Italy: Decoding those tempting gelato flavors and pizza toppings
We just published a handy one-page Italy Menu Decoder, the latest in our growing series.
But to do justice to popular Italian dishes and terms for dining in restaurants, we had to leave out some translations related to gelato and pizza—perhaps visitors’ biggest cravings.
After the jump, read our cheat sheet of words to know for your next gelateria or pizzeria stop.
At the Gelateria
crema - custard made with eggs
panna - vanilla cream (not whipped, lighter than gelato alla crema)
panna montata - whipped cream
fiordilatte - delicate vanilla cream (generally made without eggs)
cioccolato/cioccolato fondente - chocolate/dark chocolate
nocciola - hazelnut
caffé - coffee
stracciatella - vanilla chocolate chip
After Eight - mint chocolate chip
Bacio - chocolate hazelnut cream
frutti di bosco - wild-berry fruit
amarena - sour cherry
cono - cone
coppa - cup
gusto - flavor
At the Pizzeria
margherita - tomato, basil, mozzarella
marinara - tomato, garlic
napoli - tomato, mozzarella, anchovies, capers, oregano
prosciutto - tomato, mozzarella, cooked ham
funghi - tomato, mozzarella, mushrooms
wurstel - tomato, mozzarella, hot-dog rounds
salsiccia - tomato, mozzarella, crumbled sausage
atomica - varies, but always has tomato, mozzarella, and hot pepper
quattro formaggi - tomato, 4 cheeses
quattro stagioni - tomato, mozzarella, artichoke hearts, olives, ham, mushrooms
capricciosa - pizzaiolo's, or pizza-maker's, surprise
calzone - a pizza folded over, usually with mozzarella and ham inside, and tomato on top
pizza al taglio - pizza by the slice
—Kyle Phillips, a Tuscany-based food and travel writer