Mangiare, Bere e Servire Cibo - Parti dei pasti

a British term for dessert or a sweet course served after the main meal

dessert, dolce

a dish of small amount eaten before the main part of a meal, originated in Italy

antipasto

a drink, particularly alcoholic, consumed before a meal to stimulate one's appetite

aperitivo

a small dish that is eaten before the main part of a meal

antipasto

one of the three parts of a meal, served separately

piatto

a selection of raw, fresh vegetables that are cut into bite-sized pieces and served with a dip, often as an appetizer or snack

crudités, verdure crude

‌sweet food eaten after the main dish

dolce

a small appetizer or a course that comes before the main course

antipasto, involtini

a course of sweet or savory dishes served between the main courses during a formal meal

entremets, piatto intermezzo

the extra ingredients or accompaniments served with a main dish to enhance its flavor or texture

guarnizioni, condimenti

the amount of food served to an individual at one time, typically from a larger dish or container

porzione

a small dish served before the main course as an appetizer

antipasti

a dish or cooking style that involves vegetables, often cooked or garnished in a colorful and visually appealing manner

contorno di verdure, verdure in guazzetto

the amount of food that remains uneaten after a meal and is typically saved for later consumption

avanzi, rimanente

a mixture of various fruits or vegetables, typically diced and often served in a sweet syrup or dressing

macedonia, macedonia di frutta

the main dish of a meal

piatto principale

a small, circular or oval-shaped pieces of meat, typically cut from the fillet, and used for dishes like stews, sautés, or steaks

medaglioni, mignon

an amount of food served to one person

porzione

the sweet dish that is served after the main course

budino

an extra amount of food that is served with the main course, such as salad

contorno

a small dish which is served separately from the main course

ordine laterale

a small dish served before the main course

antipasto

a food eaten for dessert, typically characterized by its sugary nature such as cakes, cookies, or ice cream

dolce, dessert

food that is made in a special way as part of a meal

piatto

having a meal, typically lunch, at one's desk or place of work

a scrivania, alla scrivania

(of activities, events, etc.) done or taking place in the open air or outdoors

all'aperto, in esterno

relating to the food or dishes specifically chosen or prepared to mark a special occasion or event

celebrativo, festivo

providing essential nutrients

nutritivo, sostanzioso

describing a meal that is large

pesante

(of food) low in sugar, fat, or other rich ingredients, which makes it easily digestible

leggero

as an accompaniment to the main dish

containing a significant amount of nourishment

sostanzioso, nutriente