Last updated: 28 May 2026
In 30 seconds: the Italian culinary glossary for Swiss chefs
This is a practical glossary of over 80 Italian culinary terms with correct spelling, pronunciation note and professional usage, organised into seven categories: cooking techniques, cuts and preparations, cured meats (salumi), cheeses, pasta, desserts and condiments and pantry. The Italian term is always kept in its original spelling: in professional kitchens it is never translated.
Use it as a quick reference at the pass: each term lists how to say it, what it means and when to use it. The Italian words (column 1) stay in Italian in every language; only the meaning and usage are translated. For supply of authentic Italian products in Switzerland, see the final section.
Cooking techniques (tecniche di cucina)
| Italian term | Pronunciation / note | Meaning and usage |
|---|---|---|
| Mantecare | man-te-CA-re | To stir a risotto or pasta off the heat with cold butter and cheese to create a creamy, bound emulsion. The final step that gives risotto its sheen. |
| Soffritto | sof-FREET-to | The aromatic base of finely diced onion, carrot and celery slowly sweated in fat. The flavour foundation of most sauces and braises. |
| Al dente | al DEN-te | Literally "to the tooth": pasta or rice cooked so it still offers slight resistance when bitten. The standard for correctly cooked pasta. |
| Sfumare | sfoo-MA-re | To deglaze with wine or spirits over high heat until the alcohol evaporates, lifting the fond and adding depth. |
| Saltare in padella | sal-TA-re | To toss food in a hot pan with rapid movements so it cooks evenly without steaming. Used to finish pasta in its sauce. |
| Sbollentare | sbol-len-TA-re | To blanch: a brief plunge in boiling water, then ice water. Sets colour in vegetables and loosens tomato or almond skins. |
| Brasare | bra-ZA-re | To braise: sear, then cook slowly covered in a little liquid. Used for tough cuts such as brasato al Barolo. |
| Stufare | stoo-FA-re | To stew gently with the lid on and minimal liquid, letting ingredients release their own juices. Softer than braising. |
| Rosolare | ro-zo-LA-re | To brown meat or vegetables in hot fat to develop colour and flavour before adding liquid. |
| Sgrassare | sgras-SA-re | To skim off excess fat from a stock or braising liquid for a cleaner result. |
| Emulsionare | e-mul-sio-NA-re | To emulsify: bind fat and water (oil, pasta water, butter) into a stable creamy sauce. |
| Risottare | ri-zot-TA-re | To cook pasta risotto-style, adding hot stock gradually so the starch builds a creamy sauce in the pan. |
| Marinare | ma-ri-NA-re | To marinate in an acidic or aromatic mixture to flavour and tenderise before cooking. |
| Gratinare | gra-ti-NA-re | To finish a dish under high top heat to form a golden crust, often with breadcrumbs and cheese. |
Cuts and preparations (tagli e preparazioni)
| Italian term | Pronunciation / note | Meaning and usage |
|---|---|---|
| Battuto | bat-TOO-to | A finely chopped mix (herbs, lard, vegetables) used as a flavour base, the raw stage before it becomes a soffritto. |
| Trito | TREE-to | A fine mince of herbs or vegetables, e.g. trito di prezzemolo (chopped parsley). |
| Brunoise all'italiana | — | Very small even dice of vegetables; the Italian kitchen often calls it dadolata. |
| Dadolata | da-do-LA-ta | Cutting into small cubes (dadi). Used for tomatoes, vegetables or cured meats. |
| Julienne | — | Thin matchstick strips of vegetables; widely used term in Italian kitchens too. |
| Scaloppina | sca-lop-PEE-na | A thin slice of meat (usually veal) pounded and quickly pan-fried, as in scaloppine al limone. |
| Spezzatino | spez-za-TEE-no | Meat cut into chunks for stewing; also the name of the finished stew. |
| Macinato | ma-chee-NA-to | Minced meat. Carne macinata is ground beef or pork for ragĂą and meatballs. |
