Mangiamo italiano

There's penne, macaroni, vermicelli, tortellini,
And fusilli, conchiglie, spaghetti and linguine,
fettucine, rigatone, radiatore and farfalle,
There's orechio, lasagne, bucatini and spirali,
orecchietti, campanelle, capelletti, capellini,
torchetti, tagliatelle, taglionini, tortellini,
in verde, tricolore—I'd forgetten ravioli.
To savour all the flavours now repeat it much more slowly.

Among sauces for your pasta there's good old carbonara,
Bolognese, primavera, pomodoro, marinara,
salsa verde, fiorentino, putanesca, tempezzini,
arrabiata and romana, boscaiola and porcini.
There's al tonno and alfredo and amatriciana . . .

Vongole, o vongole!

Don't tell me you want cheese as well. We'll start with caciotta,
asiago, gorgonzola, mozzarella and ricotta,
castelmagno, parmesana, pecorino, grana padano,
provoletta, provolone, borgotaro and romano.

Of course, this foody rhyming stuff is rather dilettante,
So hurry up for goodness' sake and open that chianti.