Italian Cuisine Glossary For F&B Staff

About This Course

Understanding the language of Italian cuisine is key to delivering confident, informed service. This glossary-based course gives food and beverage professionals the essential terms, ingredients, dishes, and regional knowledge they need to speak knowledgeably with guests and support an authentic dining experience.

In this course, you will explore:

• The foundations and philosophy behind Italian cuisine

• Famous regional dishes from Tuscany, Sicily, Emilia-Romagna, and beyond

• Common pasta types, cheese varieties, and cured meats

• Essential ingredients, herbs, and condiments used in Italian cooking

• Italian meal structure, dish names, and glossary-style terms for service

• Italian phrases used to welcome, guide, and thank guests

Each chapter includes a short quiz, with a final assessment at the end of the course. Successful completion earns a certificate in “Italian Cuisine Glossary For F&B Staff.”

Course Curriculum

10 Chapters

Chapter 1 - Introduction to Italian Cuisine

Explores the philosophy of Italian cooking: simplicity, freshness, and regional identity. Covers major culinary regions like Tuscany, Emilia-Romagna, and Sicily, and their signature dishes such as ribollita, ragù alla Bolognese, and arancini.

Chapter 2 - Pairing and Recommending with Confidence

Teaches how to match Italian dishes with wines and beverages, recommend sides and upsells, and personalise guest suggestions based on preferences. Includes easy pairing rules, like matching wines to regional dishes.

Chapter 3 - Common Italian Phrases in Hospitality

Introduces everyday Italian expressions such as Benvenuti (Welcome) and Buon appetito (Enjoy your meal) to help staff engage guests warmly and authentically during service.

Chapter 4 - Italian Meal Flow

Explains the traditional order of Italian dining: antipasto (starter), primo (pasta or risotto), secondo (main), contorno (side), and dolce (dessert).

Chapter 5 - Types of Italian Pasta

Details popular pasta shapes such as spaghetti, penne, and tagliatelle, their ideal sauce pairings, and cooking styles like al dente to ensure authentic preparation and service.

Chapter 6 - Italian Cheese

Covers iconic Italian cheeses like Parmigiano-Reggiano, Mozzarella di Bufala, and Gorgonzola, explaining their textures, flavours, and culinary uses.

Chapter 7 - Essential Italian Ingredients

Highlights must-have ingredients such as olive oil, basil, balsamic vinegar, and anchovies, describing how they shape the foundation of Italian flavour.

Chapter 8 - Italian Breads and Pastries

Introduces breads like ciabatta, focaccia, and grissini, along with classic desserts such as cannoli, panettone, and tiramisu, representing Italy’s diverse regional baking traditions.

Chapter 9 - Italian Cured Meats

Explains varieties like prosciutto, pancetta, and bresaola, their regional origins, and how they’re served in antipasto platters and Italian dishes.

Chapter 10 - Popular Italian Dishes

Features classic recipes from across Italy including pizza, risotto alla Milanese, lasagna, and ossobuco, helping staff describe and recommend them confidently to guests.