| Filetto | fi-LET-to | The fillet or tenderloin, the most tender cut; also a fillet of fish. |
| Carpaccio | car-PAT-cho | Raw beef (or fish) sliced paper-thin, dressed with oil, lemon and shavings of cheese. |
| Battuta al coltello | — | Hand-cut raw beef tartare, knife-chopped rather than ground, typical of Piedmont. |
| Sfilacciato | sfi-lat-CHA-to | Shredded or pulled meat, pulled into fine strands after slow cooking. |
| Disossare | di-zos-SA-re | To bone out, removing bones from meat or poultry before cooking or rolling. |
Cured meats (salumi)
| Italian term | Pronunciation / note | Meaning and usage |
|---|---|---|
| Prosciutto crudo | pro-SHOOT-to CROO-do | Raw dry-cured ham, salted and aged 12-36 months. Parma DOP and San Daniele DOP are the benchmarks; served sliced paper-thin. |
| Prosciutto cotto | pro-SHOOT-to COT-to | Cooked ham, brined and steamed. Mild and tender, used in panini, pizza and gratins. |
| Guanciale | gwan-CHA-le | Cured pork cheek, the fatty, intense cut essential to carbonara, amatriciana and gricia. Not interchangeable with pancetta. |
| Pancetta | pan-CHET-ta | Cured pork belly, rolled (arrotolata) or flat (tesa). Milder than guanciale; good for soffritto and pasta. |
| Mortadella | mor-ta-DEL-la | A large cooked Bologna sausage of finely ground pork studded with fat cubes and pistachios. Mortadella Bologna IGP. |
| Bresaola | bre-za-O-la | Air-dried salted beef from Valtellina (IGP), lean and deep red. Served thin with oil, lemon and rocket. |
| Salame | sa-LA-me | Fermented, air-dried sausage of minced pork and fat, in countless regional styles (Milano, Napoli, finocchiona). |
| Coppa | COP-pa | Cured pork neck/shoulder, marbled and aromatic. Also called capocollo in the south. |
| Capocollo | ca-po-COL-lo | Southern name for coppa; Capocollo di Calabria DOP is spiced with chilli. |
| Speck | — | Lightly smoked, dry-cured ham from Alto Adige (IGP), at the crossroads of Italian and Tyrolean tradition. |
| Lardo | LAR-do | Cured back fat, the famed Lardo di Colonnata IGP aged in marble basins with herbs. Served sliced over warm bread. |
| Nduja | en-DOO-ya | A soft, spreadable spicy salami from Calabria packed with chilli. Melts into sauces and over pizza. |
| Finocchiona | fi-noc-CHO-na | Tuscan salami flavoured with fennel seeds (finocchio). IGP status; aromatic and soft. |
Cheeses (formaggi)
| Italian term | Pronunciation / note | Meaning and usage |
|---|---|---|
| Parmigiano Reggiano | par-mi-JA-no | Hard cow's-milk cheese aged 12-36+ months, DOP. Grated over pasta, in shards, or as a final mantecatura. |
| Grana Padano | GRA-na PA-da-no | Hard grating cheese DOP, milder and less expensive than Parmigiano. Wide production area in the Po valley. |
| Pecorino Romano | pe-co-REE-no | Hard, salty sheep's-milk cheese DOP. The cheese of cacio e pepe, carbonara and amatriciana. |
| Mozzarella di bufala | moz-za-REL-la | Fresh stretched-curd cheese from buffalo milk, DOP Campana. Soft, milky, eaten fresh. |
| Fior di latte | fior di LAT-te | Cow's-milk mozzarella, firmer and drier than buffalo. The standard for pizza because it releases less water. |
| Burrata | bur-RA-ta | A mozzarella pouch filled with stracciatella and cream. Very perishable; serve within a few days. |
| Stracciatella | strat-cha-TEL-la | The creamy shredded-curd-and-cream filling of burrata, also sold on its own. |
| Gorgonzola | gor-gon-ZO-la | Blue cow's-milk cheese DOP, dolce (sweet, creamy) or piccante (sharp, firm). |
| Taleggio | ta-LEJ-jo | Washed-rind soft cow's-milk cheese DOP, pungent rind and mild interior. Melts well. |
| Provolone | pro-vo-LO-ne | Stretched-curd cheese, dolce or piccante. Aged versions are grated or grilled. |
| Scamorza | sca-MOR-za | Pear-shaped stretched-curd cheese, often smoked (affumicata). Excellent grilled or baked. |
