(part I is here)
Pasta
Riso rice
Risotto
Zuppa/minestra soup
La carne meat
Bistecca steak
Manzo beef
Il maiale pork
Pollo chicken
Vitello veal
Fegato liver
Prosciutto ham
Prosciutto crudo prosciutto
Affettati/salumi cold cuts
Il pesce (fish)
Tonno tuna
Gamberi shrimp
Scampi scampi
Sogliola sole
Trota trout
Branzino European sea bass (UK:bass)
Granchio (grahn-KYOH) crab
Aragosta/astice lobster
Vongole clams
Cozze mussels
Dolci desserts
Torta cake
Crostata pie
Macedonia fruit cocktail/fruit salad
Budino pudding
Verdure/contorni (vegetables/side dishes)
Funghi (foon-GHEE) mushrooms
Melanzane eggplant (UK: aubergine)
Asparagi asparagus
Patate potatoes
Pomodori tomatoes
Insalata salad
Cipolla onion
Aglio garlic
Carciofi artichokes
Spinaci (spee-NAH-chee) spinach
Peperoni bell peppers
Zucchine zucchini (UK: courgette)
Carote carrots
Finocchi fennel
Olive olives
Frutta fruit
Mela apple
Banana
Pera pear
Arancia orange
Pesca peach
Ciliegie (chee-LYEH-jeh) cherries
Fragole strawberries
Noci (NO-chee) nuts
Metodi di cottura cooking methods
Fritto fried
Saltato sauteed
Al vapore steamed
Al forno baked
Alla griglia, alla brace, ai ferri grilled
Bollito boiled
Arrosto roast; roasted
Altro other
Sale salt
Pepe pepper
Zucchero sugar
Olio oil
Burro butter
Aceto (ah-CHEH-toh) vinegar
Salsa sauce
Formaggio cheese
