Appendix:Menus/Italian

Appendix:Menus ==> Italian

Italian Restaurant Menus

This is a collection of items of food to be found on all sorts of Italian restaurants, from a humble trattoria or pizzeria to the finest ristorante.

Not all items will be found in all restaurants, and some are regional specialities.

aperitivi

apéritifs

• Campari e soda
• Martini, Cinzano ecc
• Bellini - white wine and peach juice (Venice)

antipasti

starters

• bagna cauda - anchovy dip (Valle d'Aosta)
• bresaola - air-dried salted beef
• bruschetta - toasted bread with savoury toppings
• calamari - deep-fried squid rings
• carpaccio - thin slices of raw beef
• crostini - savories on toast
• fonduta - cheese fondue (Piedmont)
• insalata caprese - see next
• insalata tricolore - tomato, mozzarella and avocado or basil
• parmigiana - aubergines baked with tomatoe etc
• mozzarella in carrozza - deep-fried cheese balls
• prosciutto - dry-cured ham
• salame - salami
• salumi - salami, pancetta, mortadella ecc
• tonno e fagioli - tuna and beans

primi

first course

zuppe

soup

• minestra - simple vegetable soup
• minestra di ceci - with chick peas
• minestrone - vegetable soup
• pasta e fagioli - with pasta and beans
• risi e bisi - rice and pea soup (Venice)
• stracciatella - broth with egg and cheese (Rome)
• tortellini in brodo - pasta in broth

pasta, risotto etc

pasta, risotto etc

• Note: Any form of pasta can be served with any sauce, or just in bianco (with melted butter and cheese), or in brodo (with clear soup) - some of the more common mixtures are included
• agnolotti - type of ravioli
• arancini - rice rissoles
• bavette - thick spaghetti
• bigoli - thick spaghetti
• bucatini - thick hollow spaghetti
• cannelloni - large tubes - stuffed and baked
• cappelletti - little stuffed "hats"
• capelli d'angelo - thin vermicelli
• cavatappi - spiral macaroni
• chitarra - square rather than tubular spaghetti
• conchiglie - shell-shaped
• crespelle - pancakes
• ditalini - like rigatoni
• eliche - like fusilli
• farfalle - bow-tie or butterfly shapes
• farfalloni - larger form of farfalle
• fettuccine - same as tagliatelle
  • fettuccine alla romana - bacon, peas, cream and cheese
  • fettuccine Alfredo - with a creamy cheese sauce
• fettucce - larger form of fettuccine
• frittata - omelette
• fusilli - spirals
• gnocchi - small dumplings (from semolina or potatoes)
• lasagne - flat sheets
  • lasagne al forno - cooked in the oven
• linguine - fatter than spaghetti
• lumache - slug-shaped
• macaroni - short, curved, hollow tubes
• maccheroni - as above
• manicotti - like cannelloni
• orecchiette - ear-shaped
• paglia e fieno - green & yellow tagliatelle
• panzarotti - large ravioli
• pappardelle - wide tagliatelle
• pasta - in any form
  • pasta con le sarde - sardines, anchovies, raisins, pine nuts, saffron
• penne - short tubes, diagonally cut ends
  • penne all'arrabbiata - with a chilli sauce
• penne rigate - penne with a ribbed surface
• ravioli - filled parcels
• rigatoni - ribbed tubes
• risotto - short-grain rice, cooked slowly and buttery
  • risotto ai formaggi - with cheese(s)
  • risotto ai funghi - with mushrooms
  • risotto nero di seppie - with cuttlefish (black with the ink)
• rotelle - wheel-shaped
• spaghetti - long strands
  • spaghetti all'amatriciana - tomato, garlic, parsley, bacon etc
  • spaghetti bolognese - minced meats, tomato, white wine, cream etc
  • spaghetti carbonara - bacon, cheese and egg
  • spaghetti alla napoletana - tomato and basil
  • spaghetti all pesto - basil, cheese, pine nuts (Genoa)
  • spaghetti alla puttanesca - olives, anchovies etc
  • spaghetti all ragù - meat, tomato, oregano, basil etc
  • spaghetti alle vongole - with small clams
• spaghettini - finer than spaghetti
• strangolapreti - spinach dumplings
• supplì - rice croquettes
  • supplì al telefono - filled with stringy mozzarella
• tagliatelle - narrow ribbons
• tagliarini - as above
• tortellini - small stuffed rings
  • tortellini in brodo - see soup
• tortelloni - larger form of tortellini
• trenette - like bavette
• trottole - shaped like a spinning top
• vermicelli - thinner than spaghetti
• ziti - tubes
• zitone - larger form of ziti

