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The Basics: Buona Vita restaurant information

Buona Vita

450 Massachusetts Ave.
Arlington, MA 02474
781-641-4734

Buona Vita restaurant information
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News and Events at Buona Vita restaurant

Easter at Boston Restaurants
Easter is just around the corner - whether you're looking for a place to go after church, after your annual ...

Valentine's Day at Boston Restaurants
Flowers and chocolates are all well and good but how about treating your sweetie to a truly romantic evening of ...

Buona Vita Unveils New Brunch Menu
Buona Vita, Arlington's newest addition, launches a brand new brunch menu this weekend.

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chicken scallopini

at Buona Vita

  • food
  • chef
  • info
Chicken scallopini served with mushrooms and shallots in a Marsala wine sauce
 
 
Dictionary
 
Béchamel
1. noun A basic white sauce of milk, butter and flour, invented in France during the reign of Louis XIV.
Beignet
1. noun A sweet or savory fritter from New Orleans.
Cannelloni
1. noun Large, stuffed pasta tubes baked in sauce.
Ceviche
1. noun Raw fish and/or shellfish in a citrus marinade.
Champ
1. noun An Irish favorite of mashed potatoes, green onions and butter.
Confit
1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
Coulis
1. noun A thick puree or sauce.
Dauphine
1. noun Croquettes made by combining potato puree with pastry dough, forming the mixture into balls and then rolling them in bread crumbs and deep-fried.
Fricassee
1. noun A thick, chunky stew of meat (often chicken or veal), vegetables and sometimes wine.
Gâteau
1. noun French cake.
Gravlax
1. noun Cured raw salmon.
Haricot vert
1. noun A green string bean with French attitude.
Insalata
1. noun Italian for salad.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Nage
1. noun This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.
Pancetta
1. noun Cured Italian bacon.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Quiche
1. noun A savory, open-faced pie made from cheese and eggs.
Ragu
1. noun Tomato and meat sauce from Bologna.
Ratatouille
1. noun A Provençal dish of eggplant, onions, bell peppers, tomatoes, zucchini, and herbs in olive oil.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Romesco
1. noun Catalonian sauce of finely ground tomatoes, red bell peppers, onion, garlic, almonds and olive oil.
Roti
1. noun Unleavened, griddle-cooked Indian bread.