et vuole esser della ventresca del tondo, et vuol esser sodo, e duro, non molle.",
"type": "quotation"
},
{
"english": "Delicious appetizers are already prepared on the table: lobster, anchovies, olives, artichoke hearts, ventresca. He serves me with his slim hand, on whose finger the precious ring shines.",
"ref": "1934, Grazia Deledda, “Parte seconda [Second part]”, in L'argine [The bank], Milano: Fratelli Treves, page 108",
"text": "Antipasti squisiti sono già pronti sulla mensa: aragosta, acciughe, olive, carciofini, ventresca di tonno; egli mi serve, con la mano fina al cui dito brilla il prezioso anello.",
"type": "quotation"
}
],
"glosses": [
"ventresca (flesh from the belly of a tuna)"
],
"links": [
[
"ventresca",
"ventresca#English"
]
],
"tags": [
"feminine"
]
},
{
"categories": [
"Tuscan Italian"
],
"glosses": [
"streaky bacon"
],
"links": [
[
"streaky bacon",
"streaky bacon"
]
],
"qualifier": "chiefly Tuscan",
"raw_glosses": [
"(chiefly Tuscan) streaky bacon"
],
"synonyms": [
{
"word": "pancetta"
}
],
"tags": [
"feminine"
]
},
{
"categories": [
"Italian terms with archaic senses",
"Italian terms with quotations"
],
"examples": [
{
"english": "Although there was no shortage of people who praised the winter a lot, reasoning that, it's a time when staying in bed is sweet; that it's a time when all animals are fine, even pigs; and sausages, blood sausages, pressed pork, and large sausages are made.\n(literally, “It hasn't lacked although who has said great good of the winter, presenting reasons, that then it's sweet thing to stay in bed; that all the animals then are good, up to the pigs; and are made sausages, blood sausages pressed pork and large sausages.”)",
"ref": "1531–1532, Francesco Berni, Capitolo primo della peste (a maestro Piero Buffet cuoco) [First chapter of the plague (to master Piero Buffet, cook)]; collected in Antonio Virgili, editor, Francesco Berni - Rime, poesie latine, e lettere edite e inedite, Florence: Le Monnier, 1885, page 88",
"text": "Non è mancato ancor chi abbia dettoGran ben del verno, allegando ragioni,Che allor è dolce cosa star nel letto;Che tutti gli animali allor son buoni,Infino a' porci; e fansi le salsicce,Cervellate ventresche e salsiccioni.",
"type": "quotation"
}
],
"glosses": [
"a salume made of pork belly (stuffed with meat, eggs, cheese, and ground spices, then pressed)"
],
"links": [
[
"salume",
"salume"
],
[
"pork",
"pork"
],
[
"belly",
"belly"
],
[
"meat",
"meat"
],
[
"egg",
"egg"
],
[
"cheese",
"cheese"
],
[
"ground",
"grind"
],
[
"spices",
"spices"
],
[
"press",
"press"
]
],
"raw_glosses": [
"(archaic) a salume made of pork belly (stuffed with meat, eggs, cheese, and ground spices, then pressed)"
],
"tags": [
"archaic",
"feminine"
]
}
],
"sounds": [
{
"ipa": "/venˈtre.ska/"
},
{
"rhymes": "-eska"
}
],
"word": "ventresca"
}
{
"forms": [
{
"form": "ventrescas",
"tags": [
"plural"
]
}
],
"head_templates": [
{
"args": {
"1": "f"
},
"expansion": "ventresca f (plural ventrescas)",
"name": "es-noun"
}
],
"lang": "Spanish",
"lang_code": "es",
"pos": "noun",
"senses": [
{
"categories": [
"Spanish countable nouns",
"Spanish entries with incorrect language header",
"Spanish feminine nouns",
"Spanish lemmas",
"Spanish nouns"
],
"glosses": [
"ventresca"
],
"links": [
[
"ventresca",
"ventresca#English"
]
],
"tags": [
"feminine"
]
}
],
"word": "ventresca"
}
This page is a part of the kaikki.org machine-readable All languages combined dictionary. This dictionary is based on structured data extracted on 2024-05-03 from the enwiktionary dump dated 2024-05-02 using wiktextract (f4fd8c9 and c9440ce). The data shown on this site has been post-processed and various details (e.g., extra categories) removed, some information disambiguated, and additional data merged from other sources. See the raw data download page for the unprocessed wiktextract data.
If you use this data in academic research, please cite Tatu Ylonen: Wiktextract: Wiktionary as Machine-Readable Structured Data, Proceedings of the 13th Conference on Language Resources and Evaluation (LREC), pp. 1317-1325, Marseille, 20-25 June 2022. Linking to the relevant page(s) under https://kaikki.org would also be greatly appreciated.