Restaurant guide

Don't forget dessert! Italian restaurants take pride in their desserts, and put as much care and thought into their "dolce" as they do for the rest of the menu items.

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The word "lasagna" comes from the word "lasagnum," meaning "dish" or "bowl" in Greek. The early Greeks cooked a dish like this, which they eventually passed on to the Romans. It essentially consisted of layers of pasta that contained fillings in between.

Did you know that there is actually no such thing as a singular "Italian" cuisine? Italy was only unified 150 years ago in 1861 and thus its cuisine still reflects its strong regional traditions, relying primarily on local ingredients and specialties.

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You can probably name lots of delicious Italian cheeses and meats, but what about the delicious vegetables served every day on Italian tables. Here are some popular Italian vegetables: bell peppers, tomatoes (which are actually a fruit), eggplant, spinach, zucchini, mushrooms, kale and fennel.

By far, the most popular pasta shapes in the US are spaghetti, thin spaghetti, elbows, rotelle, penne, and lasagna. But don't let that stop you. There are hundreds of different pasta shapes out there, and an Italian chef will match them up with the right sauce.

While tiramisu may be the best known Italian custard dessert among Americans, zabaglione is another custard dish from Venice. This dessert features a strawberry custard to end the meal.

There are two types of Italian pasta: fresh and dried. Fresh pasta can only be stored for a couple of days or so in the refrigerator, whereas dried pasta can be stored for 2 years or so. Interestingly, in Italy it is a law that dried pasta can only be made from durum wheat semolina flour.

Luciano Pavarotti, almost as great an eater as he was a singer, once said, "One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."

Did you know the classic cheese and tomato Margherita pizza gets its name from a masterpiece pizza specially made in 1889 by the chef Raffaele Esposito for a banquet in honor of the Italian Queen Margherita?

Around 500 BCE, early Italian food was centered around the country's mainstay ingredients: wheat, barley, and any vegetables that were seasonally available at the time. Fruits, root vegetables, and wheat or barley were often cooked into a cream-like dish that resembled porridge.

What’s the difference between tagliatelle and fettuccine? Besides the name, absolutely nothing. The former is used in northern Italy and the latter is used in southern Italy, but both describe wide flat pasta noodles.

Did you know that food is one of the main cultural exports of Italy? With its rich flavors and usage of fresh ingredients, Italian food is a favorite of diners around the world.

Does Italian pasta dough contain eggs? If you guessed yes, guess again. With the exception of egg noodles, most mass produced pasta shapes do not contain egg as an ingredient.

Italian cuisine is one of the top five fine dining choices for Americans. An occasional Italian meal my not be enough for you, though. Italy is actually a very popular vacation spot, too. It's the third most popular tourist destination in the world.

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Not all pizzas are alike. Those pizzas made in the "Roman style" have crusts as thin as crackers, Neapolitan or Sicilian style have crusts that are much thicker, and pizza in the American style has thin or thick crusts and is loaded with toppings.