Common ingredients for Italy

These are common ingredients you may see on packaging and menus in Italy. Local words are left unchanged so they stay readable in the original language; translate this page if you want supporting text and English names in your own language.

• acciuga (anchovy)

  Often sold salted or in oil.

• aglio (garlic)
• albume (egg white)
• alcol (alcohol)
• brodo di manzo (beef broth)
• brodo di pollo (chicken broth)
• burro (butter)
• carota (carrot)
• carragenina (carrageenan)
• cipolla (onion)
• estratto di vaniglia (vanilla extract)
• farina di grano tenero (wheat flour)
• farina di semi di carrube (locust bean gum)
• gomma di guar (guar gum)
• guanciale

  Cured pork jowl, distinct from pancetta.

• latte (milk)
• lievito (yeast)

  Usually refers to brewer's yeast (lievito di birra).

• malto (malt)
• mascarpone
• mono- e digliceridi degli acidi grassi (mono- and diglycerides)
• noce moscata (nutmeg)
• pasta
• uovo (egg)
• vino rosso (red wine)
• zucchero (sugar)