I had such a positive response with both the taste of my gourmet marinara sauces and my glossary of Italian fine dining terms. I’m thrilled with both. So continuing, here are some more words for you to help you out during your next Italian meal. This time I am covering the “F’s” and “G’s”.

Hope you enjoy!

Fagioli: Beans.

Farro: Spelt, A Grain Used In Soups, Breads And Risotto-Like Preparations. Barley May Be Substituted.

Fontina: A Cow’s Milk Cheese Made in the Valle d’Aosta Region in Northern Italy.

Formaggio: Cheese.

Frittata: An Open-Face Omelet, Made Entirely On Top Of The Stove, Or Started On Top Of The Stove And Completed In The Oven; Usually Flavored With Vegetables, Herbs, Meats Or Cheeses.

Frutti di mare: Seafood.

Gamberi: Shrimp.

Gelato: Italian Ice Cream.

Alla genovese: In the Style of Genoa, This Means “With Basil, Garlic and Oil.”

Gnocchi: (The G Is Silent): Dumplings. We’re Most Familiar with Those Made with Potatoes and Flour, But In Italy, They Are Made With Semolina, Ricotta Or Breadcrumbs.

Gorgonzola: A Type Of Cow’s Milk Blue Cheese From The Town Of Gorgonzola, In The North Of Italy.

Grana padana: Hard Cow’s Milk Cheese from Northern Italy.

Granita: An Icy, Granular Frozen Dessert.

Grissini: Breadsticks.

Anyone want to talk wine? What’s your favorite to have with pasta? Italian? French? Australian? Or Good Old New York Or California Wines? Tell Us Your Favorite.