Italian Side Dishes

Crostini are a group of Italian appetizers consisting of small pieces of toasted or grilled bread topped with a variety of flavorful toppings. Crostini are believed to have originated during the Middle Ages, when poor Italian peasants used to eat ... READ MORE

Even though it is prepared throughout southern Italy, the flavorful caponata is a typical Sicilian vegetable dish whose origins date back to the early 18th century. In the original recipe, the most important ingredient was gurnard fish (capone... READ MORE

Insalata di riso is a flavorful Italian salad filled with healthy ingredients such as rice, tomatoes, tuna, peas, bell peppers, mushrooms, mozzarella, and pine nuts. It is usually served as a side dish, although it can be consumed on its own as a ... READ MORE

Olivier salad is a Russian salad with variable ingredients, but it is typically made with chopped vegetables, meat, and mayonnaise. The key ingredients include diced potatoes, vegetables, eggs, chicken, or ham. This salad is one of the most import... READ MORE

This popular Italian dish consists of thinly sliced beef, pork, chicken, or veal that is pounded and filled with various ingredients such as prosciutto, fresh herbs, cheese, and nuts. The meat is then traditionally tied, seared, and simmered in a ... READ MORE

Even though each Italian region has its own variations of the same dish, the balance of vegetables in this rustic side dish always leans toward bell peppers, or peperoni in Italian – hence the name. Other ingredients may include egg... READ MORE

These crunchy, deep-fried artichokes are a classic Roman side dish that originated in the oldest Jewish community in all of Europe, Rome's Jewish ghetto — hence the moniker alla Giudía. First, artichokes are trimmed and peele... READ MORE

Pinzimonio is one of the simplest Italian dishes ever created, consisting of fresh seasonal vegetables served with a dip made with olive oil, salt, pepper, vinegar, and lemon juice. The vegetables might include carrots, celery, tomatoes, artichoke... READ MORE

Although this dish is usually associated with German cuisine, it is also skillfully prepared in Italy's region of Trentino-Alto Adige. Since 1999, it has been protected as Prodotto Agroalimentare Tradizionale, which is an official approva... READ MORE

Fagioli all'uccelletto is an italian dish originating from Tuscany. It's made with a combination of cannellini beans, sage leaves, garlic, extra virgin olive oil, ... READ MORE

Funghi trifolati is a traditional dish based on mushrooms. The term trifolati denotes dishes cooked in olive oil with parsley and garlic. The dish is made with mushrooms, garlic, olive oil, parsley, and salt. The mushrooms are cut into quarters an... READ MORE

Vignarola is a Roman dish made during early spring when the ingredients necessary for the dish are at their freshest. It consists of sliced spring onions, diced pancetta or guanciale, broad beans, shelled peas, baby artichokes, lettuce leaves, and... READ MORE

Zucchini alla scapece is a traditional dish originating from Naples. It's made with a combination of large slices of zucchini, olive oil, mint, garlic, salt, pepper, and wine vinegar. The zucchini slices are fried in olive oil until golden and lay... READ MORE

Finanziera is an ancient Piedmontese stew with sweet and sour flavors, invented in the 18th century. Made with less noble parts of animals, it used to be a poor man’s dish, but nowadays it is a real treat for all lovers of offal and entrails... READ MORE

Finocchi in padella is a traditional dish originating from Molise. This peasant dish is a part of the cucina povera and it's made with a combination of fennel, garlic, thyme, Parmigiano-Reggiano cheese, olive oil, breadcrumbs, salt, and pepper. Th... READ MORE

Hailing from the Aosta Valley, crespelle alla Valdostana is an Italian specialty that consists of savory, stuffed crêpes smothered in gooey Fontina cheese and béchamel sauce. The batter for the crêpes is made with a combination ... READ MORE

Patate al latte is a traditional dish that makes use of old potatoes. The potatoes are cut into thick rounds, placed in a saucepan, then covered with milk and gently boiled until they become tender. They’re then strained, seasoned with salt,... READ MORE

Verdure al cartoccio is a traditional dish made by wrapping and cooking vegetables in parchment paper or aluminum foil (or both). Vegetables such as zucchini, carrots, green beans, spring onions, potatoes, or cauliflower are often used for this di... READ MORE

Caponata di carciofi is a traditional vegetable dish originating from Sicily. In this version of caponata, the key ingredients are fresh artichokes, which is the reason why the dish is perfect to make in the spring. Other ingredients include lemon... READ MORE

Scafata is a traditional stew originating from the region of Umbria. The dish is made with a combination of broad beans (fava beans), Swiss chard, tomatoes, white wine, olive oil, chili peppers, pancetta, carrots, onions, celery, and rosemary. The... READ MORE

Spinatknödel is a spinach dumpling from Tyrol that is usually served as a side dish. It provides an inventive way of using up leftover stale bread, which is combined with a combination of spinach, eggs, butter, garlic, onions, and cheese, pre... READ MORE

