Meals are structured in a cyclical order in Italy and invariably contain no fewer than 3-4 courses. Eeveryday menu only includes the first and second course, the side dish and coffee. One notable aspect of an Italian meal, is that the primo or first course, is usually the more filling dish and will consist of either risotto or pasta, both being rich in carbohydrates. Modern Italian cuisine also includes single courses (all-in-one courses), providing carbohydrates and proteins at the same time (e.g. pasta and legumes).
Aperitivo – apéritif usually enjoyed as an appetizer before a large meal. Popular drinks include Campari, Cinzano, Byrrh, Suze, and Vermouth.Antipasto – literally “before (the) meal”, hot or cold appetizers
Primo – “first course”, usually consists of a hot dish like pasta, risotto, gnocchi, polenta or soup.
Secondo – “second course”, the main dish, usually fish or meat. Traditionally veal, pork and chicken are the most commonly used meat, at least in the North, though beef has become more popular since World War II and wild game is very popular, particularly in Tuscany. Fish are those which are caught locally.
Contorno – “side dish”, may consist of a salad or cooked vegetables. A traditional menu features salad along with the main course.
Formaggio e frutta – “cheese and fruits”, the first dessert, usually served together. Local Cheeses may also be part of the Antipasto or Contorno as well.
Dolce – “dessert”, such as cakes and cookies
Caffè – coffee/capuccino/latte
Digestivo – “digestives”, liquors/liqueurs (grappa, amaro, limoncello) sometimes referred to as ammazzacaffè (“coffee killer”)
Note: On restaurant menus, these terms may be referred to as Primi, Secondi, Contorni, and Digestivi (included here as search terms)
Source: Wikipedia
Why settle for just the best gelato in Rome when you can have the best gelato in Italy? Young Palmero Bruschi won the Italian ice cream championship. His shop, Gelateria Creperia Ghignoni, is just across the Tuscan border from Umbria, on the outskirts of Sansepolcro.
Places to dine out
Agriturismo – Working farms that often offer accommodations and meals. Often the meals are served to guests only. Marked by green and gold sign with a knife and fork on it.[39]
Bar/Caffé – Popular locations which serve coffee, soft drinks, juice and alcohol. Traditional hours are from 6am to 10pm. Common foods sold include brioche, panini, tramezzini or spuntini (snacks) which can include olives, potato crisps and small pieces of frittata.[40]
Birreria – A bar that offers beer found in central and northern regions of Italy.[41]
Frasca/Locanda – Friulian wine producers that often open for the evening and many stay open late offering food along with their wines.[42]
Osteria – Focused on simple food of the local region, usually only having a verbal menu. Many are open at night only but some open for lunch from 12:30 to 3pm. They will then reopen at 7pm for dinner with a late closing time.[43]
Paninoteca – Sandwich specialty shop open during the day.[44]
Pizzeria – Wood fired pizzas are a specialty of Italy.
Polentaria – A regional establishment seen in limited number in the northern part of Italy above Emilia-Romagna.
Ristorante – Often offers upscale cuisine with more refinement along with printed menus.
Spaghetteria – Originating in Napoli, offering pasta dishes and other main courses.
Tavola Calda – Literally “hot table”, offers pre-made regional dishes ordered from a queue, often served on a tray. Most open at 11am and close late.
Trattoria – A dining establishment often family run with inexpensive prices and an informal atmosphere.
Source: Wikipedia
Useful Sites
Italiamia
Italian Food
Italian Cuisine
Pasta Glossary
Pasta
Gelato
Blogs
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