Glossary of terms

Panna cotta is a delicate Italian dessert of cooked cream with sugar and vanilla, set with gelatin. It is served with fruit sauce or caramel.

Pão de Queijo are small Brazilian cheese bread rolls made from tapioca flour, crispy on the outside and chewy inside.

Papaya is a tropical fruit originating from Central America with a pear-like shape and soft orange to salmon-colored flesh. Inside the fruit is a cavity filled with small black seeds. Ripe papaya has a sweet, buttery taste reminiscent of apricot and mango. The fruit is a rich source of vitamin C, vitamin A, folate, and fiber. It also contains papain, an enzyme that aids protein digestion. Papaya is eaten fresh, in fruit salads, smoothies, or as part of Asian dishes. Unripe green papaya is used in Thai salad dishes.

Pappardelle are wide, flat pasta noodles originating from the Tuscany region of Italy. They measure between 2 and 3 centimetres in width, making them one of the widest types of pasta. The name derives from the Italian verb pappare, meaning to eat with gusto. Pappardelle are traditionally served with rich meat sauces, such as wild boar ragù or mushroom sauce. Their width makes them excellent at holding thick, hearty sauces. They are made from egg dough and can have straight or wavy edges.

Paprikash is a traditional Hungarian dish based on meat stewed in a sauce of onions, paprika, and sour cream. It is most commonly made with chicken, though veal and fish versions also exist. The distinctive flavour comes from sweet ground paprika, which gives the sauce its vivid red colour. The sauce is thickened with sour cream and traditionally served with dumplings or egg noodles. Paprikash spread from Hungary throughout Central Europe and became a staple in Czech and Slovak cuisine as well.

Houbou muchomůrky je jedna z nejoblíbenějších jedlých hub ve střední Evropě. Dorůstá až 40 cm výšky a její klobouk může přesáhnout 30 cm v průměru. Nabízí jemnou oříškovou chuť a křupavou texturu. Nejčastěji se připravuje obalená a smažená jako řízek. Roste od léta do podzimu na loukách, pastvinách a okrajích lesů.

Parboiled rice is specially processed rice that has undergone steaming while still in its husk. This process transfers vitamins and minerals from the outer layers into the grain's core. After cooking, it has a golden color, firmer texture, and does not stick together. It is popular in modern cooking for its easy preparation and higher nutritional value compared to regular white rice. It works well as a side dish for meat, in salads, and as a base for risotto.

Parenica is a traditional Slovak steamed cheese made from sheep's or cow's milk. It is characterised by its shape of rolled strips that resemble a coiled string. The cheese is produced by steaming curd in hot water, during which the mass is stretched into thin sheets and then rolled up. Parenica has a delicate, slightly salty taste and a springy texture. It is sold in unsmoked or smoked variants, with smoked parenica having a more pronounced flavour. It is a protected Slovak product and a popular snack.

Parfait is a smooth frozen dessert of French origin made from egg yolks, sugar, and whipped cream. Unlike regular ice cream, parfait does not need to be churned during freezing because the high fat content and air in the whipped cream keep it creamy without ice crystals. The word parfait comes from French and means perfect. In its classic form, parfait is flavoured with vanilla, chocolate, coffee, or fruit purée. It is served in slices as an elegant dessert. In American cuisine, parfait also refers to a layered dessert in a glass.

Parma ham, known in Italian as Prosciutto di Parma, is a premium Italian dry-cured ham made from pork leg. Production takes place exclusively in the province of Parma in the Emilia-Romagna region and follows strict regulations. The ham is salted with sea salt and dried for a minimum of 12 months, often 18 to 24 months. The result is a ham with a delicate, sweet-salty flavour and silky texture.

Parmesan, originally Parmigiano-Reggiano, is an Italian hard cheese made from unpasteurised cow's milk. It is aged for a minimum of 12 months, with the finest varieties aged for 24 to 36 months. The cheese originates from the areas of Parma, Reggio Emilia, Modena, and parts of Bologna and Mantua. It has a granular texture, an intense umami flavour, and a slightly nutty aroma. Parmesan is used grated over pasta, risotto, and salads or served in shavings as part of a cheese platter. It holds European DOP protected designation of origin.

Parsley root is a root vegetable with a white, tapered root and a pronounced aroma. It is a fundamental component of Central European root vegetable mixes and an essential ingredient in stocks, soups, and sauces. The root is used grated, sliced into rounds, or as part of vegetable purees. Parsley root contains vitamin C, vitamin K, folate, potassium, and essential oils. The parsley greens are also used as a herb.