Antipasto
From city to city and region to region, you will find thousands of different types of antipasti. Many restaurants will have a buffet table set up with numerous types of antipasti to choose from. The following are some of the more common items you can find throughout Italy.
le acciughe leh ah-CHOO-geh |
anchovies |
l'affettato misto lahf-feht-TAH-toh mees-toh |
various cold cuts |
l'arancino lah-rahn-CHEE-noh |
rice ball filled with meat and cheese |
la bruschetta lah broo-SKEH-tah |
toasted bread topped with diced tomatoes |
la bruschetta col salmone broo-SKEH-tah kohn sahl-MOH-neh |
toasted bread topped with salmon |
i calamari fritti ee kah-lah-MAH-ree free-tee |
fried squid |
la caponata siciliana lah kah-poh-NAH-tah see-cheel-YAH-nah |
eggplant and tomato stew |
il caprese eel kah-PRAY-zay |
mozzarella, tomatoes, fresh basil, and olive oil |
i carciofi ee kahr-CHOH-fee |
artichokes |
il carpaccio eel kahr-PAH-choh |
raw beef very thinly sliced |
la focaccia lah foh-KAH-chah |
flat bread |
frutti di mare froo-tee dee mah-ray |
mixed seafood |
i funghi imbottiti ee foon-gee eem-boh-TEE-tee |
stuffed mushrooms |
la giardiniera lah jahr-deen-YEH-rah |
pickled vegetables |
gli involtini di prosciutto lyee een-vohl-TEE-nee dee pro-SHOO-toh |
rolled, stuffed prosciutto |
le lumache leh loo-MAH-keh |
snails |
la peperonata lah peh-peh-roh-NAH-tah |
peppers sautéed with oil and capers |
i pomodori farciti di tonno ee poh-moh-DOH-ree fahr-CHEE-tee dee tohn-noh |
tomatoes stuffed with tuna |
i pomodori ripieni con riso ee poh-moh-DOH-ree ree-PYEH-nee kohn ree-zoh |
tomatoes stuffed with rice |
le olive condite oh-LEE-veh kohn-DEE-teh |
marinated olives |
il patè di vitello pah-TEH dee vee-TEHL-loh |
veal patè |
prosciutto e melone proh-SHOO-toh eh meh-LOH-neh |
prosciutto and melon |
le seppioline alla griglia sehp-pyoh-LEE-neh ahl-lah greel-yah |
grilled cuttlefish |
sauté di vongole sohw-teh dee VOHN-goh-leh |
sautéed clams |
i gamberi ee GAHM-beh-ree |
shrimp |
vongole in graticola VOHN-goh-leh een grah-TEE-koh-lah |
clams with parsley and bread crumbs |
vongole inciocchite VOHN-goh-leh een-chohk-KEE-teh |
steamed clams |
First Course Dishes: I primi piatti
The first course mainly consists of either a pasta or rice dish. There are dozens of different types of pastas, some of which are unique to certain areas in Italy. Each type of pasta is usually matched with a specific sauce based on various factors. For example, thin, delicate pastas like angel hair or thin spaghetti, are better served with light, thin sauces; thicker pasta shapes like fettuccine work well with heavier sauces, and pasta shapes with holes or ridges are perfect for chunkier sauces. You may find that some Italians will substitute a pizza for the first course.
