Lamb. Younger animals are called abbacchio and are usually spit roasted whole. Older lamb is called agnello, and has a stronger flavor.

water; (acqua minerale is mineral water)

A Piedmontese stuffed pasta which was born as a way of using left-over meats, butter and fresh sage, or lavished with a truffle sauce or gravy from roasts.

A red-colored liqueur made from flowers and spices with a slightly bitter taste, traditionally used to make Zuppa Inglese.

Morello cherries. A bitter cherry grown in Italy most commonly preserved in syrup or brandy.

crisp cookies made with bitter almonds

bitter; also after-dinner drinks

Sweetbreads. From the thymus glands of a calf.

Clear and sweet liqueur made with anise seeds.

literally “before the meal;” appetizer course

medium-grain rice used for making risotto

A general term for herbs like rosemary, thyme, basil, and bay leaves used in Italian cooking. See more about cooking with Italian Herbs.

An Italian cheese from the Veneto region. When young, is mild and eaten on it’s own. After it has aged, it has a more piquant, saltier flavor and is usually used only for grating and cooking.

A mixture of onion, garlic, fatback, and other ingredients added for flavoring a stew or soup. If sauteed, it is called a soffritto.

A creamy, light Italian cheese with a mild, sweet flavor. Used as a spread or in cooking as it melts well. See more about Italian Cheeses.

A starter made for bread from flour, yeast and water.

Long, spaghetti-like dry pasta with a hole in the center. Traditionally they were made with buckwheat flour, but are more commonly made with whole wheat flour now.

A style of pasta from Veneto traditionally made with ricotta cheese and spinach mixed into the dough.

any bite-sized food, a little mouthful

A small red speckled pink bean often used in soups and stews. Most often used dried rather than fresh.

These are dried, salted and pressed roe of grey mullet or tuna and a specialty of Sardinia, Sicily and Veneto. Most often it is served as an antipasto thinly sliced and dressed with olive oil, or grated over pasta.

