去意大利餐厅吃饭时需要掌握的一些常用英语单词。
Ingredients
The magic of Italian cooking lies in the quality and selection of ingredients. For language learners, knowing these essential Italian food words helps you to shop, cook, or dine in true Italian style.
- Olive Oil: commonly used oil; extracted from olives.
- Basil: popular herb; often used in tomato sauces.
- Parmigiano: parmesan cheese; often grated over pasta dishes.
- Ricotta: soft cheese; used in desserts and pasta fillings.
- Mozzarella: soft, white cheese; commonly used on pizzas.
- Tomato: vegetable used as a base for many sauces.
- Garlic: aromatic bulb; used in many Italian recipes.
- Balsamic Vinegar: dark, sweet vinegar; often used in dressings.
- Provolone: semi-hard cheese; often used in sandwiches or salads.
- Pancetta: Italian bacon; often used for flavoring dishes.
Appetizers
If you’re starting an Italian meal, appetizers set the tone. These dishes provide a glimpse into the richness of Italian cuisine. Let’s explore some common Italian food vocabulary for appetizers you might encounter.
- Antipasto: starter course; typically cold dishes like olives, cheese, or cured meats.
- Bruschetta: grilled bread; often topped with tomatoes, garlic, and olive oil.
- Carpaccio: thinly sliced raw meat or fish; usually served as an appetizer.
- Crostini: small toasted bread; served with various toppings.
- Frittata: an egg-based dish; similar to an omelet.
- Prosciutto: cured ham; often sliced thin and served uncooked.
- Arancini: fried rice balls; often stuffed with cheese or meat.
- Focaccia: flat oven-baked bread; often seasoned with olive oil and herbs.
- Insalata Caprese: salad with tomatoes, mozzarella, and basil; dressed with olive oil.
- Calamari: fried squid; served as an appetizer.
- Supplì: fried rice croquettes; filled with cheese or meat.
Main Courses
The main course is the heart of any Italian meal. From pasta to meat dishes, understanding these terms will help you navigate Italian menus with confidence. Dive into these scrumptious Italian food words that define main courses.
- Pasta: a type of noodle; can be prepared in countless ways with various sauces.
- Risotto: creamy rice dish; cooked with butter, wine, and stock.
- Polenta: cornmeal dish; often served as a side or base for meat sauces.
- Lasagna: baked pasta; layered with sauce, cheese, and meat.
- Gnocchi: soft dough dumplings; made from potato, flour, or semolina.
- Pizza: flatbread; topped with sauce, cheese, and various ingredients.
- Cacciatore: “Hunter’s stew”; cooked with onions, herbs, tomatoes, bell peppers, and wine.
- Ossobuco: braised meat; often served with vegetables and broth.
- Ravioli: stuffed pasta; commonly filled with cheese or meat.
- Tagliatelle: long, flat ribbons of pasta; often served with Bolognese sauce.
- Saltimbocca: meat dish; usually made with sage and prosciutto.
Types of Pasta
Pasta is central to Italian cuisine, and the variety is astonishing. Knowing the different types of pasta can enhance your dining experience. Let’s delve into the wonderful world of Italian pasta shapes and names.
- Spaghetti: long, thin pasta; typically served with tomato sauce.
- Penne: tubular pasta; frequently used in baked dishes.
- Fettuccine: flat, thick pasta; often served with Alfredo sauce.
- Tortellini: stuffed pasta; shaped like small rings.
- Linguine: flattened spaghetti; often served with seafood.
- Orzo: rice-shaped pasta; used in soups or salads.
- Cavatelli: small pasta shells; often served with vegetable or cheese sauces.
- Pappardelle: broad, flat pasta; usually served with meat sauces.
- Rigatoni: large, ridged pasta; great for chunky sauces.
- Farfalle: bow-tie-shaped pasta; commonly used in salads.
- Orecchiette: “Little ears” pasta; often served with vegetable sauces.
Meat Dishes
Italian meat dishes are famous for their flavors and cooking techniques. These words will guide you in understanding different meat preparations in Italian cuisine. Let’s explore these delicious meat dishes together.
- Osso Buco: braised veal shanks; often cooked with vegetables, broth, and wine.
- Bistecca: steak; grilled or pan-fried.
- Cotoletta: breaded meat cutlet; usually fried.
- Spezzatino or Guazzetto: stew; made with meat and vegetables.
- Polpette: meatballs; served in sauce.
- Involtini: rolled meat; often stuffed with cheese or vegetables.
- Vitello Tonnato: veal in tuna sauce; a cold dish.
- Scaloppine: thinly sliced meat; cooked in sauce.
Seafood Dishes
Italy’s coastline provides a bounty of seafood, reflected in its cuisine. Knowing these seafood terms opens a new world of flavors and dishes. Let’s dive into the rich array of Italian seafood vocabulary.
- Frutti di Mare: seafood dish; typically includes mussels, clams, and shrimp.
- Acciughe: anchovies; commonly used in pizzas and salads.
- Baccalà: salted cod; often fried or stewed.
- Cozze: mussels; usually steamed with white wine.
- Gamberetti: shrimp; often served in pasta or salads.
- Granchio: crab; used in various seafood dishes.
- Sarde: sardines; often grilled or served in sauces.
- Scampi: prawn-like crustaceans; usually grilled or sautéed.
- Seppia: cuttlefish; often used in risottos and stews.
Desserts
Italian desserts are a sweet ending to any meal. Understanding these terms will help you indulge in Italy’s delightful pastries and desserts. Let’s explore these tantalizing sweet treats together.
- Tiramisu: coffee-flavored dessert; made with ladyfingers, mascarpone cheese, and cocoa.
- Gelato: Italian ice cream; softer and smoother than traditional ice cream.
- Panna Cotta: cooked cream; often flavored with vanilla and served with fruit or chocolate sauce.
- Cannoli: pastry tube; filled with sweet ricotta cheese.
- Pizzelle: thin waffle cookies; flavored with anise or vanilla.
- Semifreddo: semi-frozen dessert, similar to ice cream and mousse.
- Sfogliatella: pastry filled with ricotta; often served warm.
- Panettone: sweet bread; made with raisins and candied fruit.
- Biscotti: twice-baked cookies; often enjoyed with coffee.
- Zabaglione: creamy custard; made with egg yolks, sugar, and Marsala wine.
- Affogato: ice cream with espresso; often served as a dessert.