Aceto Balsamico Tradizionale

Aged Balsamic from Modena.

Antipasti

Appetizers before the main course.

Bavette

Thin flattened strands of dried pasta.

Caldo

Hot.

Cacciucco

A spicy Tuscan Shellfish stew.

Ceci

Chickpeas.

Conserva

Preserved.

Crudo

A raw presentation of sashimi quality fish.

Culatello

The lean “heart” of the prosciutto.

Farrotto

Farro made in the style of risotto, an ancient wheat similar to barley.

Favetta

Pureed fava bean mixture.

Fettunta

Grilled Tuscan bread rubbed with garlic.

Fiorentina

Florentine style steak.

Foglia di Noce

Walnut leaves.

Freddo

Cold.

Fregola

Toasted Sardinian cous cous.

Formaggi

Cheese. Quattro Formaggio – four cheeses.

Gamberi

Head on prawns.

Garganelli

Quill shaped pasta similar to penne.

Gnocchi alla Romana

Baked semolina.

Griglia

Grilled.

Guanciale

Salt cured pork jowls sliced like bacon.

Heirloom

Genetically unaltered food products.

Insalata Mista

Mixed greens salad.

Insalata Vipore

Soft scrambled eggs, crisped pancetta, mesclun greens & tarragon vinaigrette.

Lombo

Cured pork tenderloin.

Manzo

Beef.

Milanese

Pounded and breaded.

Mostarda

an Italian condiment made of candied fruit and a mustard flavored syrup.

Orecchiette

“Little ears” shaped pasta.

Ortolana

A variety of garden vegetables.

Orzo

Rice shaped pasta.

Pecorino Tartufato

Sheeps milk cheese infused with black truffles.

Pepperonata

Pepper and tomato ragu.

Pescatore

Fisherman.

Piccante

Spicy.

Pizza alla Griglia

Grilled pizza.

Porchetta

Whole roasted suckling pig.

Quattro Formaggio

Four cheeses.

Robiola

Creamy, rich cheese of the Lombardia region.

Salsa Verde

A “green sauce” of mint, parsley, basil, garlic, anchovy, caper and cornichons.

Salumi

Assorted artisan cured meats, generally made from pork.

Soppressata

Large cured pork sausages.

Speck

Cured and smoked prosciutto from Alto Adige.

Suppli al Telefono

Deep fried rice balls, a touch of meat ragu and mozzarella.

Sylvetta

A type of arugula.