Italian cuisine is about life. Family, Love. It's an art. Ingredients, techniques, terms - all steeped in this incredible history that's shaping these culinary masterpieces. Its influence totally stretches worldwide, in restaurants, homes, media. This article explores Italian cooking terms. They're more than words. They're gateways to authentic Italian food.

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Jump To
- Pasta and Rice Italian Cooking Terms
- Italian Sauces Cooking Terms
- Italian Herbs and Spices Cooking Terms
- Italian Meats and Seafood Cooking Terms
- Italian Cooking Techniques
- Utensils and Tools
- Italian Ingredients Cooking Terms
- Italian Dishes and Meals
- Italian Flavors and Tastes Cooking Terms
- Wine and Beverages
- Italian Regional Dishes
- Italian Dining Terms
- Italian Baking Terms
- Italian Desserts
Here's a list of the most common Italian cooking terms and their meanings, organized by topic. Transliterations are included:
Pasta and Rice Italian Cooking Terms
Al Dente ("Al Den-teh")
Pasta that's firm when bitten.
Risotto ("Ree-soh-toh")
Creamy rice dish made with broth.
Penne ("Pen-neh")
Short, tube-shaped pasta.
Fettuccine ("Fet-too-chee-neh")
Long, ribbon-like pasta.
Orzo ("Or-tsoh")
Small, rice-like pasta.
Lasagna ("La-sahn-yah")
Layered pasta dish.
Spaghetti ("Spa-get-tee")
Long, thin strands of pasta.
Tortellini ("Tor-tel-lee-nee")
Small, stuffed pasta rings.
Ravioli ("Ra-vee-oh-lee")
Square-shaped, stuffed pasta.
Linguine ("Lin-gwee-neh")
Flat, thin pasta.
Italian Sauces Cooking Terms
Marinara ("Mah-ree-nah-rah")
Tomato-based sauce.
Pesto ("Peh-stoh")
Sauce with basil, pine nuts, cheese.
Alfredo ("Al-freh-doh")
Cream and cheese sauce.
Carbonara ("Car-boh-nah-rah")
Sauce with egg, cheese, pancetta.
Bolognese ("Boh-loh-neh-zeh")
Meat and tomato sauce.
Bechamel ("Beh-shah-mel")
White sauce with milk, roux.
Puttanesca ("Poo-tah-neh-skah")
Tomato sauce with olives, capers.
Ragù ("Rah-goo")
Slow-cooked meat sauce.
Vinaigrette ("Vin-ai-greh")
Oil and vinegar dressing.
Salsa Verde ("Sahl-sah Vehr-deh")
Green sauce with herbs.
Italian Herbs and Spices Cooking Terms
Basilico ("Bah-see-lee-koh")
Basil.
Rosmarino ("Ros-mah-ree-noh")
Rosemary.
Origano ("Or-ee-gah-noh")
Oregano.
Prezzemolo ("Preh-tseh-moh-loh")
Parsley.
Timo ("Tee-moh")
Thyme.
Pepe ("Peh-peh")
Pepper.
Sale ("Sah-leh")
Salt.
Aglio ("Ah-lyoh")
Garlic.
Cipolla ("Chee-pohl-lah")
Onion.
Peperoncino ("Peh-peh-rohn-chee-noh")
Italian Meats and Seafood Cooking Terms
Pollo ("Pol-loh")
Chicken.
Manzo ("Man-tsoh")
Beef.
Maiale ("My-ah-leh")
Pork.
Agnello ("Ah-nyel-loh")
Lamb.
Vitello ("Vee-tehl-loh")
Veal.
Pesce ("Peh-sheh")
Fish.
Gamberi ("Gam-beh-ree")
Shrimp.
Calamari ("Cal-lah-mah-ree")
Squid.
Cozze ("Kot-tseh")
Mussels.
Salsiccia ("Sal-seet-syah")
Sausage.
Italian Cooking Techniques
Arrostire ("Ah-ros-tee-reh")
Roast.
Cuocere ("Kwo-cheh-reh")
Cook.
Soffriggere ("Sof-free-geh-reh")
Sauté.
Frittura ("Freet-too-rah")
Fry.
Grigliare ("Gree-lyah-reh")
Grill.
Bollire ("Bohl-lee-reh")
Boil.
Friggere ("Free-jeh-reh")
Deep-fry.
Stufare ("Stoo-fah-reh")
Stew.
Cuocere al Forno ("Kwo-cheh-reh al For-noh")
Bake.
Cuocere al Vapore ("Kwo-cheh-reh al Vah-poh-reh")
Steam.
Utensils and Tools
Coltello ("Col-tel-loh")
Knife.
Pentola ("Pen-toh-lah")
Pot.
Padella ("Pah-del-lah")
Pan.
Ciotola ("Choh-toh-lah")
Bowl.
Mestolo ("Mes-toh-loh")
Ladle.
Tagliere ("Tal-yeh-reh")
Cutting board.
Sbattitore ("Sbah-tee-toh-reh")
Whisk.
Setaccio ("Seh-tah-choh")
Sifter.
Mattarello ("Mat-tah-rel-loh")
Rolling pin.
Teglia ("Teh-l-yah")
Baking dish.
Italian Ingredients Cooking Terms
Farina ("Fa-ree-nah")
Flour.
