The diced vegetables are finely chopped vegetables (onion, celery, carrot, garlic, parsley) mixed with lard or bacon crushed (or beaten) with the knife blade used to coast and flat. To facilitate this last operation it is advisable to heat the blade over the flame. Diced vegetables are the "base" of some long cooking preparations, such as stews of meat, and of various soups.
Recipes made in Italy by Italians in Italian. Translated for You with Love