Cosa impareremo oggi
Eating out in Italy is part of the cultural experience. Knowing how to read a menu, ask the waiter a question, and pay the bill in Italian will make your trip much smoother, and a few set phrases go a long way at A1 level.
This guide collects the words and short sentences you actually need at the table. You will see the structure of a typical meal, the four moments of the day (breakfast, lunch, supper, dessert), the names of dishes and drinks, and the polite phrases to use with the waiter. At the end you will find a short quiz to test what you learned.
La colazione: breakfast when eating out in Italy
Italian breakfast is very simple. People have their colazione at home or at a cafeteria, which in Italy we simply call a bar. The usual order is a caffelatte (coffee and milk), a cappuccino, or a plain caffè with a sweet pastry, a brioche or a cornetto (croissant).
Two practical rules at breakfast time: at the counter (al banco) you pay less than at the table (al tavolo), and you usually pay the cashier first, then bring the receipt to the barista.
In a B&B or an agriturismo, breakfast can be more substantial: salame and prosciutto, formaggio (cheese), pane (bread) and dolci fatti in casa (homemade cakes). For a feel of everyday Italian table talk, our short guide to 10 sentences Italian children learn at the table is a friendly starting point.
- Vorrei un cappuccino I would like a cappuccino
- Vorrei un caffè I would like an espresso
- Vorrei un cornetto I would like a croissant
- Vorrei una brioche I would like a sweet pastry
Il pranzo: lunch
Il pranzo is usually lighter than la cena (supper), though on holiday portions tend to grow. For a quick lunch you can have a panino con affettati (with cold cuts like prosciutto), porchetta (spit-roasted pork), or formaggio. The salumiere (deli owner) will prepare it the way you like.
Another good and cheap option is the menù a 10 euro, also called menù turistico: a set lunch with a primo piatto (pasta or risotto), a secondo piatto of carne o pesce (meat or fish), a contorno di verdura (side dish, often patate, pomodori, insalata verde), pane, acqua, sometimes a quarter litre of vino della casa, and almost always a final caffè.
If your budget allows a full lunch in a trattoria or ristorante, the courses of a classic Italian meal are: antipasto (appetizer), primo, secondo, contorno, formaggio, dolce, caffè, and if you are ready for a nap, an amaro (typical Italian herbal liqueur). When you are done, ask: Il conto, per favore. For the difference between in and a when you say “at the restaurant” or “in Italy”, see our short guide to Italian in vs a for places.
- pranzo lunch
- panino con affettati sandwich with cold cuts
- panino con la porchetta sandwich with roast pork
- panino al formaggio cheese sandwich
- salumiere grocer, deli owner
- antipasto starter
- primo piatto first course
- secondo piatto main course
- contorno side dish
- menù a 10 euro 10 euro set menu
- pasta o risotto pasta or risotto
- carne o pesce meat or fish
- verdura vegetables
- vino della casa house wine
- dolce dessert
- caffè espresso
- amaro bitter digestive
- il conto, per favore the bill, please
La cena: supper
La cena can be cheap at a pizzeria or refined in an elegant ristorante. In smaller towns dinner starts around 7.30 or 8 pm; in the south people often sit down later, around 9 pm.
Antipasto: starter
Italians often open dinner with appetizers: affettati, cheese, and grilled vegetables marinated in olive oil, the so-called sott’olio. On the coast, order an antipasto di mare, a selection of cold seafood pickled in olive oil and lemon. If you trust your waiter, ask for the antipasto della casa, a mix of the house favourites.
Primi piatti
Forget the Italian dishes you find abroad: fettuccine Alfredo and macaroni and cheese do not exist in Italy. Pasta is king everywhere, from the far north to Sicily, in a huge variety of shapes, fillings and sauces. Risotto is common too, especially in the north.
Pasta should be served al dente. If it is overcooked, we say it is scotta. A good restaurant will bring a formaggiera, the small bowl of grated parmigiano or pecorino. If the waiter forgets, just ask. Gluten-free pasta is now easy to find in larger cities, and if you are not very hungry you can ask for a small portion or to share your primo.
- Vorrei degli affettati I’d like a mix of cold cuts
- Vorrei un antipasto di mare I’d like a seafood appetizer
- Vorrei un antipasto della casa I’d like some house appetizers
- Vorrei una pasta al ragù / al pesto I’d like pasta with meat sauce or pesto
- Che tipo di pasta mi consiglia? What kind of pasta do you suggest?
- Posso avere del formaggio grattugiato? Can I have some grated cheese?
- Quale primo della casa mi consiglia? Which house first course do you suggest?
