Bonus episode 12 - Voci dal Mercato - in Review - Part B

In this bonus review episode, we return to the Italian market to focus on one of the most practical skills every learner needs: asking for the right amount of something in Italian.

From flexible, gesture-based requests like un po’ di questo to precise measurements such as un etto and due etti, this episode helps you understand when Italians expect exact quantities and when approximation is perfectly natural. We also explore how to talk about slice thickness (sottile vs. spesso), why spesso can mean both “thick” and “often,” and how context makes all the difference.

Along the way, we revisit lively real-life moments from:

• La rosticceria, where meats for arrotolato are listed at full speed
• Il banco dei casalinghi, where multitasking, interruptions, and everyday Italian unfold naturally

You’ll hear authentic market audio, gentle corrections, and explanations that highlight how language, culture, and rhythm work together in everyday interactions.

In this episode, you’ll learn:

• How Italians use etti, kilos, and approximate language at the market
• When exact measurements matter and when they don’t
• How to ask for meat sliced thin or thick, naturally
• Common cuts of chicken, pork, beef, and veal
• Useful expressions like ci vuole, faccio vedere, and un po’ di questi
• Why market Italian relies as much on intuition and gesture as on precision

This episode is perfect if you want to feel more confident standing at a counter in Italy, following rapid speech, and ordering without stress.

🎧 Listen again with fresh ears, and you may catch expressions and rhythms you missed the first time.

Or listen to the entire market episode (Bonus Episode 10) on YouTube with subtitles  here.
https://youtu.be/OWUc_xEJqV4

  CHAPTERS

0:00 Intro
1:16 Misure e quantità nei mercati italiani
2:45 Richieste in base al peso
4:19 Spessore delle fette
7:04 La Rosticceria – Domanda Due
7:22 La Rosticceria – Estratto Due
9:17 Tagli di carne e di pollo
12:43 Altri Termini Utili che Sentirai al Mercato
13:29 Arrotolato e Ripieno
14:53 La Rosticceria – Domanda Tre
15:22 La Rosticceria – Estratto Tre
18:46 Il Banco dei Casalinghi
19:25 Il Banco dei Casalinghi – Domanda Uno
19:36 Il Banco dei Casalinghi – Estratto Uno
20:30 Il Banco dei Casalinghi – Domanda Due
20:38 Il Banco dei Casalinghi – Estratto Due
22:11 Il Banco dei Casalinghi – Domanda Tre
22:29 Il Banco dei Casalinghi – Estratto Tre
24:59 Wrap-up

Check out my recent interview on "Classic Advice" with Scarlett Classic, where we talked about communication, culture shock, and navigating life in different languages: https://classicchronicles.ca/

Chapters

• 0:00 Intro
• 1:43 Misure e quantità nei mercati italian
• 3:12 Richieste in base al Peso
• 4:46 Spessore delle Fette
• 7:31 La Rosticceria – Domanda Due
• 7:49 La Rosticceria – Estratto Due
• 9:44 Tagli di carne e di pollo
• 13:10 Altri Termini Utili che Sentirai al Mercato
• 13:56 Arrotolato e Ripieno
• 15:20 La Rosticceria – Domanda Tre
• 15:49 La Rosticceria – Estratto Tre
• 19:13 Il Banco dei Casalinghi
• 19:52 l Banco dei Casalinghi – Domanda Uno
• 20:03 Il Banco dei Casalinghi – Estratto Uno
• 20:57 l Banco dei Casalinghi – Domanda Due
• 21:05 l Banco dei Casalinghi – Estratto Due
• 22:38 Il Banco dei Casalinghi – Domanda Tre
• 22:56 Il Banco dei Casalinghi – Estratto Tre
• 25:26 Wrap-up

Transcript

🎙 Welcome to  We learn Italian step by step  / Impariamo l’italiano piano piano

🎧  Bonus episode 12 - Voci dal Mercato - in Review - Part B

Introduction

Ciao Studenti Saggi, bentornati!

In this bonus episode, Part B of Voci dal Mercato - in Review, we return once again to the mercato, but this time we shift our attention to something every learner eventually needs to master: how to ask for the right amount of something in Italian.

We’ll also revisit a lively moment from the rosticceria, where the venditrice lists the meats available for arrotolato, and we close with a stop at il banco dei casalinghi, where market multitasking is on full display.

This is a practical, real-world episode meant to help you feel more confident the next time you’re standing at a counter in Italy, whether you’re pointing and gesturing or ordering by weight, or simply trying to keep up with the rhythm of everyday speech.

