Italian cuisine is legendary, but without the right vocabulary, ordering food in Italy can feel like deciphering a secret code. Whether you’re at a trattoria in Rome or a seaside osteria in Sicily, these 18 words will help you eat like a pro.
The Basics: Menu Essentials
Antipasto
/an.tiˈpa.sto/“Starter”
The first course, usually cold cuts, cheeses, or marinated vegetables. Literally means 'before the meal'.
Primo
/ˈpri.mo/“First course”
Typically pasta, risotto, or soup. The 'main' carb-heavy dish before the protein.
Secondo
/seˈkon.do/“Second course”
The meat or fish course, often served with contorni (side dishes) like vegetables or potatoes.
Dolce
/ˈdol.t͡ʃe/“Dessert”
Sweet treats like tiramisu, panna cotta, or gelato. Don’t skip it.
How to Order
Vorrei
/voˈle.re/“I would like”
The polite way to order. Example: Vorrei un caffè (I’d like a coffee).
Conto
/ˈkon.to/“Bill”
Ask for this when you’re ready to pay. Italians rarely bring it unprompted.
Coperto
/koˈpɛr.to/“Cover charge”
A small fee for table service, usually €1-3 per person. It’s normal, not a scam.
Key Dishes & Ingredients
Al dente
/al ˈdɛn.te/“Firm to the bite”
How pasta should be cooked – with a slight bite. Mushy spaghetti is a crime.
Gnocchi
/ˈɲɔk.ki/“Potato dumplings”
Pillowy dumplings made from potato, flour, and sometimes ricotta.
Parmigiano
/par.miˈd͡ʒa.no/“Parmesan cheese”
The king of Italian cheeses, aged and grated over pasta or eaten in chunks.
Bruschetta
/bruˈsket.ta/“Toasted bread with toppings”
Pronounced 'broo-SKET-ta', not 'broo-SHEH-ta'. Toasted bread rubbed with garlic and topped with tomatoes, olive oil, or beans.
Drinks & Etiquette
Acqua naturale
/ˈak.kwa na.tuˈra.le/“Still water”
The default if you just ask for 'water'. Specify frizzante if you want sparkling.
Caffè
/kafˈfɛ/“Espresso”
What Italians mean by 'coffee'. Order a caffè americano if you want a diluted version.
Digestivo
/di.d͡ʒeˈsti.vo/“After-dinner drink”
A liquor like limoncello or grappa, meant to aid digestion. Often offered on the house.
Tip: Italians rarely drink cappuccino after 11am. If you order one with lunch, you’ll get odd looks.
Regional Specialties
Ossobuco
/ˌɔs.soˈbu.ko/“Braised veal shanks”
A Milanese dish where the bone marrow is the star. Served with risotto alla milanese.
Arancini
/a.ranˈt͡ʃi.no/“Fried rice balls”
Sicilian street food stuffed with ragù, mozzarella, or peas. Crispy outside, molten inside.
For more Italian vocabulary, check out our guide to Renaissance art terms.
Remember: In Italy, food is sacred. Take your time, savour each course, and never ask for cheese on seafood pasta (it’s a faux pas).
