How do you say in Italian? Small food and wine vocabulary

Food and wine, and consequently also everything that revolves around these topics, are of great importance in Italian culture and cities that have famous typical dishes, such as Siena with its pici or its ricciarelli, have developed their own vocabulary .

Today we want to offer you a vademecum, an instrument that will help you to better understand the difference between the various words you have heard or read and which you will hear during your stay in our city.

Places: Osterie, trattorie, wine shops

Many names define places where you drink and eat but in a different way. Let's start from the simplest thing, Enoteca. This is a newly created place. Here the protagonist is the wine. In the wine shop you go to taste a good glass, but also to be delighted by the Sommelier, another well-known term, which takes you into the mysteries of the aromas and taste of wine. A universe still quite unknown and very technical. Some wineries actually have chosen to approach the wine even a kitchen, albeit minimal, but able to be pleasant.

The term Osteria, however, comes from the past. Here, as well as in the Locanda (another term that comes from the remote past) you could eat and even stay. The term osteria comes from the Latin, Hospite, and indicated all those places born as refreshment points, in places of greater passage, on the main commercial streets or near the markets. Here too the wine was the main protagonist.

The Trattoria is born as a place for food. The term itself comes from the French traiteur, or the person who treated the food and then gave food, for a fee. Today Trattoria indicates a place where traditional foods are eaten. Some trattorias are truly historic because they have existed for decades and are included in enogastronomic tours related to the territory.

The foods: pici, cacio, panforte

In reality, every Italian region has some typical products or dishes that you can only find there. So we advise you to do some little research before you arrive, not to miss the best you can taste.

The strong points of Siena are different. Meanwhile, let's start from the desserts. Let's start from Ricciarelli. The historical origin is uncertain but it is known that they come from marzipan. In ancient times they were produced in convents or by apothecaries, precisely because they could be found the spices that give the typical flavor to this dessert, made of almonds, sugar and candied orange peel.

The Pici instead, are a type of handmade pasta, with simple ingredients: flour, water and salt. Their simplicity is offset by the seasoning. If you want to taste them according to tradition, eat them with cheese and pepper. And here we come to the cheese, or the Tuscan pecorino, which in the Sienese has its center in the city of Pienza.

And last but not least for its sweetness, we talk about Panforte, a chocolate-based dessert, simple but at the same time rich in precious ingredients such as almonds, spices and dried fruit.

Now you are ready to start your tour for Sienese locals!

 

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