Glossary

A

Aglio e Olio: Translating to garlic and oil, it's a classic pasta dish where spaghetti is tossed with olive oil, garlic, and red pepper flakes, creating a simple yet flavorful dish.
Agrodolce: Sweet and sour.
Al Dente: Italians cook pasta "al dente," which means "to the tooth," meaning that it still has a little bite.
Al Forno: In the oven.
Alla Bolognese: Means in the style of Bologna, and usually refers to a slow-cooked meat sauce with vegetables and tomato.
Alla Caprese: In the style of Capri, meaning made with tomato, basil, olive oil and mozzarella cheese.
All'aglio e Olio: A dish with this name is made with garlic and oil. A famous, easy-to-make pasta dish is spaghetti all'aglio e olio.
Antipasto: The Italian version of appetizers, featuring an assortment of cured meats (salami, prosciutto), cheeses, olives, and pickled vegetables.
Antipasto: A little something that is served before the meal, or as an appetizer.
Aristea: Loin of pork.
Arrabbiata: A spicy tomato sauce seasoned with garlic and red pepper flakes, commonly served with pasta.
Arrancini: Deep-fried rice balls, usually filled with ragù, mozzarella, and peas. A popular street food and appetizer.
Arancini: Fried rice balls usually filled with ragù, mozzarella, and peas. A delicious street food and appetizer.
Arancini: A Sicilian pastry consisting of tube-shaped shells filled with sweet ricotta cheese, often enhanced with chocolate chips, candied fruits, or pistachios.
Aceto Balsamico: Balsamic vinegar, known for its rich, complex flavor, commonly used in dressings, marinades, and reductions.

B

Biscotti: Means "twice-cooked" and refers to a type of cookie for which the dough is cooked twice: usually first in a log, which is then sliced; the slices are cooked again until dry and crisp.
Bistecca: Steak, usually beef, but can also refer to pork or veal.
Bocconcini: Means a bite-sized piece of food. You're likely to see it referring to small balls of fresh mozzarella cheese.
Botarga: Intensely flavored dried mullet or tuna roe, cut into thin shavings for use in salads and pastas.
Branzino: Sea bass.
Bruschetta: Grilled bread rubbed with garlic, drizzled with olive oil, and topped with tomatoes, herbs, or other savory ingredients.
Bruschetta: Toasts, usually served with a topping of some sort as an antipasto. While the two words may be used interchangeably, bruschetta are typically larger pieces of toasts, while crostini are typically smaller.
Burridda: A fish stew or soup.
Burro: Butter.

C

Cacciatore: A dish, often chicken or rabbit, cooked "hunter-style" with tomatoes, onions, mushrooms, and herbs.
Calzone: A folded pizza filled with cheese, meats, and other toppings, resembling a half-moon or crescent shape.
Calzone: A savory pie made from a yeast dough that is rolled to a round like a pizza, filled, folded over to make a half-circle, and baked.
Cannelloni: Large pasta tubes typically filled with a savory mixture of meat, cheese, or vegetables, baked in a rich tomato or béchamel sauce.
Cannoli: Crisp, deep-fried pastry tubes that are filled with cream.
Caponata: A Sicilian eggplant dish consisting of chopped vegetables, olives, and capers in a sweet and sour sauce.
Caprese: A refreshing salad made with fresh tomatoes, mozzarella cheese, basil leaves, and drizzled with extra virgin olive oil. A true celebration of simplicity.
Caprese: A Sicilian dessert cake with layers of sponge cake, ricotta or mascarpone filling, candied fruits, and marzipan.
Carpaccio: Thinly sliced raw beef, drizzled with olive oil, lemon juice, capers, and Parmesan. A delicate appetizer.
Carpaccio: A dish of raw beef sliced very thin, often seasoned with lemon and olive oil or mayonnaise, served as a salad or antipasto.
Carrozze: A simple Neapolitan dish consisting of cheese-stuffed sandwiches dipped in egg batter and fried.
Cassata: A Sicilian dessert cake with layers of sponge cake, ricotta or mascarpone filling, candied fruits, and marzipan.
Casseruola: Casserole; a dish cooked and served in the same container.
Crudo: A dish featuring raw, thinly sliced fish or meat, seasoned with olive oil, lemon, and sometimes herbs. It showcases the freshness and quality of the ingredients.
Crostini: Small, toasted bread slices that serve as a base for various toppings like spreads, meats, or cheeses.
Ceci: Chickpeas.
Contorno: Vegetable side dish, usually served alongside of the main course
Crema Pasticcera: Pastry cream, a thickened cream of milk and egg used in desserts.
Crespelle: Crêpes, both sweet and savory.
Crostata: Flat, open-face tart, sweet or savory.

D

Dolce: Dessert.
Dorare: To brown, as in browning meat before braising.
Dorato: Golden.

E

Espresso: Strong black coffee made by forcing steam through finely-ground coffee beans.
Extravergine: Extra virgin.
Erbe: Herbs.

