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.

Glossary of Menu Terms (Part 3)

SECONDO PIATTO

Carne

abbacchio(*) 仔牛のロースト
arrosto(*2) di vitello ロースとビーフ
bistecca ビーフステーキ
bistecca alla fiorentina(*3) コショウ風味のステーキ
brasato(*4) di manzo 牛肉の煮込み
costata(*5) al prosciutto ハム、チーズなどを詰めた肉料理
cotoletta alla milanese ミラノ風仔牛肉のカツレツ
polenta(*6) e coniglio コーンとウサギ肉のシチュー
pollo alla diavola(*7) 辛味のチキン料理
pollo arrosto ローストチキン
saltimbocca(*8) alla romana 生ハムを乗せた仔牛肉のソテー

(*)A Roman term for baby lamb, usually slaughtered between 30 and 60 days. It is cooked on a spit or roasted, usually flavored with rosemary, and is a specialty of Easter dinner.
(*2)= Roast, normally meat cooked in an oven or on a spit or grill.
(*3)Beef steak (though the term also applies to veal or pork chop), the best known version being bistecca alla fiorentina, a very thick, well-aged T-bone (lombata) rubbed with olive oil and cooked over charcoal.
(*4)Braised, usually beef cooked in red wine.
(*5)Rib steak of beef or veal, also called tagliata.
(*6)Cornmeal cooked slowly in water, milk or broth, then served as a porridge, side dish, or cooled and cut into firm squares, sometimes grilled, fried or sauced with tomato. There are many variations of this dish; mostly associated with winter and the cuisine of mountainous regions. Porridge-like pastes from buckwheat, farro or chestnut flour may also be called polenta.
(*7)"Devil's style," referring to hot seasoning or cooking over red hot coals, as with grilled chicken called pollo alla diavola.
(*8)"Leap in the mouth." Roman dish of veal scallopine layered with sage leaves and prosciutto, sautéed in butter and white wine or Marsala wine.
Source: ItalianMade.com

Pesci e Frutti di Mare

anguilla alla veneziana ツナ・ソースのうなぎ料理
baccalà alla vicentina 玉ねぎ・パセリを入れたタラの煮込み
calamari ripieni 詰め物をしたいか料理
fritto misto di pesce 魚のミックスフライ
pesce alla griglia 魚のグリル
pesce in carpione(*) レモンを添えた冷たい川魚料理
sgombri(*2) in umido(*3) ワインで煮込んだ鯖
stoccafisso(*4) タラの干物とトマト・オリーブを煮込んだもの
zuppa di pesce 魚肉のスープ料理

(*)A treatment for freshwater fish, particularly carp, trout, and eel. To prepare in carpione means frying the fish in olive oil, then marinating it with vinegar and aromatic vegetables for up to one week. Carpione is usually presented as an appetizer. Source
(*2)Mackerel, a strong-flavored fish, often marinated and grilled.
(*3)Technique referring to slow cooking in a small amount of liquid, as in brasato, spezzatino, stracotto or stufato.
(*4)Stockfish（干物）, cod or other wind dried on poles, also called pesce stocco or simply stocco or stocche; often synonymous with salt-cured baccalà（干だら）.
Source: ItalianMade.com

CONTORNO

Insalata(*), Verdura

Insalata di frutta フルーツ・サラダ
Insalata di frutti di mare シーフード・サラダ
Insalata mista ミックス・サラダ
Insalata paesana 田舎風サラダ
Insalata di rinforzo(*2) ナポリ風サラダ
Insalata russa ゆで野菜のマヨネーズ添え
Insalata verde グリーンサラダ
fave(*3) crude con pecorino ソラマメのペコリーノチーズ添え
patate fritte フライドポテト
spinaci al burro ほうれん草のバターソテー

(*)Salad, which may or may not include greens. Popular examples are insalata mista (mixed), insalata verde (greens only); insalata russa (mixed cooked vegetables diced with mayonnaise). Insalata di mare is a mix of cold seafood.
(*2)insalata di A salad prepared mainly in the southern half of Italy containing cauliflower, olives, pickled vegetables, anchovies, and other ingredients; the word rinforzo literally means "reinforcement."
(*3)Fava beans（蚕豆）, usually shelled and boiled or dried and reconstituted in water.

Frittata(*) オムレツ

frittata di formaggio チーズ・オムレツ
frittata con pomodore e mozzarella(*2) トマトとチーズのオムレツ
frittata primaverile 野菜入りオムレツ
frittata di zucchini ズッキーニ入りのオムレツ

(*)Eggs mixed with vegetables, meat or cheese and fried like a thick pancake on both sides (see omeletta).
(*2)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.
omeletta: Omelet, beaten eggs cooked thin and folded, often over a filling of vegetables, cheese, meat or fish; see frittata.
Source: ItalianMade.com

Glossary of Menu Terms (Part 2)

ANTIPASTO

acciuga, -ghe = anchovy アンチョビ
caviale = caviar キャビア
salmone affumicato スモーク・サーモン
sardine all'olio = Sardines preserved in oil; fresh sardines are called sarde. いわしの油漬け
prosciutto(*) ハム
salame サラミ
mortadella = Large pork sausage, originally from Bologna ボローニャ・ソーセージ
oliva オリーブの実
frutti di mare(*2) シーフードの盛り合わせ
ostrica = Oysters 生牡蛎
gamberetto(*3) 小エビのカクテル
tonno マグロの油漬け
coppa(*4) ベーコン
uovo タマゴ
carciofo, -i = artichoke アーティチョーク
cetriolini sottaceto(*5) = cucumber pickles きゅうりの酢漬け
prosciutto crudo con melone 生ハムのメロン添え
insalata russa ゆで野菜のマヨネーズ添え

(*)Ham, whether salt-cured crudo (raw), cotto (cooked) or affumicato (smoked). The making for this unique product is regulated by law and is produced throughout Italy. The term may also apply to a leg of wild boar (prosciutto di cinghiale), goat, goose or turkey. Prosciuttificio, production house for prosciutti.
(*2)"Fruits of the sea," the general term for seafood, chiefly mollusks and crustaceans, raw or cooked.
(*3)Name used for various crustaceans, cooked in every conceivable way, from boiled to fried, hot to cold. Gambero rosso and gambero imperiale or mazzancolla are large Mediterranean prawns, also called gamberoni; gamberelli are smaller prawns; gamberetti tiny shrimp; gamberi d'acqua dolce freshwater crayfish.
(*4)Pressed, cooked, boneless pork neck. Also named capocollo in Souther Italy.
(*5)Foods preserved in vinegar, generally vegetables or mushrooms, pickles.
Source: ItalianMade.com

PRIMO PIATTO

Minestra(*) スープ

busecca 野菜スープ
brodo(*2) di manzo ミートスープ
minestra di funghi きのこのスープ
crema di legumi 野菜のクリームスープ
crema di pomodori トマトスープ
minestrone 野菜のごった煮
pastina(*3) in brodo パスタスープ
stracciatella(*4) 卵とチーズのスープ
consomme コンソメスープ
brodo di pollo チキンスープ
zuppa(*5) di pesce = fish soup 魚のスープ

