Italian Snacks

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

Grissini are traditional Italian breadsticks with origins in Torino, Piemonte, a region in northwestern Italy. These snacks consist of crispy, thin, dry bread that can be additionally flavored with rosemary, sesame seeds, onions, or Parmesan chees... READ MORE

Polpette is a word denoting Italian meatballs, traditionally consisting of ground beef or veal (and sometimes pork) that is shaped into small balls. These meatballs are usually enriched with a wide variety of ingredients such as parsley, eggs, gar... READ MORE

Pizzetta is a small version of pizza that varies in size and shape, so some pizzettas can even be prepared in the shape of a heart. It is made in the same way as a regular, large pizza, consisting of a dough base (or puff pastry) topped w... READ MORE

Tramezzino is a popular Italian triangular sandwich made with chewy, crustless white bread and various fillings such as mayonnaise, tuna, prosciutto, and cheese. It is believed that the first tramezzino was invented in 1925 at Caffè Mulassa... READ MORE

These crescent-shaped turnovers are traditionally prepared for the Carnival season, and even though it is believed that they originated in the Apulia region, panzerotti are extremely popular all across southern Italy. They resemble small calzone p... READ MORE

Arancini are big, golden rice balls filled with a savory combination of ingredients in the center. These balls are especially popular in Sicily. The fillings often include meat sauce with peas, dried prosciutto, cheeses such as mozzarella and peco... READ MORE

Taralli are Italian bagel-shaped dough rings made from olive oil, flour, and flavorings such as salt, pepper, and fennel seeds. The name tarallo comes from the Greek word daratos, denoting a type of bread. Although taralli are to... READ MORE

These delectable chickpea fritters are believed to have been introduced to Sicily by the Arabs who dominated the area between the 9th and the 11th century. Today, panelle are one of the most popular street foods on the island, especially in Palerm... READ MORE

Gnocco fritto is a traditional pastry consisting of flour, lard, salt, and a leavening agent. The dough is traditionally shaped into little rectangles by flattening it with the palm of one's hand. Often times, people make small holes in the middle... READ MORE

Crocchè is a famous Sicilian deep-fried snack. Also known as crocchè di patatte, and panzarotti in Neapolitan, it is made with mashed potatoes, eggs, Parmigiano and mozzarella cheese, and parsley or mint leaves. Add... READ MORE

The delicate zucchini or pumpkin flowers are a rather common ingredient in Italian cuisine. They are often incorporated into various dishes such as risottos, flans, or salads, but the preferred option is to stuff them with a different combination ... READ MORE

Swordfish rolls are one of the traditional Italian dishes that are mainly associated with Sicily. The dish employs thin swordfish fillets that are stuffed with different combinations of breadcrumbs, lemon zest, capers, garlic, fresh herbs, pine nu... READ MORE

Pane e olio is an Italian phrase meaning bread and oil, referring to a simple yet classic Italian dish that highlights the quality of its basic ingredients: bread and olive oil. Traditional Italian bread such as ciabatta, focaccia, or a rustic cou... READ MORE

Olive ascolane are highly addictive snacks originating from the town of Ascoli Piceno in the Italian region of Marche. These snacks consist of pitted, meat-filled, breaded and deep-fried olives. Ideally, the large, green local Ascolana Tenera<... READ MORE

Tramezzino Piemontese is a type of tramezzino sandwich made with soft pancarré triangles that are filled with various ingredients. The tramezzino was invented by Angela De Michelis and her husband Onorino Nebiolo in 1926, who decided to ser... READ MORE

This savory pie has its origins in the Reggio Emilia province, where it was invented as a humble, rustic dish, utilizing ingredients that were in abundance. It is consists of a filling, traditionally prepared with various greens such as spinach, c... READ MORE

Invented by Stefano Callegari in 2008 in Rome, trapizzino is a popular street food item consisting of a pocket of pizza bianca that is typically filled with a meat or vegetable filling – usually classic Roman dishes that would traditionally ... READ MORE

Arancini al ragu or arancini al sugo is a traditional variety of arancini rice balls originating from Sicily. For this version, the arancini are typically stuffed with ragu and cheese, and sometimes peas. The ragu is made with ground beef, onions,... READ MORE

These irregularly-shaped buckwheat fritters are a traditional delicacy of the Valtellina valley, where buckwheat has been used since the 1600s. They are prepared with a thick batter that employs buckwheat, beer, and a splash of grappa, wh... READ MORE

Bensone is a traditional dessert that hails from Modena. It appears under various names, and it is traditionally made with flour, milk, eggs, butter, and sugar. The original bensone was made with honey instead of sugar, and it did not have any add... READ MORE

