How to read an Italian menu

How an Italian menu is laid out

An Italian menu is organised by course: antipasti (starters), primi (pasta, risotto, gnocchi or soup), secondi (meat or fish), contorni (side dishes) and dolci (desserts), usually in that order. Knowing how to read an Italian menu mostly comes down to that sequence and to one surprise: a secondo arrives on its own, with nothing beside it. Potatoes, salad or greens are contorni, listed and charged separately.

You are not expected to eat every course. Two is normal: an antipasto and a primo, or a primo and then a secondo with a contorno. A single plate of pasta at lunch raises no eyebrows.

A few other things you'll see:

• Piatti del giorno: daily specials, often on a chalkboard (lavagna) or a separate card, and frequently the freshest food in the room.
• Menù fisso or menù turistico: a fixed-price set meal, sometimes with a drink. Fine for a quick lunch, rarely the kitchen's best work.
• Menù degustazione: a tasting menu, usually for the whole table.
• Prices by weight: fish, seafood and bistecca alla fiorentina are often priced all'etto (per 100 g) or al kg. "S.Q." (secondo quantità) means the price depends on weight. Ask what your piece will cost before it's cooked.
• An asterisk: restaurants are expected to flag frozen ingredients, usually with an asterisk and a footnote such as prodotto surgelato or congelato.
• The coperto: a per-person cover charge printed near the bottom of the menu, sometimes written pane e coperto. A servizio line (a percentage) may appear as well or instead.

Pizzerias often split pizzas into rosse (with tomato) and bianche (no tomato sauce).

Words you'll see on every menu

Italian is written as it sounds, with stress usually on the second-to-last syllable. "Ch" is a hard k (bruschetta is broo-SKET-tah) and "gn" sounds like the ny in canyon (gnocchi is NYOK-kee).

Cooking methods

The cooking method usually follows the ingredient with "al", "alla" or "ai": pesce alla griglia is grilled fish.

Meat, seafood and key ingredients

Allergy and diet watch-outs

Italian food looks simple, but a handful of ingredients hide in places you wouldn't guess.

Anchovy. Anchovies melt into many sauces and leave no visible trace: salsa verde, puttanesca, the tuna sauce on vitello tonnato, Piedmont's bagna càuda and some dressings. Pizza naming varies by city, and a "napoletana" outside Naples often means anchovies. Southern pasta with greens (cime di rapa) often has them too. See fish.

Pine nuts and other nuts. Pesto alla genovese is made with pine nuts, Parmigiano and pecorino, and some kitchens use cashews or walnuts instead. Pine nuts are not on the EU allergen list, so an allergen chart may not mention them. Pesto alla trapanese uses almonds. Desserts lean hard on nuts: amaretti and cantucci (almond), gianduia (hazelnut), torrone, and pistachio in Sicilian cannoli, gelato and some arancini. See tree nuts.

Egg in pasta. Fresh pasta (pasta fresca or all'uovo) such as tagliatelle, pappardelle, tajarin, lasagne sheets and most ravioli is usually made with egg. Dried durum wheat pasta usually isn't. Carbonara's sauce is egg (often just the yolks) and cheese, barely cooked. See eggs.

Celery. Soffritto (onion, carrot, celery) is the base of ragù, many soups, braises and stews. It's rarely mentioned on the menu. See celery.

Milk. Northern Italy cooks with butter, and risotto is usually finished with butter and Parmigiano. Parmigiano-Reggiano and Grana Padano are made with animal rennet, which matters to strict vegetarians. See milk.

Pork and wine. Guanciale, pancetta and lard (strutto) turn up in pasta sauces, piadina, bean dishes and some pastries. Risotto usually starts with a splash of white wine, and many braises use red. Vegetable soups such as minestrone may be made with meat stock. These matter for vegetarian, halal and alcohol-free diets, and wine brings sulphites.

Shellfish. Frutti di mare can mean any mix of molluscs and crustaceans. Black risotto and pasta get their colour from cuttlefish ink (nero di seppia).

Lupin. Lupini (brined lupin beans) are a snack at bars and markets, especially in the south, and lupin flour turns up in some gluten-free products. Lupin can cross-react with peanut. See lupin.