Käseknödel is a traditional dumpling enriched with cheese originating from Tyrol and South Tyrol. These cheese dumplings are typically served as a side dish that shows an inventive way of using leftover stale bread. The stale bread is mi... READ MORE

Pilzeknödel or canederli ai funghi is a traditional dumpling enriched with mushrooms. The dumplings originate from Tyrol and South Tyrol and they're typically served as a side dish that displays an inventive way of using leftover stale bread.... READ MORE

Caponata di pesce is a variation of the traditional Sicilian caponata, where fish or seafood is added to the classic dish of eggplant and vegetables. The base of caponata di pesce typically includes sautéed eggplant, celery, onions, tomatoe... READ MORE

Cipolle al forno is a traditional dish originating from the Lazio area. The dish is usually made with a combination of white onions, extra-virgin olive oil, white wine vinegar, salt, and black pepper. The unpeeled onions are placed into a baking p... READ MORE

Piselli con prosciutto is a traditional dish originating from Rome. It's made with a combination of sweet and tender Roman green peas, prosciutto crudo, butter, onions, parsley, salt, pepper, and chicken or beef bouillon. If desired, minced fresh ... READ MORE

Radicchio e fagioli is a traditional stew originating from Veneto. The dish is usually made with a combination of radicchio leaves, beans, pork belly, olive oil, salt, and pepper. The pork belly and beans are cooked in water over low heat until th... READ MORE

Radicchio rosso alla Trevisana is a traditional dish originating from Treviso. It's made with a few simple ingredients – the red radicchio from Treviso (radicchio rosso di Treviso), olive oil, salt, and black pepper. The heads are cut into q... READ MORE

Gurguglione is a rich vegetable stew originating from Elba. In the past, it was a typical dish for the miners of Elba, but nowadays it's usually served as a side dish accompanying meat and fish. It consists of a variety of vegetables such as green... READ MORE

Verdure gratinate al forno is a traditional vegetable dish originating from Italy. The dish has many versions, but it's usually made with a combination of eggplant, zucchini, potatoes, onions, carrots, olive oil, Parmigiano-Reggiano, bread, basil,... READ MORE

La jota triestina is a traditional soup originating from Trieste. Although there are various versions, the dish is usually made with a combination of beans, olive oil, potatoes, sauerkraut, flour, pancetta, garlic, cumin, bay leaves, salt, and pep... READ MORE

Finocchi al latte is a traditional vegetable dish originating from Italy, consisting of fennel braised in milk. The dish is usually made with a combination of fennel bulbs, milk, heavy cream, black pepper, sugar, cinnamon, and nutmeg. The fennel i... READ MORE

Frittedda is a flavorful vegetable stew originating from the Sicilian capital, Palermo. Prepared with fresh broad beans, peas, and artichokes, this luscious dish is extremely seasonal, and can truly be called "spring on a plate". The vegetables ar... READ MORE

Latte dolce fritto, or sweet fried milk, is a typical Ligurian snack consisting of milk turned into a custard with the addition of flour, cornstarch, and eggs. The cream is left to harden, cut into pieces, coated in breadcrumbs, and then ... READ MORE

Although the name might suggest differently, zuppa Gallurese, also called suppa cuata, isn’t a soup at all. The broth is one of the ingredients, but the dish itself is more of a casserole, made with alternating layers of broth-soake... READ MORE

Spinaci alla Romana is a traditional dish hailing from Rome. It's usually made with a combination of spinach, butter, olive oil, garlic, raisins, pine nuts, salt, and black pepper. The spinach is cooked in boiling salted water, then drained. The m... READ MORE

Bietole al pomodoro is a traditional dish originating from the Lazio area. The dish is usually made with a combination of tomatoes (preferably San Marzano), chard, anchovies, garlic, olive oil, and pepper. The chard is cooked, drained, and chopped... READ MORE

Porri in umido is a traditional dish originating from the southern parts of the country. It's made with a combination of leeks, black olives, olive oil, garlic, tomatoes, salt, pepper, and lemon juice. The leeks are chopped, blanched, and drained,... READ MORE

Patate schiacciate is a traditional potato-based dish originating from Calabria. The dish is made with potatoes, olive oil, garlic, salt, and dried chili peppers. The potatoes are boiled in salted water, drained, peeled, crushed, and cooked in a p... READ MORE

Patate in umido is a traditional dish originating from Rome. It's made with a combination of potatoes, pancetta, butter, onions, garlic, tomatoes, basil, salt, and pepper. The potatoes are cut into cubes and added to butter-sautéed pancetta... READ MORE

Ceci al rosmarino is a traditional dish hailing from the Lazio area, although nowadays it's prepared throughout the country. The dish is usually made with a combination of chickpeas, onions, rosemary, olive oil, and seasonings such as salt and bla... READ MORE