pizze

pizzas etc

• calzone - pizza folded in half (like a pasty)
• farinata - similar shape but made from chick peas
• focaccia - similar to pizza, with tomato and herbs
• pizza capricciosa - whatever the Chef fancies
• pizza marinara - tomato, garlic, oregano, oil
• pizza Margherita - tomato, mozzzarella, basil, oil
• pizza quattro stagioni - "four seasons" (as capricciosa, but spread around the pizza)

secondi

second, or main course

pesce

fish

• Note: there are very many local names for fish
• acciughe - anchovies
• alici - anchovies
• anguille - eels
• baccalà - salt cod (Venice)
• bianchetti - whitebait or similar
• calamari - squid
• capesante - scallops
• cappalunga - razor shell
• coda di rospo - monkfish
• cozze - mussels
• dentice - sea bream
• fritto misto di mare - mixed fried fish
• gamberi - prawns
• gamberetti - shrimps
• merluzzo - cod
• moscardini - little octopuses
• orata - sea bream
• pesce spada - swordfish
• polpi - octopus
• salmone - salmon
• sarde - sardines
• scampi - prawns
• seppia - cuttlefish
• sogliola - sole
• tonno - tuna
• triglia - mullet
• trota - trout
• vongole - clams
• Note: cooked in vary many ways
• brodetto - fish stew
• cacciucco - fish stew
• cotolette di - steaks
• filetto - fillet
• spiedini - on skewers
• in umido - in a sauce made from its own juices

carne

meat

• Note: there are many names for meat
• agnello - lamb
• anatra - duck
• animelle - sweetbreads
• bistecca - steak
• bue - beef
• coda - oxtail
• coniglio - rabbit
• fagiano - pheasant
• favata - sausage and bean stew (Sardinia)
• fegato - liver
• fritto misto - mixed fried meat
• gallina - hen
• lepre - hare
• maiale - pork
• manzo - beef
• oca - goose
• ossibuchi - braised shin of veal (Lombardy)
• pollo - chicken
• prosciutto - ham
• rognone - kidneys
• salsicce - sausages
  • salsicce e fagioli
• saltimbocca - veal and ham slices in white wine
• tacchino - turkey
• trippa - tripe
• vitello - veal
• Note: served and cooked in many ways
• in agrodolce - sweet and sour
• arrosto - roast
• braciole - chops
• brasato - braised
• carbonata - casserole
• costolette - cutlets, escalopes
• cotolette - the same
• al forno - roast
• involtini - stuffed rolls of meat
• polpette - rissoles
• ripieno - stuffed
• in salmì - rich stew
• spezzatino - meat stew
• spiedo - spit-roast
• stufato - casserole
• al sugo - in a sauce

