Talk like an Italian

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

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Food Courses:

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

Aperitivo: A pre-dinner drink with small plates to open the palate.

Antipasto: Starters served before the meal.

Primo: The first course, usually pasta, soup, risotto, or gnocchi.

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

Contorni e Insalata: Vegetable sides served alongside the secondo, and a salad when offered.

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

Dolce and Caffe: The dessert course, followed by a strong espresso typically served without milk if after 11 a.m. or noon.

Digestivo: A post-meal drink, like liqueurs such as limoncello, amaro, or sambuca, that aids digestion.

Pronunciation:

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Gnocchi:  NYOH-kee

Reggiano:  Rej-ee-ANN-no

Ricotta:  REE-koh-tah

Bruschetta:  BREW-sket-a

Gelato:  Je-Lah-To

Grazie:  GRaTSee-a

Bissotti:  Bis-Kotti

Marscapone:  Mas-Kahr-POH-nee

Focaccia:  Foh-Kah-chee-ah

Cheeses and Meats:

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

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

Parmigiano Reggiano: Raw cow’s milk from the Emilia-Romagna and Lombardia regions

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

Pecorino Romano: (Sheep), Hard, salty cheese made from sheep’s milk, produced in Tuscany, Sardinia, and Lazio.

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. Originates from the Emilia-Romagna and Lombardy regions of Italy.

Prosciutto Cotto: cured and cooked ham is common in central and northern Italy. One of my favorites!

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.

Scamorza: Cow’s milk cheese from Southern Italy, similar to mozzarella but firmer, chewier, and more piquant. Drier in texture—excellent for pizzas, salads, and grilling.

Stracchino: (Stracco, “tired”): Cow’s milk from Lombardy, Piedmont, Veneto, Tuscany, and Liguria

Teleggio: A semi-soft cheese with a thin rind and a pronounced tangy aroma, made from dairy cows in Milan and other regions.

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Ciao!