- Vorrei una pasta al dente I’d like pasta al dente
- Avete della pasta senza glutine? Do you have gluten-free pasta?
- Possiamo avere una porzione in due? Can we share one portion?
- Posso avere una porzione abbondante? Can I have a large portion?
Il secondo: main course
Primo and secondo are both main courses, but the secondo is more diverse. Meat and fish take the lead. A classic order is the bistecca alla fiorentina, the grilled T-bone steak: it often arrives al sangue (rare), but you can ask for it cotta a puntino (medium) or ben cotta (well done).
The Italian coastline is long, and so is the list of pesce (fish) and frutti di mare (seafood). Both meat and fish are cooked in different ways: bollito (boiled), grigliato (grilled), fritto (fried), in umido (stewed), al vapore (steamed), al forno (in the oven), in padella (pan fried). Match the main with a contorno: fresh greens and potatoes are everywhere.
- Quale secondo di carne / di pesce mi consiglia? Which meat or fish main do you suggest?
- Il pesce è fresco o surgelato? Is the fish fresh or frozen?
- Vorrei una bistecca… I’d like a steak…
- …al sangue, …cotta a puntino, …ben cotta rare, medium, well done
- Vorrei del pesce… I’d like some fish…
- …al vapore, …grigliato, …in umido steamed, grilled, stewed
- …bollito, …fritto, …al forno, …in padella boiled, fried, oven baked, pan fried
- Per contorno vorrei… As a side dish I’d like…
- …delle patate al forno / bollite / fritte roasted, boiled or fried potatoes
- …un’insalata verde / mista a green or mixed salad
- …della verdura bollita boiled vegetables
Bevande: drinks
Italy is one of the largest wine producers in the world, and also a big mineral water country. Water is easy to order: acqua naturale (still) or frizzante (sparkling).
For wine, order una caraffa (a pitcher) of vino della casa, un bicchiere (a glass), or una bottiglia (a bottle). Local house wine is often cheaper and better than the bottled list. Notice the build of vino della casa (“wine of the house”): if you want a refresher on possession with di, our short guide to Italian possession with di explains the pattern.
- Vorrei una bottiglia di acqua… I’d like a bottle of water…
- …naturale still
- …frizzante sparkling
- Vorrei una bottiglia / caraffa / bicchiere I’d like a bottle, pitcher or glass
- di vino… of wine…
- …della casa house wine
- …rosso red
- …bianco white
- …rosato rosé
- …fermo still
- …frizzante sparkling
- …secco dry
- …dolce sweet
Dolce e caffè: dessert and coffee
Italians rarely skip the sweet ending. A dolce at the restaurant can be a slice of tiramisù, a panna cotta, a Sicilian cannolo, or a simple macedonia (fresh fruit salad). After dessert comes the caffè: always an espresso, never a cappuccino after a meal.
- Vorrei la lista dei dolci I’d like the dessert menu
- Vorrei un caffè I’d like an espresso
- …un cappuccino a cappuccino
- …un amaro a bitter digestive
- il conto per favore the bill, please
The waiter, the bill, the tip: practical phrases
A few extra phrases make eating out in Italy smoother. When you arrive, the waiter (il cameriere) or the host (il maitre) will ask “Avete prenotato?”, “Do you have a reservation?”. A reservation is una prenotazione. You can book by phone with a simple “Vorrei prenotare un tavolo per due, per le otto”, “I’d like to book a table for two, at eight”.
Once you sit down, the waiter brings il menù. If you have allergies or dietary needs, say “Sono allergico a…” (“I am allergic to…”) or “Sono vegetariano / vegetariana”. For gluten, try “Non posso mangiare il glutine, avete piatti senza glutine?”.
To call the waiter back, a soft “Scusi!” is enough; in Italy you never snap your fingers or whistle. When you are ready to leave, ask “Il conto, per favore”. The bill usually includes il coperto, a small cover charge for bread and table service, between one and four euros per person. The servizio is sometimes added too, especially for groups; if it is already on the bill, you do not need to tip on top. Otherwise a small tip, one or two euros, is appreciated but not expected.
- Posso vedere il menù? Can I see the menu?
- Avete il menù in inglese? Do you have an English menu?
- Cosa ci consiglia? What do you recommend?
- Qual è il piatto del giorno? What is today’s special?
- È piccante? Is it spicy?
- Posso pagare con la carta? Can I pay by card?
- Accettate contanti? Do you accept cash?
