Glossary of terms

Parsnip is a root vegetable related to carrots and parsley, known for its sweet, nutty flavour. In the kitchen, it is used as an ingredient in soups, mashed, or as a roasted side dish. The parsnip root has a creamy white colour and a conical shape. It contains fibre, vitamin C, potassium, and folic acid. Parsnips have been a staple in European cooking for centuries, prized for their versatility and nutritional value.

Passata di pomodoro is an Italian tomato purée made from fresh tomatoes that are blanched, skinned, deseeded, and then passed through a sieve to a smooth consistency. Unlike tomato paste or concentrate, passata is not cooked for a long time, so it retains a fresh tomato flavour. It is used as a base for pasta sauces, pizza, soups, and stews. Quality passata contains only tomatoes and possibly salt with no other additives. In Italy, passata is traditionally prepared at home at the end of summer from surplus tomatoes and bottled for winter.

Passing through a sieve is a culinary technique in which food is pushed through a fine mesh sieve or a special food mill. The goal is to obtain a smooth, lump-free mass without seeds, skins, or other unwanted parts. Cooked fruits, vegetables, legumes, and potatoes can all be passed. The technique is used in preparing purées, soups, sauces, and jams. Passing is done using a food mill, a sieve with a wooden spoon, or a specialised strainer. The resulting texture is smoother than blending, as fibrous structures are also removed.

Passion fruit is a tropical fruit with a characteristic wrinkled skin and fragrant pulp full of edible seeds. It originates from South America and is cultivated in tropical regions worldwide. The pulp has an intense sweet-tart flavor and distinctive aroma widely used in beverages, desserts, and sauces. Passion fruit is eaten fresh, added to smoothies, yogurts, or used as a base for syrups and liqueurs. It is a rich source of vitamin C, dietary fiber, and antioxidants.

Pasta is the foundation of Italian cuisine with over 300 shapes, from spaghetti through penne to ravioli, served with countless sauces and preparations.

Pastel de nata is an iconic Portuguese custard tart made from crispy puff pastry filled with a creamy egg custard with a caramelised top.

Pasterace are traditional Czech confections made from flour, sugar, and spices. This ancient recipe has been preserved mainly in Czech and Moravian folk cuisine. The dough is shaped into small flat pieces that are baked or dried. Typical flavourings include cinnamon, star anise, and cloves, which give pasterace their distinctive spiced taste. They were traditionally prepared during the Christmas season and for spring fairs.

Pastilla is a Moroccan sweet and savoury pie made from layers of crispy warqa pastry filled with chicken, almonds, eggs, and cinnamon. A festive centrepiece of Moroccan cuisine.

Pastitsio is a Greek baked pasta dish with minced meat in tomato sauce flavoured with cinnamon, topped with bechamel sauce.

Pastry glazing is a technique of applying a thin layer of coating to the surface of cakes, pastries, or confections to create a glossy and attractive appearance. Glaze can be sugar-based, chocolate, fruit, or meringue-based. Besides its aesthetic function, it protects baked goods from drying out and adds an extra flavor dimension. Proper glaze consistency is key for even spreading.

Patatas bravas are chunks of fried potatoes served with a spicy tomato sauce and sometimes mayonnaise. They are among the most popular tapas in Spain.

Pâté is a dish made from ground meat, liver, or vegetables, prepared by baking, boiling, or pressing into a mould. It can be smooth and creamy or coarser with chunks of meat. In Central European cuisine, liver pâté served as a spread on bread is the most popular variety. French cuisine introduced sophisticated versions such as pâté en croûte baked in pastry. Pâtés are served cold or warm and are a popular appetiser or snack.