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Question	Answer
ABBACCHIO & AGNELLO	Lamb. Younger animals are called abbacchio and are usually spit roasted whole. Older lamb is called agnello, and has a stronger flavor.
Acciuga	anchovies
Acerbo	sour; unripe
Aceto	vinegar
Aceto balsamico	balsamic vinegar
Acido	sour, acidic; sharp-tasting
Acqua	water; (acqua minerale is mineral water)
Affettati	cold cuts, sliced meats
Affumicato	smoked
Aglio	garlic
Agnolotti	A Piedmontese stuffed pasta which was born as a way of using left-over meats, butter and fresh sage, or lavished with a truffle sauce or gravy from roasts.
Agrodolce	sweet/sour
Agrumi	citrus fruits
ALBICOCCA	Apricot.
ALCHERMES	A red-colored liqueur made from flowers and spices with a slightly bitter taste, traditionally used to make Zuppa Inglese.
Alici	smelts
ALLORO	Bay Leaf.
AMARENA	Morello cherries. A bitter cherry grown in Italy most commonly preserved in syrup or brandy.
Amaretti	crisp cookies made with bitter almonds
Amaro	bitter; also after-dinner drinks
Ananas	pineapple
Anguilla	eel
Anguria	watermelon
Anice	anise
ANIMELLE	Sweetbreads. From the thymus glands of a calf.
ANISETTE	Clear and sweet liqueur made with anise seeds.
Antipasto	literally “before the meal;” appetizer course
Aragosta	lobster
Arancia	orange
Arborio	medium-grain rice used for making risotto
AROMI	A general term for herbs like rosemary, thyme, basil, and bay leaves used in Italian cooking. See more about cooking with Italian Herbs.
Arrostito	roasted (adj.)
ASIAGO	An Italian cheese from the Veneto region. When young, is mild and eaten on it’s own. After it has aged, it has a more piquant, saltier flavor and is usually used only for grating and cooking.
Asparagi	asparagus
Asperigno	somewhat tart or sour
Assaggio	a taste
BATTUTA	A mixture of onion, garlic, fatback, and other ingredients added for flavoring a stew or soup. If sauteed, it is called a soffritto.
BAVETTE	Ribbon shaped long pasta.
BEL PAESE	A creamy, light Italian cheese with a mild, sweet flavor. Used as a spread or in cooking as it melts well. See more about Italian Cheeses.
Ben cotto	well done
BIETOLA	Swiss Chard.
BIGA	A starter made for bread from flour, yeast and water.
BIGOLI	Long, spaghetti-like dry pasta with a hole in the center. Traditionally they were made with buckwheat flour, but are more commonly made with whole wheat flour now.
Birra	beer
BOCCON	A style of pasta from Veneto traditionally made with ricotta cheese and spinach mixed into the dough.
Bocconcino	any bite-sized food, a little mouthful
Bollicine	bubbles
BORLOTTI BEANS	A small red speckled pink bean often used in soups and stews. Most often used dried rather than fresh.
BOTTARGA	These are dried, salted and pressed roe of grey mullet or tuna and a specialty of Sardinia, Sicily and Veneto. Most often it is served as an antipasto thinly sliced and dressed with olive oil, or grated over pasta.
Botte	(wine) barrel
Bottega	shop
BOVOLO	Snail. Usually sauted with garlic and olive oil.
Braciola	chop of cutlet, usually pork but also lamb, beef, or game (and even fish)
Braciole	stuffed rolls; can be meat or sometimes fish
Brasato	braised beef or pot roast
Brioche	generically breakfast pastries; (pronounced as in French)
BROCOLETTI	Broccoli..
BRODETTO	A general term for any fish soup or chowder.
Bruschetta	toasted bread rubbed with garlic and drizzled with olive oil
Bucatini	long thick spaghetti with a small hole
Buongustaio	someone with good taste; gourmet
Burro	butter
Cameriere	waiter
Cannella	cinnamon
Cannellini	white kidney beans
CANTUCCI	Hard, almond flavored biscuits or cookies commonly called biscotti outside of Italy. Originating from Tuscany, they are designed to be dipped into coffee or a sweet wine called vin santo.