(*)generic term for soup and also for first course (covering pasta, risotto, gnocchi, etc.); minestra in brodo broth with pasta or rice; minestrone hearty vegetable soup; minestrina light soup or broth; see also zuppa.
(*2)Broth or stock from boiled meats, vegetables or fish.
(*3)General term that refers to any tiny cut pasta cooked in soups.
(*4)"Little rags." Chicken or beef soup with little egg-and-cheese dumplings passed through a sieve, making the egg mixture into little rag-like shreds.
(*5)Soup, covering a range of vegetable, bean, meat and fish-based recipes, in theory thicker than a classical minestra, though the division isn't always clear; zuppa inglese custard cake soaked in sweet wine or liqueur.
Source: ItalianMade.com

Pastasciutta(*) パスタ類

spaghetti(*2) スパゲッティ
lasagna(*3) ラザーニャ
fettuccine(*4) 紐皮うどん
gnocchi(*5) スイトン
spaghetti al pomodoro トマトソース・スパゲッティ（ナポリタン）
spaghetti alle vongole あさりスパゲッティ
spaghetti alla bolognese ミートソース・スパゲッティ
lasagne al forno ミートソース・ラザーニャ
risotto(*6) alla milanese サフラン風味の米料理
maccheroni(*7) マカロニ
cannelloni(*8) カネロニ
ravioli(*9) 餃子
risotto 米スープ

(*)Cooked noodles served dry (asciutta), usually with sauce, as opposed to pasta in brodo, cooked in broth or soup; pastina small pasta used in soups; pastificio pasta factory.
(*2)Long, thin strands of dried or fresh pasta, by far the most popular form in Italy. It is made both fresh and dried.
(*3)A layered pasta dish baked, with fresh mozzarella, usually with a besciamella or tomato sauce. There are many varieties of this dish throughout Italy that reflect regional preferences and traditions.
(*4)Long flat egg pasta strands, 3/8 inch wide.
(*5)Dumplings from potato and flour or semolino, usually served dressed as a first course; gnocchi verdi are green from spinach mixed with ricotta; gnocchetti are smaller.
(*6)A dish of creamy cooked, stubby rice (under names like Arborio and Canaroli) that absorbs a good quantity of broth to make it flavorful and tender. The classic risotto alla milanese is made with saffron and grana, but any number of ingredients, from beef glaze, mushrooms and tomatoes, are used to create regional varieties.
(*7)Macaroni; in parts of southern Italy this is a generic term for dried pasta, though elsewhere it usually refers to short pasta tubes like rigatoni and ziti.
(*8)Pasta tubes, similar to manicotti, stuffed with meat and cheese. They take a variety of sauces like tomato or pesto.
(*9)Square pasta shapes (sometimes ridged) enclosing any of a wide variety of ingredients, most commonly ricotta and spinach.
Source: ItalianMade.com

Glossary of Menu Terms: A-Cu

(A) (B) (C) (ca)(ce)(chi)(ci)(co)(cre, cro, cru) (cu)(D) (E) (F) (G) (H) (I) (J) (K) (L) (M)(ma)(mi) (N) (O) (P) (pa)(pe)(po)(Q) (R) (S) (T) (U) (V) (W) (X) (Y) (Z)

