Italian cuisine
Italian menu terms explained: from al dente to scoglio
In short: an Italian menu is easier to read if you know a few words. Here are the terms you'll come across at Benoti and in many Italian restaurants.
- Al dente
- "To the tooth": pasta that is cooked but still has some bite.
- Antipasto
- Starter, literally "before the meal". See antipasti.
- Astice
- Lobster.
- Basilico
- Basil.
- Bevande calde
- Hot drinks.
- Burrata
- Fresh cheese with a creamy centre. See burrata.
- Crudo
- Raw; prosciutto crudo is cured ham such as Parma ham.
- Della casa
- Of the house, as in vino della casa, the house wine.
- Digestivo
- After-dinner drink. See digestivo.
- Distillati
- Spirits.
- Dolce / dessert
- Dessert; i nostri dessert means "our desserts".
- Formaggi
- Cheeses; 4 formaggi means four cheeses.
- Guanciale
- Cured pork cheek. See guanciale.
- Insalata
- Salad.
- Manzo
- Beef.
- Piccante
- Spicy.
- Pinsa
- Oval, airy Roman flatbread. See pinsa.
- Pollo
- Chicken.
- Rosato
- Rosé wine.
- Scoglio
- "Rock": pasta with seafood. See seafood pasta.
- Tagliere
- Chopping board: a board of cured meats or other bites to share.
- Tartufo
- Truffle, or on the dessert menu, an ice cream dessert. See truffle and tartufo dessert.
- Vegano
- Vegan, fully plant-based.
Frequently asked questions
What exactly does al dente mean?
Literally "to the tooth": the pasta is cooked but still offers some resistance when you bite into it.