trinciata

Trinciata is an Italian term whose feminine form acts as both an adjective and a noun. It derives from the verb trincare (or trincare), meaning to carve, cut, or chop into pieces. As an adjective, trinciata describes something that has been cut or carved; as a noun it can refer to the result of that action in specific contexts.

In culinary usage, trinciata commonly refers to meat or vegetables that have been cut into smaller portions, slices, or shreds. For example, carne trinciata denotes meat that has been carved into pieces for serving or further cooking, while verdure trinciate or erbe trinciate indicate chopped vegetables or herbs. The term appears in recipes, menus, and dish descriptions to specify a prepared state of the ingredient rather than a particular recipe.

Outside cooking, the word can describe fodder or agricultural products that have been chopped, such as erba trinciata or fieno trinciato, used to feed livestock. In some regional contexts, trinciata may appear in the names or descriptions of local dishes or preparations that emphasize a minced or chopped form, but there is no single universally standardized dish known simply as “trinciata.”

Etymology and usage notes: the term emphasizes the action of cutting and the resulting form, and its exact meaning is determined by the noun it modifies (meat, vegetables, herbs, or forage) within context. See also trincare, trincatura, and related terms for cutting or carving.