(A)
Abbacchio *alla Romana	Baby Lamb Roman Style, 草を食べていない、乳だけで育った子羊
acciughe, alici	anchovies
Aceto	Vinegar 酢 (sott'aceto 酢漬け)
Aceto Dolce	Italian pickles
acqua	水
affettato, -i	A selection of cold cuts or cold meats often served as an antipasto
Affumicato	(< affumicare) Smoked, いぶす、燻製にする
Aglio	Garlic にんにく
Aglio e olio	Garlic & oil dressing
Agnello	Lamb, 子羊、子羊肉
agrodolce	sweet and sour
ai ferri	網焼きにした
al sangue; a puntino; ben cotto	生の（ステーキ）；中くらいに焼いた；良く焼いた
albicocche	apricots 杏
Alici	Anchovies, アンチョビー、片口いわし、ひこいわし
aliotide	あわび
alla graticola	直火焼きにした(ロースト）
alla griglia	グリルした
all'agro	with olive oil and lemon juice
allodola	lark
alloro	ローリエ(月桂樹の葉)
amaro	苦味のある食後酒
Amoretti, *Amaretti	Almond biscuits
Amoretto	Almond liqueur
ananasso	pineappleパイナップル
Anatra	Duck, 鴨、あひる；anatra selvatica
anatrino	小鴨
anguilla	eel うなぎ
anice	アニス
animelle	sweetbreads
Anisette	Aniseed liqueur
anitra	mallard
antipasto	appetizer
appetito	appetite
arachide	ピーナッツ
aragosta	lobster 伊勢海老
arance (arancia)	oranges オレンジ
arancine	rice balls
*arancini	Deep-fried rice balls from Sicily, also popular in Naples and Rome.
aringa(aringhe)	herring にしん
Arista	Roast loin of pork
Arrosto	(< arrostire) Roasted ローストにした
Asparagi, -o	Asparagus アスパラガス
*Asparagus Frittata	Asparagus Omelet
astice	オマールえび
(B)
baba	ババ(パンケーキにシロップをしみこませたデザート)
baccala	codfish
bagna cauda	バーニャカウダ(にんにく、アンチョビ、オリーブ油で作る温かいソース。イタリア北部ピエモンテ州発祥のソース。温かいお風呂という意味)
banana	バナナ
barbabietole(-a)	red beets
bardana	ごぼう
basilico	basil
beccaccia	woodcock
beccafico	warbler
Bel Paese	Creamy, mild cheese (Proprietory brand), *a variety of well-known mild, soft, pale yellow cheeses from Lombardy
bianco	白
biancomangiare	ブランマンジェ
bicchiere	glass
bieta	フダンソウ(ビーツの仲間で、ビーツが根を食べるのに対して、こちらは、葉のほうを食用とする)
biscotto	ビスケット
Bistecca	Steak
Bocconcini	Small balls of mozzarella
Bollito	(< bollire) Boiled; manzo bollito: ゆでた牛肉
Bologna	Large smoked sausage of veal, pork and seasoning from Bologna; Bolony, Polony
Bolognese, alla bolognese, al ragu	tomato sauce with meat
	Rich meat sauce for pasta from Bologna, *alla Outside Bologna, and especially outside Italy, the term refers to a meat sauce for pasta. (In Bologna, it's known simply as "ragú.")
bottarga	fish roe
bottiglia	bottle
brace, alla	charcoal cooked
Braciola	Chops
braciole	rib steak
brandy	ブランデー
branzino	seabass
brasato	揚げ煮した
Bresaola	Dried fillet of beef
brindare, fare un brindisi	to make a toast
brindisi	toast
broccolo	ブロッコリ
Brodetto	A fish soup
brodo	broth(スープ、ブイヨン)
bucatini	ブカティーニ(穴の開いた細いロングパスタ)
buon appetito	enjoy
buongustaio	gourmet
burro	butter バター
al burro	バターを使った
(C)
(ca)
Cabernet Sauvignon
cabolo	キャベツ
cacciagione	game
Cacciatore	*alla Literally "hunter-style"; alludes to the varying methods of stewing lamb, chicken, veal, and rabbit. Northern ingredients typically include tomatoes, while those of central and southern Italy predominantly use rosemary, garlic, and vinegar.
Cacio-cavallo	Cheese made from skimmed cows milk
caciocavallo	カチョカッヴァロチーズ(南イタリアで作られている、ヒョウタン形のセミハードタイプのチーズ)
cachi	かき
caffè	コーヒー
caffè espreso	エスプレッソ
caffè freddo	アイスコーヒー
caffè latte	ミルクコーヒー
caffè nero	ブラックコーヒー
cognac	コニャック
calamari(-o)	squid いか
calamari ripieni	ヤリイカの詰め物
Caldo	Hot
cameriera	waitress
cameriere	waiter
camoscio, daino	deer
Canestrelli	Scallops
cannella	シナモン(肉桂)
Cannelloni	Large pasta tubes, stuffed and served with tomato and cheese sauce カネローニ(太い管状のパスタ。中に詰め物をして使われる)
capasanta(capasante)	ホタテ
capellini	棒状の極細ロングパスタ
Capesante	Scallops
caponata	小さく切って揚げたナスと、玉ねぎやセロリ、トマトと一緒に煮込んだ料理。シチリア発祥
capone	ホウボウ
capperi(-o)	capers(ケッパー)
cappone	capon
cappuccino	カプチーノ
capra	ヤギ肉
caprese	カプレーゼ(トマト、モッツァレラ、バジルで作ったサラダ
*caprese (adj.)	literally "of Capri"; mozzarella and tomato salad with basil
capretto	baby goat
caprino	カプリーノチーズ
capriolo	roebuck
caraffa	caraff
Carbonara, alla	Cream and Ham sauce, *Pasta (generally spaghetti) with egg yolks, bacon (guanciale), pecorino romano or (less traditionally) Parmesan cheese, and black pepper.Pasta with eggs, pancetta and parmesan
Carciofi, -o	Artichokes アーティチョーク、朝鮮あざみ
cardamomo	カルダモン
cardarello	平茸
cardi	cardoons
carne	meat
carne bovina 牛肉
carne di vitello	仔牛肉
carne suina	豚肉
carota	人参
carote(-a)	carrots
carpa	carp 鯉
Carpaccio	Raw red beef, カルパッチョ
cartoccio, al cartoccio	紙で包んで焼いた料理 (～の紙包み焼き)
carvi	キャラウェイ(さわやかな甘さとほろ苦さがある。ドイツやオーストラリア料理煮よく用いられ、ザワークラウトには欠かせない)
Casalinga	Home-made
casareccio 円形の大きなパン Cassata	Fruit & nut ice cream
castagne	chestnuts
castrato	mutton
cavallo, viande de chaval	馬、馬肉
caviale	caviar
Cavolfiori, -e	Cauliflower カリフラワー
Cavolo	Cabbage, キャベツ
cavolo cinese	白菜
cavolo di Brusselles	芽キャベツ
(ce)
ceci(-e)	garbanzo beans(エジプト豆)
cefalo	gray mullet
cena	dinner
cervella(cervello)	brains 脳みそ
cervo	large deer 鹿
Cetrioli	Cucumber, きゅうり
cetriolino	コルニション(小型のきゅうり)
cetriolo	cucumber きゅうり
(chi)
Chiocciole	Shell-shaped pasta
chiocciole, lumache	snails
chiodi di garofano	クローブ(つぼみを乾燥させたものをそのままポークハムや、丸ごとに肉に刺して料理したり、パウダーはシチューや焼き菓子に用いられる)
(ci)
cicoria	wild chicory チコリ
ciliegie(-a)	cherries さくらんぼ
cinghiale	wild boar(猪)
cioccolata	チョコレート
cipolina	シブレット(浅葱のようなもの)
cipolla	onion 玉ねぎ
Cipolle	Onions, 玉葱、オニオン
(co)
cocomero	watermelon スイカ
coda di rispo	angler fish
colazione	breakfast
coltello	knife
conchiglie	コンキリエ(貝の形をしたショートパスタ)
condiment	ドレッシング
coniglio (conigli)	rabbit うさぎ
contorno	side dish(付け合せ)
coperto	fee for linen
coriandolo	コリアンダー
cornetto	クロワッサン
cotechino	large sausage
Coda alla vaccinara	Oxtail, 尾、しっぽ
Condito	(<- condire> Dressed
Coniglio	Rabbit, うさぎ
Contorno	Garnish
Coppa	Salt-cured, sweet & fragrant neck pork from northern Italy
Costoletta	Cutlets
Cotechino	Large pork sausagesCutlets
Cotto	Cooked
cozza	ムール貝
Cozze	Mussels ムール貝
cozze fritte	ムール貝の揚げ物
zuppa di cozze al pomodoro	ムール貝のトマト味スープ
cozze, muscoli, mitili, peoci	mussels
(cre, cro, cru)
crema	cream(生クリーム)
crescione	クレソン
crocchette(-a)	croquettes
Crostini	Toasted bread pieces バタートースト
crostino	クロスティーニ
Crudo	Raw
(cu)
cucchiaio	spoon
Cucina	Kitchen
cumino	カレーやチリパウダーの重要成分。パンの風味付けやミートローフ、シチューなどの肉料理、ピクルスやソーセージなどにもよく合う
cuore	心臓
curcuma	ターメリック(ウコン)

Source: Italian Food: Glossary of Menu Terms

Glossary of Menu Terms: D-O

(A) (B) (C) (ca)(ce)(chi)(ci)(co)(cre, cro, cru) (cu)(D) (E) (F) (G) (H) (I) (J) (K) (L) (M)(ma)(mi) (N) (O) (P) (pa)(pe)(po)(Q) (R) (S) (T) (U) (V) (W) (X) (Y) (Z)

