Italy: Decoding those tempting gelato flavors and pizza toppings

Courtesy vanz/Flickr

We just published a handy one-pageItaly 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

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