Italian Phrase
Inizia con un roux bianco.
Meaning
The sentence tells the cook to begin the preparation by making a white roux – a blend of butter (or another fat) and flour that is cooked just long enough to lose the raw flour taste but not enough to turn brown. It is the base for many sauces and soups.
When to use
Use this phrase at the start of a recipe or cooking demonstration when you want to emphasize the first step of thickening a liquid. It is common in professional kitchens, cooking classes, and food‑blog tutorials that cover French‑inspired Italian dishes.
✦Grammar Breakdown
Iniziaconunrouxbianco
Inizia (verb)
Third‑person singular present of *iniziare* (to start). It can also be used as an imperative for “you (formal) start”.
con (preposition)
Means “with”. It introduces the means or instrument used to perform the action.
un (indefinite article)
Masculine singular indefinite article, used before a masculine noun that begins with a consonant.
roux (noun)
A borrowed French word, treated as masculine in Italian (un roux). Refers to a mixture of flour and fat cooked before adding liquid.
bianco (adjective)
Masculine singular form of *bianco* (white). It agrees in gender and number with *roux*.
🗨In Conversation
Inizia con un roux bianco.
Start with a white roux.
Va bene, lo preparo subito con burro e farina.
Alright, I’ll make it right away with butter and flour.
✕Common Mistakes
Inizia con una roux bianco.
Roux is masculine, so the article must be *un* and the adjective *bianco* (masculine).
Inizia con un roux bianca.
The adjective must agree with the masculine noun *roux*.
Iniziare con un roux bianco.
When giving a direct command, use the imperative *Inizia* (or *Comincia*) rather than the infinitive *iniziare*.
↔Alternatives
Comincia con un roux bianco.
Begin with a white roux.
Prepara prima un roux bianco.
Prepare a white roux first.
Fai partire la ricetta con un roux bianco.
Kick off the recipe with a white roux.
Cultural Tip
Although *roux* is a French culinary term, it is widely used in Italian haute cuisine, especially in dishes like *sugo alla bolognese* or creamy soups. A *roux bianco* is cooked only a minute or two, keeping the mixture pale; a longer cooking time yields a *roux scuro* (brown roux), which gives a deeper flavor and darker colour. Knowing the difference helps you follow both Italian and French recipes with confidence.