(D)
datteri	dates
decorare	飾り付ける
delizioso	delicious
della casa, specialita	specialty
dentice	bream, toothed gilthead
Diavola	'Devilled'; with a spicy sauce
diavola, alla	broiled
Dolce	Desserts, ケーキ
Dolcelatte	Invented in 1967 by Egidio Galbani: a smooth, creamy cheese with blue-green veins
dragoncello	エストラゴン
(E)
echino	うに
erba	ハーブ(香草の総称)
espresso	エスプレッソ
(F)
Faglioli	Beans インゲン豆
fagliolini(-o)	string beans(インゲン豆)
Faglioni verdi	French beans, green beans
far venire l'acquolina in bocca	to make one's mouth watering
faraona	guinea fowl(ホロホロ鳥)
Farcito	(< farcire) Stuffed
farfalle	ファルファーレ(蝶の形をした乾燥パスタ)
farina	小麦粉
Fave	Broad beans, fava beans(ソラマメ)
Fegato	Liver, 肝臓、レバー
fegato d'oca	フォアグラ
ferri, ai	grilled(網焼き), bistecca ai ferri
Fettucini	Broad, flat noodles, フェットゥッチーネ
fichi(-co)	figs
Filante	Soft processed cheese
filetto	filet
finanziela	フィナンツィエーラ(動物の内臓を酸味の強いソースで煮込んだ料理。トリュフ、マデラ酒、鶏の肉汁で作るソース)
finocchio	fennelフェンネル(茎は野菜として、葉は香草として、種はスパイスとして用いられる)
* Fiolentina, alla
Focaccia	Puffy yeast bread baked in a pan. It may be topped or flavored with a variety of herbs like onion, fennel, or rosemary.
fondo	フォン(だし汁)
fondo bianco	白いだし汁
fondo bruno	褐色のだし汁
Fonduta	Made with Fontina cheese and truffles
fontina	フォンティーナ(ヴァレ・ダオスタ地方産の軟質チーズ)
forchetta	fork
formaggio	cheese(チーズの総称)
frutti di mare, ai	with shellfish
forno, al	baked, oven-baked
Fragole	Strawberries, いちご
Freddo	Cold
Fresco	Cool, fresh
frittata	beaten eggs with stuffing
frittelle	fritters
Fritto	Deep fried, 油で揚げた、フライにした
Fritto misto	Deep-fried mixed collation
Fritto misto di mare	Deep-fried mixed seafood
fumet	燻製
Funghi, fungo	Mushrooms
Fusili, *Fusilli	Pasta twists, フジリ(らせん状の乾燥パスタ)
(G)
gallina	chicken
gallinaccio	シャントルレ(ジロル茸の一種。鶏やウサギなど白身の肉、魚・内臓・タマゴ料理によくあう。
Gamberelli	Prawns
Gamberetti, -o	Shrimps 小エビ
gamberi(-o)	shrimps (エビの総称)、車えび
gambero d’acqua dolce	ザリガニ
gelatina	aspic
*Gelato	ice cream
ghiaccio	ice
girello	roast
glano saraceno	蕎麦
Gnocchi	Semolina or potato flour dumplings, ニョッキ(小麦粉、硬質小麦粉などにかぼちゃ、ジャガイモなどを混ぜ団子状にして茹で、各種ソースをかけたもの)
goloso	sweet tooth
Gorgonzola	A very strong blue cheese from the town of the same name near Milan, ゴルゴンゾーラ(北イタリアの同名の村で作られている。マイルドなタイプの「ドルチェ」と、辛味のある「ピカンテ」がある)。世界三大チーズのひとつ
Grana Padano	Granular, hard white cheese from northern Italy
Granchio	Crab （かにの総称）
Granita	Flavoured, granular ice
granturco(granturchi)	トウモロコシ(スープにしたり、付け合せにしたりする)
Grasso	Fat
graticola, alla	直火焼きにした
griglia, alla	grilled, 網焼き
Grissini	Breadsticks
grongo, gronghe	穴子
guratino	グラタンにした
(H)
*Hazelnut Biscotti	Hazelnut Dipping Cookies
(I)
Il Secondo	Main course
indivia	endive(アンディーブ)
indivia belga	チコリ(一般的に生で食べるほかに、バターソテーして付け合せに使う)
Insalata	Salad
Integrale	Wholemeal
interiora	内臓
involtini	stuffed and rolled beef
(J)
Jerez	シェリー酒
(K)
(L)
Lasagne	Flat sheets of pasta, used to form a layered 'pasta pie', ラザニア
Lasagne al Forno	Baked pasta dish with meat and bechamel sauce
lasagne alla bologna	ボローニャ風ラザニア
latte	牛乳
latte di pesce	白子(魚の精巣)
lattuga	レタス
legare	つなぐ(ソースにとろみをつけたりすること)
legume	豆類(総称）
lenticchie(-a)	lentils レンズ豆
licci	ライチ
limetta	ライム
Limone	Lemon
limone, al	レモンを使った。レモン風味
lingua	tongue
Linguine	Narrow, flat ribbon pasta, リングイーネ(断面が楕円形のロングパスタ)
liquore	リキュール
lista dei vini	wine list
lupporo	ホップ(ビールの苦味の成分)
lombata	loin
luccio di mare	カマス
lumaca(lumache)	エスカルゴ、カタツムリ
(M)
(ma)
*macaroni
Magro	Lean
Manzo	Beef, 去勢した雄牛、成牛の肉
*marinara, alla "Sailor-style"	with seafood, *typically tomatoes, olive oil, garlic, olives, parsley, oregano, basil, and capers are used.
Marsala	A sweet white wine, マルサーラワイン
Marscapone	Buttery cream cheese from Milan. Used extensively in desserts and with fruit
Melanzane	Aubergines, なす
Melrot
maccarello, sgombro	mackerel
macedonia	fruit salad(果物をさいの目に切り、シロップやリキュールに漬けたデザート)
maddalena	マドレーヌ
maggiorana	マジョラム(イタリア料理の香り付けによく使われ、ソーセージ、野菜料理、肉料理に用いられる)
magro	lean
maiale	pork
maionese	mayonnaise
maizena	コーンスターチ
mancia	tipping
mandarino	みかん
mandorle(-a)	almonds
mango	マンゴ
manta	ミント
marinara, alla	tomato sauce, garlic and parsley
marinato	marinated(マリネした、漬け込んだ)
marrone	栗
mascarpone	マスカルポーネ(チーズを作った後に出来る上澄み液(乳清)を沸かして、熱凝固したたんぱく質をすくいとって作ったチーズ)
mazzancolle	large prawns
mazzetto guarnito	ブーケガルニ
mela	apple
melanzane(-a)	eggplants
melone	melon
prosciutto e melone	生ハムメロン
menu	menu
menu turistico	tourist menu
merluzzo	codfish, morue(塩漬けのタラ)
messicano	メキシコの
alla messicana	メキシコ風
(mi)
Minestra	The term for thick soup
Minestrone	Vegetable and pasta soup
Misto	Mixture
midollo	骨髄
miele	蜂蜜
minestra, zuppa	soup
minestorone	ミネストローネ(パスタ、または米が入った野菜スープ)
milanese	ミラノの
alla milanese	"Milan style." ミラノ風
alla milanese, Costoletta	薄切りの子牛ロース肉にパン粉をつけてバターであげたカツ
misto	mixed(fritto misto, ミックスフライ)
Monte Bianco	A sweet consisting of chestnut purée, cream and Strega
Mortadella	Large, smooth textured pork sausage made with fats and spices
mortadella	baloney sausage
mostarda, senape	mustard
mozzarella	モッツァレラ
Mozzarella	Creamy, rubbery cheese traditionally made from water buffalo milk
mugnaia	ムニエル
mugnaia, alla	ムニエル
(N)
nocciola	ヘーゼルナッツ(ハシバミの実)
noce moscata	ナツメグ
noci(noche)	walnuts(胡桃)(木の実の総称)
Nodini	Veal chops
(O)
Oca	Goose, ガチョウ
Olio, Olio d'oliva, *Olio extra vergine d'oliva del Chianti	Oil, olive oil
origano	オレガノ
orzo	大麦
Osso Bucco, *Ossobuco	Knuckle of veal, sautéed, then stewed with garlic, onion and tomato
osteria	居酒屋
Ostriche, ostrica	Oysters 牡蠣/td>
ovolo	タマゴ茸

Source: Italian Food: Glossary of Menu Terms

Glossary of Menu Terms: P-Z

(A) (B) (C) (ca)(ce)(chi)(ci)(co)(cre, cro, cru) (cu)(D) (E) (F) (G) (H) (I) (J) (K) (L) (M)(ma)(mi) (N) (O) (P) (pa)(pe)(po)(Q) (R) (S) (T) (U) (V) (W) (X) (Y) (Z)

