Tritato

Tritato is an Italian culinary term used to describe ingredients that have been finely chopped or minced, usually with a knife. It commonly appears in recipes as aglio tritato (minced garlic), cipolla tritata (chopped onion), or prezzemolo tritato (chopped parsley). The term emphasizes a texture that resembles small pieces rather than a paste or powder.

Etymology and usage context: Tritato derives from the verb tritare, meaning to chop, crush, or grind. In Italian cooking, tritare can refer to slicing or mincing with a knife or equivalent motion in a processor, but tritato typically implies a chopped texture rather than a fully ground one. It is distinct from macinato, which denotes ground meat or other ingredients ground to a finer, uniform consistency.

Variations and texture: The size of tritato can vary. Recipes may specify trito grossolano (roughly chopped) or trito finemente (finely minced). Achieving the desired texture can be done with a knife for a rustic finish or with a blender/food processor for a finer result. Some ingredients, such as herbs, are best used as tritato to maximize aroma; others, like meat, may be described as tritato in refinement before further processing or cooking.

Storage and culinary notes: Chopped or minced ingredients are flavorful when added early to sautéing but tend to lose intensity quickly, so they are often prepared close to use. Fresh tritato should be kept refrigerated and used promptly, typically within a day or two, depending on the ingredient.

In practice, tritato is a standard term across Italian recipes, indicating a textured, chopped form that contributes to the dish’s base aromatics and flavor development.