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Italian Glossary |
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When browsing through a book about Italian food or working through a recipe or menu, a term crops up which is unfamiliar or unclear. This list of words and phrases from the Italian kitchen may help make your reading more rewarding and enjoyable.
Information provided by R&R Publishing
 When browsing through a book about Italian food or working through a recipe or menu, a term crops up which is unfamiliar or unclear. This list of words and phrases from the Italian kitchen may help make your reading more rewarding and enjoyable.
- Affumicato - Smoked
- Agio e ogio - Garlic & Oil, as a dressing
- Al dente - To the tooth, a texture with some bite to it
- Al forno/alla fornaia - In the oven; baked or roasted
- Antipasto - The very first course of a meal; starter
- Arrosto - Roasted, baked
- Asciutto - Dry, as in pasta asciutto
- Bollito - Boiled, particularly boiled meat
- Cacciatora - Hunter's style
- Caldo - Hot
- Casalinga - Homemade
- Condito - Dressed, as in salad
- Contorno - Vegetable dish, garnish
- Cotto - Cooked
- Crudo - Raw, uncooked
- Cucina - Kitchen
- Diavola - Devilled, or with a spicy sauce
- Dolce - Sweets, dessert
- Farcito - Stuffed
- Fritto misto - Mixed fry
- Freddo - Cold
- Fresco - Fresh, cool
- Fritto - Fried
- Grasso - Fat
- Integrale - Wholemeal
- Il primo - The meat course between antipasto and the main course, consisting of soup, pasta, risotto or polenta
- Il secondo - The main course of a meal
- Magro - Thin, lean
- Paglia e fieno - Straw & hay, meaning green and white
- Pelato - Peeled
- Petto - Breast, eg. breast of chicken
- Piatto - Plate
- Ragu - Rich meat sauce
- Ripieno - Stuffed
- Rotolo - Roll, as in a Swiss roll
- Rustico - Rustic
- Saor - Soused, as with fish
- Secco - Dry
- Soffritto - A mixture of chopped vegetables fried in butter or oil.
- Sugo - Sauce, usually for pasta
- Tavola - Table
- Tritato - Minced, finely chopped
- Verde - Green
- Verdure - Vegetables
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