Measurements and Quantities in Italian Markets

You may have noticed that in my interactions with the merchants, I didn’t use many official measurements.
I mostly said things like:

• Un po’ di questi…
• … e più di quelli.
• Un pochino.

This kind of flexible, gesture-based language is very common in markets, where people rely on pointing, eye contact, and little adjustments to decide how much to give you.

But sometimes, especially at a macelleria (butcher’s shop), or when ordering sliced meats like prosciutto, mortadella, speck, or cheeses, you do need to be more specific.

Useful Measurement Language

First of all, it’s handy to know that a hectogram, un etto, or one hundred grams is a good base to start from. Ten hectograms is a kilogram, un chilo.

Antonio:
Un etto non è “più o meno,” Maira.
Un etto è un etto. Cento grammi. Precisi.

Ciao Antonio, che cosa di bello hai combinato oggi?

Antonio:
Mah… diciamo che ho avuto una conversazione interessante.

Myra:
Con chi?

Antonio:
Con qualcuno molto attento.
 Diciamo che… presto capirai.

Myra:
Ma dai!

Antonio:
Se te lo dico adesso, faccio spoiler.

Myra:
 Va be’, torniamo alla lezione.
 
Here are the key words and phrases that are good to know when you’re trying to say how much of something.

Weight-Based Requests

•        One hectogram of prosciutto, please.
Un etto di prosciutto, per favore.

•        200 grams of mortadella.
 Due etti di mortadella.

•        Half a kilo of ground meat.
Un mezzo chilo di carne macinata.

•        One kilo of chicken.
Un chilo di pollo.

So one hectogram is the same as 100 grams. I usually order maybe 200 to 300 grams of prosciutto, just to feed Paolo and I. We have it as an appetizer or after a light meal. And that might last us a few days.

Myra: Hey Antonio, Paolo was listening to this episode in the car and he just left me this message. 

Paolo:
Myra, è troppo. Trecento grammi di prosciutto sono tantissimi. Di solito si ordina cento grammi di prosciutto crudo, cioè un etto di prosciutto crudo oppure due etti di prosciutto cotto che è un po’ più pesante perché prosciutto crudo deve essere tagliato molto sottile. 

Myra, it’s too much. Three hundred grams of prosciutto is a lot. Usually, you order one hundred grams of prosciutto crudo, that is, one etto of prosciutto crudo, or two etti of prosciutto cotto, which is a bit heavier because prosciutto crudo has to be sliced very thin.

Myra: OK maybe 300 grams is a bit much. And this takes us to the topic of thickness of slices.

Thickness of slices

If you need to get something sliced, and you need to specify the thickness, you might want to say:

Sliced thin.

Antonio:
Tagliato sottile.

Myra:
Sliced thick.

Antonio:
Beh… la parola sarebbe “spesso”.
Beh... the word would be spesso.

Myra:
Aspetta… spesso non vuol dire “often”?
Wait… doesn’t “spesso” mean “often”?

Antonio:
Sì. Ma anche “thick”. Dipende da come lo usi.
Yes. But also “thick.” It depends how you use it.

Myra:
Perfetto. Allora: tagliato spesso.
Perfect then, cut thick

Phone rings

Myra: It looks like Paolo is calling. 

Paolo, Che c’è?

Paolo:

Spesso, secondo me, a comprare prosciutto, non si usa molto. Di solito si dice: “non troppo sottile”, o “un po’ più grosso”. Ma spesso non è usato moltissimo quando si va a comprare il prosciutto.

Spesso, in my opinion, isn’t used very much when buying prosciutto. Usually you say “not too thin” or “a bit thicker.” But spesso isn’t used very often when you go to buy prosciutto.

Myra:
Quando lo usi?
When do you use it?

Paolo:
Lo usi quando dire che “questa tavoletta di legno è molto spessa”. Lo spessore di una tavoletta di legno o lo spessore di una guarnizione, oppure spesso vuol anche dire “vado spesso al mercato”.

You use it when you say that “this wooden board is very thick.” The thickness of a wooden board, or the thickness of a gauge, or spesso can also mean “I often go to the market.”

Myra:
Now that means often.

Paolo:
Corretto.

Myra: Alright, just a couple more.

•        Very thinly sliced.
 Affettato fine.

•        Not too thin.
 Non troppo sottile.

Antonio:
Sottile sì… ma non trasparente, eh.

When Exact Measurements Matter

At a counter like the rosticceria (where food is pre-made and portioned), vendors expect approximate requests. They hover the knife over the arrotolato and you indicate with a gesture that that is the place to cut it.

