A Guide To Italian Menus

Everyone’s Taste

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MENU CHOICES:

ANTIPASTI – STARTER
PRIMI PIATTI FIRST COURSE- FRESH MEAT & CHEESES -CHEF’S FAVOURITE PASTA DISH OF THE DAY

SECONDI SECOND COURSE – USUALLY MEAT OR FISH

USEFUL PHRASE TO REMEMBER WHEN SELECTING A SMALL RESTAURANT

MAKE CONTACT WITH THE CHEF
ASK HIM “MI FACCIA FELICE” – MAKE ME HAPPY
REMEMBER TO SET A PRICE!

ITALIANS TEND TO LINGER OVER EACH COURSE – “DINNER” IS THE EVENING ENTERTAINMENT
THREE HOURS CAN BE THE NORM!

WHAT TYPE OF RESTAURANT ARE YOU LOOKING FOR ?

RISTORANTE: MORE FORMAL AND UPSCALE

TRATORRIA: CASUAL – FAMILY OWNED – SERVING HOME MADE COOKED DISHES.

OSTERIA: TRENDY – PRICEY – GOOD QUALITY.

ENOTECA: GO GOURMET BUT DONT GO BROKE – CLASSY & SMALL.
THESE SMALL WINE BARS SERVE REASONABLY PRICED WINES BY THE GLASS.
SIMPLE MENUS – FEATURING QUALITY LOCAL & SEASONAL INGREDIENTS
WELL COOKED AND ECONOMICAL.

ROSTICCERIA: (CORNER DELI) SPECIALIZING IN ROASRED MEATS AND ANTIPASTI

TAVOLA CALDA: CAFETERIA TYPE BUFFET – MEAT AND VEGGIES

ALIMENTARI: NEIGHBOURHOOD GROCER

SALUMERIA: DELICATESSEN COLD CUTS, CHEESES & BREAD, FOR YOUR PICNIC.

“THE BEST CUISINE STARTS FROM THE MARKET” 


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