| Ricotta | ri-COT-ta | A whey-based dairy product (not technically cheese), light and milky. Used in cannoli, ravioli and cassata. |
| Mascarpone | mas-car-PO-ne | Rich cream cheese (40-50% fat) made from acidified cream. Essential to tiramisĂą. |
Pasta (paste)
| Italian term | Pronunciation / note | Meaning and usage |
|---|---|---|
| Spaghetti | spa-GET-ti | Long round strands, the most universal cut. Pairs with oil-, tomato- or egg-based sauces. |
| Tagliatelle | ta-lya-TEL-le | Flat egg-pasta ribbons about 6-8 mm wide, classic with ragĂą alla bolognese. |
| Pappardelle | pap-par-DEL-le | Very wide flat egg ribbons for rich game or meat ragĂąs. |
| Penne | PEN-ne | Diagonal-cut tubes, rigate (ridged) or lisce (smooth). Hold chunky and creamy sauces. |
| Rigatoni | ri-ga-TO-ni | Large ridged tubes that trap thick sauces; classic with amatriciana and baked pasta. |
| Fusilli | foo-ZEEL-li | Spiral or corkscrew shapes that grip pesto and light sauces. |
| Orecchiette | o-rec-CHET-te | "Little ears" from Puglia, classic with cime di rapa (turnip tops) and sausage. |
| Bucatini | boo-ca-TEE-ni | Thick hollow spaghetti, the traditional cut for amatriciana. |
| Tortellini | tor-tel-LEE-ni | Small filled egg-pasta rings from Emilia, traditionally in capon broth (in brodo). |
| Ravioli | ra-VYO-li | Filled pasta squares or rounds; fillings from ricotta and spinach to meat or fish. |
| Gnocchi | NYOK-ki | Soft dumplings of potato and flour. Cooked when they float; dress simply with butter or tomato. |
| Lasagne | la-ZA-nye | Flat sheets layered with ragĂą, besciamella and cheese, then baked (al forno). |
| Trofie | TRO-fye | Short hand-rolled twists from Liguria, the classic shape for pesto alla genovese. |
Desserts (dolci)
| Italian term | Pronunciation / note | Meaning and usage |
|---|---|---|
| TiramisĂą | ti-ra-mi-SOO | Layered dessert of savoiardi soaked in coffee with a mascarpone cream and cocoa. No cream, no gelatine in the classic recipe. |
| Panna cotta | PAN-na COT-ta | "Cooked cream" set with gelatine, served with caramel or berry coulis. Should wobble, not be rubbery. |
| Cannoli | can-NO-li | Sicilian fried pastry tubes filled with sweetened sheep's-milk ricotta. Fill to order to keep the shell crisp. |
| Cassata | cas-SA-ta | Sicilian sponge cake with sweet ricotta, marzipan and candied fruit. |
| Sfogliatella | sfo-lya-TEL-la | Neapolitan shell-shaped pastry, riccia (layered, crisp) or frolla (shortcrust), filled with semolina-ricotta cream. |
| BabĂ | ba-BA | Neapolitan yeast cake soaked in rum syrup. Spongy and saturated, served plain or with cream. |
| Zabaione | dza-ba-YO-ne | Warm foamy custard of egg yolks, sugar and Marsala, whisked over a bain-marie. |
| Semifreddo | se-mi-FRED-do | A semi-frozen mousse-like dessert; softer than gelato because it contains whipped cream and is not churned. |
| Panettone | pa-net-TO-ne | Tall Milanese Christmas yeast cake with candied fruit and raisins, long-leavened with natural sourdough. |
| Pandoro | pan-DO-ro | Star-shaped Veronese Christmas cake, no candied fruit, dusted with vanilla sugar. |
| Zeppola | DZEP-po-la | Fried or baked choux pastry, the zeppola di San Giuseppe topped with custard and amarena cherry. |
| Crostata | cro-STA-ta | Shortcrust (pasta frolla) tart filled with jam, pastry cream or fruit. |
| Granita | gra-NEE-ta | Sicilian semi-frozen flavoured ice with a coarse crystalline texture, eaten with a brioche col tuppo at breakfast. |
Condiments and pantry (condimenti e dispensa)
| Italian term | Pronunciation / note | Meaning and usage |
|---|---|---|
| Passata | pas-SA-ta | Smooth strained tomato purée, uncooked, the base of most tomato sauces. |
| Pelati | pe-LA-ti | Whole peeled tomatoes in juice; San Marzano DOP are the benchmark for pizza and slow sauces. |
| Concentrato di pomodoro | con-cen-TRA-to | Tomato paste, concentrated and intense; adds depth and colour to ragĂą and braises. |
