Tritare

Tritare is an Italian verb meaning to chop, mince, or grind a substance into small pieces or a fine powder. It is commonly used in cooking to describe reducing ingredients such as onions, garlic, herbs, or meat to uniform small textures. The result can be referred to as “trito” (the minced material) or, when used as an adjective, “tritato” (minced) or “tritata” for feminine nouns. In scientific, pharmaceutical, or culinary contexts, tritare conveys mechanical reduction of a substance, sometimes synonymously with triturare, especially when aiming for a powdery state.

Etymology and related forms: Tritare derives from the Latin triturare, which shares roots with triturus or trituratio, alluding to grinding or rubbing down. The term is closely related to triturare and to the noun trito/trito di carne, used in some culinary and industrial expressions. The verb is regular in form for an -are verb and follows standard conjugation patterns in Italian.

Usage and examples: In everyday cooking, one might say “Trito la cipolla” or “Trita l’aglio” to indicate chopping; “tritare finemente” specifies a particularly fine mince. In nonculinary contexts, recipes, laboratories, or manufacturing may require “triturare” substances to a required consistency, such as a powder or paste. The past participle can be “tritato” or “triturato,” with “carne tritata” or “polvere triturata” as common phrases.

Conjugation overview: Tritare is a regular -are verb. Present: io trito, tu triti, lui/lei trita, noi tritiamo, voi tritate, loro tritano. Past participle: tritato or triturato. Gerund: tritando.