CAPELLI D’ANGELO	Angel hair pasta.
Capesante	scallops
Capocollo	a hot, spicy ham
Caponata	eggplant side dish
CAPPELLACCI	Named for their appearance as “small hats”, this pasta originates from Emilia Romagna.
Capperi	capers
Capra	goat
CAPRINI	Goat cheese.
Carciofi	artichokes
CARDI	Cardoons. This vegetable which resembles celery is actually part of the artichoke family.
Cassata	a Sicilian cream-filled layer cake
CAVATELLI	This pasta looks like a small ridged square that has curled up.
Cavolo	cabbage
Cavolo Nero	a very dark leafy cabbage found in Tuscany.
Ceci	chickpeas (garbanzo beans)
Cena	dinner
CICORIA DI CAMPO	Dandelions..
Ciliege	cherries
CIMA DI RAPE	Broccole Rabe.
CONFETTURA	Jam.
COPPA	A salted and dried sausage made from the neck or shoulder of pork often used in sandwiches or as an antipasto.
COSTOLETTA	Cutlet or chop of pork, lamb or veal, also called cotoletta, the popular term for breaded veal cutlet.
Cotoletta Milanese	a thinly breaded veal chop fried golden brown and served with lemon wedges.
Cotolette	cutlets
Cotto	cooked
Cozze	mussels
Crema	egg custard
CRESCENZA	A rich, creamy, fresh cheese, also known as Crescenza Stracchino , that’s widely made in Italy’s regions of Lombardy, Piedmont and Veneto. Its texture and flavor are similiar to that of a mild cream cheese..
Crespelle	crepes
CROSTATA	An open faced tart, either sweet or savory.
DADO	Bouillon cube for making meat, vegetable, or fish stocks.
DIAVOLILLO	Abruzzo and Molise’s super-hot chili pepper, or peperoncino rosso.
DIGESTIVO	An alcoholic beverage found in bars and restaurants across Italy. Thought to have properties to aid in digestion.
Dragoncello	tarragon
Equino	equine as in horse, donkey, or mule meat
ERBA CIPOLLINA	Chives.
ESTRATTO	Extract.
Fagiano	pheasant
Fagioli	beans
FAGIOLINI	String beans, either yellow or green. Usually boiled and served cold or stewed with tomato, garlic and herbs.
Fame	hunger, appetite
FARAONA	Guinea Fowl or Hen.
Farcito	stuffed, topped (adjective)
Farcitura	stuffing or filling (noun)
Farina	flour
FARRO	Hard wheat is most often used in Tuscan cuisine, soaked and used in soups and salads.
FAZZOLETTI	Named for an irregular handerkerchief, these delicate pasta sheets are folded over a savory filling and topped with sauce and commonly baked.
FECOLA	A starch such as corn starch used for thickening and baking.
Fegato	liver
Fico	fig
Filetto	tenderloin, filet mignon
FILLETTI DI ACCIUGHE	Anchovies.
FINOCCHIELLA	Fennel Seeds. The seeds are used to flavor roasts of meat and fish, as well as cured meats and sausages.
Finocchio	fennel
Fior di latte	mozzarella cheese made from cow’s milk
FIORE DI LATTE	“Flower of milk,” a soft fresh cow’s milk mozzarella.
Focaccia	flatbread
FONDUTA	Cheese Fondue.
FONTINA	a young cheese, with a mild, nutty flavor and creamy texture.
FRAGOLA	Strawberry.
Fragole	strawberries
Frantoio	olive press
FRISELLE	Also known as Frisedde or Frise, this is a hard twice-cooked bread roll that looks similar to a split bagel, which is first soaked in water, then dressed with tomatoes, oregano and extra-virgin olive oil.
Frittata	an omelet
FRUTTA DI BOSCO	“Fruit of the forest”. Refers to a mix of berries often served with lemon, sugar, or ice cream.
Frutti di mare	seafood
GALLINA	Fowl.
Gambero	shrimp
GARGANELLI	This fresh pasta is a square that is rolled around a dowel over a ridged comb like tool.
Gassato	carbonated
GELATINA	Gelatin.
GEMELLI	Translated as “twins”, this dried pasta looks like two strands of short pasta twisted together.
Giardiniera	mixed pickled vegetables
GORGONZOLA	This is an Italian blue cheese that is creamy in color with greenish blue veining throughout.
Granchio	crab
GRANITA	Made by freezing liquid (often coffee or lemon juice) into crystals of grainy texture. Granita are usually made with a simple flavored sugar syrup rather than an egg custard or cream base as gelato is.