(P)
(pa)
pagro	真鯛
panato, impanato alla milanese	breaded
Pancetta	Bacon ペーコン、豚のバラ肉
pane	bread
pane all'uva	葡萄入りパン
pane toasto	トースト
pangrattato	パン粉(パンを細かく粉砕したもの。食材につけて揚げる)
panino	ロールパン
panna	生クリーム
Panna, *Panna cotta	Cream
Pannetone	Cake-like bread. A Christmas speciality from Milan
papaia	パパイヤ
Parmagiano	Parmesan cheese
Parmesan	Hard, granular, golden cheese from Parma
parmigiana, alla	パルマ風。パルメザンチーズを使う料理の多くに使われている
parmigiano	パルマの
parmigiano reggiano	パルメザンチーズ(パルマ、レッジョ・エミリア、モデナ、マントヴァ、ボローニャのみで生産される硬質チーズ。うまみ成分のアミノ酸の結晶があり、ジャリジャリとした食感である)
passato di verdura	pureed vegetables
Pasta	Durum paste or egg flour dough, shaped, boiled and served with sauce
*Pasta alla Campidanese	Pasta with Sausage
*Pasta Carbonara	Pasta in Rich Sauce
*Pasta e Fagioli	Pasta and Bean Soup
patate, -a	potatoes じゃがいも
(pe)
Pecorino	Hard, granular cheese made from sheep's milk, ペコリーノチーズ(羊乳のチーズのことを、イタリアではペコリーノという)
penne	ペンネ(ペンの先の形をした乾燥パスタ)
penne all'arrabuata	トマトソースに唐辛子を入れて作ったペンネ料理
pepe	pepper こしょう
peperoncino	hot pepper(唐辛子)
peperoni(-e)	bell peppers
pere, -a	pears 洋梨
pesca	peach 桃
pesca Melba	ピーチメルバ。アイスクリームの上にキルシュなどで煮た桃をのせ、木苺のジャムとあわ立てた生クリームをのせたデザート
pesce, -i	fish(魚の総称)
pesce spada	swordfish(メカジキ)
Pesto	Basil, garlic, cheese and pine nut paste
pesto genovese	ジェノヴァペースト(バジル、松の実、ニンニク、エキストラバージンオリーブ油で作るソース)
pettine	帆立貝
Petto di pollo	Breast of chicken
piatti del giorno	main dishes
Piatto	Plate
piccante(salato)	辛い(塩辛い)
Piccione	Pigeon, ハト
pinoli(-o)	pine nuts(松の実)
piselli(-o)	peas(グリーンピース)
pistacchio	ピスタチオ
Pizza	Bread-based open pie. Originally from the Naples area, where it is still sold by the metre
Pizzaiola	Tomato and herb sauce - similar to that used on pizza topping
alla pizzaiola	tomato sauce olive oil, garlic, oregano
(po)
Polenta	Corn meal paste. Usually served in a solid cake form, sliced or shaped, then grilled or fried, *Cornmeal Bread, ポレンタ(トウモロコシの粉に水を加えて火にかけて練りあげたもの。そのまま食べたり、冷やし固めて焼いたり、揚げたりして食す。
Polipi	Octopus
pollastro	雛鳥、若鶏
pollo	chicken 鶏肉
pollo alla griglia	グリルドチキン
pollo allo spiedo	ニワトリの串焼き
pollo arrosto	ローストチキン
Pollo Sorpresa	Rolled breast of chicken, filled with garlic butter, covered in breadcrumbs and deep-fried
pollo, spezzatino di	ぶつ切りにしたニワトリの煮込み
polpette	meat balls
polpettone	meat loaf
polpo, polipo	octopus たこ
polpo affogato	(タコをオリーブ油、トマト、ニンニク、赤唐辛子などで煮込んだ料理)
Pomidori	Tomatoes
pomodoro	トマト
pompelmo	grapefruit グレープフルーツ
Porchetta	Suckling pig
porcino	Italian cêpes (funghi), 赤身肉やタマゴ料理と相性がよい。クリーム煮にしたりする
porri(-o)	leaks 長ねぎ
posate	silverware
*Potato Gnocchi	Potato Pasta
pranzo	lunch
preparazione	下ごしらえ
prezzemolo	parsley パセリ
prezzo fisso	prix fix
Prosciutto	Delicately cured ham, 生ハム. The most famous are Parma and San Danielle
Provolone	'Pasta filata' cheese from southern Italy with a sharp aftertaste
prugna	プラム
puntino, a	中くらいに焼いた(ステーキ）
(Q)
quaglie(-a)	quails(鶉)
(R)
*ragú	Meat sauce used with pasta or polenta; sometimes refers in spoken language to other hearty sauces.
ragu, al, alla bolognese	tomato sauce with meat
rapa	かぶ
ravanello	はつか大根
Ravioli	Stuffed pasta pillows, *small stuffed pasta prepared in a variety of ways, but most traditionally filled with ricotta (with or without greens) reginelle (pl.) pasta strips with curly edges
riccio di mare	うに
Ricotta	A creamy whey cheese, リコッタチーズ
Rigatoni	Long, ribbed tubes of pasta, マカロニより太い、筋のついた短い管状パスタ
Ripieno	Ripe, stuffed
Risotto	Rice dish
*Risotto al Funghi	Creamy Mushroom Rice
Rognoni	Kidneys
rombo	ひらめ
Rosolio	Bright red liqueur
Rotolo	Roll
Rustico	Country-style
radicchio(radicchi)	トレビオ(ヨーロッパ原産の、チコリの変種。芯が白く、葉はワインレッドである。種類として、キャベツ状で赤みの強い「ベローナレッド」、不結球の「トレビゾレッド」などがある)
rafano	西洋わさび
ragaglie di pollo	chicken giblets
rana pescatorice	あんこう
rane(-a), cosce di rana	frogs, カエルのモモ肉
rape(-a)	turnips
ravanelli	radishes
ravioli	ラビオリ(詰め物をした四角いパスタ)
ribes	スグリ
ribes nero	カシス(お菓子に用いる)
ricci	sea urchins
ricotta	リコッタ(チーズを作る際にでる、乳清を用いて作るフレッシュタイプのチーズ)
ripieno	詰め物にした
riso	rice
ristorante	レストラン
robiola	ロビオーラ(イタリア北部で生産される軟質チーズの一種)
rognone	kidneys(腎臓)
rombo	turbot(ひらめ)
rosmarino	ローズマリー
ruchetta	ロケット菜(ゴマに似た風味と、クレソンに似た辛味がある)
rucola	ルコラ(ゴマの風味)
(S)
Salami	A cured sausage, サラミソーセージ
salame	salami
sale	salt 塩
sale, al	塩焼き
salmone	salmon 鮭
salmoriglio	サルモッリッリオソース( レモン汁、エクストラヴァージンオリーブ油、オレガノ、塩を湯煎にかけあわ立てたソース。シチリア地方のソース)
salsa	sauce ソース
salsa al burro	バターソース
salsa alla bolognese	ボローニャソース
salsa alla crema	クリームソース
salsa besciamella	ベシャメルソース
salsa di pomodoro	トマトソース
salsa di soia	醤油
salsa olandese	オランデーズソース
salsa verde	イタリアンパセリ、ケーパー、オリーブ油で作るソース
salsicce, -a	sausage ソーセージ
saltimbocca alla Romana	サルティンボッカアッラロマーナ (牛肉をたたき伸ばし、セージの葉とともに生ハムで巻いて焼いた、イタリアのローマの名物料理)
salvia	セージ
Saltimbocca	'Jumpo in the mouth'. Veal with ham and sage
Salume	Salt pork, 塩漬け肉、主に豚肉の加工品
sampietro	マトダイ
sangue, al	生の(ステーキ）
Saor	Soused
Sarde	Sardines
sardine, -a	sardines いわし
Savoiardi	Sponge biscuit fingers
scalogno	エシャロット
Scaloppine	Escalopes
scamorza	スカモルツァ(かまぼこのような食感を持つ、モッツァレラに似たチーズ) scampi	prawns
scampo	ラングスティーヌ
scarola	escarole
sciroppo	シロップ
Secco	Dry
Sedano	Celery セロリ
semola	セモリナ
seppie	cuttlefish
serfoglio	セルフィーユ
servizio compreso	service included
servizio non compreso	service not included
sesamo	ゴマ
sgonbro	鯖
*Shrimp alla Griglia	Shrimp in Garlic Butter
sidro	シードル(りんごの酒)
soffritto	A base for soups made from fried vegetables, ソフリット(玉ねぎ、ニンジン、セロリを弱火でじっくり炒め、うまみを引き出したもの)、軽く揚げた
sogliola	sole 舌平目
sogliola alla mugnaia	舌平目のムニエル
soia	大豆
sottaceti	pickled vegetables
*Spaghetti alla puttanesca	Spaghetti With Olives And Capers
spalmare	塗る
Speck	Boned and smoked ham
spezie	スパイス(香辛料の総称)
spezzatino	stew
spiedo, allo	skewered
spigola	スズキ(鱸)
spinaci(spinacio)	spinach ほうれん草
spirito, sotto spirito	アルコール、アルコール漬けの
spremuta di limone	レモンジュース
spumante	sparkling wine
squisito	excellent
storione	sturgeon
Stracchino	Pale yellow goat's milk cheese
Stracciatella	A clear chicken soup, egg, flour parmesan broth, かき玉風のコンソメスープ
stufano	シチュー(煮込み料理)
Sugo	Sauce, 野菜や果物の汁、果汁、肉汁、ソース
(T)
Tacchino	Turkey, 七面鳥
Tagliatelli	Ribbon noodles. Said to have been created to celebrate the famous golden locks of Lucretia Borgia
Taglierini	Thin ribbon noodles, *a thinner version of tagliatelle.
Taleggio	Cows' milk cheese from northern Italy
Tavola	Table
*Tiramisú	Mocha Ladyfinger Cake
Tonnato	Creamy tuna and anchovy sauce
Tonno	Tuna まぐろ
*Torta di Ricotta	Ricotta Cheesecake
Tortellini	Stuffed pasta, supposedly made in the shape of Venus' navel 手打ちパスタにミンチした肉類を詰め、小さなリング状にしたパスタ
Tortelloni	Larger tortellini
Tortoni	A liqueur ice crean
Tournedos	Fillet of beef
Tritato	Minced
trota	trout 鱒
tacchino	turkey 七面鳥
tagliatelle	タリアッテッレ(幅4mmほどの、平うちパスタ)
taleggio	タレッジョ(軟質チーズの一種で、原産地はロンバルディア州ベルガモのタレッジョ渓谷)
tartufi(-o)	truffles(トリフ)
tavolo	table
terrina	テリーヌ(テリーヌ型を用いて、材料をゼラチンで固めたり、魚介類のすり身などを蒸して固めたりして作った料理)
timo	タイム
tonno	tuna(マグロ)
tordo	ツグミ
torrone	ヌガー
torta	タルト
torta margherita	スポンジ(ケーキに用いる)
tovagliolo	napkins
triglie	red mullets
trippa	tripe(牛の胃。蜂の巣状態になっている)
trota	trout(trotilla,小さなマス)
(U)
Uova	Eggs
umido(in umido)	煮込み(で煮込んだ)
uova	eggs
uova affogate	ポーチドエッグ
uova sode	hard boiled eggs
uova strapazzate	scrambled eggs
uva	grapes 葡萄
(V)
valerianella	マーシュ
vaniglia	バニラ
Veal or Beef Olives	Slices of meat, beaten until wafer thin, then rolled around a stuffing, served with a brown sauce
*Veal Scaloppine	Veal Scallops with Tomatoes and Basil
Verde	Green
verdura	野菜の総称
Vermicelli	Literally, 'little worms'. Small spaghetti-like pasta used for soups
*Vin Santo Sorbet	Italian Wine Sherbet
vino	ワイン
vino bianco	白ワイン
vino rosso	赤ワイン
al vino	ワインを使った
pollo al vino rosso	ニワトリの赤ワインソース煮
Vitello	Veal, １歳半までの子牛、子牛の肉
vongole(-a), alle ～vongola	clams アサリの一種
(W)
(X)
(Y)
yogurt	ヨーグルト
(Z)
Zabaione	Marsala, sugar and egg, whisked into a creamy dessert, サバイヨン(卵黄、砂糖、マルサーラワインでつかう)
zafferano	サフラン
zenzero	ショウガ
zucca	かぼちゃ
zucchero	砂糖
zucchine(-o)	ズッキーニ
*Zucchini Ripiene al Prosciutto	Stuffed Zucchini
zuppa	ズッパ(野菜や魚など原型をとどめているスープ)

