types:
contorno
a dish that is served with, but is subordinate to, a main course
zuppa
liquid food especially of meat or fish or vegetable stock often containing pieces of solid food
stufato
food prepared by stewing especially meat or fish with vegetables
paella
saffron-flavored dish made of rice with shellfish and chicken
mousse
a light creamy dish made from fish or meat and set with gelatin
fatturato
a dish made by folding a piece of pastry over a filling
timballo
individual serving of minced e.g. meat or fish in a rich creamy sauce baked in a small pastry mold or timbale shell
tortiera
small flat mass of chopped food
insalata
food mixtures either arranged on a plate or tossed and served with a moist dressing; usually consisting of or including greens
frittata,
omelette
beaten eggs or an egg mixture cooked until just set; may be folded around e.g. ham or cheese or jelly
lesso
corned beef simmered with onions and cabbage and usually other vegetables
crocchetta
minced cooked meats (or vegetables) in thick white sauce; breaded and deep-fried
polpetta
minced cooked meat or fish coated in egg and breadcrumbs and fried in deep fat
fonduta
hot cheese or chocolate melted to the consistency of a sauce into which bread or fruits are dipped
spiedino
cubes of meat marinated and cooked on a skewer usually with vegetables
polpetta
ground meat formed into a ball and fried or simmered in broth
pizza
Italian open pie made of thin bread dough spread with a spiced mixture of e.g. tomato sauce and cheese
riso,
risotto
rice cooked with broth and sprinkled with grated cheese
crauti
shredded cabbage fermented in brine
brodo
a thin soup of meat or fish or vegetable stock
brodo
liquid in which meat and vegetables are simmered; used as a basis for e.g. soups or sauces
fricassea
pieces of chicken or other meat stewed in gravy with e.g. carrots and onions and served with noodles or dumplings
bavarese
a rich custard set with gelatin
tramezzino
two (or more) slices of bread with a filling between them