F

Farfalle: Butterfly-shaped pasta, commonly known as bow-tie or butterfly pasta, perfect for catching chunky sauces.
Fegato: Liver.
Fettuccine: Flat, wide pasta noodles, ideal for creamy sauces.
Focaccia: A flatbread characterized by its olive oil-rich crust and various toppings, such as rosemary, olives, or cherry tomatoes.
Formaggio: Cheese.
Fregola: Small, round pasta balls similar to couscous, originating from Sardinia, often used in soups or salads.
Frutti di Mare: Seafood.
Frittata: An Italian omelette made with eggs, cheese, and various ingredients like vegetables, meats, or herbs. It can be enjoyed hot or cold.

G

Gelato: Italian-style ice cream, known for its dense and creamy texture, coming in a wide array of flavors, from classic to inventive.
Gamberi: Shrimp.
Gnocchi: Soft potato dumplings, often served with various sauces such as tomato, pesto, or brown butter and sage. A comforting Italian dish.
Grappa: A strong Italian grape-based brandy, traditionally enjoyed as a digestif.
Granita: An icy, granular frozen dessert.
Grissini: Breadsticks.
Gorgonzola: A type of cow's milk blue cheese from the town of Gorgonzola, in the north of Italy.

I

Insalata Caprese: A refreshing salad featuring sliced tomatoes, fresh mozzarella, basil leaves, and olive oil. A tribute to the colors of the Italian flag.
Integrale: Whole wheat.
Involtini: Rolled meat or fish.

L

Lasagna: A layered pasta dish made with sheets of lasagna noodles, ricotta or béchamel sauce, meat ragù, and melted cheese. Baked to perfection.
Linguine: Long, flat pasta similar to fettuccine, ideal for serving with seafood or light tomato-based sauces.
Linguine alle Vongole: Pasta with clams, showcasing the delicate flavors of fresh seafood.
Lardo: Cured pork fat, typically served thinly sliced and enjoyed with bread or as a topping.
Limoncello: A lemon-flavored liqueur, particularly popular in Southern Italy, served chilled as a refreshing after-dinner drink.
Lomo: Loin.
Lucanica: A type of Italian sausage.
Lunette al Burro: These melt-in-your-mouth cookies, also known as buttered lunettes, feature margarine as a secret weapon, creating a unique and delightful texture.

M

Marinara: A classic tomato-based sauce with garlic, onions, and herbs, often used as a base for various Italian dishes.
Marsala: A fortified wine from Sicily, used in cooking to create rich, savory sauces for dishes like Chicken Marsala.
Melanzane Parmigiana: Eggplant Parmesan, featuring layers of eggplant, tomato sauce, and melted cheese.
Minestrone: A hearty vegetable soup, typically containing beans, pasta, and a variety of seasonal vegetables.
Minestra: Soup.
Mostaccioli: A type of pasta resembling large penne, often baked with cheese and sauce.
Mozzarella: A soft, fresh cheese made from cow's or buffalo's milk, commonly used in Caprese salads, pizza, and various Italian dishes.
Mozzarella di Bufala: Mozzarella cheese made from buffalo milk, prized for its creamy texture and distinct flavor.

N

Nocciola: Hazelnut, widely used in Italian cuisine in both sweet and savory dishes.

O

Olio di Oliva: Olive oil. Extra-virgin oil, made from the first pressing of the olives, is the highest quality.
Orecchiette: Small, ear-shaped pasta, perfect for capturing chunky sauces, often paired with broccoli or sausage.
Osso Buco: Braised veal shanks, cooked slowly with white wine, broth, onions, carrots, celery, and tomatoes.
Ossobuco: A Milanese specialty featuring braised veal shanks cooked with white wine, broth, onions, carrots, celery, and tomatoes.

P

Panna Cotta: A creamy Italian dessert made with sweetened cream, gelatin, and flavored with vanilla. It's often served with fruit compote or coulis.
Pane Toscano: Tuscan bread, known for its saltless nature and dense texture.
Panettone: A sweet, fruit-filled bread traditionally enjoyed during the Christmas season.
Pappardelle: Broad, flat pasta noodles, suitable for hearty meat sauces or ragù.
Parmesan: A cooking style where ingredients are layered with Parmesan cheese and baked, as seen in Eggplant Parmigiana.
Parmigiano-Reggiano: An excellent hard, cow's milk cheese originally produced in and around Parma.
Pasta: A versatile Italian staple, available in various shapes and sizes, made from wheat or other grains.
Pecorino: A hard, salty sheep's milk cheese, commonly grated over pasta dishes.
Pecorino Romano: A hard, salty sheep's milk cheese, commonly grated over pasta dishes.
Pesto: A sauce originating from Genoa, typically made with basil, garlic, pine nuts, Parmesan, and olive oil. Perfect for pasta, salads, or as a spread.
Pesce all'Acqua Pazza: Fish cooked in a flavorful broth, often with tomatoes and herbs.
Peperoncino: A hot chili pepper used in Italian cuisine.
Pignoli: Pine nuts.
Pizza: Open-faced pie made with yeast dough topped with savory toppings, originally from Naples.
Pizzaiolo: Fresh tomato sauce from Naples often used in pizza-making.
Polenta: A dish made from boiled cornmeal, served soft and creamy or sliced and grilled. It can be a base for various toppings.
Pollo: Chicken.
Porchetta: Spit-roasted, whole suckling pig.
Porcini: A meaty mushroom used both fresh and dried in Italian cuisine.
Prosciutto: Although in America we think of prosciutto as a raw ham, in Italy the word simply means ham: prosciutto cotto is cooked; prosciutto crudo is raw.
Provolone: A sharp cow's milk cheese.

