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SOFFRITTO - A combination of celery, onion and carrot that is lightly fried in olive oil. It provides the base for many Italian recipes, especially soups and pasta sauces.
Soffritto - The first step of making a risotto, consisting of onions and sometimes garlic sautéd in butter
Spartan Apple - A variety of dessert apple with dark red skin and white flesh. Introduced to Britain from Canada in 1926.
A soffritto at its most basic is a sauté of finely chopped onions in olive oil. Although most dictionaries translate soffritto as "saut é," it really means to fry very gently, to under-fry ( sotto friggere).
If sautéed, it is called a soffritto. bavetteRibbon shaped long pasta. beciamellaBéchamel sauce. A white sauce made from butter, and milk thickened with flour that is used in many dishes in an Italian kitchen.
Used in soffritto as a flavor base for many Italian dishes.
Segale (It.): rye.
Segovia (Sp.): city in Central Spain known for excellent suckling pig and it's still standing Roman era aquaduct.
Seiche (Fr.): cuttlefish.
Consider mirepoix (diced onions, celery, and carrot), the foundation of classic French cuisine; the sofrito of Spain (onions, garlic, and tomatoes); the soffritto of Italy (onions and garlic); or the holy trinity of Creole and Cajun cooking (onion, ...
Italy has its soffritto (onion, carrot, celery, and usually, garlic). Spain has its sofregit and sofrito (onion, carrot, celery, ham, and sometimes tomato). Indonesia has bumbu (garlic, shallots, spices, and shrimp paste).
 See also: Onion, Vegetable, Vegetables, Celery, Carrot
  
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