Fill in the blanks to complete the food definitions beginning with 'A':

_ _ _ _    _ _ _ _ _ _ _ _ VINEGAR

A fragrant, sweetish vinegar from Modena, Italy, made from concentrated grape juice and kept in wooden barrels for at least 10 years.

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A low-fat, high-fibre bran-based breakfast cereal.

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Also known as pimento or Jamaican pepper; it tastes like a combination of nutmeg, cumin, clove and cinnamon.

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Flat, pointed ended nuts with pitted brown shell enclosing a creamy white kernel which is covered by a brown skin

ALMOND    _ _ _ _ _ _ _

A synthetically produced substance used sparingly to impart an almond flavour to foods

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combination of assorted roasted vegetables, typically served before a pasta dish

_ _ _ _ _ _ _   RICE

Small, round-grain rice well suited to absorb large amount of liquid; especially suitable for risottos

ARTICHOKE  _ _ _ _ _ _

centre of the globe artichoke

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A semi-firm Italian cheese with a rich, nutty flavour. Yellow with tiny holes it comes in small wheels with glossy rinds and is made from whole or part-skim cows milk. When young Asiago is used as a table cheese; aged for over a year, it becomes hard and suitable for grating.

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vegetables that grow as shoots; the straight, firm stalks, which range from pencil-thin to as thick as your thumb, are prized for their delicate flavour, particularly the tender tips (aka 'sparrow grass')

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A black fish roe from the golden herring, imported from Spain. Available from specialty food stores.

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Missing Words:

AVRUGA, ALLSPICE, ASIAGO, ALMONDS, AGED BALSAMIC, ASPARAGUS, ESSENCE, ARBORIO, ANTIPASTO, HEARTS, ALL BRAN