Affogato: A dessert made by “drowning” a scoop of gelato with a shot of hot espresso.
Al Dente: Literally means “to the tooth.” Refers to pasta or rice that is cooked to be firm when bitten, not overcooked or mushy.
Antipasto: The traditional first course of an Italian meal, typically consisting of cured meats, cheeses, olives, and vegetables.
B
Balsamic Vinegar: A dark, concentrated vinegar originating from Modena, Italy, used as a condiment or dressing for salads, meats, and cheeses.
Bruschetta: Grilled bread topped with a variety of ingredients, most commonly diced tomatoes, garlic, olive oil, and basil.
C
Carbonara: A classic Roman pasta dish made with eggs, Pecorino Romano cheese, guanciale (cured pork cheek), and black pepper.
Caprese Salad: A simple salad made with fresh mozzarella, tomatoes, and basil, usually drizzled with olive oil and balsamic vinegar.
Ciabatta: A rustic Italian bread characterized by its airy texture and crispy crust, often used for sandwiches and paninis.
D
Dolce: The Italian word for “sweet,” referring to desserts or sweet dishes.
Durum Wheat: A hard type of wheat commonly used in Italy for making pasta due to its high gluten content.
F
Focaccia: A flat oven-baked bread similar to pizza dough, often topped with olive oil, herbs, and sometimes vegetables.
Frittata: An Italian omelette filled with vegetables, cheese, and/or meats, cooked slowly and served as a main dish or appetizer.
G
Gelato: Italian ice cream that is denser and creamier than other ice creams, with a higher milk-to-cream ratio and less air churned into it.
Gnocchi: Soft dumplings made from potatoes, flour, and sometimes eggs or cheese, often served with sauces like tomato, pesto, or butter and sage.
L
Limoncello: A traditional Italian lemon liqueur made from lemon zest, sugar, and alcohol, commonly served as a digestif.
Lasagna: A baked pasta dish layered with sheets of pasta, ricotta cheese, meat sauce (usually ragù), and mozzarella, topped with béchamel sauce or additional cheese.
M
Mascarpone: A rich, creamy cheese commonly used in desserts like tiramisu or cheesecakes, as well as in savory dishes.
Minestrone: A hearty vegetable soup that often includes pasta or rice, beans, and seasonal vegetables, typically served as a first course.
O
Orecchiette: Small, ear-shaped pasta that originated in the Puglia region, often served with broccoli rabe or meat sauces.
Olive Oil: A key ingredient in Italian cooking, used for frying, dressings, marinades, and drizzling over dishes for flavor.
P
Parmigiano-Reggiano: A hard, granular cheese known as the “King of Cheeses,” aged for a minimum of 12 months, and used grated over pasta, risotto, and more.
Pesto: A sauce originating from Genoa, traditionally made with crushed basil, garlic, pine nuts, olive oil, and Parmesan cheese, often served over pasta.
Polenta: A dish made from boiled cornmeal, served as a soft, porridge-like side or cooled, sliced, and grilled or fried.
R
Ragù: A meat-based sauce cooked slowly with vegetables, broth, and wine, used to dress pasta or make lasagna. The most well-known is “ragù alla bolognese.”
Risotto: A creamy rice dish cooked with broth, onions, wine, and various add-ins like mushrooms, seafood, or cheese, stirred constantly until the rice is al dente.
Ricotta: A soft, creamy cheese made from the whey of cow, sheep, or goat milk, used in both savory dishes like lasagna and in desserts.
S
Sfogliatella: A shell-shaped, layered pastry filled with ricotta cheese, semolina, and flavorings like orange or cinnamon, popular in Naples.
Spaghetti: A long, thin pasta that is probably the most well-known worldwide, typically served with a variety of sauces like tomato, carbonara, or pesto.
Scampi: A style of preparing shrimp or langoustine, typically sautéed in olive oil, garlic, and white wine.
T
Tagliatelle: Ribbon-like pasta similar to fettuccine, often served with thicker sauces like ragù or creamy mushroom sauces.
Tiramisu: A layered dessert made with espresso-soaked ladyfingers, mascarpone cheese, cocoa powder, and sometimes a splash of liqueur.
V
Vongole: The Italian word for “clams,” commonly found in dishes like “spaghetti alle vongole,” which is pasta served with a garlic and white wine clam sauce.
Vincotto: A sweet and tangy cooked wine sauce, traditionally from the Puglia region, used to enhance dishes from meat to desserts.
Z
Zabaglione: A warm, frothy dessert made from whisked egg yolks, sugar, and wine (often Marsala), served with fruit or on its own.
Ziti: A tubular pasta commonly used in baked pasta dishes, mixed with sauces, cheese, and sometimes meat before being baked until bubbly.