But at the macelleria or salumeria, especially if you're buying prosciutto or cheese:

• exact measurements give you more control
• vendors expect them
• it avoids surprises in price

Why This Matters for to you

Italian markets operate with a mix of:

• precision (when weight matters)
• intuition (when pointing and gestures are enough)

Learning both styles makes you feel far more at ease:

• Un po’ di questo when it’s flexible
• Due etti di quello when it’s not 

 La Rosticceria

La Rosticceria – Domanda Due:

Quali tipi di carne propone la signora per l’arrotolato?
What kinds of meat does the venditrice offer for the arrotolato?

The second question from the rosticceria asks what types of meat the venditrice suggests when I ask for un arrotolato.
To answer it, let’s listen again to this section.

Rosticceria Estratto Due 
 
 

 | 1 2 e 3.  E poi?
 | E poi... Poi
 | un arrotolato,
 | ...tacchino...maiale,
 | oppure vitello.
 | O ripieno
 | che faccio io.
 | Ripieno. Ok. Con cosa?
 | Ripieno.
 | Carne.
 | Mixed chatter - Ho ordinato mezzo pollo questa mattina...
 | Grana, e spinaci
 | Ah, ok. Questo, sì.
 | quello ripieno.
 | Sì.
 | Allora, questo è ripieno. Questo è vitello.
 | Ok. Ripieno
 | Così? Troppo? o va bene? Ok. Altro? 

 Here the venditrice lists several options very quickly. She offers:

Turkey – tacchino
Pork – maiale
Veal – vitello

 And then she adds another option:
 stuffed – Ripieno meaning the version she prepares herself.

This moment is useful, I think, because:

•        you hear three of the most common meats offered in Italian rosticcerie 

•        che faccio io (that I make myself) adds warmth and pride in her own preparation

It’s not something you would hear at the supermarket.  And the quality, in my opinion is better. Part of the reason why I like to fare la spesa al mercato.

Useful Italian Meat and Chicken Cuts

Chicken

Chicken breast
 Petto di pollo

Chicken thigh
 Coscia di pollo

Chicken drumstick
 Fuso di pollo

Whole chicken
 Pollo intero

Chicken wings
 Ali di pollo

Rotisserie chicken
 Pollo arrosto

Skewers (often chicken or mixed meats)
 Spiedini

Stuffed chicken roll
 Arrotolato di pollo

Beef / Veal

Veal
 Vitello

Veal cutlet
 Fettina di vitello

Veal roll
 Arrotolato di vitello

Ground beef / minced meat
 Carne macinata

Beef stew pieces
 Spezzatino di manzo

Pork

Pork
 Maiale

Pork chop
 Braciola di maiale

Rolled stuffed pork
 Arrotolato di maiale

Pork sausage
 Salsiccia

Myra: Don’t you mean salsiccia di maiale?

Antonio: No. Quando diciamo salsiccia, si intende quasi sempre quella di maiale.
No. When we say salsiccia, we almost always mean pork.

Myra: So how would you say, beef sausage?

Antonio: Ma, in realtà… non è così comune.
But, actually… it’s not that common.

Myra: So Italians don’t really talk about beef or chicken sausage?

Antonio: Esatto. La salsiccia tradizionale è di maiale.
Se è diversa, lo trovi scritto, ma non è la norma.
Exactly. Traditional salsiccia is pork.
 If it’s different, you’ll see it written, but it’s not the norm.

Myra: That’s really helpful to know.

Antonio: Meglio pensarla così:
salsiccia uguale maiale.
Think of it this way: salsiccia equals pork.

Other useful terms you’ll hear al mercato

Lean
 Magro

Fatty
 Grasso

With the bone
 Con l’osso

Boneless
 Senza osso

Slices
 Fettine

A piece / a chunk
 Un pezzo

Arrotolato and Ripieno

Before we move on, there are two really useful food words that appear in the rosticceria clip, and you will hear them everywhere in Italian markets and food shops:

Arrotolato

Arrotolato literally means rolled up.
In cooking, it refers to a rolled piece of meat, usually tied with string and cooked whole.
It can be chicken, pork, veal… the shape is what matters.

So, when the venditrice says:

un arrotolato… tacchino, maiale, oppure vitello.
she is listing the types of meat they offer as arrotolato.

And you have probably picked up that to say stuffed or filled is:

Ripieno

Ripieno means stuffed or filled.
A ripieno roll has a filling inside, often a mixture of breadcrumbs, cheese, herbs, and vegetables.

I say:

Ripieno. Con cosa?

