In Italy, the language of food incorporates dozens of regional dialects which may or may not conform to standard Italian grammar, spelling, and usage. A single food term may take more than one regional name: fettuccine, for example, is the word used in Rome to describe the flat noodles known more commonly as tagliatelle in the rest of Italy.

For your easy reference, we’ve included a glossary of basic culinary terms commonly in use today throughout Italy. Mangiamo, amici!

This glossary has been excerpted from Tony May’s ITALIAN CUISINE with permission by publisher St. Martins Press. Click here to inquire about purchasing a copy of this title.