Menu Terms Ever wondered what the name of your pizza or pasta means or what the origins of a dish are? The dish Alfredo, after the chef Alfredo di Lelio, is in reality a far cry from what we see on menus today. In 1914 di Lelio made a Fettuccine dish with a lot of butter and grated parmesan for his pregnant wife who could not stomach any food in the hope of encouraging her to eat. She loved it and a classic was born. Alfredo cooked for movie stars in the 1950s in his eponymous restaurant in Rome including Mary Pickford and Douglas Fairbanks. La carta The menu Alfredo Linguine and Parmesan (more) Amatriciana A pasta sauce from Amatrice (more) Arrabiata (alla) Angered (more) Arrosto Roasted Bolognese (alla) In the style of Bologna Boscaiola (alla) Forresters’ or woodlanders’ style Brasato Braised Bresaola Cured, air dried beef Brodo (in) Served in a broth or stock Caccia/ Selvaggina Game Cacciatora (alla) Hunter style Calzone Folded pizza (more) Carbonara The coal miners' way (more) Carrozza (in) Lit. in a carriage (more) Cartoccio (allo) Baked in an envelope (more) Casalinga (alla) The housewives' way Casareccio Homemade Crudo Raw Diavola (alla) Devilled, a spicy dish with chillies Dorato Golden brown Fiorentina (alla) In the style of Florence (Firenze) (more) Forno (al) Baked in the oven Frutti di mare Seafood - lit. fruits of the sea Giudea (alla) The Jewish way Greca (alla) In the Greek style Grigliata mista Mixed grill Imbotito Filled Impanata Breaded In salmi Marinated in wine and herbs (usually small steaks) Magro Lit. Skinny (dish cooked without meat) Margherita A pizza - lit. a daisy (more) Marinara (alla) The mariners'/sailors' way Milanese (al) Milanese style - from Milan (Milano) Mista/o (e.g. Insalata) Mixed Napolitano (al) The Neopolitan way Palliard Very thin breaded veal escalope Pastella (in) In batter Pesce del Giorno Fish of the day Pesto Lit. ground (to a paste) (more) Piccante Spicy Pizzaiola (la) Escalope topped with pizza ingredients (more) Povero (al) The poor way (more) Primavera Springtime (more) Quatro formaggi Four cheeses Quatro stagione Four seasons (more) Ripiene Stuffed Romana (alla) In the Roman style, from Rome (Roma) Rustico Rustic/unrefined Saltimbocca Lit. jump in the mouth (more) Siciliana (alla) In the Sicilian style, from Sicilly (Sicilia) Spezzato/ spezzatino Stewed/casseroled Spiedino (allo) Cooked on a skewer Spiedo (allo) Cooked on a spit Stracotto Potroast (lit.overcooked) Tricolore Three colours (Green, white and red of the Italian flag) Trifolato Thinly sliced meat cooked in olive oil, garlic and parsley Vestita Dressed

 

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