Talk like an Italian

If you are going to venture into a country, you might as well sound like a native speaker.

Courses:

---

Cibo: Means food in Italian. These are the traditional meal courses in Italy.

Aperitivo: A pre-dinner drink and small plates of food before dinner to open the palate

Antipasto: Before the meal, starters

Primo: First course usually of a pasta, soup, risotto or gnocchi not served as the main course

Secondo: The second and main course consiting of fish, meat or other protein

Contorni and Insalata: Side of vegetables served alongside secondo and a salad if serving

Formaggio e Frutta: A selection of cheeses and fruit serves as a palate cleanser before dessert

Dolce and Caffe: The dessert course then after a strong espresso served without any milk or sugar

Digestivo: A post-meal drink, like Liquors, Limoncello, Amarro, Sambuca that aids in digestion

Pronunciation:

---

Gnocchi:  NYOH-kee

Reggiano:  Rej-ee-ANN-no

Ricotta:  REE-koh-tah

Bruschetta:  BREW-sket-a

Gelato:  Je-Lah-To

Grazie:  GRaTSee-a

Biscott:  Bis-Kotti

Marscapone:  Mas-Kahr-POH-nee

Focaccia:  Foh-Kah-chee-ah

Cheeses and Meats:

---

Ricotta: Means re-cooked and is a fresh cheese made from the whey left over from other cheeses from cow, goat or buffalo which is reheated again to create a soft, mild and slightly sweet curd.

Caprino: Capa (Goat) Whole or skim Goat’s milk from (Laicino a dairy product)

Stracchino: (Stracco, tired) Cow’s milk from the Lombardy, Piedmont, Veneto,Tuscany and Leguria

Asiago: An aged hard cow's milk cheese similar to Parmigiano, Pecorino Romano from Veneto and Trentino

Teleggio: A semisoft with a thin crust and strong tangy aroma, dairy cattle from Milan and other regions

Scamorza: Cow’s milk from Southern Italy, similar to mozzarella, but chewier and more piquant and dryer. Great for pizzas, salads and grilled cheese

Pecorino Romano: (Sheep):  Hard, salty cheese made from sheep milk. Tuscany, Sardinia and Lazio Regions.

Parmigiano Reggiano: Raw Cow’s milk from the Amilia Romania and Lombardia regions

Pancetta: Italian bacon, typically salt cured and seasoned with spices for at least 3 months

Prosciutto: (Prosciutto Crudo) is a dry- cured Italian ham, typically sliced thin with a delicate, salty-sweet flavor.  It is made from pork hind legs that are cured with salt and aged for at least 20 months. From the Emilia Romagna and Lombardy regions of Italy.

Prosciutto Cotto: (Cured and Cooked ham) usually central and northern Italy. One of my favorites!