Gluten. Coeliac (celiac) disease is well understood in Italy, and the Italian Coeliac Association runs a programme for eating out gluten free. Gluten-free pasta still needs separate water and pans, and fried food often shares oil with breaded items. See gluten.

EU rules require restaurants to give you information on the 14 regulated allergens. Many Italian menus print allergen numbers beside each dish or say "per informazioni su allergeni rivolgersi al personale" (ask staff about allergens), and the restaurant should be able to show you the written details.

Useful phrases

Adjectives about yourself change with gender: a man says allergico, celiaco, vegetariano; a woman says allergica, celiaca, vegetariana. "Frutta a guscio" is the formal word for tree nuts; for one nut, name it (noci, mandorle, pinoli).

Ordering and paying

The coperto is a per-person charge that covers the table and bread, and it is not a tip. It should be printed on the menu. Some restaurants add a servizio percentage instead or as well; if you see it, you don't need to add anything. Tipping isn't expected in Italy, though rounding up or leaving a few euros for good service is appreciated.

Water rarely comes free. You'll be asked naturale or frizzante, and the bottle goes on the bill.

Staff won't bring the bill until you ask, because rushing you out is considered rude. Catch the waiter's eye or say "scusi" and ask for il conto. Splitting a bill evenly is called pagare alla romana; separate bills by item (conti separati) are possible but less common in busy places.

Cards are widely accepted, though small trattorie and bars sometimes prefer cash. At a bar, you often pay at the till (cassa) first and hand your receipt to the barista, and drinking at the counter (al banco) is cheaper than sitting at a table.

Lunch usually runs from about 12:30 to 14:30 and dinner starts around 19:30 or 20:00, later in the south.

Dishes to know

• Carbonara: Roman pasta with egg, guanciale, pecorino and black pepper, no cream.
• Pesto alla genovese: Ligurian basil sauce with pine nuts, garlic, olive oil and hard cheese.
• Risotto alla milanese: saffron risotto finished with butter and Parmigiano, often made with beef stock.
• Vitello tonnato: cold sliced veal under a sauce of tuna, anchovy, capers and mayonnaise.
• Arancini: Sicilian fried rice balls, breaded and stuffed with ragù, cheese or pistachio.
• Tiramisu: coffee-soaked biscuits layered with mascarpone and egg, dusted with cocoa.
• Cacio e pepe: Roman pasta with pecorino and black pepper, very little else.
• Ossobuco: braised veal shin, often with wine and soffritto.
• Parmigiana di melanzane: baked layers of fried aubergine (eggplant), tomato and cheese.
• Bistecca alla fiorentina: a thick T-bone steak priced by weight and served rare.

Questions

What is the coperto on an Italian restaurant bill?

The coperto is a fixed cover charge per person for the table, bread and service setting. It should be printed on the menu, often as pane e coperto, and it is not a tip. Some restaurants charge a servizio percentage instead of, or as well as, a coperto.

Do you have to order every course in Italy?

No. Most diners pick two courses, such as an antipasto and a primo, or a primo and a secondo with a contorno. Ordering a single pasta dish is completely normal, especially at lunch.

Does fresh pasta in Italy contain egg?

Often, yes. Pasta fresca or pasta all'uovo such as tagliatelle, pappardelle, tajarin and most filled pasta is usually made with egg, while dried durum wheat pasta like spaghetti and penne usually is not. Ask the kitchen if you have an egg allergy, because some places make every shape fresh.

Is it rude not to tip in Italy?

No. Tipping is not expected in Italy and the coperto or servizio already covers the table. Leaving a few euros or rounding up for good service is a kind gesture, not an obligation.

Does pesto alla genovese contain nuts?

Classic pesto alla genovese contains pine nuts, and some versions swap in cashews or walnuts. Pine nuts are not on the EU list of 14 allergens, so they may not be flagged on an allergen chart. Ask what nuts the pesto contains.

Sources

1. European Commission: Food information to consumers legislation
2. Wikipedia: Italian meal structure
3. Associazione Italiana Celiachia (Italian Coeliac Association)

Last checked 1 November 2026. Spotted something wrong? Email support@inventum.com.au.