Italian Appetizers

Bruschetta is a traditional appetizer that's nowadays popular throughout the world. In its simplest form known as fettunta, this classic appetizer consists of a grilled slice of bread rubbed with garlic and drizzled with extra virgin oliv... READ MORE

This traditional Italian dish of worldwide fame is typically served as an appetizer, and consists of very thin slices of raw fish or meat served on a plate with olive oil, cheese shavings, and lemon. Carpaccio was created in 1950 by a Venetian res... READ MORE

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

Frittata is a traditional flat and round egg-based dish that's closer to a Spanish tortilla than to a French omelette. It's made with a combination of whisked eggs and additional ingredients such as prosciutto (crudo or cotto), grated cheese, or s... 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

Nothing embodies the essence of summer in southern Italy like vibrant colors of the flavorful insalata Caprese, a true classic of Neapolitan cuisine. The perfect combination of ripe, sun-kissed tomatoes, creamy mozzarella and fresh basil ... READ MORE

Fritto misto is one of those dishes that differs widely across the country. Along the Italian seaside, it will always include crustaceans and mollusks, typically shrimp and squid, and often paranza, which is a collective name for very sma... 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

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

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

Bruschetta al pomodoro is a popular Italian appetizer consisting of sliced, toasted bread that is rubbed with garlic and topped with finely chopped tomatoes. Although there are numerous variations, the appetizer is usually finished with a drizzle ... READ MORE

Deviled eggs typically consist of shelled and halved hard-boiled eggs that have had their boiled yolks removed and blended with ingredients such as mayonnaise, mustard, pickle relish, and seasonings into a smooth paste, which is then added back to... READ MORE

Another northern Italian classic, vitello tonnato, or vitel tonnè in local dialect, is a filling Piedmontese entrée made with white wine-marinated and tender-boiled veal smothered in a velvety tuna, anchovy... READ MORE

This traditional Italian dish is usually associated with the Veneto region. It consists of salted cod that is primarily boiled in a mixture of water and milk. It is then thoroughly deboned, and finally mashed until it reaches a creamy but firm con... 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

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

Crescentina modenese is a traditional, disk-shaped Italian bread that is crispy on the exterior and soft on the interior. It is traditionally baked in special stones called tigelle (the reason why the flatbread is sometimes called like th... 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

Carne salada is a typical Trentino meat product that can be traced back to the 16th century. It is made by flavoring beef rump with salt, pepper, juniper berries, rosemary, crushed garlic, and bay leaves. After at least two weeks of turning and kn... READ MORE

Prosciutto e melone or prosciutto and melon is one of the most common summer appetizers in Italy. The simple, classic Italian combination of these two ingredients is usually served with pieces of melon wrapped in prosciutto and speared on... READ MORE

These traditional Italian fritters use salt cod as the star ingredient and couple it with a thick, leavened batter that is usually seasoned with parsley. When soaked in water or milk, the fish is either flaked and incorporated into the batter or c... READ MORE

Carpaccio is a traditional dish consisting of finely sliced raw meat. Over time, the dish evolved, so seafood can be used for carpaccio as well. Tuna, swordfish, octopus, prawns, scallops, salmon, and sea bass are among the most common type of sea... 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

Decorative casatiello is a traditional Easter bread. It is prepared with leavened dough, made with lard or olive oil, which is then filled with meat and cheese, rolled, and baked in a large ring mold. The stuffing is made with pork salumi, Italian... READ MORE

Frico is a traditional dish from the Italian region of Friuli-Venezia Giulia, made with a local delicacy known as Montasio cheese. There are two versions: the frico friabile, a crunchy snack made with cheese fried in olive oil un... READ MORE

In Rome, this classic dish of braised artichokes—carciofi in Italian—reigns supreme over numerous other vegetable-based antipasti. Artichokes, preferably of the large, purple-headed Romanesco globe artichoke variety, are boile... READ MORE

Impepata di cozze is a traditional dish originating from Naples. These Neapolitan-style mussels are usually made with a combination of mussels, garlic, hot peppers, parsley, olive oil, and lots of freshly ground black pepper. The garlic and chili ... READ MORE

Frittata di zucchine is a traditional egg-based dish originating from Tuscany. The dish is usually made with a combination of eggs, thin slices of zucchini, olive oil, salt, pepper, sage, and minced parsley. The zucchini slices are cooked in olive... 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

This classic Sicilian dish employs butterflied sardines that are stuffed with a mixture of toasted breadcrumbs, parsley, anchovies, pine nuts, and raisins, with the occasional addition of grated parmesan. Stuffed sardines can be formed into indivi... 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

One of Venice's most traditional dishes, this delicious appetizer of marinated sardines originated among the fishermen and seafarers of La Serenissima as a way to preserve fish during their long voyages. Sarde in saor are made by frying fresh sard... READ MORE

Crostini Toscani is a classic Tuscan antipasto: toasted slices of hearty bread topped with creamy chicken liver pâté. Also known as crostini di fegatini and crostini neri or black crostini, these de... READ MORE

Capesante gratinate is a classic Italian appetizer featuring scallops baked with a flavorful breadcrumb topping. This dish is particularly popular during festive occasions and special gatherings. The preparation involves placing fresh scallops in ... 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

Salsiccia di Bra is a traditional sausage hailing from Bra in Cuneo, Italy. Although the exact recipe is a secret, certified producers say that the secret of this cylindrical sausage lies in the right amount of lean veal meat, pig's fat, sea salt,... READ MORE

Mozzarelline fritte is a traditional appetizer. It's made by frying small bocconcini mozzarella di bufala. The cheese balls are coated with flour, dipped in egg wash, rolled in breadcrumbs, then fried in hot oil until golden. On the outside, there... READ MORE

Taròz is a fulfilling, traditional dish from Valtellina that truly highlights several wonderful local products, from the potatoes and beans that are easily grown near the surrounding mountains to the renowned Valtellina Casera chee... READ MORE

Prosciutto e fichi is an Italian appetizer consisting of only two ingredients – figs and prosciutto crudo. The dish is especially popular in August in the region of Veneto. Good figs should be supple, jammy, and a little bit squishy, oozing ... 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