I tipi di pasta (Types of Pasta)
agnolotti ahn-yoh-LOHT-tee |
similar to ravioli but smaller; this is usually stuffed with meat, cheese, or vegetables |
cannelloni kahn-nehl-LOH-nee |
large, tube-shaped pasta, usually filled with meat or cheese |
cappellini kahp-pehl-LEE-nee |
very thin pasta, often called angel hair |
conchiglie kohn-KEE-lyeh |
shells of pasta |
farfalle fahr-FAHL-leh |
shaped like a butterfly or bow tie |
fettuccine feht-too-CHEE-neh |
thin noodles that are somewhat wider than spaghetti |
fusilli foo-ZEE-lee |
corkscrews |
gemelli jeh-MEHL-lee |
single S-shaped strands of pasta twisted in a loose spiral |
gnocchi nyohk-kee |
potato or ricotta-based pasta dumplings |
lasagne lah-ZAHN-yeh |
broad, flat noodles, usually baked with meat, cheese, and tomato sauce |
linguine leen-GWEE-neh |
flat noodles, wider than spaghetti, but narrower than fettuccine |
maltagliati mahl-tahl-YAH-tee |
flat, roughly cut triangles |
orecchiette oh-rehk-KYEH-teh |
small bowl-shaped pasta |
pappardelle pahp-pahr-DEHL-leh |
broad, long noodles |
penne pehn-neh |
short pasta tubes |
ravioli rah-vee-OH-lee |
pillows of pasta, stuffed with cheese, meat, or vegetables |
rigatoni ree-gah-TOH-nee |
short, large tubes |
rotelle roh-TEHL-leh |
wagon wheel-shaped pasta |
rotini roh-TEE-nee |
double-edged spiral, tightly wound |
spaghetti spah-GEHT-tee |
long, thin strands of pasta |
tagliatelle tahl-yah-TEHL-leh |
long, flat strands of pasta |
tortellini tohr-tehl-LEE-nee |
small, folded pillows of pasta, usually stuffed with cheese, meat, or vegetables |
Types of Pasta Sauces
boscaiola bohs-keye-OH-lah |
tomatoes, butter, cheese, mushrooms, olive oil, garlic |
bolognese boh-lohn-YEH-zeh |
meat, tomatoes, cheese |
carbonara kahr-boh-NAH-rah |
olive oil, cheese, egg, bacon |
diavolo DYAH-voh-loh |
tomato sauce with hot spices |
genovese jeh-noh-VEH-seh |
basil, pine nuts, garlic, olive oil |
marinara mah-ree-NAH-rah |
tomatoes, olive oil, garlic, sometimes olives |
napoletana nah-poh-leh-TAH-nah |
cheese, tomatoes, herbs |
puttanesca poot-tah-NESS-kah |
tomatoes, black olives, peppers, olive oil, garlic |
quattro formaggi kwaht-troh fohr-MAH-jee |
literally, four cheeses |
siciliana see-cheel-YAH-nah |
provolone cheese and eggplant |
FACT
The word peperone in Italian means pepper, as in the vegetable. A pepperoni pizza in Italian is una pizza con salamino piccante.
Pizza
asparagi ahs-PAH-rah-jee |
tomato sauce, mozzarella, asparagus |
bismark beez-mahrk |
tomato sauce, mozzarella, egg |
bufala BOO-fah-lah |
tomato sauce, buffalo mozzarella |
capricciosa kahp-pree-CHOH-zah |
tomato sauce, mozzarella, prosciutto, mushrooms, egg, artichokes, sausage, olives |
carciofini kahr-choh-FEE-nee |
tomato sauce, mozzarella, artichokes |
diavola DYAH-voh-lah |
tomato sauce, mozzarella, anchovies, black olives, capers, spicy salami |
funghi foon-gee |
tomato sauce, mozzarella, mushrooms |
funghi porcini foon-gee pohr-CHEE-nee |
tomato sauce, mozzarella, porcini mushrooms |
gorgonzola gohr-gohn-ZOH-lah |
tomato sauce, mozzarella, gorgonzola |
marinara mah-ree-NAH-rah |
tomato sauce, garlic, oregan |
margherita mahr-geh-REE-tah |
tomato sauce, mozzarella |
melanzane meh-lahn-ZAH-neh |
tomato sauce, mozzarella, eggplant |
napoli NAH-poh-lee |
tomato sauce, mozzarella, anchovies, capers, oregano |
