grillata

Grillata is a term used to refer to dishes prepared by grilling, particularly in discussions of casual or Italian-inspired cuisine. In standard Italian, the cognate is grigliata, which denotes a grilled dish or the act of grilling; grillata is sometimes encountered as a loanword or regional/foreign form.

Etymology and usage notes: Grillata derives from the Italian root griglia (grate or grill) with the suffix -ata, forming a feminine noun or adjective in some usages. While grigliata is the common Italian term, grillata may appear in menus, recipes, or translations outside Italy, where it is understood to indicate grilled food.

Preparation and typical forms: A grillata can include meats such as beef, pork, lamb, sausage, or poultry; seafood like fish, squid, or shrimp; and vegetables such as peppers, zucchini, and mushrooms. Cooking is generally on a grill or griddle, over charcoal or gas, with minimal seasoning to highlight the ingredients. Common enhancements include olive oil, garlic, lemon, and herbs such as rosemary or thyme. Salt is often added toward the end of cooking. Grigliata mista refers to a mixed platter of several grilled items, sometimes served with bread, salads, or potatoes.

Regional and cultural usage: In Italy, grigliata or grigliata mista is a popular summertime dish and symbol of informal outdoor dining. The concept of grilling across cultures leads to parallel terms in other languages, such as grillada in Spanish or grelhada in Portuguese, each reflecting local grilling traditions while sharing a basic technique.

See also: Grilling, Barbecue, Skewers, Grigliata.