Uova ("Oo-oh-vah")
Eggs.
Latte ("Laht-teh")
Milk.
Formaggio ("For-mah-jee-oh")
Cheese.
Pomodoro ("Poh-moh-doh-roh")
Tomato.
Funghi ("Foon-ghee")
Mushrooms.
Parmigiano ("Par-mee-jyah-noh")
Parmesan cheese.
Mozzarella ("Motz-ah-rel-lah")
Mozzarella cheese.
Olive ("Oh-lee-veh")
Olives.
Basilico ("Bah-see-lee-koh")
Basil.
Italian Dishes and Meals
Antipasto ("An-tee-pas-toh")
Appetizer.
Primo piatto ("Pree-moh pee-at-toh")
First course.
Secondo piatto ("Seh-kon-doh pee-at-toh")
Second course.
Dolce ("Dohl-cheh")
Dessert.
Insalata ("In-sah-lah-tah")
Salad.
Zuppa ("Zoop-pah")
Soup.
Panettone ("Pah-net-toh-neh")
Traditional Christmas cake.
Gelato ("Je-lah-toh")
Ice cream.
Tiramisu ("Tee-rah-mee-soo")
Coffee-flavored dessert with mascarpone.
Panna Cotta ("Pah-nah Koht-tah")
Creamy dessert.
Italian Flavors and Tastes Cooking Terms
Dolce ("Dohl-cheh")
Sweet.
Salato ("Sah-lah-toh")
Salty.
Piccante ("Pee-kahn-teh")
Spicy.
Acido ("Ah-chee-doh")
Sour.
Amaro ("Ah-mah-roh")
Bitter.
Sapido ("Sah-pee-doh")
Savory.
Umami ("Oo-mah-mee")
Umami.
Agrodolce ("Ah-groh-dohl-cheh")
Sweet and sour.
Profumato ("Pro-foo-mah-toh")
Fragrant.
Delizioso ("Deh-lee-tsyoh-soh")
Delicious.
Wine and Beverages
Vino ("Vee-noh")
Wine.
Birra ("Beer-rah")
Beer.
Acqua ("Ah-kwah")
Water.
Caffè ("Kahf-feh")
Coffee.
Tè ("Teh")
Tea.
Limonata ("Lee-moh-nah-tah")
Lemonade.
Aperitivo ("Ah-peh-ree-tee-voh")
Aperitif.
Digestivo ("Dee-jes-tee-voh")
Digestif.
Spumante ("Spoo-mahn-teh")
Sparkling wine.
Spremuta ("Spreh-moo-tah")
Freshly squeezed juice.
Italian Regional Dishes
Caprese ("Cah-preh-zeh")
Salad from Capri with tomatoes, mozzarella, basil, olive oil.
Cacciatore ("Kah-chah-toh-reh")
Dish with chicken, tomatoes, mushrooms.
Osso Buco ("Ohs-soh Boo-koh")
Milanese braised veal shanks, gremolata.
Margherita ("Mar-geh-ree-tah")
Pizza with tomato, mozzarella, basil.
Carbonara ("Car-boh-nah-rah")
Roman pasta, eggs, cheese, guanciale.
Cioppino ("Choh-pee-noh")
Italian-American seafood stew.
Zuppa Toscana ("Zoop-pah Toh-skah-nah")
Tuscan soup, sausage, kale.
Prosciutto e Melone ("Proh-shoo-toh eh Meh-loh-neh")
Prosciutto-wrapped melon.
Italian Dining Terms
Antipasti ("An-tee-pas-tee")
Appetizers.
Tavolo ("Tah-voh-loh")
Table.
Contorno ("Kohn-tor-noh")
Side dish or accompaniment.
Coperto ("Koh-pehr-toh")
Restaurant cover charge.
Degustazione ("Day-goo-stah-tsyoh-neh")
Tasting menu.
Cameriere ("Kah-meh-ree-eh-reh")
Waiter.
Ristorante ("Ree-stoh-rahn-teh")
Restaurant.
Italian Baking Terms
Lievito ("Lyeh-vee-toh")
Yeast.
Impasto ("Im-pah-stoh")
Dough.
Levitazione ("Leh-vee-tah-tsyoh-neh")
Rising (bread dough).
Cannoli ("Kah-noh-lee")
Sicilian pastry, sweet ricotta.
Crostata ("Kroh-stah-tah")
Open-faced tart.
Pasticceria ("Pahs-teech-cheh-ree-ah")
Pastry shop.
Torte ("Tor-teh")
Cakes.
Sfogliatelle ("Sfoh-lyah-tel-leh")
Flaky pastry, sweet ricotta.
Grano Arso ("Grah-noh Ar-soh")
"Burnt wheat" pasta, Puglia.
Italian Desserts
Cannoli ("Kah-noh-lee")
Sicilian pastry, sweet ricotta.
Tiramisu ("Tee-rah-mee-soo")
Coffee-flavored dessert, mascarpone.
Gelato ("Je-lah-toh")
Italian ice cream.
Affogato ("Ah-foh-gah-toh")
Espresso poured over gelato/ice cream.
Panna Cotta ("Pah-nah Koht-tah")
Creamy dessert.
Zeppole ("Zeh-poh-leh")
Fried dough balls, powdered sugar.
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