Glossary of Menu Terms (Part 4)

DOLCE

crème caramel カスタードプリン
crostata(*) di mele アップルパイ
dolce(*2) ケーキ
frutta di stagione 季節の果物
gelato(*3) アイスクリーム
granita(*4) 氷菓子
macedonia di frutta = Fruit salad フルーツパンチ
sorbetto シャーベット
tiramisú ティラミス
torta(*5) ケーキ
torta al cioccolato チョコレートケーキ
torta di frutta フルーツケーキ
zuccotto 冷たいケーキ
zuppa inglese ラム酒に浸したケーキ

(*)Open-faced tart, either sweet or savory.
(*2)= Sweet; dolci cover pastries, cakes and other sweets of the course also known in Italian as dessert.
(*3)Frozen dessert, such as ice cream or sherbet, of wide-ranging flavors, chiefly fruit, nuts and chocolate.
(*4)Slushy gelato made by freezing liquid (often coffee or lemon juice) into crystals of grainy texture. It is sometimes topped with whipped cream.
(*5)Cake as well as tart or pie or focaccia, ranging over numerous sweets as well as torte salate, salty types with meat, cheese or vegetables.
Source: ItalianMade.com

FORMAGGIO

Bel Paese(*) 柔らかいチーズ
caciocavallo(*2) < pasta filata;
gorgonzola(*3) ブルーチーズ
mozzarella(*4) < pasta filata;
parmigiano-reggiano(*5) パルメザンチーズ
pecorino(*6) 羊乳で作ったチーズ。塩味が強い、調味料として使われる。
ricotta(*7) 柔らかいチーズ
stracchino(*8) クリームのチーズ
provolone(*9)

(*)"Beautiful Country." A soft, mild Lombardian cow's milk cheese created in 1929 and named after a beloved children's book.
(*2)"Horse cheese." A firm buffalo or cow's milk cheese, so called because the globes of cheese resemble a horse's saddlebags. pasta filata = Cheese whose curds are stretched into strands then put in molds, as Mozzarella and Provolone.
(*3)Strong Lombardian blue-veined cow's milk cheese, made in and around the town of Gorgonzola.
(*4)Smooth, soft white cheese originally from milk of water buffalo (bufala), though cow’s milk fior di latte may also use the name. It is rubbery when fresh, eaten the same day. When older it is firmer, a good melting cheese for pizza and lasagna.
(*5)A famous Italian cheese made from cow's milk, it is shaped into huge wheels and aged to different stages. This grana is handcrafted with a process that has been the same for over 700 years; today, its area of production expands from Reggio Emilia, Parma, Modena, Bologna and Mantua.
(*6)A sharp hard cheese made from fresh ewe's（雌羊）milk.
(*7)Reheated, or "recooked" whey（乳清） molded into a soft, white mound that may be eaten fresh or used in pasta fillings, gnocchi and pastries, though it may also be salted and dried for grating; traditionally from milk of sheep or goats.
(*8)Any of a variety of northern Italian cheeses made from cow's milk mixed with milk of the night before.
Source: ItalianMade.com
(*9)A sharp, spicy, very aromatic cows' milk cheese, usually with a hard wax rind.

Reference:
富永純子の「美味しい出会い！チーズファイル！」

PIZZA
Pizza Napoletana(Neapolitan pizza) admits only three official variants:

Pizza marinara: with tomato, garlic, oregano and oil;

Pizza Margherita: tomato, sliced mozzarella, basil and oil;

Pizza Margherita Extra: tomato, buffalo mozzarella from Campania in fillets, basil and oil.

Lazio style: Pizza in Lazio (Rome), as well as in many other parts of Italy is available in 2 different "flavours":
1) In take-away shops so-called "Pizza Rustica" or "Pizza a Taglio". Pizza is cooked in long, rectangular baking pans and relatively thick (1-2 cm). The crust similar to that of an English muffin and mostly cooked in an electric oven. When purchased, it is usually cut with scissors or knife and priced by weight.
2) In Pizza Restaurants (Pizzerie), where it is served in a dish in its traditional round shape, it features a very thin crust compared to Neapolitan recipe. It is mostly cooked in a wood-fired oven which gives pizza its unique flavour and texture. In Rome a "Pizza Napoletana" is topped with tomato, mozzarella, anchovies and oil (thus, what in Naples is called "Pizza Romana", in Rome is called "Pizza Napoletana"). Strangely enough, there is no "Pizza Napoletana" in Naples and no "Pizza Romana" in Rome.

Pizza Romana (in Naples): tomato, mozzarella, anchovies, oregano, oil;

Pizza Viennese: tomato, mozzarella, German sausage, oregano, oil;

Pizza con Funghi e Prosciutto (Pizza with Ham and Mushrooms): tomato, mozzarella, ham, mushrooms;

Pizza Capricciosa ("Capricious Pizza"): mozzarella, tomato, mushrooms, artichokes, cooked ham, olives, oil (in Rome raw ham is used and half a hard-boiled egg is added);

Pizza Quattro Stagioni ("Four Seasons Pizza"): same ingredients for the Capricciosa, but ingredients not mixed;

Pizza Quattro Formaggi ("Four Cheeses Pizza"): tomatoes, mozzarella, stracchino, fontina(*), gorgonzola (sometimes ricotta can be swapped for one of the last three);

Pizza alla siciliana (Sicilian-style Pizza) has its toppings baked directly into the crust. An authentic recipe uses neither cheese nor anchovies.

Pizza Bianca (White pizza) uses no tomato sauce, often substituting pesto or dairy products such as sour cream.

Ripieno or Calzone is a pizza in the form of a half moon, filled with ricotta, salami and mozzarella; it can be either fried or oven baked.

Source: Wikipedia

(*)Soft unpasteurized cow's milk cheese, from Valle d'Aosta.