peperoni peh-peh-ROH-nee |
tomato sauce, mozzarella, peppers |
primavera pree-mah-VEH-rah |
mozzarella, sliced tomato |
prosciutto cotto proh-SHOO-toh koht-toh |
tomato sauce, mozzarella, cured ham |
pugliese pool-YEH-zay |
tomato sauce, mozzarella, anchovies, olives, onion, oregano |
quattro formaggi kwaht-troh fohr-MAH-jee |
tomato sauce, mozzarella, fontina, gorgonzola, pecorino cheeses |
quattro stagioni kwaht-troh stah-JOH-nee |
tomato sauce, mozzarella, prosciutto, mushrooms, egg, artichokes, olives |
romana roh-mah-nah |
tomato sauce, mozzarella, anchovies, capers, oregano, olives |
salame piccante sah-LAH-meh peek-KAHN-teh |
tomato sauce, mozzarella, spicy salami |
salsiccia sahl-SEE-chah |
tomato sauce, mozzarella, sausage |
tonno tohn-noh |
tomato sauce, mozzarella, tuna |
verdure vehr-DOO-reh |
tomato sauce, mozzarella, with assorted vegetables |
Second Course Dishes: Meat, Fish, Poultry
beef |
il manzo |
eel man-zoh |
chicken |
il pollo |
eel pohl-loh |
ham |
il prosciutto |
eel proh-SHOOT-toh |
hare |
il lepre |
eel leh-pray |
lamb |
l'agnello |
lahn-YEHL-loh |
liver |
il fegato |
eel FEH-gah-toh |
meat |
la carne |
lah kahr-nay |
pork |
il maiale |
eel meye-AH-lay |
rabbit |
il coniglio |
eel koh-NEEL-yoh |
sausage |
la salsiccia |
lah sahl-SEE-chah |
seafood |
i frutti di mare |
ee froot-tee dee mah-ray |
steak |
la bistecca |
lah bees-TEHK-kah |
turkey |
il tacchino |
eel tahk-KEE-noh |
veal |
il vitello |
eel vee-TEHL-loh |
Meat Preparation
rare |
al sangue |
ahl sahn-gway |
well done |
ben cotto |
behn-koht-toh |
ESSENTIAL
Italians don't really have a term for “medium” cooked meat. The default is usually medium, but if you want it rare (al sangue), or well done (ben cotto), you'll have to ask for it specifically.
Dairy ( i latticini )
butter |
il burro |
eel boo-roh |
cheese |
il formaggio |
eel fohr-MAHJ-joh |
milk |
il latte |
eel laht-tay |
yogurt |
il yogurt |
eel yoh-gurt |
Fruit ( le frutte )
apple |
una mela |
oo-nah meh-lah |
apricot |
un albicocca |
oon ahl-bee-KOHK-kah |
banana |
una banana |
oo-nah bah-NAH-nah |
blackberry |
una mora |
oo-nah moh-rah |
blueberry |
un mirtillo |
oon meer-TEEL-loh |
cherry |
una ciliegia |
oo-nah chee-LYEH-jah |
grape |
un'uva |
oon-oo-vah |
grapefruit |
un pompelmo |
oon pohm-PEHL-moh |
lemon |
un limone |
oon lee-MOH-nay |
orange |
un'arancia |
oon-ah-RAHN-chah |
peach |
una pesca |
oo-nah pess-kah |
pear |
una pera |
oo-nah peh-rah |
raspberry |
un lampone |
oon lahm-POH-nay |
strawberry |
una fragola |
oo-nah FRAH-goh-lah |
Vegetables ( i legumi )
artichoke |
il carcioffo |
eel kahr-CHOHF-foh |
asparagus |
gli asparagi |
lyee ahs-PAH-rah-jee |
beans |
i fagioli |
ee fah-JOH-lee |
carrot |
la carotta |
la kah-ROHT-tah |
cabbage |
il cavolo |
eel KAH-voh-loh |
celery |
il sedano |
eel SEH-dah-noh |
eggplant |
la melanzana |
lah meh-lahn-ZAH-nah |
garlic |
l'aglio |
lahl-yoh |
lettuce |
la lettuga |
lah leht-TOO-gah |
onion |
la cipolla |
lah chee-POHL-lah |
peas |
i piselli |
ee pee-ZEHL-lee |
radish |
il ravanello |
eel rah-vah-NEHL-loh |
spinach |
gli spinaci |
lyee spee-NAH-chee |
Dessert ( i dolci )
cake |
la torta |
lah tohr-tah |
cookie |
il biscotto |
eel bees-KOHT-toh |
fruit salad |
la macedonia di frutta |
lah mah-cheh-DOH-nee-ah dee froot-tah |
ice cream |
il gelato |
eel jeh-LAH-toh |