contorni

vegetable to accompany the main course

• Note: this also lists vegetables used in cooking, and vegetarian main courses
• aglio - garlic
• alloro - bay
• asparagi - asparagus
• barbabietola - beetroot
• basilico - basil
• batata - sweet potato
• bietola - chard
• broccolo - broccoli
• caponata - aubergines with tomatoes and olives
• capperi - capers
• cappuccio - spring greens
• carciofi - artichokes
  • cuori di carciofi - hearts
• cardo, cardone - cardoon
• carote - carrots
• cavolfiore - cauliflower
• cavolo - cabbage
  • cavoletti di Bruxelles - Brussles sprouts
  • cavolo cappuccio - spring greens
  • cavolo cinese -
  • cavolo rapa - kohlrabi
  • cavolo rosso - red cabbage
  • cavolo verzetto - savoy cabbage
• cece - chick pea
• cetriolino - gherkin
• cetriolo - cucumber
• cicoria - chicory
• cipolle - onions
  • cipolla d'inverno - spring onion
• cipolline - chives
• crescione - cress
• cumino - cumin
• dragoncello - tarragon
• fagioli - beans
• fagiolini - French (green) beans
• fave - lima beans
• finocchio - fennel
• funghi - mushrooms
• indivia - endive
• lattuga - lettuce
• lenticchia - lentils
• maggiorana - marjoram
• melanzane - aubergine
• menta - mint
• nasturzio - water cress
• origano - oregano
• pastinaca - parsnip
• patate - potatoes
• peperone - bell pepper
• peperonata - peppers with tomatoes and onion
• peperoncino - chili pepper
• peperone - bell pepper
  • peperone rosso - red pepper
  • peperone verde - green pepper
  • peperoni ripieni - stuffer peppers
• piselli - peas
• polenta - made from maize flour - several conistencies and variations
• pomodori - tomatoes
• porri - leeks
• prezzemolo - parsley
• radicchio - red lettuce (Veneto)
• rapa - turnip
• ravanello - radish
• ravizzone - swede
• rosmarino - rosemary
• ruta - rue
• salvia - sage
• scorzonera - black salsify
• sedano - celery or celeriac
• spinacio - spinach
• tartufo - truffle
• timo - thyme
• valerianella - cornsalad
• verza - savoy cabbage
• zucca - gourd, pumpkin, marrow
• zucchine - courgettes

insalata

salads

• insalata mista - mixed salad
• insalata russa - Russian salad
• insalata verde - green salad

frutta

fruit

• albicocche - apricots
• ananas - pineapple
• banana - banana
• cachi - persimmon
• ciliegie - cherries
• cocomero - watermellon
• datteri - dates
• fichi - figs
• fragole - strawberries
• lamponi - raspberries
• limone - lemon
• macedonia - fruit salad
• mandarancio - clementine
• mandarino - mandarin orange
• melagrana - pomegranate
• mele - apples
• melone - melon
• mirtilli - bilberries
• more - blackberries
• nespole - medlars
• pere - pears
• pesche - peaches
• pompelmo - grapefruit
• prugne - plums
• ribes - currants
  • ribes rosso - redcurrant
  • ribes nero - blackcurrant
• uve - grapes

dolci

desserts

• cannoli - fried pasta tubes with creamy filling (Sicily)
• cantucci e vin santo - almond biscuits dipped in fortified wine
• cassata - tutti-frutti ice cream
• cassata siciliana - cake with ricotta, candied fruit and liqueur
• gelato - ice cream
• granita - frozen fruit juice
• macedonia - (tinned) fruit salad
• pan di spagna - sponge cake (ingredient)
• panna cotta - a set custard
• pandoro - sweet yeast bread
• panettone - sweet yeast bread filled with raisins and candied fruit
• pan pepato - chocolate cake
• pastiera - Neapolitan pie
• semifreddo - ice cream dessert
• stracciatella - ice cream with chocolate bits
• strufoli - honey biscuits
• tiramisù - creamy trifle (Venice)
• torta della nonna - cake made from ricotta etc
• zabaglione - eggs, sugar & Marsala (Sicily)
• zuppa inglese - trifle

formaggi

cheese

• asiago - hard with holes (Veneto)
• bel paese - mild (Lombardy)
• caciocavallo - like provolone
• dolcelatte - mild gorgonzola
• fontina - semi-hard (Val d'Aosta)
• gorgonzola - blue-veined
• grana - see parmigiano
• mascarpone - fresh
• mozzarella - topping for pizza
• parmigiano - Parmesan (Parma)
• pecorino - hard (Rome or Sardinia)
• provolone - either dolce (mild) or piccante (strong)
• ricotta - cottage cheese
• taleggio - soft, creamy
• toma - semi-hard

caffè

coffee

• caffè americano - black coffee
• caffè corretto - with grappa
• caffè freddo - iced coffee
• caffè latte - with hot milk, for breakfast
• caffè lungo - extra hot water
• caffè macchiato - with a dash of milk
• caffè stretto - less water than espresso
• cappuccino - with steamed milk, morning only
• espresso - normal small caffè