I know you’re all waiting in anticipation to learn more Italian fine dining terms. I’m so happy you are. If there is anything I love more than my gourmet marinara sauces, it’s sharing the beautiful Italian language and what’s more fun to learn than knowing all of the important Italian dining words?

That is what Casericco is all about – enjoying delicious food and having fun!

Time for the “C’s“…

Calzone: a savory pie made from yeast dough that is rolled to a round like a pizza, filled, folded over to make a half-circle, and baked.

Cannoli: crisp, deep-fried pastry tubes that are filled with cream.

Caponata: a traditionally Sicilian vegetable dish made with eggplant and tomato.

Alla caprese: in the style of capri, meaning made with tomato, basil, olive oil and mozzarella cheese.

Carpaccio: a dish of raw beef sliced very thin, often seasoned with lemon and olive oil or mayonnaises, served as a salad or antipasto.

eci: chickpeas.

Contorno: vegetable side dish, usually served alongside of the main course.

Crema pasticcera: pastry cream, a thickened cream of milk and egg used in desserts.

Crespelle: crepes, the sweet and savory.

Crostata: flat, open-face tart, sweet or savory.

Crostini: toasted bread like a crouton, usually served with a topping of some sort, or sometimes just a drizzle of good olive oil.

Crudo: uncooked. You will likely see it in reference to a raw fish appetizer.Hope this vocabulary helps your Italian restaurant experience. Come back soon for some wine tips to have with your pasta.