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Don’t be put off by their names – these Italian foods are actually delicious

What's in a name? From 'mule testicles' to 'priest-stranglers', Italy is full of tasty foods with confusingly off-putting names. Here are ten of the most revolting-sounding dishes which we promise are nicer than the names suggest.

Published: 17 February 2017 08:44 CET
Don't be put off by their names - these Italian foods are actually delicious
Mule testicles, anyone? Photo: Umbria Lovers/Flickr

1. Little worms

Measuring between 2.08 and 2.14 millimetres in diameter – only slightly wider than spaghetti – the name of Vermicelli pasta means “little worms” in Italian. You don't really need to use your imagination to figure out why: perhaps this is where children's author Roald Dahl got inspiration for the scene in The Twits where an old woman substitutes her grumpy husband's spaghetti for worms dug up from the garden…But don't let the name put you off. Vermicelli are delicious, especially when served in a whoreish sauce (see below).

Photo: judywitts/Flickr

2. Whoreish spaghetti

The 'spaghetti alla puttanesca' pasta dish consists of anchovies, olives and tomatoes, and its name translates literally as “spaghetti in whore's style”. What on earth does it have to do with prostitutes, you ask. There are several stories about how the dish got its saucy name – some tales state that prostitutes used to make it to lure in clients with the smell, or because the bright tomato-red colour was similar to the clothes prostitutes would typically wear. The only thing that is certain is that its origins are fairly recent – and that it tastes far better than it sounds.

Photo: nishidaryuichi/Wikicommons

3. Priest stranglers

Another pasta shape with an odd name is strozzapreti, which translates as “priest stranglers”. Several tales account for the etymology of the pasta, the most enjoyable being that gluttonous priests used to gorge themselves on it until some of them, quite literally, choked to death. A more prosaic legend suggests that the twisted shape simply resembles a priest's collar. Either way, we recommend serving up some of these at your next dinner party – they go great with pesto.

Photo: fugzu/Flickr

4. Cat salami

No need to panic, cat lovers. Yes, the name of 'Salame di Felino' technically this does mean “feline salami” and might startle you on your first visit to the butcher's, but Felino also happens to be a charming town in the northern Italian region of Emilia-Romagna where they make excellent salami. 

Photo: Basilicofresco/Wikicommons

5. Trouser leg

These spherical folded pizza slices are popular around the world, but did you know what the word 'calzone' means in Italian? In Italian a calzone means a “stocking” or a “trouser leg”. Still hungry? The dish got its name because of how it is 'hemmed' around the edge, and another point to remember in Italy is that the final 'e' is pronounced like a 'y' in English; it's not silent.

Photo: I, Calcagnile Floriano/Wikicommons

6. Little tongues

A steaming dish of “little tongues”? Mmm, yes please. Linguine, the odd, flatter cousin of spaghetti, gets its name from its elliptical shape that supposedly resembles a tongue. Originally from the port city of Genoa, the pasta is great with pesto or seafood.

Photo: Michele Ursino/Flickr

7. Grandpa's balls

The name of the Umbrian salami 'palle di nonno', which translates literally as “grandpa's balls”, doesn't exactly set one's mouth watering. Fortunately, no grandfathers were harmed in the making of the salami and it's made from 100 percent pork. The unique texture (see below) gives it its name.   

Photo: Umbria Lovers/Flickr

8. Mule's balls

Noticing a theme here? This salami goes by the name of 'coglioni di muli' (mule's balls) owing to it's slightly scrotum-esque shape that is somewhere between a cylinder and an orb. This time the name is not only off-putting but misleading too: much like grandpa's balls, mule's balls are made entirely of pork.

Photo: Florixc/Wikicommons

9. Friar's beard

'Barba di frate' or 'friar's beard' is another name for agretti, a wiry Italian green that is all the rage among top chefs. The reason for its popularity is simple: tossed in a pan with some butter, salt, pepper and lemon juice the stringy veg is way more succulent than its name suggests. The wispy shape was the inspiration for the name.