Grano	grain; wheat
Imbottito	stuffed
Impanato	breaded
INDIVIA	Endive.
Insalata caprese	sliced tomatoes and mozzarella with fresh basil and olive oil
Invecchiato	aged, seasoned
INVOLTINI	Rolls of thinly sliced veal, pork or fish cooked with a stuffing.
LAMPONE	Raspberries.
Lamponi	raspberries
LARDO	An extremely fatty bacon always used in cooking.
LATTUGA	General name for lettuce.
Lenticchie	lentils
Lepre	hare
Lesso	boiled
Lombata	loin
LONZA	Cured pork tenderloin. Usually roasted.
LUGANEGA	This sausage is a specialty of northern Italy, and is made from pork, often containing parmesan cheese.
Lumache	snails
Macinato	ground; minced
Maiale	pig; pork
MALLOREDDUS	A southern Italian style of gnocchi made with semolina flour.
Marinare	to marinate
MARSALA WINE	A sweet Sicilian wine that adds a special flavour to meat dishes and desserts.
MARZAPANE	Marzipan. Sweetened almond paste used in a variety of desserts.
Mascarpone	creamy, soft, mild cheese
MASCARPONE	A soft Italian cheese that is a delicately flavored tripple cream cheese. Often used in the same fashion as whipped cream
Melagrana	pomegranate
MELOGRANA	Pomegranate.
Merluzzo	cod
Miele	honey
Minestra	soup (usually thick)
Minestrina	thin soup
Minestrone	thick mixed vegetable soup
MIRTILLO	Blueberry.
MOLECA	Soft shell crab. Very popular in Venice when in season, and most commonly served fried
MOSTARDA DI CREMONA	Mustard Fruit Chutney.
Nocciole	hazelnuts
Noci	nuts; walnuts
NOCINO	Bittersweet liqueur made with green walnuts in their husks.
NOCIOLE	Hazelnuts or filberts.
ODORI	Refers to aromatics such as onion, carrot and celery used in recipes.
OLIO SANTO	Translated as “holy water”, this is a spicy olive oil flavored with peperoncino.
Orzo	barley
Ostriche	oysters
PAGLIA E FIENO	Translates as “Straw and Hay.” This is a mix of green spinach pasta and yellow egg tagliatelle or tagliolini, commonly sauced with cream, ham and peas. A Tuscan specialty.
PAGNOTTA	A large round loaf of bread.
PALOMBO	Dogfish. Commonly stewed or used in soups.
PAN AL LATTE	A light, spongy, cake-like type of bread.
PAN BIGIO	“Gray bread.” Coarse gray-colored bread made of unrefined flour.
PAN CON UVA	Raisin bread.
PAN DI RAMERINO	Bread flavored with rosemary, a Tuscan specialty.
PAN DI SPAGNA	Sponge cake.
PANE GRATTUGIATO	Bread Crumbs.
Panella	fried chickpea bread
PANFORTE	A dense, cake filled with dried fruits, nuts and spices that is a specialty of Tuscany at Christmas.
Pangrattato	bread crumbs
PANINO	A bread roll, generally made for sandwiches.
PANNA	Heavy Cream.
Panna Cotta	literally “cooked cream,” served for dessert
PAPPARADELLE	A favorite in Tuscany, this pasta consists of long ribbons of fresh pasta about 1 inch wide.
PASSATA	Pure of Tomato.
PASSATELLI	A traditional first course, dough is made with fresh bread crumbs, eggs, Parmigiano, and a grating of nutmeg and lemon zest; beef marrow can be used to make passatelli particularly rich.
PASTA FROLLA	Short pastry used in baking both sweet and savory dishes.
PASTA GRATTUGIATA	Pasta dough that has been dried and then grated into very small grains, and cooked as couscous or served in broth.
PASTA SGOGLIATA	Puff Pastry. Also called millefoglie.
PASTA VERDE	Green Pasta.
PASTELLA	A basic batter used for deep frying, consisting of flour and water, and sometimes eggs.
Pasticcio	pie, pastry, or cake
PASTINA	Any tiny dried pasta most commonly used in soups, as for Pastina in Brodo.
PELATI	Peeled Canned Tomatoes.
PEPATO	Sicilian pecorino cheese, with black peppercorns set in the middle of the cheese. Has a very sharp flavor.
Peperonata	stew of sweet peppers, onions, and tomatoes
Peperoncini	hot peppers
Peperoni	sweet peppers
PERSICO	Fresh Water Perch.