Source: Italian Food: Glossary of Menu Terms

Sample Menu Collection

Antipasto (Appetizer, 前菜)

Bruschetta Classica	Toasted Garlic Bread
Bruschetta al Pomodoro	Toasted Bread with Tomatoes
Suppli	Fried Rice Balls
Pate di Fegatini	Chicken Liver Pate
Insalata di Arance e Finocchi	Orange and Fennel Salad
Caponata	Sicilian Eggplant
Caprese	Tomatoes and Mozzarella Salad
Pizzelle Fritte	Fried Pizza
Spuma di Carciofi	Artichokes Mousse
Bignè alla Crema di Salmone	Puff Pastries Filled with Salmon Cream
prosciutto e melone/fichi	生ハムとメロン/イチジク
antipasto misto	前菜の盛り合わせ
insalata di mare	ゆでた魚介類をオリーブ油・レモン汁であえたサラダ
salmone e crostini	スモークサーモンのバタートースト添え
coktail di gamberetti	小エビのカクテル
antipasto arrostito	お好みの前菜盛り合わせ
cozze e vongole alla marinara	ムール貝とアサリのトマト風味

Primo Piatto (Main Course, 第一皿)

(Zuppa e minestrone, Soups)
Pasta e Fagioli	Beans Soup
Zuppa d' Orzo	Barley Soup
Pasta e Broccoli	Cauliflowers Soup
Stracciatella	Roman Style Egg Drop Soup
Pasta e Ceci	Roman Chickpeas Soup
Pasta e Patate	Potato Soup
Minestra di Lenticchie	Lentil Soup
Minestra Maritata (Italian Wedding Soup)	Soup of Meat and Vegetables
Risi e Bisi	Rice and Peas Soup
stracciatella	かき玉風のコンソメスープ
minestra	小粒パスタ入りのコンソメスープ
zuppa di verdura	人参、じゃがいも、ズッキーニなどの野菜入りスープ
minestrone	パスタまたはお米の入った野菜スープ
zuppa pavese	生卵を皿に入れ熱々のコンソメを注いだスープ。
tortellini in bordo	肉詰めパスタのトルテリーニ入りコンソメスープ
(Pasta)
Sugo di Carne	Meat-Tomato Sauce
Fettuccine all’Alfredo	Fettuccine with Butter and Parmigiano
Pasta a Cacio e Pepe	Pasta with Pecorino Romano Cheese and Black Pepper
Pasta Aio e Oio	Pasta with Oil and Garlic
Penne all’Arrabbiata	Penne with Tomato and Red Pepper
Pasta alla Gricia	Pasta with Bacon and Pecorino Romano Cheese
Spaghetti alla Carbonara	Spaghetti with Eggs and Bacon
Spaghetti alla Amatriciana	Spaghetti with Bacon and Tomato
Fettuccine alla Papalina	Fettuccine with Eggs and bacon
Pasta con i Funghi e Piselli	Pasta with Mushrooms and Peas
Spaghetti alla Puttanesca	Spaghetti with olives and tomato
Ragù di Tonno	Tuna Fish Tomato Sauce
Fusilli coi Broccoli Arriminati	Pasta with Cauliflower Sauce
Salsa Marinara	Marinara Sauce
(Staffed and Layered Rasagne)
Lasagna Bolognese (Lasagna al forno)	Lasagna Bologna Style (Baked Lasagna)
Cannelloni con la Balsamella	Cannelloni (Manicotti) with White Sauce
Ravioli con Ricotta e Spinaci	Ravioli Stuffed with Spinach and Ricotta Cheese
Lasagna con Crema di Broccoli	Lasagna with Cauliflower Cream
(Gnocchi)
Gnocchi di Patate	Potato Gnocchi
Gnocchi con Vongole e Porcini	Gnocchi with Clams and Porcini Mushrooms
(Rice)
Risotto alla Milanese	Risotto with Saffron
Risotto con i Funghi Porcini Secchi	Risotto with Dry Porcini Mushrooms
Risotto con Zucca e Radiccho	Risotto with Pumpkin and Red Radicchio
Risotto con il Sugo	Risotto with Tomato Sauce
Pomodori con il Riso	Rice Stuffed Tomatoes
Risotto con gli Asparagi	Risotto with Asparagus
(Polenta)
Polenta Pasticciata	Polenta with Tomato Sauce and Cheese
Polenta Fritta	Fried Polenta
Polenta con le Spuntature di Maiale	Polenta with Pork Ribs and Tomato Sauce

