Pronunciation: [ah-broo-TZAY-zeh]

An Italian descriptor for dishes (from pasta to veal) characterized by the liberal use of hot chiles, in the style of Italy's Abruzzo region.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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