agrodolce

/ ˌæɡrəʊˈdɒltʃɪ /

noun

1. an Italian sweet-and-sour sauce, made with onions, garlic, red wine vinegar, sugar, and raisins

Word History and Origins

Origin of agrodolce¹

C21: from Italian

Example Sentences

Sweet and sour in Italian cooking, or agrodolce, has roots that predate the Romans, but credit Sicily- and the North African influence on their cuisine - with keeping it alive.

From Washington Times

Once the squash is nearly cooked, we finish it with the agrodolce mixture so it takes on a glaze-like luster in the oven.

From Washington Times

The apricots were missing the tart-sweetness one expects of a proper Italian agrodolce.

From Washington Post

The quinoa gets dressed with raisins and vinegar for an agrodolce effect, and the whole thing gets a finishing sprinkle of furikake.

From Washington Post

One wintry afternoon, I ruminated over the dry-aged pork chop whose sweetness, I was convinced, couldn’t be attributed wholly to its agrodolce sauce.

From Washington Post