Secondo Piatto (Second Course, 第二皿)

Arrosto di Maiale alle Erbe	Pork Roast With Herbs
Brasato all' Amarone	Braised Beef in Amarone Wine Sauce
Arrosto alla Senape	Beef Roast with Mustard
Arrosto all’Arancio	Pork Roast with Orange
Straccetti con la Rucola	Little Beef Tatters with Arugula
Saltimbocca	Veal Scaloppini with Prosciutto And Sage
Fegato alla Veneziana	Liver and Onion Venetian Style
Ossobuco alla Milanese	stewed beef shanks
Trippa alla Romana	Tripe Roman Style With Tomato and Fresh Mint

Contorno (Garnish or Side Courses, 付け合せ)

Carciofi alla Romana	Artichokes Roman Style
Insalata di Arance e Finocchi	Orange and Fennel Salad
Fagioli all'Uccelletto	sautéed beans with sage
Funghi Trifolati	Sautéed Mushrooms
Fagiolini con la Cipolla	Green Beans with Onion
Insalata di Patate e Fagiolini	Potatoes and Greenbeans Salad
Verdure Grigliate e Marinate	Grilled Marinated Vegetables
Cavolo Affogato	Sauteed Cabbage
Insalata di Rinforzo	Neapolitan Cauliflower Salad
Cavolfiori Gratinati	Cauliflower Gratin
Broccoletti Ripassati	Sautéed Rapini
Patate e Funghi Gratinati	Potatoes and Mushrooms Gratin
insalata mista	ミックスサラダ
fagioli bianchi	ゆでた白インゲン豆のオリーブ油風味
spinaci a piacere, al burro, in padella, al limone	ほうれん草のお好み料理。
patate fritte	フライドポテト
patate al forno	ローストポテト
peperonata	赤や黄色のピーマン、ズッキーニ、なすなどのトマト煮
Carotine al Burro	Butter Sautéed Baby Carrots
Gatto’ di Patate	Potato Mold

Dolce or Dessert (Desserts)

(Tiramisú)
Classic Tiramisú Cake Recipe	Coffee and Cheese Trifle
(Cakes, Tarts, Pies ...)
Zuccotto	Whipped Cream Trifle
Crostata di Ricotta	Roman Ricotta Cake
Panettone Glassato	Glazed Panettone
Colomba Pasquale	Easter Dove
Torta Gianduia	Hazelnuts Chocolate Cake
Torta di Zabaglione	Zabaglione Cake
Torta Ricciolina	Fettuccine Tart
Panforte	Tuscan Spiced Fruitcake from Siena
Torta di carote	Carrot Cake
dolci della casa	自家製デザート
creme caramelle	プリン
zucotto	生クリームをたっぷり詰めた半球形のケーキ
crostata	ビスケット生地にジャムを塗り焼いたタルト
torta di ricotta	砂糖漬け果物入りコッタチーズのタルト
gelato misto	ミックスアイスクリーム
("Spoon" Desserts)
Zabaglione	Zabaglione
Pesche col Vino Chianti	Peaches in Wine Chianti
Panna Cotta	Milk and Caramel Pudding
Crema di Mascarpone	Mascarpone Cream
Macedonia di Frutta	Seasonal Fruit Salad
Arance al Marsala	Oranges Marinated in Marsala Wine
(Cookies)
Cantucci	Tuscan Almond Biscotti
Amaretti	Almond Italian Macaroons
Mostaccioli	Southern Italian Spiced Cookies
Fasciatelle	Sicilian Almond Filled Cookies
Biscotti all'Uvetta	Raisin Cookies
Zaleti	Venetian Corn Cookies
Brutti e Buoni (Ugly But Good)	Rustic Almond Cookies
Biscotti Rococò	Spicy Almond Cookies
Cuccidati (Buccellati)	Sicilian Fig Cookies
Biscotti all'Arancio	Orange Chocolate Cookies
(Fried Pastries)
Cannoli Siciliani	Sicilian Cannoli Filled with Ricotta Cheese
Frittelle di Carnevale	Carnival Fritters
Frappe	Fried Ribbons
(Gelato)
Gelato alla Vaniglia	Vanilla Ice Cream
Gelato al Pistacchio	Pistachio Ice Cream
Gelato Tiramisù	Tiramisu’ Ice Cream
Gelato alla Gianduia	Chocolate Hazelnuts Ice Cream
Gelato alla fragola	Strawberry Ice Cream
Granita di Caffè con Panna	Coffee Granita with Whipped Cream

Fast Dishes

(Appetizer)
Insalata Caprese	Mozzarella and Tomato Salad
(Pasta)
Fettuccine all’Alfredo	Fettuccine with Butter and Parmigiano
Pasta a Cacio e Pepe	Pasta with Pecorino Romano Cheese and Black Pepper
Pasta Aio e Oio	Pasta with Oil and Garlic
Penne all’Arrabbiata	Penne with Tomato and Red Pepper
Pasta alla Gricia	Pasta with Bacon and Pecorino Romano Cheese
(Side Courses)
Fagioli All'Uccelletto	sautéed beans with sage
Insalata di Arance e Finocchi	Orange and Fennel Salad
Cavolo Affogato	Sauteed Cabbage
Broccoletti Ripassati	Sautéed Rapini
Fagiolini con la Cipolla	Green Beans with Onion
Carotine al Burro	Butter Sautéed Baby Carrots
(Second Courses)
Petto di Pollo ai Ferri	Grilled Chicken Breast
Capesante al Basilico	Scallops with Basil
Tagliata alla Rugola	Barbeque Steak with Arugula
Insalata di Fagioli con il Tonno	Bean and Tuna Salad
Petti di Pollo con Burro e Salvia	Chicken Breast Scaloppine with Butter and Sage
Straccetti con la Rucola	Little Beef Tatters with Arugula
The Amazing Frittata	Italian Style Omelette
Frittata con la Mozzarella	Frittata with Mozzarella Cheese
Frittata con le Zucchine	Frittata with Zucchine
Frittata di Spaghetti	Frittata with Spaghetti
(Desserts)
Arance al Marsala	Oranges Marinated in Marsala Wine
Macedonia di Frutta	Seasonal Fruit Salad
Pesche col Vino Chianti	Peaches in Wine Chianti

