Antipasti, primi, secondi, contorni — the structure, the terms, and the dishes that don't mean what you think.
Plan your Italy trip →Italian menus follow a fixed order. Learning this structure means you can read any menu in Italy, even without translations.
Antipasti: Starters. Bruschetta, affettati misti (mixed cold cuts), caprese, fritto misto.
Primi piatti: First courses — always carb-based. Pasta, risotto, gnocchi, soup (zuppa/minestra). This is the main event in Italian cuisine.
Secondi piatti: Second courses — protein. Grilled meat (grigliata), fish (pesce), roast (arrosto). Served ALONE, no sides.
Contorni: Side dishes. Ordered separately. Insalata (salad), patate fritte/arrosto (fries/roasted potatoes), verdure grigliate (grilled vegetables), spinaci (spinach).
Dolci: Desserts. Tiramisù, panna cotta, torta della nonna, gelato, frutta fresca.
Pesce del giorno: Fish of the day. Always ask the price — it's often sold by weight (al kg or all'etto = per 100g) and can be surprisingly expensive.
Prezzo a persona: Price per person (for shared platters).
Coperto: Cover charge (€1-3 per person). Not a tip — it covers bread and table setting.
Servizio: Service charge (10-15%). If it's on the bill, no additional tip expected.
SQ / Stagione/Quantità: Seasonal price or market price. Ask before ordering.
Al forno: Baked. Alla griglia: Grilled. Fritto: Fried. Crudo: Raw. Ripieno: Stuffed. In umido: Stewed. Arrosto: Roasted. Al vapore: Steamed. Affumicato: Smoked. Marinato: Marinated.
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