Pesca	peach
Pesce serra	bluefish, mackerel
Pesce spada	swordfish
PESCIOLINI	Tiny fish that are coated in a light batter and deep fried.
PIADINE	Thin rounds of bread that are grilled on a special pan called a testo and served with cold meats and cheeses such as prosciutto, salami and provolone.
Piccante	spicy
PICCIONE	Cultivated Pigeons. Also known as torresani.
PICI	Twisted Tuscan noodles made by hand with a grooved rolling pin like tool.
Pinoli	pine nuts
Piselli	peas
PIZZA DOLCE	Sweet Pizza. A dessert form of pizza which is topped with a variety of nuts, candied fruit, citrus and sweet flavorings.
PIZZA RUSTICA	A savory tart made with ricotta, mozzarella, prosciutto, mortadella and seasonings that originated in Abbruzzi.
PIZZOCCHERI	Fresh buckwheat noodles that are usually 1/2 inch wide and 4 to 5 inches long. The dish is completed with chopped potatoes, cabbage, cheese, butter and garlic.
Polenta	a type of cornmeal
POLIPI	Octopus.
Pollame	poultry
Polpette	meatballs
Polpettone	meat loaf
Polpo, polipo	octopus
POMMAROLA	A simple tomato sauce.
POMODORI	Tomatoes.
Pompelmo	grapefruit
Porchetta	whole, deboned roast pig cooked with herbs and garlic
PORCHETTA	Whole suckling pig, boned, stuffed with herbs and roasted over an open fire or in a wood-burning oven
Porcini	meaty wild mushrooms
Porco	pork
Porro	leek
Pranzo	lunch
Prezzemolo	parsley
Provola	fresh buffalo’s milk cheese
Prugna	prune, plum
QUADRUCCI	Stuffed pasta squares that are added to soups, or clear broth.
QUAGLIA	Quail.
QUINQUINELLE	Quenelles. Dumplings commonly made from a mild fish like pike, which are bound together with egg whites and seasonings.
Rabarbaro	rhubarb
RADICCHIO	Red chicory.
Ragù	meat sauce for pasta
RANA	Frog.
Rapini	broccoli rabe
RAPE	Turnips..
Razza	skate; ray
RIBES	Currants.
Ribollita	Tuscan bread and vegetable soup
RICCIO DI MARE	Sea Urchins.
RIGATONI	Larger than penne, but similar in shape, these are fat tubes of dried pasta with ridges. Read my Dried Pasta
Ripieni	stuffed
Riso	rice
Risotto	rice cooked and stirred with broth until creamy
ROBIOLA	Made mostly from cow’s milk (sheep’s and goat’s milk were more common decades ago), robiola is mild and buttery when fresh (aged only 8 to 10 days) and sharper when matured (aged 40 to 50 days).
ROGNONE	Kidneys.
ROSOLIO	Rose Liqueur.
ROTOLO	A roll of meat or pasta, usually stuffed, and commonly poached.
RUCOLA	This is a bitter, pungent green used in salads, and in pasta sauces.
Ruspante	free-range
SALMORIGLIO	Calabrese and Sicilian condiment of olive oil, salt, garlic, oregano, parsley and lemon, often used as an easy delicious sauce for seafood.
Salsiccia	sausage
Saltato	sautéed (literally “jumped!”)
Salumi	collective name for cured meats
Salvia	sage
SARDE	Sardines.
SAVOIARDI	Ladyfingers. Little, dry, finger-shaped sponge cakes
SCALOGNO	Scallion.
SCALOPPINA	A thin, pounded piece of meat, commonly veal, either breaded and fried or sauted with a wide variety of ingredients on top.
Scaloppine	thinly sliced meat
SCAMORZA	Uncooked Abruzzese and Molise stringy curd cheese made from whole cow’s milk, and even smoked. Often used in place of mozzarella.
SCAMPI	Prawns..
SCAROLA	Escarole.
SCHIACCIATA	A thin Tuscan flatbread, usually topped with olive oil and salt.
Scorfano	an ugly Mediterranean fish often used in soups
Sedano	celery
SEGALE	Rye.
SEMI DI SESAMO	Sesame Seeds.
Seppia	cuttlefish
Sfogliatelle	pastry filled with flavored ricotta
Sgroppino	a Venetian after dinner drink make from sorbet and vodka or other alcohol
Sgusciati	shelled (meaning, a shellfish that has been taken out of its shell)
SOFFRITTO	A combination of celery, onion and carrot that is lightly fried in olive oil. It provides the base for many Italian recipes, especially soups and pasta sauces
Sogliola	sole
