How often did you walk into a restaurant abroad and found awkward or embarrassing wording on the translated versions of the menu?

That’s why it’s essential to trust a translator that is both experienced in translation for the food and wine industry and well-versed in localizing content when needed.


Food and wine translations: what I can do for you

Here’s a non-comprehensive list of documents and content types I regularly translate for your industry:

  • Website copy for culinary magazines
  • Recipes and cookbooks
  • Posts for food blogs
  • Menus


When you entrust me with your translations for the food and wine industry, you get well-structured and mouth-watering localization of your original content so that you can get your message across more clearly and compellingly on the Italian market.

But what exactly does localization mean? In the context of translation, localization means adapting a text for a new audience or locale. In a menu, e.g., it could mean deciding to keep a traditional dish’s name as is to avoid any confusion, unintended double meanings or puns.

Culinary translator Emily Monaco laid this out brilliantly in an article published on Atlas Obscura. She references one of the most famous dishes in Mexican cuisine: tacos sudados – which translate as “sweaty tacos” – to make a strong point: nobody would find “sweaty tacos” appealing on a restaurant menu.

And, to make it worse, the literal rendition could easily convey a twisted notion of the Mexican culinary tradition.

In fact, culture plays a decisive role when it comes to food. Local foods and wines are signature elements of a country’s identity. And tasting local delicacies is the key to a broader understanding of a country’s heritage.

That’s why translating for the food and wine industry is no children’s game. And I believe excellence in the field depends upon three main factors:

  • Specialized and solid industry-related training
  • Deep awareness of the cultural connotations of the source text
  • Great writing skills in your native language.

Luckily for you, I check all the boxes. I have a strong background in food and wine translations, developed through a Master’s degree at the Universidad de Córdoba (Spain) and work experience at Bodegas Tradición, one of the most famous sherry producers of Jerez de la Frontera. Having lived in the UK and Spain, I am well aware of the culinary cultures of these countries. And I am passionate about creative writing (as you can see on my blog).

In my career as a Spanish/English to Italian translator, I translated a range of content for the food and wine industry, including amongst others:

  • Restaurant and tapas bar menus
  • Website content for food and wine producers
  • Cookbooks

This allowed me to explore all the intricacies and typical challenges of translations revolving around food and drinks. Traditional dishes’ names, local ingredients that cannot be found elsewhere, units of measurements and conversions, product names, …

To provide foreign diners and food lovers with accurate, pleasant, and awkwardness-free content, all of these elements need to be considered carefully.

Come on, what are you waiting for?




To conclude, some more food for thought by Emily Monaco:

“… a menu translator has to be a bit like a translator of poetry: able to mold cultural nuance from the original into something that will please, enchant, and delight foreign diners. Because when menu translation goes wrong, it’s worse, somehow, than bad poetry.”