The culinary rules & ordering etiquette

International visitors often hear about strict 'rules' in Italian food culture and worry about doing something embarrassing. These are customs, not laws, and nobody will throw you out for breaking them. But knowing them helps you order like a local. First, Italians usually do not add grated cheese to seafood pasta, because they feel strong cheese hides the taste of the fish; some regional dishes are exceptions. Second, cappuccino is mostly a morning drink in Italy; after lunch or dinner most Italians order an espresso, and some an amaro. If you want a cappuccino in the evening, you can still have one. Third, chicken in pasta or on pizza is rare in traditional Italian cooking, where chicken is usually a secondo of its own. Fourth, long pasta is normally twirled on the fork rather than cut; cutting it for a child is perfectly normal.

In North America and northern Europe, a salad is frequently served as a starter to begin the meal. In Italy, l'insalata is traditionally a contorno (side dish) eaten with or after the secondo, although salads as a light main course are common at lunch, especially in cities. The purpose of raw bitter greens (arugula, radicchio, chicory) dressed with vinegar and olive oil is to cleanse the palate and cut through rich meat or fish fats. In most traditional restaurants you will not be offered a choice of bottled dressings. The waiter will usually bring a cruet of extra virgin olive oil, wine vinegar, salt, and pepper to your table so you can dress your greens to your exact personal taste.

Italy is one of the most accommodating countries in the world for celiac disease (celiachia). Because pasta and bread are cultural staples, the national health system takes celiac awareness very seriously, and almost every town features restaurants certified by the Italian Celiac Association (AIC) serving dedicated gluten-free pasta boiled in separate water. If you have dietary requirements, state them clearly at the start: 'Sono celiaco' (I am celiac), 'Sono vegetariano' (I am vegetarian), 'Sono vegano' (I am vegan), or 'Ho un'allergia ai crostacei' (I have an allergy to shellfish). Italian cuisine is naturally rich in meat-free dishes, from pasta all'arrabbiata to vegetable risottos.