And her response in amongst all the hubub is:
 Carne. Grana e spinaci.

So her arrotolato ripieno includes:

• meat
• Grana cheese
• spinach

A very typical northern-Italian filling. 

La Rosticceria – Domanda Tre:

Which word did I mispronounce, and how did the venditrice correct me?

This question focuses on one of my favourite types of real-life learning moments: when a kind Italian corrects your pronunciation in the middle of a busy transaction. It is gentle, immediate feedback, and it’s one I won’t soon forget.

Let’s listen to this next exerpt:

La Rosticceria – Estratto tre:

Ahhm, patatini… per favore.

Patatine?

Allora… (voci sovrapposte)

Ok.

Normali.

E questa con buccia?

Cosa? I verduri?

Pelle.

Ok.

Un po’ di questi… e più di questi.

Tutto bene. 

Did you notice that I said, “patatini”, which is not the correct pronunciation for a feminine plural word.

The commessa immediately echoes back the right word:

Why patatine?

Patatine is the correct plural feminine form of patatina, roasted or fried small potatoes.

After the little correction from patatini to patatine, there are two lovely  little moments that are worth highlighting.

1. Buccia vs Pelle

When she tells me that one choice of patatine is normal and the other is ‘con buccia’, I don’t understand. I thought maybe she meant there were other vegetables. 

Then she offers the word that I understand better.

Pelle.
Skin. 

Both buccia and pelle can mean skin, but they’re not really interchangeable.

• buccia is used for fruit and vegetables (apple peel, potato skin).
• pelle is used for skin in general and can be used for roasted meats and cooked foods.

2. Un po’ di questi… e più di questi

Then I need to indicate how much of the normal patatine and how much of the ones with buccia.

I point at the trays and say:

Un po’ di questi… e più di questi.
A bit of these… and more of these.

On reflection, I wish I would have said, Un po’ di questi… e più di quelli.

The way I said it worked because I was pointing right at the two different trays. But next time!!

And here are some more phrases that might come in handy in similar situations:

•        A little bit of this, please.
Un po’ di questo, per favore.

•        A bit more of that.
Di quello un po’ di più.

•        Just a tiny bit.
 Solo un pochino.

•        That’s enough.
Basta così.

And with that, we’ve completed the three questions for the rosticceria, along with a few extra gems of marketplace Italian. 

Il Banco dei Casalinghi 

Our final stop in the market morning is il banco dei casalinghi, the stall selling household items like gloves, cleaning supplies, bags, sponges, and in this case also, Christmas gnomes.
This part of the recording has a lovely, slightly chaotic energy: the saleswoman helps me, then gets swept away by other customers admiring the decorations, and her husband steps in to complete the sale.

Here are the comprehension questions for this section and what was happening linguistically at each moment.

Il Banco dei Casalinghi – Domanda Uno

For whom was I buying the rubber gloves?

Let’s listen to the excerpt again, focusing on the moment I explain who the gloves are for.

Il Banco dei Casalinghi Excerpt 1

 | Avete ehm guanti di gomma? Sì. Un scatola. (should have been ‘una scatola’) Sì, media. Misura media. M. M. Ah, faccio vedere… per lei? No, per mio marito.

 So, who were the gloves for?

They were for my husband.
Notice how natural and quick the exchange is:

• Per lei? — For you?
• No, per mio marito. — No, for my husband.

Did you note another mistake on my part? Instead of ‘un scatola’, it should have been…‘una scatola’

Il Banco dei Casalinghi – Question 2

Why did the saleswoman recommend size L?

The moment comes right after I say the gloves are for my husband:

Il Banco dei Casalinghi Estratto Due

 | Per Lei?
 No, per mio marito.
 E alto?
 Si.
E allora ci vuole large. Sì, ho già capito. Prendo, eh?
 Questo qua.
 Cinque euro… sì. Faccio vedere

 She looks at me, hears per mio marito, and immediately says:

E allora ci vuole large.
Then you need large.

Ci vuole…
is another often used expression.
It literally means it takes / it needs / it requires, but in this conversation it means:

• You’ll need…
• You should get…
• What you need here is…

Some other examples using this expression:

·        You need patience. Or more literally, it takes patience.
 Ci vuole pazienza.

·        This recipe needs butter.
Per questa ricetta ci vuole il burro.

·        For your husband, you need size L.
Per tuo marito ci vuole la L.

Il Banco dei Casalinghi – Domanda Tre:

When does the husband step in, and what is his role?

Here, the saleswoman is helping me… then suddenly gets pulled away by two ladies admiring the Christmas gnomes.