Q

Quaglia: Quail.
Quattro Formaggi: Four cheeses; often used to describe a pizza or pasta dish with a blend of four different cheeses.

R

Ravioli: Stuffed pasta parcels, usually filled with cheese, meat, or vegetables.
Ribolitta: A soup made with white beans, vegetables, stale bread and cheese.
Risotto: A creamy Italian rice dish cooked with broth until it reaches a smooth, velvety consistency.
Risotto ai Funghi: Risotto with mushrooms, creating a rich and earthy flavor.
Risotto al Nero di Seppia: Risotto with cuttlefish ink, imparting a distinctive dark color and unique taste.
Risotto al Porcini: Risotto with porcini mushrooms, offering a flavorful and aromatic dish.
Risotto Milanese: Risotto flavored with saffron, giving it a golden hue and a subtle fragrance.
Ripieno: A stuffing or filling.
Ristorante: A formal Italian dining establishment, typically offering a more extensive and sophisticated menu compared to a trattoria.
Romano: Referring to Rome; can be associated with various Roman dishes and culinary styles.

S

Saltimbocca: A dish of pounded-veal scallops rolled with prosciutto and fresh sage. The name means "leap into the mouth."
Salumi: A general word for cured meats including those made with ground meats, such as salami and mortadella, and whole, bone-in meats, such as prosciutto.
Salsa: Sauce.
Salvia: Sage.
Salsiccia: Sausage.
Sambuca: An anise-flavored liqueur, often served as a digestif.
Sarde a Beccafico: Sicilian stuffed sardines, usually filled with breadcrumbs, pine nuts, and raisins.
Scaloppina: A thin, pounded piece of meat, such as a veal scallop.
Secondo: Main course of a traditional Italian meal.
Semifreddo: The word means "partly frozen," and refers to an Italian dessert of molded custard or ice cream.
Sformato: A molded dish, sweet or savory.
Soffrito: A mixture of chopped vegetables, usually onion, carrot, celery and garlic, which forms the base of many Italian soups, sauces, and stews.
Speck: A ham, traditionally from the Alto Adige region of northern Italy, that is boned, cured and smoked. This is a rare example of a salumi that is both cured and smoked, and reflects the influence of Eastern European tradition on Italian cuisine.
Spiedino: A skewer, as in skewered, grilled meats.
Spaghetti: Long, thin pasta strands, versatile and commonly paired with a variety of sauces.
Spaghetti Bolognese: A classic Italian dish featuring a rich meat sauce served with spaghetti.
Spaghetti Carbonara: Pasta dish with a creamy sauce made from eggs, cheese (Pecorino Romano), pancetta, and black pepper.
Spaghetti Aglio e Olio: A simple pasta dish with garlic, olive oil, and red pepper flakes, creating a flavorful yet easy-to-make option.
Spaghetti alle Vongole: Spaghetti with clams, a popular seafood pasta dish.
Spaghetti Puttanesca: Pasta with a flavorful sauce made with tomatoes, olives, capers, garlic, and anchovies.
Spiedini: Skewers of grilled or roasted meat, often served as a flavorful appetizer.
Stracchino: A soft and creamy Italian cheese, often used in sandwiches and as a topping for pizza.

T

Tagliatelle: Long, flat ribbons of pasta, similar to fettuccine, commonly served with rich and hearty sauces.
Tiramisu: A popular coffee-flavored dessert made with layers of coffee-soaked ladyfingers and mascarpone cheese, dusted with cocoa powder.
Tomatillo: A small, green fruit with a husk, often used in Mexican cuisine.
Trattoria: A casual Italian eating establishment, smaller and less formal than a ristorante, offering homely, comforting dishes.
Trenette: Narrow, flat pasta similar to linguine, often paired with pesto or seafood.
Trofie: Short, thin pasta twists, commonly associated with Ligurian cuisine.
Tuna: A popular fish used in various Italian dishes, such as salads, pasta, and seafood stews.

U

Uva: Grapes; can be used to describe grape varieties or dishes featuring grapes.

V

Vellutata: A creamy soup or velouté, often made with vegetables and broth.
Vincisgrassi: A baked pasta dish similar to lasagna, originating from the Marche region of Italy.
Vitello Tonnato: Sliced, cold, roasted veal covered with a creamy, tuna-flavored sauce. A unique and flavorful Italian antipasto.
Vongole: Clams, often featured in pasta dishes like Linguine alle Vongole, where they contribute a delightful brininess to the dish.

Z

Zeppole: Fritters, served sprinkled with sugar, often associated with Italian festivals and celebrations.