Getting Around Italian on a Few Bites - Italy for Tourists - page 101

idays lunch is very different and especially if there is a particular occasion to celebrate it is
a complex meal: they start with an
→ “ Aperitivo ” [aperi'tivo] (aperitif): enjoying a glass of Prosecco, with some peanuts and
crisps; then they have the
→ “ Antipasto ” [anti'pasto] (appetizer). Here they have the most fanciful things, that
may vary from region to region, but the classic Italian “antipasti” are: TAGLIERE DI
AFFETTATI [ta'ʎere di af:e't:ati] (wooden cutting board with salami, raw ham, mortad-
ella...), TAGLIERE DI FORMAGGI [ta'ʎere di for'madʒ:i] (wooden cutting board with
cheese), BRUSCHETTA AL POMODORO [bru'sket:a al pomo'doro] (tomato bruschetta),
OLIVE [o'live] (olives), CROSTINI [kro'stini] with pâté, or other kinds of creme, such as
olives or artichokes crème, PROSCIUTTO E MELONE [pro'ʃut:o e me'lone] melon and
ham, PIZZETTE [pi'ts:et:e] (small round pizza), CARPACCIO DI MARE [kar'patʃ:o di
'mare] (a dish of raw fish such as salmon, tuna or swordfish thinly sliced) or CARPACCIO
DI TERRA [kar'patʃ:o di 'ter:a] (a dish of raw meat such as beef or veal thinly sliced or
pounded thin).
Finally they arrive at the first course, even if often they may be already full!
→ “ Primo ” ['primo] (first course): it usually consists of a hot dish like PASTA ['pasta],
RISOTTO[ri'sot:o],GNOCCHI['ɲok:i],LASAGNE[la'saɲe] oraZUPPA[dzup:a](soup).
The main sauces are: AL POMODORO [al pomo'doro] (tomato sauce), AL PESTO [al
'pesto] (pesto sauce), ALLA CARBONARA [al:a karbo'nara] (with bacon and egg),
ALL'ARRABBIATA [al:ar:ab:i'ata] spicy tomato sauce, and AI QUATTRO FORMAGGI
[ai ku'at:ro for'madʒ:i] (with four kinds of cheese).
→ “ Secondo ” [se'kondo] (second course / main course): this is generally CARNE ['karne]
(meat) or PESCE ['peʃe] fish, and sometimes a TORTA SALATA ['torta sa'lata] (savoury
pie). Veal, pork, chicken and turkey are most commonly used, though beef has become
more popular since the Second World War and wild games, such as CINGHIALE
[tʃingi'ale] (wild bore) and FAGIANO [fa'dʒano] (pheasant) are found particularly in
Tuscany. Fish are frequently caught locally. Among seafood dishes we can also mention
shellfish and octopus.
→ “ Contorno ” [kon'torno] (side dish). It may be a salad (INSALATA [insa'lata]) or
cooked or raw vegetables such as FINOCCHI [fi'nok:i] (fennels), CAROTE [ka'rote] (car-
rots),POMODORI[pomo'dori](tomatoes), PATATE[pa'tate] (potatoes), PISELLI[pi'sel:i]
(peas)orFAGIOLI[fa'dʒoli](beans).Atraditionalmenufeaturessaladalongwiththemain
course, and not at the beginning as a starter.