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

How To Eat Italian-Style

• A good waiter should explain the dishes on the menu and help you select the wine. But if you order coffee or tea during the meal, ask for the ketchup, bottle, or request a doggie bag... watch out, you will be in big trouble.
• Cocktails before dinner are not popular and are associated negatively with Americans and the three-martini lunch. However, an aperitif, such as a flute of sparkling wine to sip as you are deciding what to order, is often served.
• You do not have to order all of the courses in an Italian meal, but you will be expected to have more than a pasta and salad in a nice place. When you add the cover and service charges, fine dining will not be a Cheap Eat. If you want a true Cheap Eat, go to a cafeteria, snack bar, or dine al fresco with a picnic you have put together yourself.
• A guiding principle in Italian dining is that you eat one food at a time and that every food has its place. If you order a light supper of pasta and salad at an informal trattoria, you will be served the pasta first and the salad after. If you want to start your meal with a salad, the key word is "come", as in "come antipasto, vorrei un insalata mista" (as an antipasto, I would like a mixed salad), or "come secondo, vorrei un contorno" (as a second course, I would like a vegetable).
• If the waiter does not bring the Parmesan cheese, it probably does not go with what you are eating. Parmesan is never used on pasta with fish or lots of garlic, but it is offered with many types of soup.
• Bread is served with all Italian meals and is part of the pane e coperto charge. Butter is seldom served except with breakfast.
• The container of olive oil on the table is for more than sprinkling on your salad. A plain broiled or grilled fish is enhanced with a few drops of olio, and maybe some lemon.
• Don't order fish on Sunday, when the markets are closed: the fish will be at least one day old. In Venice, extend this to Monday, since the Rialto Fish market is closed that day as well.
• Coffee is served after a meal, never with it.
• Most places do not require men to wear a tie, but Italians do dress with casual elegance when they eat out, and they do not consider athletic shoes of any type to be acceptable with street clothes.
• Solo diners may be relegated to poor table locations. To avoid this as much as possible, reserve a table for two. Upon arrival, say your dining companion had to cancel at the last minute, and tell the waiter how sad this makes you. It usually works.

From: Cheap Eats in Italy by Sandra A. Gustafson

Global Gourmet - Italy

L'Alfabeto (The Alphabet)

L'Alfabeto (The Alphabet)

Occasionally, you may wish to spell your name when making a restaurant reservation or perhaps write down the spelling of an Italian word or name spoken to you. The table below indicates how to pronounce each letter name and gives the standard associated word used for clarification.

LETTER	SAY IT LIKE THIS	AS IN (COME)
a	ah	Ancona
b	bee	Bologna
c	chee	Como
d	dee	Domodossola
e	eh	Empoli
f	EHF-feh	Firenze
g	djee	Genova
h	AHK-kah	hotel
i	ee	Imoia
j	ee LOON-gah	Jersey
k	KAHP-pah	Kursaal
l	EHL-leh	Livorno
m	EHM-meh	Milano
n	EHN-neh	Napoli
o	oh	Otranto
p	pee	Padova
q	koo	Quarto
r	EHR-reh	Roma
s	EHS-seh	Savona
t	tee	Taranto
u	oo	Udine
v	vee	Venezia
w	DOHP-pyah-voo	Washington
x	eeks	Xeres
y	EEPS-ee-lohn	yacht
z	TZEH-tah	Zara

Source

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