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Ever felt slightly daunted by foreign menus? Then use our glossaries to help get you through the most basic of French and Italian key words.
We can’t promise to make you fluent, but we can help you on your way. More glossaries to follow - or feel free to supply them yourselves!
FRENCH: Agnelle – lamb. Bearnaise – an egg and butter based white sauce. Beurre – butter. Bifteck – steak. Boeuf – beef. Champignons – mushrooms. Chou – cabbage. Consomme – clear soup. Escargot – snail. Foie – liver. Fromage – cheese. Jambon – ham. Jus – juice. Lapin – rabbit. Pain – bread Poisson – fish.
ITALIAN: Aglio – garlic. Agnello – lamb. Alfredo- cheese and cream sauce. Dolci- sweets,cakes. Formaggio – cheese. Forno – to bake in oven. Fresco – fresh. Funghi – mushrooms. Insalata – salad. Olio – oil. Pesce – fish. Pollo – chicken. Prosciutto – Italian ham. Zuppa – soup.
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Dining Glossaries