| Pesto alla genovese | PE-sto | Raw sauce of basil, pine nuts, garlic, Parmigiano, Pecorino and Ligurian olive oil. Never heat it. |
| RagĂą | ra-GOO | Slow-cooked meat sauce; ragĂą alla bolognese is the classic, simmered for hours. |
| Sugo | SOO-go | A general term for a cooked sauce, usually tomato-based, for dressing pasta. |
| Olio extravergine | O-lyo | Extra-virgin olive oil, cold-extracted, free acidity below 0.8%. For finishing and dressing. |
| Aceto balsamico | a-CHE-to | Balsamic vinegar of Modena; the aged Tradizionale DOP is syrupy and dosed by the drop. |
| Bottarga | bot-TAR-ga | Cured, pressed fish roe (grey mullet or tuna), grated or sliced over pasta and salads. |
| Capperi | CAP-pe-ri | Capers, the salted flower buds of Pantelleria; rinse before use for puttanesca and fish. |
| Peperoncino | pe-pe-ron-CHEE-no | Chilli pepper, fresh or dried, central to Calabrian and southern cooking. |
| Acqua di cottura | — | Starchy pasta cooking water, the key ingredient for emulsifying a glossy sauce in the pan. |
| Quanto basta (q.b.) | — | "As much as needed", the Italian recipe shorthand for seasoning to taste. |
FAQ on Italian culinary terms
What does al dente mean exactly?
Al dente means pasta is cooked through but still firm to the bite, with a thin white core just disappearing. Drain 1-2 minutes before the packet time and finish it in the sauce, since it keeps cooking off the heat.
What is the difference between guanciale and pancetta?
Guanciale is cured pork cheek: fattier, more intense, the authentic choice for carbonara and amatriciana. Pancetta is cured pork belly: leaner and milder. They are not interchangeable when the dish depends on rendered fat.
What does mantecare mean?
Mantecare means to stir risotto or pasta off the heat with cold butter and grated cheese until it turns creamy and glossy. It emulsifies the starch and fat into a bound, velvety sauce without adding cream.
Is ricotta a cheese?
Technically no. Ricotta is made from whey (a cheesemaking by-product) reheated until the residual proteins coagulate. Its name means "recooked". It is light, milky and lower in fat than most cheeses.
What is the difference between passata and pelati?
Passata is smooth uncooked strained tomato purée, ideal for quick sauces. Pelati are whole peeled tomatoes in juice, best for slow sauces and pizza where you want texture. San Marzano DOP pelati are the reference.
What does sfumare mean in a recipe?
Sfumare means to deglaze: pour wine or spirits into a hot pan, let the alcohol evaporate over high heat, and scrape up the caramelised fond. It removes raw alcohol and adds aroma and depth.
Why keep Italian culinary terms untranslated?
Terms such as al dente, soffritto and ragĂą carry precise technique and tradition that translations dilute. In professional kitchens and on menus they are kept in Italian for accuracy and authenticity, exactly as French terms are kept in classical cuisine.
What is q.b. in an Italian recipe?
Q.b. stands for quanto basta, "as much as needed". It signals an ingredient (usually salt, oil or pepper) added to taste rather than in a fixed quantity. It assumes the cook's judgement.
LAPA: authentic Italian products for your kitchen
LAPA is the Italian food wholesaler in Switzerland for restaurants, pizzerias and professional kitchens: 3,000+ authentic products, refrigerated delivery 6 days a week, direct supply chain with selected Italian producers.
From the terms in this glossary you will find in our catalogue: guanciale and pancetta for carbonara, Parmigiano Reggiano DOP and Pecorino Romano DOP, mozzarella di bufala DOP and burrata, San Marzano DOP pelati and passata, dry and fresh pasta in every cut, extra-virgin olive oil, nduja, bottarga and the salumi for your antipasti.
Orders: lapa.ch/shop or +41 76 361 70 21. Free technical advice for chefs and restaurateurs across Switzerland.