learning the language

DINING OUT | APPETIZERS | PASTA | RICE

Whether your studies take you to the other side of the Atlantic or the other side of New York City, learning some of the lingo will enhance your experience. Following are terms which will help you when dining out and reading an Italian menu.

Dining Out
Italians take food very seriously so, not surprisingly, there are many different types of dining establishments, each wtih their own distinct name. The following list will come in handy whether you’re headed to Italy or just want to broaden your knowledge of Italian culinary culture.

Bar/Caffé (bahr/kahf-FEH) The quintessential Italian institution—life without it would be inconceivable for an Italian. Here, the rite of the morning espresso begins and is repeated throughout the day. These establishments serve coffee, tea, soft drinks, beer, liquor, and snacks such as toasts, sandwiches, and pastries. The bar offers the perfect place to hang out, relax, refresh yourself, read, write, talk, watch and be watched.

Enoteca (eh-noh-TEH-kah) A wine bar that sells wines by the glass, salads, mixed cheese and meat plates, and bottles of wine to take away.

Gelateria (jeh-lah-teh-REE-ah) An ice cream parlor that serves gelato (jeh-LAH-toh): rich, tasty ice cream.

Locanda (loh-KAHN-dah) A restaurant—usually located outside the city—that serves simple local food. Originally an inn providing bed and board.

Osteria (oh-steh-REE-ah) Usually an informal, rustic place, that serves simple but very good food at moderate prices.

Paninoteca (pah-nee-noh-TEH-kah) A sandwich bar where you can sample a great variety panini (pah-NEE-nee), hot and cold sandwiches.

Pizzeria (peet-tseh-REE-ah) A pizza parlor offering up pizzas galore, with different choices to suit every taste. Other food may also be served.

Ristorante (ree-stah-RAHN-teh) The range of variation in style, ambiance, and cost is impressive. Make sure you check the menu in the window to get an idea of the prices.

Rosticceria (roh-steet-cheh-REE-ah) A place specializing mainly in grilled chicken to take out. Today, thanks to the addition of tables and chairs, you can sometimes eat on the premises.

Salad a té (SAH-lah dah teh) A "tea room” where pastries and other desserts are served along with tea, coffee, and hot chocolate. Some may also offer light meals.

Taverna (tah-VEHR-nah) An eatery that might lack the refined atmosphere of a restaurant or even a trattoria. However, the food is tasty, well prepared, and inexpensive.

Tavola calda/fredda (TAH-voh-lah KAHL-dah/FREHD-dah) Literally, hot/cold table, this refers to an establishment that resembles a cafeteria, where you can buy moderately priced hot and cold dishes.

Trattoria (traht-toh-REE-ah) Medium-priced restaurant, often family run, where you can find home cooking, cucin casalinga (koo-CHEE-nah kah-sah-LEEN-gah).

Appetizers (Antipasti)
Increasingly, many Italian diners opt for an antipasto (ahn-tee-PAH-stoh), or appetizer, skip the pasta course, and head directly to the second course. Or they order a pasta as the main course. Antipasti may be eaten hot or cold. Here is a sampler of some types of the most common antipasti.

Affettato misto (ahf-feht-TAH-toh MEE-stah) Mixed cured meats: prosciutto crudo (raw ham), salami, mortadella, sometimes garnished with mixed pickled vegetables.

Antipasto misto (ahn-tee-PAH-stah MEE-stah) Mixed antipasto: usually a combination of prosciutto and other cured meats, crostini (slices of toasted bread with various toppings), and assorted vegetables in oil, anchovies, artichoke hearts, and olives.

Bruschetta (broo-SKEHT-TAH) Toasted bread rubbed with garlic and topped with freshly chopped tomatoes and basil.

Caprese (kah-PREH-zeh) Slices of mozzarella cheese with tomatoes, basil, and olive oil.

Cocktail di gamberi (KOHK-tehl dee GAHM-beh-ree) Shrimp cocktail.

Insalata di frutti di mare (een-sah-LAH-tah dee FROOT-tee dee MAH-reh) Seafood salad made with clams, mussels, squid, prawns, and cuttlefish, seasoned with lemon.

Prosciutto e melone o fichi (proh-SHOOT-tah eh meh-LOH-neh oh FEE-kee) Prosciutto and slices of melon or figs. Very delicious and refreshing—a very popular summer antipasto.

Pasta
Traditionally, pasta is eaten as the first or second course—known as pastasciutta (pah-stah-SHOOT-tah)—before the meat course. In many parts of Italy, where it is a gastronomic religion, eating a meal without pastasciutta is akin to sacrilege. Pasta comes in different shapes, sizes, and has many names—spaghetti, maccherone, bucatini, fettuccine, tagliatelle, vermicelli, ziti, linguine, among others. Following are some typical pasta dishes (piatti di pasta tipici):

Agnolotti (ah-nyah-LOHT-tee) Tiny ravioli stuffed with meat and cabbage, spinach, or pumpkin.

Cappelletti (kahp-pehl-LEHT-tee) Round shaped “little hats” filled with minced chicken or veal and seasoned with cheeses and herbs.

Fettuccine (feht-toot-CHEE-neh) Noodles in the form of narrow ribbons, served with a variety of sauces.

Lasagne Verdi (lah-ZEH-nyeh VEHR-dee) Baked layers of thick spinach noodles, béchamel, meat sauce, and parmesan cheese.

Rigatoni (ree-gah-TOH-nee) Macaroni made in short, wide, ridged tubes.

Tagliatelle (tah-lyah-TEHL-leh) Flat ribbons of pasta narrower than fettucine usually served with Bolognese meat sauce and parmesan cheese.

Tortellini (tohr-tehl-LEE-nee) Tiny squares of pasta, twisted and shaped into rings, stuffed with ground turkey or chicken, ham mortadella, parmesan, and nutmeg, served in broth or topped with sauce.

Rice (Riso)
Rice is more popular in northern italy than it is in the south, and it often replaces pasta. It may be served with a sauce or with a variety of ingredients, such as beans, herbs and spices, mushrooms, and seafood. Following are some of the most popular rice dishes:

Risi e bisi (REE-zee eh BEE zee) Rice with green peas and bacon.

Riso in Bianco (REE-zoh een BYAHN-koh) Rice with butter and grated cheese.

Riso al pomodoro (REE-zah ahl poh-moh-DOH-rah) Rice with tomato sauce and herbs.