What’s the difference between marinara and pomodoro sauce? How about ricotta and mascarpone? Aren’t ice cream and gelato the same thing? These are just a few of the questions we’ve asked ourselves when trying to decide what to eat off a trattoria menu. Avoid confusion and impress your dinner crew with this cheat sheet for ordering in Italian, and buon appetito!
1. Pomodoro
Pomodoro means “tomato” in Italian, and you’ll often see the term as part of the classic Italian dish “pasta al pomodoro,” a simple pasta with a sauce of olive oil, fresh tomatoes and basil. The difference between pomodoro and marinara? The tomatoes aren’t as chunky in pomodoro, the sauce is cooked longer, and it’s darker in color.
The Spaghetti Pomodoro at Bar Primi in NYC is fresh and light, prepared al dente with fresh basil and Parmigiano-Reggiano.
2. Arancini
Arancini are stuffed rice balls fried in bread crumbs that take their name from the word “arancia,” meaning “orange” in Italian due to their shape and color. Common fillings — which vary regionally — can include meat or tomato sauce, mozzarella, peas or mushrooms. The dish is great as an appetizer or a side with a main course.
Currently, the arancini at G by Mike Isabella in Washington D.C. are served as a part of an Antipasti Misti platter, alongside burrata and beet salad.
3. Tiramisu
Just as its name suggests, tiramisu (meaning “pick me up” or “cheer me up” in Italian) is a light-as-air, popular coffee-flavored Italian dessert. To make it, ladyfingers (sponge biscuits) are dipped in coffee and layered with a whipped mixture of eggs, sugar and mascarpone (Italian cream cheese) and finished with a dusting of cocoa.
The Tiramisu at Osteria Mamma in Los Angeles is the perfect melt-in-your-mouth ending to any Italian meal.
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