- Vorrei pagare alla cassa I’d like to pay at the cashier
Reading an Italian menu: how the courses are organised
A printed menu in Italy almost always follows the same order, and knowing the layout helps you choose without stress. You will first see Antipasti (starters), then Primi piatti (pasta, risotto or soup), then Secondi piatti (meat or fish), followed by Contorni (sides, listed separately because they do not come with the main), and finally Dolci (desserts) and Bevande (drinks). At the bottom you often find Caffè e liquori.
Prices are in euros and tax is always included; you never add it at the end. Many places offer a menù fisso or menù del giorno, a complete meal at a set price, often the best value at lunchtime.
A small warning: dishes marked with an asterisk are often frozen (surgelato), and by law a footnote at the bottom must say so. This is normal for some fish and seafood and is not a sign of low quality.
Historic trattorias and osterie worth knowing
A trattoria is a family-run restaurant, simpler and cheaper than a ristorante. An osteria was originally a place to drink wine with a small dish on the side; today the difference is mostly a matter of style. Some historic addresses have been serving food for over a century and are still part of daily life in their cities.
In Florence, Trattoria Sostanza, in via del Porcellino, opened in 1869 and is known for its butter chicken and the bistecca alla fiorentina. In Rome, Armando al Pantheon, a few steps from the Pantheon, has been run by the Gargioli family since 1961 and serves classic Roman dishes like cacio e pepe and coda alla vaccinara.
In Milan, Trattoria Milanese, in via Santa Marta, dates back to 1933 and is famous for risotto alla milanese and cotoletta. In Naples, the historic pizzeria L’Antica Pizzeria da Michele, in via Cesare Sersale, has been baking pizzas since 1870 and offers only two classics, margherita and marinara.
In Bologna, Trattoria Anna Maria, in via delle Belle Arti, is famous for fresh hand-rolled tortellini in brodo and tagliatelle al ragù. In Venice, Cantina Do Mori, in San Polo, opened in 1462 and is one of the oldest bacari in town, serving cicchetti (small bites) with a glass of wine.
These places are useful to know not only for the food, but also for the vocabulary on the menu: many regional names you will only see on local handwritten boards.
Regional Italian cuisine: a quick guide
Italian food is really twenty different cuisines: every region has its own ingredients, names and traditions. A short tour helps you read menus from north to south.
In Tuscany, look for ribollita, a thick bread and vegetable soup, and pappa al pomodoro. In Liguria, the star is pesto alla genovese, a sauce of basil, pine nuts, garlic, olive oil and parmigiano, usually served with trofie or trenette.
In Lazio, the classic Roman pasta dishes are carbonara, amatriciana, cacio e pepe and gricia. In Campania, pizza is the king, especially the Neapolitan margherita, but you will also find spaghetti alle vongole and desserts like sfogliatella and babà.
In Emilia-Romagna, the home of fresh egg pasta, the menu often lists tortellini in brodo, tagliatelle al ragù, lasagne, parmigiano reggiano and prosciutto di Parma. In Sicily, try arancini (fried stuffed rice balls), pasta alla Norma with aubergines, and the famous cannoli filled with sweet ricotta.
Two more regions worth knowing: Piedmont, with agnolotti del plin, brasato al Barolo and bagna cauda; and Puglia, with orecchiette con le cime di rapa, focaccia barese and burrata. These names will help you pick a real local dish instead of the safe tourist menu.
A small extra tip: when the menu lists a regional speciality, the waiter is usually happy to explain. A simple “Cos’è esattamente?” (“What is it exactly?”) opens a short conversation that often ends with a better choice than the safe pasta.
Common mistakes tourists make when eating out in Italy
A few cultural notes will help you avoid the most typical misunderstandings. First, do not order a cappuccino after lunch or dinner: in Italy milk-based drinks belong to the morning. Waiters may smile, but they will be surprised. After a meal, the standard order is un caffè, an espresso.
Second, bread (il pane) is meant to be eaten with the meal, not as a starter with olive oil and balsamic vinegar; that combination is rarely served in Italy and is mostly an American invention. Third, do not expect grated parmesan on every pasta: it is never added to fish-based dishes like spaghetti alle vongole, and asking for it can be considered impolite.
Fourth, in most restaurants the side dish (il contorno) is ordered separately and costs a few extra euros. If you want vegetables with your steak, you have to ask. Finally, in Italy you usually do not split the bill item by item: friends pay alla romana, which means the total is divided equally among the people at the table.
Keeping these small rules in mind will make eating out in Italy a more relaxed experience, both for you and for the staff.
Quiz: order a meal in Italian
Test the ordering phrases and the course vocabulary from this lesson. Two short pages: nine cloze items set at a trattoria in Bari, then five polite-ordering sets where you spot the right phrase.
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Thanks for reading. Try the quiz above and practise ordering food in Italian on your next trip.
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