SOPPRESSA	Minced pork “pressed” into form similar to a large salame in Veneto; soppressata refers to various types of salumi in Italy.
Soppressata	a type of salami
SORBETTO	Sherbet or sorbet.
SOTT’OLIO	Refers to foods preserved in olive oil such as vegetables, mushrooms, tuna, sardines, anchovies, small cheeses, and salami.
SOTTACETO	Foods preserved in vinegar, generally vegetables, including mushrooms and pickles.
SPALLA	A shoulder of veal, lamb or pork, or pork shoulder salt-cured like prosciutto.
SPATZLE	Originating from Germany, small dumplings.
SPECK	Bacon that is made from boned pork flank, and cured via either brine or smoke.
Spezie	spices
SPEZZATINO	Refers to a stew containing small pieces of meat.
Spiedini	anything cooked on a skewer
Spigola	sea bass, striped bass
Spinaci	(pl.) spinach
SPREMUTA	Juice of freshly squeezed fruit.
SPUGNOLE	Morel mushrooms.
Spuntino	snack
STIGGHIOLE	Grilled lamb intestines or caul-wrapped bunches of lamb innards and vegetables popular in southern Italy.
STRACCHINO	A very young cheese with a very soft, creamy texture. It is most often eaten as a dessert cheese, or used as a stuffing in focaccia..
STRANGOLAPRETI	Translated as “priest stranglers,” these are small potato gnocchi of Trentino served with tomato sauce.
STREGA	A bright yellow Italian liqueur with a bittersweet taste.
STRINGOZZI	Thick Umbrian spaghetti, often served with a truffle or hearty meat sauce.
STRUTTO	Lard.
Stufato	stew
Succo	the generic term for juice.
SUGO	Sauce or gravy, when based on cooked meat.
TACCHINO	Turkey.
TAGLIATELLE	Long, flat, ribbon-like fresh pasta.
TALEGGIO	A square, creamy cheese produced in Lombardy.
TANGELO	Citrus fruit cross of a tangerine and a pomelo.
TARTUFO	Truffles.
TONNARELLI	Roman spaghetti with squared off sides, similar to maccheroni alla chitarra in Abruzzo.
Tonnato	refers to tuna-flavored sauce most commonly served on veal scalopini.
Torta	cake; tart
TORTELLI	Fat elongated ravioli stuffed with ricotta and spinach or winter squash.
TORTIGLIONI	Short fat tubes of dried pasta with grooves.
TOSCANELLI	Variety of small Tuscan brown beans.
Totano	squid
TRENETTE	Traditionally made with flour and water, this pasta shape from Liguria resembles small twists. Commonly topped with a pesto sauce.
TRIGLIA	Red mullet. These are small, bony fish that are red in color and have a unique flavor similar to shrimp.
TROCCOLI	Apulian ribbon-like egg spaghetti cut with a ridged rolling pin called a troccolo, commonly served with a tomato-and-garlic sauce to which a mixture of egg and pecorino is added, then fresh asparagus.
Trota	trout
UCCELLETTO	General term for little bird or fowl, although there is a famous Tuscan bean dish called Cannellini all’Uccelleto referring to the fact the beans are cooked as they commonly prepare small game birds.
Unto	oily, greasy
UVA PASSA	Raisins. Used in the making of many desserts as well in other savory dishes particularly in Sicily.
Uvetta	raisins
Vaniglia	vanilla
VERDURA	Usually refers to green,leafy vegetables, though the term does refers to garden produce in general.
VERZA	Savoy cabbage, usually boiled or sauted.
VIN SANTO	A “holy” sweet wine from Tuscany made from semi-dried grapes with a long, slow fermentation. Often served with small almond cookies called cantucci for dipping.
Vitello	veal
Vongole	clams
Zabaglione	dessert of egg yolks, sugar, and Marsala wine.
ZAFFARINO	Saffron.
Zafferano	saffron
ZAMPONE	This is a specialty sausage from Modena, and is a pig’s leg stuffed with minced pork shoulder and other cuts of meats. It has a unique flavor and is quite fatty. It is commonly served with stewed lentils as a side dish.
Zenzero	ginger
Zucca	pumpkin; squash, winter squash;

Created by: bobharlow

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