Photo: F Ceragioli/Wikicommons

10. Little ears

Yes, it's another pasta variety which sounds a bit gross in English. Fancy a plate of “little ears”? That's what 'orrecchiette', the name of this flat disk-shaped pasta from the southern region of Puglia means. You can sort of see the resemblance, although you might be a bit worried if your ears actually looked like this. 

Photo: Foodista/Wikicommons

A version of this article was first published in August 2015.

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FOOD AND DRINK

Six of the most Italian non-alcoholic aperitivo drinks

As well as its most famous cocktails, Italy has a long tradition of making refreshing aperitivo drinks without the alcohol.

Published: 11 April 2024 12:01 CEST
Six of the most Italian non-alcoholic aperitivo drinks

Italy’s favourite aperitivo-hour cocktails are known far beyond the country’s borders, so their names will probably be familiar to you whether you drink them or not.

But if you’re in Italy and not drinking alcohol, you might find yourself stumped when it comes time to order your aperitivo at the bar.

The first time I found myself in this situation, there was no menu. The waiter instead rattled off a long list of all the soft drinks available, most of which I’d never heard of, and I just picked something I thought sounded nice.

Luckily it turns out that Italy has some great options for an aperitivo analcolico. As well as ‘virgin’ versions of well-known cocktails, there are bitters, sodas and other Italian-made soft drinks that you’re unlikely to find anywhere else.

They might not be quite as iconic as the Aperol Spritz, but they’re as thoroughly Italian – plus, effortlessly ordering one of these will make you look like a true local.

SanBittèr

San Pellegrino’s SanBittèr is one of the most famous non-alcoholic Italian drinks of all, with its highly-recognisable red packaging, often enjoyed in place of Campari cocktails because of its similar dark, ruby-red color.

This drink is carbonated with a slightly sweet, citrus flavor. The recipe is more complex than that of an orange or lemon soda, with notes of spice and herbs, making it ideal to pair with your aperitivo-hour snacks.

Crodino

Crodino looks a lot like an Aperol Spritz with its bright orange hue, and that’s not an accident: it’s said to have been created as a non-alcoholic alternative, and the zesty, slightly herbal taste is similar. It’s typically served the same way. in a round goblet glass over ice with a slice of orange: a Crodino Spritz.

The name comes from the town of Crodo in Piedmont, where it is still bottled today by the Campari group.

Chinotto

Citrusy Chinotto is an acquired taste for many, but it’s worth trying: it’s one of the classic Italian bitters and is said to have a long history, dating back to a recipe shared by Chinese sailors arriving on the Ligurian coast in the 1500s.

It may look a little like Coca Cola, but don’t let the appearance fool you.

(Photo by Eugene Gologursky /Getty Images via AFP)

Aranciata/Limonata

Aranciata is Italy’s version of an orange soda, but not as sugary, and it tastes like oranges. Its base is sparkling water with the addition of orange juice and sugar. There are various brands, but San Pellegrino’s is the most popular. It also sells a ‘bitter’ aranciata amaro, with even less sugar, more citrus tang and herbal notes, which might be more aperitivo-hour appropriate.

Limonata is, as you might guess, the Italian answer to lemonade. Again there are many versions out there but the fizzy San Pellegrino limonata is beloved for its strong, sweet-sour flavour and there’s nothing more refreshing on a hot summer’s day.

Cedrata

Cedrata is one of Italy’s oldest and best-known non-alcoholic drinks. It’s a refreshing, carbonated drink made from a large citrus fruit called a cedro, grown in southern Italy. It’s far less bitter than a Chinotto, but not as sweet as limonata.

The main producer of Cedrata today is Tassoni, and this is what you’re likely to get if you order it at a bar.

Gingerino

This is harder to find than the other aperitivi on the list and is seen as decidedly retro, but it’s worth trying if you can track it down.

It’s another orange-coloured, sparkling drink which became popular in Italy in the 1970s and is still sold today, though you’re more likely to find it in the north-east, close to Venice, where it’s produced.

You may be expecting it to taste a lot like ginger beer, and there are similarities, but it has stronger citrus notes and more bitterness.

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