This list includes 27 Italian foods that start with A, from “Abbacchio alla Romana” to “Asiago”. It covers dishes, breads, cheeses, cured meats, and desserts common across Italy.
Italian foods that start with A are traditional dishes, cheeses, breads, and cured meats whose names begin with A. Many reflect regional history, like Abbacchio alla Romana, a Roman lamb dish tied to local Easter customs.
Below you’ll find the table with Name, Region, and Main ingredients.
Name: The food’s common name as used in Italy or English, so you can identify recipes and menus.
Region: The Italian region or town where the food is typical, helping you locate local variations and specialties.
Main ingredients: The key components (3–5 items) that define the dish’s flavor and guide you when shopping or cooking.
Italian foods that start with A
| Name | Region | Type | Main ingredients |
|---|---|---|---|
| Abbacchio alla Romana | Lazio (Roma) | other | abbacchio (young lamb), garlic, rosemary, white wine, olive oil |
| Agnolotti del Plin | Piedmont (Monferrato) | pasta | flour, eggs, braised beef/pork, butter, Parmigiano |
| Agnolotti | Piedmont | pasta | pasta dough, meat or vegetable filling, butter, Parmigiano |
| Aglio e olio | Campania (Naples) | pasta | spaghetti, garlic, olive oil, peperoncino, parsley |
| Agliata | Liguria | sauce | garlic, olive oil, breadcrumbs, vinegar, parsley |
| Agretti | Tuscany | other | agretti (salsola soda), olive oil, lemon, salt |
| Aglianico | Campania/Basilicata | beverage | Aglianico grapes, fermentation, oak aging |
| Amarone della Valpolicella | Veneto (Valpolicella) | beverage | Corvina/Corvinone/Rondinella grapes, dried grapes, oak aging |
| Amaretto | Lombardy (Saronno) | beverage | apricot kernels/bitter almonds, sugar, alcohol, vanilla |
| Amaretti di Saronno | Lombardy (Saronno) | dessert | almonds/almond flour, sugar, egg whites, bitter almond extract |
| Amaretti di Sassello | Liguria (Sassello) | dessert | almonds, sugar, egg whites |
| Amatriciana | Lazio (Amatrice/Lazio) | sauce | guanciale, tomato, Pecorino Romano, peperoncino, olive oil |
| Anolini | Emilia-Romagna (Piacenza) | pasta | flour, eggs, braised meat, Parmigiano, beef broth |
| Anelletti al forno | Sicily (Palermo) | pasta | anelletti pasta, ragù, peas, mozzarella, breadcrumbs |
| Arancini | Sicily (Palermo/Catania) | other | rice, ragù, peas, mozzarella, breadcrumbs |
| Arrosticini | Abruzzo | other | lamb or mutton, salt, skewers, olive oil |
| Arrabbiata | Lazio (Rome) | sauce | tomatoes, garlic, peperoncino, olive oil, parsley |
| Asiago | Veneto (Asiago) | cheese | cow’s milk, rennet, salt, aging |
| Aceto balsamico tradizionale di Modena | Emilia-Romagna (Modena) | other | cooked grape must, oak barrel aging, no added vinegar |
| Acquacotta | Tuscany (Maremma) | soup | stale bread, tomatoes, onions, olive oil, seasonal greens |
| Acqua pazza | Campania (Naples) | soup | white fish, cherry tomatoes, water, olive oil, herbs |
| Alici di Cetara | Campania (Cetara) | cured fish | anchovies, sea salt, olive oil |
| Alici marinate | Liguria | antipasto | fresh anchovies, vinegar, olive oil, garlic, parsley |
| Affogato al caffè | Veneto | dessert | gelato (vanilla), espresso, sugar |
| Amaro | Italy (various) | beverage | bitter herbs, alcohol, sugar, roots |
| Agrodolce | Sicily | sauce | sugar, vinegar, onions, raisins or pine nuts |
| Arista | Tuscany (Florence) | other | pork loin, garlic, rosemary, olive oil, lard |
Descriptions
Abbacchio alla Romana
Traditional Roman roast of young lamb from Lazio, simply seasoned with garlic and rosemary; a tender, festive dish associated with Easter and Roman trattorie.
Agnolotti del Plin
Tiny pinched Piedmontese ravioli whose name refers to the “pinch” (plin); usually filled with rich meat and served with butter or broth.
Agnolotti
Folded, stuffed pasta from Piedmont with regional fillings from braised meats to vegetables, often dressed simply with butter and cheese.
Aglio e olio
Classic Neapolitan pasta: spaghetti tossed in sautéed garlic, olive oil and red pepper — quick, spicy and comforting.
Agliata
Robust Ligurian garlic sauce, traditionally served with fish or roasted meats; rustic, tangy and intensely garlicky.
Agretti
Also called “barba di frate,” agretti is a crisp green eaten simply with olive oil and lemon across Tuscany and central Italy.
Aglianico
Prominent southern Italian red grape/wine (e.g., Taurasi, Aglianico del Vulture), known for dark fruit, firm tannins and aging potential.
Amarone della Valpolicella
Powerful Veneto wine made from partially dried grapes, concentrated and often richly textured — a Valpolicella specialty.
Amaretto
Sweet almond‑flavored liqueur from Saronno, widely used after meals and in cocktails and desserts.
Amaretti di Saronno
Crunchy‑chewy almond cookies from Saronno, famous across Italy and often used in pastries and cakes.
Amaretti di Sassello
Traditional Ligurian amaretti with an artisanal texture and long-standing local production in Sassello.
Amatriciana
Iconic sauce from Amatrice: salty guanciale, tomato and Pecorino form a savory pasta topping, classically served with bucatini.
Anolini
Small stuffed pasta from Emilia served in a clear meat broth, a comforting regional specialty especially around Piacenza and Parma.
Anelletti al forno
Baked ring pasta timbale from Palermo, layered with ragù and cheese — a beloved Sicilian comfort dish.
Arancini
Sicilian fried rice balls with savory fillings; iconic street food with regional variations in shape and stuffing.
Arrosticini
Abruzzo’s tiny grilled sheep skewers, charred over coals and eaten simply — a staple at festivals and local rosticcerie.
Arrabbiata
Angry Roman tomato sauce known for its chili heat; commonly paired with penne for a bright, spicy pasta.
Asiago
Cheese from the Asiago plateau with styles from mild (fresco) to sharp (stagionato); versatile for table use and cooking.
Aceto balsamico tradizionale di Modena
Protected traditional balsamic from Modena aged in successive wooden casks; syrupy, complex and used sparingly to finish dishes.
Acquacotta
Hearty “cooked water” soup from Maremma: a peasant dish turning simple vegetables and bread into a comforting bowl.
Acqua pazza
Neapolitan dish of delicate fish poached in a light tomato‑herb broth — the name means “crazy water.”
Alici di Cetara
Renowned small anchovies from the Amalfi town of Cetara, prized fresh, salted or preserved in oil as a regional delicacy.
Alici marinate
Marinated anchovy fillets common in Liguria: bright, vinegar‑cured bites served as a classic antipasto.
Affogato al caffè
Simple Italian dessert of hot espresso “drowned” over cold gelato — a café favorite balancing bitter coffee and sweet cream.
Amaro
Category of herbal bitter liqueurs enjoyed as digestifs across Italy; each region has its own recipes and traditions.
Agrodolce
Sicilian sweet‑and‑sour sauce used on fish and vegetables; balances caramelized sweetness with vinegary tang.
Arista
Tuscan roast pork from the Florence area, often roasted with garlic and rosemary for a crispy, aromatic crust.