Tritare fino (small), medio (medium), or grosso (large) (to chop)

These terms describe chopping vegetables into small, medium, or large pieces, depending on their ultimate use. (“Tritare” also describes the process of chopping fresh herbs; see “Hacher (tritare)”.) The pieces need not be of any particular shape, but they should all be of approximately the same size. When speed is important and it does not matter if juices are forced out of the vegetables, and when regular size is unimportant (e.g., the vegetables will be puréed or used as a foundation for a soup), a food processor, grinder, or food mill may be used for coarse or fine chopping.