EXCERPT

 | L. Misura grande. Sì.
 €5. Sì.
 Cinque?
 Sì. La carta di credito va bene?
 Sì, sì, va benissimo, signora, tranquilla.
 (speaking to her husband) Vado… €5 qua… ti fa…
 Sì, vado.
 Grazie signora.
 | Grazie.
 | Aspeti che prendo.
 | Allora ditemi ragazze che vi do Che bello.
 | Torniamo.
 | Vi dico qualche
 | No, lascia stare. ...
 | qua.
 | Sì, sì. Ciao. Ciao.
 | Quelli sono belli, eh. Sono sono decorazioni, ma anche
 | Cinque, eh? Sì.
 | faccio vedere.
 | (beep)
 | Grazie.
 | Grazie a lei. Posto.
 | A posto.
 | Yes.

So, what’s happening here?

• The saleswoman begins the interaction: helping me, opening the box, showing me the gloves.
• Then she is called away:
   Allora ditemi ragazze (so tell me girls)…
  She switches to the ladies looking at the gnomes
• At that moment, the man steps in to complete the purchase:
   
  • handles the credit card 
  • processes the payment 
  • prints and hands me the scontrino 

His role:
He finalizes the sale.

Additional Language Notes from This Section

Here are two small but helpful expressions that appear in this interaction.

1. Faccio vedere…

Literally: I make [you] see.
 Meaning:
 Let me show you.

Informal, warm, very common in shops.

2. Aspetti che prendo…

Meaning:
 Wait a moment while I get it…

Even though the audio is noisy, you can still hear the rhythm of what is being said:
 short, quick, functional.

3. The festive chaos: Questi sono belli, eh?

This line comes when the ladies look at the Christmas gnomes:

• Quelli sono belli, eh?
  Those are nice, aren’t they?

This is quintessential Italian market energy:

• chatting
• admiring
• commenting
• drifting between customers
• multitasking with warmth and humor

Chiusura / Wrap-up – with a Teaser

That brings us to the end of our walk through il mercato.
 We revisited each banco, answered the comprehension questions, and uncovered little pieces of everyday Italian hiding inside these spontaneous exchanges.

From choosing morbida or croccante, to understanding why keeping track of your scontrino matters so much, and hearing affection and pride in a phrase like che faccio io, these moments show how language, culture, kindness, and humor live inside even the quickest interactions al mercato.

If you would like to deepen your learning, I encourage you to listen to the full market episode again with these explanations in mind. It is also on YouTube if you prefer watching the captions. You’ll find that link in the show notes. You may notice new details, new rhythms, or expressions you didn’t catch the first time.

And as always, if something sparks a question, if a phrase feels mysterious or interesting, or if you hear something you want to understand better, you can send me a message by text, by email, or by SpeakPipe if you wish. All the links are in the show notes.

Myra:
In the next episode, we return to Part B of The Art of Italian Adjectives.
But from what I am hearing, someone new just might be joining us.

Antonio:
E poi Paolo non sta più nella pelle per questo ospite.
And Paolo can hardly contain himself about this guest.

Antonio:
È tutta la mattina che traffica in garage per prepararsi.
He’s been fussing around in the garage all morning getting ready.

Myra:
Wait… Paolo is in on this too?

Antonio:
Se ripensi all’Episodio 14, forse un’idea ce l’hai già.
If you think back to Episode 14, you might already have an idea.

Myra:
Ma dai!
Come on! / No way!

Antonio:
Niente spoiler.
No spoilers.

Grazie mille per aver passato questo tempo con noi.
Grazie mille
 Thanks a lot for spending this time with us.

 Ci sentiamo nel prossimo episodio.
Well see you in the next episode.

[closing music]

Myra:
Antonio, dai. Dimmi almeno se è qualcuno che conosciamo.
Antonio, come on. At least tell me if it’s someone we know.

Antonio:
Eh… dipende da cosa intendi per conoscere.
Well… depends on what you mean by know.

Myra:
Antonio.
Antonio.

Antonio:
Io non ho detto niente.
I didn’t say anything.

Myra:
È una questione professionale.
This is a professional matter.

Antonio:
Certo.
Of course it is.

Myra:
Allora dimmi solo questo. È uomo o donna?
Then just tell me this. Man or woman?

Antonio:
Ah ah. Bella prova.
Nice try.

Myra:
Antoniooo…
Antoniooo…

Antonio:
Niente spoiler.
No spoilers.

Myra:
Nemmeno uno piccolo piccolo?
Not even a tiny one?

Antonio:
Proprio no.
Absolutely not.