Cartocciata is a traditional Sicilian street food originating from Catania and the area around Mount Etna. Visually, it looks similar to a small calzone pizza and consists of dough that's stuffed with various ingredients. The traditional version i... READ MORE

Tramezzino Veneziano is the Venetian version of the famous tramezzino sandwich. The sandwiches are made with two thin, soft, and triangular slices of crustless white bread that are generously stuffed with rich fillings, resulting in a puffy and do... READ MORE

Pane guttiau is a traditional flatbread originating from Sardinia. It's very similar to pane carasau, but guttiau is even thinner. The flatbread looks like thin leaves with long cracks, and it was originally made for shepherds who took it with the... READ MORE

This traditional Italian savory treat is prepared with various fillings that are enclosed between two layers of puff pastry. Typically round in shape, rustico is usually filled with a combination of béchamel sauce, tomatoes, and mozzarella ... READ MORE

Quaresimali are traditional Italian biscuits with a crunchy texture. There are variations across the country, but most often they consists of butter, eggs, almonds, and flavorings such as cinnamon, sugar, honey, and cloves. These sweet treats are ... READ MORE

Brioche col tuppo is an Italian version of a brioche hailing from Sicily. It is characterized by its rounded top bun, called tuppo, which also gives this brioche its name. The tuppo should be removed and eaten first. The brioche is made with milk,... READ MORE

Crescentina is a type of puffed bread made with flour, lard, salt, milk and a leavening agent (sometimes with the addition of cracklings). The dough is fried in lard and served hot. Although very delicious on its own, crescentina is usually served... READ MORE

Fettunta is a traditional appetizer originating from Tuscany. In local dialect, the name of the dish is a compound of fetta, meaning sliceREAD MORE

Manfrigole are a variety of pancakes made with a combination of buckwheat and white wheat flour, filled with Bresaola and Casera cheeses. The dish is traditionally prepared in the mountains of Valtellina. Milk-soaked bread can be... READ MORE

A representative of traditional Neapolitan cuisine, pizzelle napoletane are small deep-fried pizzas that are traditionally topped with tomato sauce, mozzarella or grated Parmigiano Reggiano cheese, and fresh basil leaves. Often referred to as ... READ MORE

Sgagliozza is an Italian dish from Bari, consisting of rectangular (or square-shaped) pieces of fried polenta. The dish is made with polenta flour, water, salt, and oil. Once cooked, the dense polenta is left to cool and it is then sliced in... READ MORE

Arancini al burro is a traditional snack or an appetizer originating from Sicily. These stuffed rice balls are coated with a crispy batter and deep-fried in oil. The al burro version is stuffed with ham or prosciutto, bechamel sauce, and mozzarell... READ MORE

Borlengo is a traditional pancake made from a batter of flour, salt, milk, and eggs. The pancakes are very thin because borlengo was originally consumed by poor people and peasants, who used to make it only with flour and water. Today, the pancake... READ MORE

Frisceu is a traditional Ligurian appetizer or a snack made with flour, fizzy water, salt, yeast, and olive oil. The batter should be fairly firm, and once prepared, it is fried in boiling oil until the fritters rise to the surface and puff up. Be... READ MORE

Arancini alla Norma is a traditional variety of arancini originating from Catania, Sicily. These rice balls are stuffed with the ingredients that are used in a traditional dish called pasta alla Norma: tomato sauce with basil, eggplants, and ricot... READ MORE

Polpette di cavallo is a spin on the classic Italian meatballs, but it contains horse meat (carne di cavallo) instead of veal or beef. This meat specialty is typically prepared with a mixture of ground horse meat, eggs, breadcrumbs, parmesan, pars... READ MORE

Pampanella is a classic street food hailing from Molise. It consists of pork cuts that are marinated in sweet or spicy ground red peppers, garlic, and salt. White vinegar is added to the meat when it's baked in the oven. Once done, the spicy pork ... READ MORE

Salvia fritta is a traditional dish that's enjoyed throughout the country. The dish is made with a combination of sage leaves, oil, and a batter (pastella) that usually consists of flour, olive oil, egg whites, and salt. The sage leaves should be ... READ MORE

Scaldatelli, also called scaldatelle or scallatìll' are a traditional agricultural product from the Apulian province of Foggia. Similar to taralli, but bigger in size, they are made with flour, extra virgin olive oil, wine... READ MORE

This savory snack is a specialty of Liguria and the historical region of Lunigiana which today falls within the provinces of La Spezia and Massa Carrara. Sgabei, in plural form, denote strips of fried leavened dough which are most often simply sal... 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