| FETTUCCINE | Italian for "little ribbons" |
| FUSILLI | From the Italian for "little spindles", pasta in the form of corkscrews or spirals for ragu or other sauce (7) |
| PICCOLOS | From Italian for "little", a word for small flutes aka ottavinos; organ stops of similar tone; ponies, quarter bottles, snipes or splits of champagne; or, in Sweden, bellboys or bellhops (8) |
| VERMICELLI | Food that's Italian for "little worms" |
| MEZZANINE | From Italian for "little middle" |
| BAMBINO | Italian for 'Little boy' (7) |
| AMARETTO | Liqueur that's Italian for little bitter |
| SONNET | Word from Italian for "little tune" |
| CORNETTO | Treat whose name is Italian for "little horn" |
| BAGUETTE | Thin French loaf whose name comes from the Italian for "little stick" (8) |
| PORCINI | From the Italian for "little pigs" or "piglets", champagne cork-shaped wild edible ceps, "kings of mushrooms" or penny-buns that are highly prized by chefs and foragers (7) |
| TORTELLINI | Pasta whose name derives from the Italian for "little cakes" |
| MANICOTTI | From the Italian for "little sleeves" or "muffs", pasta in the form of tubes, typically served stuffed with ricotta and baked in marinara sauce (9) |
| ANELLI | From Italian for "little rings", miniature loops of pasta, known in the UK as "spaghetti hoops" (6) |
| SPAGHETTI | From Italian for "little cords", pasta in the shape of long strings (9) |
| PANINI | Grilled sandwich whose name is the plural of the Italian for 'little bread' (6) |
| ORATORIO | Word from the Italian for "small chapel" |
| PICCOLO | From the Italian for "small", a halfsized flute playing an octave higher (7) |
| CONFETTI | From Italian for "bonbons", word for little sweets or exploding white-cloud-forming balls of plaster flung at carnivals originally, later for pieces of colourful fluttering paper thrown over brides/gr |
| PAPPARDELLE | Word, from Italian for "devour, eat hungrily/greedily, gobble up", for broad ribbons of pasta for ragu (11) |