Quoted from: Traditional Italian Cooking and Recipes
Reference: Italian Cooking and Living
Reference: 地球の歩き方 - イタリア

Al Ristorante

(A)
abbacchio, agnello	lamb
acciughe, alici	anchovies
aceto	vinegar
affettati	cold cuts, sliced meats
affumicato	smoked
aglio	garlic
agrodolce	sweet and sour
ai ferri	grilled
ai frutti di mare	with shellfish
al forno	baked
al ragù, alla bolognese	tomato sauce with meat
albicocche	apricots
all’agro	with olive oil and lemon juice
alla brace	charcoal cooked
alla carbonara	pasta with eggs, pancetta and parmesan
alla diavola	broiled
alla griglia	grilled
alla marinara	tomato sauce, garlic and parsley
alla pizzaiola	tomato sauce olive oil, garlic, oregano
allo spiedo	skewered
allodola	lark
ananas	pineapple
anguilla	eel
animelle	sweetbreads
anitra	mallard
antipasto	appetizer
appetito	appetite
aragosta	lobster
arance	oranges
aranciata	orange drink, orange soda
arancine	rice balls
arancini	Deep-fried rice balls from Sicily, also popular in Naples and Rome.
aringa	herring
arrosto	roasted
asparagi	asparagus
(B)
baccalá	codfish
barbabietole	red beets
basilico	basil
beccaccia	woodcock
beccafico	warbler
bicchiere	glass
bistecca	steak
bollito	boiled
bolognese	a meat sauce for pasta, known as "ragú."
bottarga	fish roe
bottiglia	bottle
braciole	rib steak
branzino	seabass
bresaola	raw beef
brindare, fare un brindisi	to make a toast
brindisi	toast
brodo	broth
buon appetito	enjoy
buongustaio	gourmet
burro	butter
(C)
cacciagione	game
calamari	squid
cameriera	waitress
cameriere	waiter
camoscio, daino,	deer
capellini	fine strands of pasta ("fine hair")
capperi	capers
cappone	capon
capretto	baby goat
capriolo	roebuck
caraffa	caraff
carciofi	artichokes
cardi	cardoons
carne	meat
carote	carrots
carpa	carp
carpaccio	raw beef filet in paper-thin slices
castagne	chestnuts
castrato	mutton
caviale	caviar
cavolfiore	cauliflower
ceci	garbanzo beans
cefalo	gray mullet
cena	dinner
cervella	brains
cervo	large deer
cetriolo	cucumber
chiocciole, lumache	snails
cicoria	wild chicory
ciliege	cherries
cinghiale	wild boar
cipolla	onion
cocomero	watermelon
coda di rispo	angler fish
colazione	breakfast
coltello	knife
coniglio	rabbit
contorno	side dish
coperto	fee for linen
cotechino	large sausage
cozze	mussels
cozze, muscoli, mitili, peoci	mussels
crema	cream
crocchette	croquettes
cucchiaio	spoon
(D)
datteri	dates
delizioso	delicious
della casa, specialità	specialty
dentice	bream, toothed gilthead
dolce (n. and adj.)	sweet; dessert
DOP	Denominazione di Origine Protetta
(F)
fagioli	beans
fagiolini	string beans
far venire l’acquolina in bocca	to make one’s mouth watering
faraona	guinea fowl
farcito	stuffed
fave	fava beans
fegato	liver
fettucine	flat egg noodles (known as tagliatelle)
fichi	figs
filetto	filet
finocchio	fennel
focaccia	a flat bread, flavored
forchetta	fork
formaggio	cheese
fragole	strawberries
frittata	beaten eggs with stuffing
frittelle	fritters
fritto	fried, deep-fried
funghi	mushrooms
(G)
gallina	chicken
gamberi	shrimps
gelatina	aspic
gelato (n.)	ice cream
ghiaccio	ice
girello	roast
gnocchi (pl.)	dumplings
goloso	sweet tooth
granchio	crab
(I)
indivia	endive
insalata	salad
involtini	stuffed and rolled beef
(L)
lasagna, pl. lasagne	Broad ribbon-shaped pasta
lenticchie	lentils
limonata	lemon soda, lemonade
limone	lemon
lingua	tongue
lista dei vini	wine list
lombata	loin
(M)
maccarello, sgombro	mackerel
macedonia	fruit salad
magro	lean
maiale	pork
maionese	mayonnaise
mancia	tipping
mandorle	almonds
marinato	marinated
mazzancolle	large prawns
mela	apple
melanzane	eggplants
melone	melon
menu	menu
menu turistico	tourist menu
merluzzo	codfish
milanese, alla	Of meats, breaded and sautéed in butter
minestra, zuppa	soup
misto	mixed
mortadella	baloney sausage
mostarda, senape	mustard
mozzarella	soft, fresh white cheese
(N)
napoletana, alla	Neapolitan-style; implies the use of rich tomato sauce
noci	walnuts
(O)
olive	olives
ossobuco	veal shank
ostriche	oysters
(P)
panato, impanato alla milanese	breaded
pancetta	bacon
pane	bread
passato di verdura	pureed vegetables
pasta (vedi Nomi di pasta italiana)	pasta
patate	potatoes
pepe	pepper
peperoncino	hot pepper
peperoni	bell peppers
pere	pears
pesca	peach
pesce	fish
pesce spada	swordfish
piatti del giorno	main dishes
pinoli	pine nuts
piselli	peas
pollo	chicken
polpette	meat balls
polpettone	meat loaf
polpo, polipo	octopus
pomodoro	tomato
pompelmo	grapefruit
porri	leaks
posate	silverware
pranzo	lunch
prezzemolo	parsley
prezzo fisso	prix fix
(Q)
quaglie	quails
(R)
ragaglie di pollo	chicken giblets
ragú	Meat sauce used with pasta or polenta
rane	frogs
rape	turnips
ravanelli	radishes
raviolo, pl. ravioli	small stuffed pasta, filled
ricci	sea urchins
riso	rice
rognone	kidneys
rombo	turbot
(S)
salame	salami
sale	salt
salmone	salmon
salsa	sauce
salsicce	sausage
sardine	sardines
scampi	prawns
scarola	escarole
sedano	celery
seppie	cuttlefish
servizio compreso	service included
servizio non compreso	service not included
sogliola	sole
sottaceti	pickled vegetables
spezzatino	stew
spinaci	spinach
spumante	sparkling wine
squisito	excellent
storione	sturgeon
stracciatella	egg, flour parmesan broth
(T)
tacchino	turkey
tagliatelle	flat noodles, usually made with egg
taglierini	A thinner version of tagliatelle
tartufi	truffles
tavolo	table
tiramisú	"pick me up"; a layered dessert made from sponge cake, brandy, espresso, mascarpone, egg, and chocolate.
tonno	tuna
tovagliolo	napkins
triglie	red mullets
trippa	tripe
trota	trout
(U)
uova	eggs
uova sode	hard boiled eggs
uova strapazzate	scrambled eggs
uva	grapes
(V)
vermicelli	Spaghetti
vitello	veal
vongole	clams
(Z)
zucca	squash
zucchine	zucchini

Source: The Italian Electronic Classroom!