Have you ever been in a restaurant and looked at an Italian menu and have no idea what the food is? I have some helpful food terms for your vocabulary to enhance your dining pleasure.

Today I will list the “A”s.

Acciuga: Anchovy

Aceto Balsamico: Balsamic Vinegar, which is a sweet and sour, dark brown vinegar traditionally made in Modena. Real balsamic vinegar is made from cooked juice of Trebbiano grapes and aged for several years in a succession of different wood barrels. Real balsamic vinegar reads aceto balsamico de Modena, which is not made by the same method at all; it is simply a sweetened wine vinegar but fine for use in Italian cuisine.

Affumicato: Smoked. Used to refer to smoked meats and fish.

Al Dente: (I bet you all know this one) Italians cook pasta al dente, which means “to the tooth” meaning that it still has a little bite.

Agrodolce: Sweet and Sour.

All’aglio e olio: A dish with this name is made with garlic and oil. A famous, easy-to-make pasta dish is spaghetti all’aglio e olio.

Al Forno: (Bet you know this one too. Get it? Forno?) Yep. In the oven.

Antipasto: (Well known) A little something that is served before the meal, or as an appetizer.

Arista: Loin of pork.

Arrabbiata: A tomato sauce flavored with chili to make it spicy.

NOW YOU KNOW YOUR “A”s. COME BACK SOON AND GET THE “B”s.