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pangrattato
bread crumbs
Tiny 'grated' crumbs for breading, and essential for a cotoletta milanese. Usually in Italy they are pangratto abbrustolito—toasted.
Also spelled pane grattugiato.
arracanato: Many recipes call for a topping of bread crumbs on top often with garlic and parsley, like the classic mussel dish from Táranto, cozze arracanate.
gratinato: au gratin
pane panko: Japanese-style toasted breadcrumbs (pangrattato)
Text © Dana Facaros & Michael Pauls
Image by tastingtable