This list includes 61 Italian foods that start with C, from “Cacciucco” to “Cuoppo Napoletano”. They range from hearty seafood stews to cured meats, cheeses, pastas, and street foods. Use this list to plan meals, explore regional cuisine, or build accurate menus and content lists.
Italian foods that start with C are traditional dishes, breads, cheeses, cured meats, and desserts from Italy. Many reflect local ingredients and centuries-old regional traditions, like Cacciucco, the seafood stew of Livorno.
Below you’ll find the table with Food, Region, and Main ingredients.
Food: The item’s common Italian name, presented so you can recognize or search for the dish easily.
Region: Indicates region and notable town when relevant, so you know where the dish originates and where to try it.
Main ingredients: Lists three to five key components to help you understand flavors, dietary notes, and cooking basics.
Italian foods that start with C
| Name | Region | Main ingredients | Category |
|---|---|---|---|
| Carbonara | Lazio; Rome | eggs, guanciale, Pecorino Romano, black pepper | pasta |
| Cacio e pepe | Lazio; Rome | Pecorino Romano, black pepper, pasta | pasta |
| Cannoli | Sicily; Palermo | ricotta, sugar, pastry shell, candied citrus | dessert |
| Caponata | Sicily; Palermo | eggplant, tomato, capers, olives, celery | antipasto |
| Calzone | Campania; Naples | pizza dough, tomato, mozzarella, ricotta | pizza |
| Culatello | Emilia-Romagna; Zibello | pork loin, salt, air-aging | cured meat |
| Capocollo | Various; Apulia, Calabria | pork neck, salt, spices, air-cured | cured meat |
| Coppa | Emilia-Romagna | pork neck, salt, spices, air-curing | cured meat |
| Cotechino | Emilia-Romagna; Modena | pork, pork rind, fat, spices | sausage |
| Crescenza | Lombardy | cow’s milk, salt, lactic cultures | cheese |
| Caciocavallo | Southern Italy; Calabria | cow’s milk, rennet, salt | cheese |
| Caciotta | Central Italy | cow/goat milk, rennet, salt | cheese |
| Castelmagno | Piedmont | cow’s milk, rennet, salt, mold | cheese |
| Colatura di alici | Campania; Cetara | anchovies, salt, olive oil | sauce |
| Cassata | Sicily; Palermo | ricotta, sponge cake, marzipan, candied fruit | dessert |
| Crostata | Italy-wide | flour, butter, eggs, jam | dessert |
| Ciabatta | Veneto | flour, water, yeast, olive oil | bread |
| Cantucci | Tuscany; Prato | almonds, flour, sugar, eggs | dessert |
| Castagnaccio | Tuscany | chestnut flour, pine nuts, rosemary, olive oil | dessert |
| Carpaccio | Veneto; Venice | raw beef, lemon, olive oil, Parmesan | antipasto |
| Carciofi alla Romana | Lazio; Rome | artichokes, mint, garlic, olive oil | antipasto |
| Carciofi alla Giudia | Lazio; Rome (Jewish Ghetto) | artichokes, olive oil, salt | antipasto |
| Cavatelli | Southern Italy; Molise, Puglia | semolina or flour, water, salt | pasta |
| Cannelloni | Italy-wide | pasta sheets, ricotta, spinach, tomato or meat sauce | pasta |
| Cappelletti | Emilia-Romagna | pasta dough, meat or cheese filling, broth | pasta |
| Casu marzu | Sardinia | sheep’s milk cheese, live larvae, salt | cheese |
| Cicchetti | Veneto; Venice | crostini, seafood, cured meats, vegetables | antipasto |
| Cotoletta alla Milanese | Lombardy; Milan | veal cutlet, breadcrumbs, butter | secondo |
| Crespelle | Italy-wide | flour, eggs, milk, fillings (cheese, spinach) | pancake |
| Cacciucco | Tuscany; Livorno | mixed fish, tomatoes, garlic, bread | soup |
| Coniglio alla cacciatora | Italy-wide | rabbit, tomatoes, rosemary, garlic | secondo |
| Ciambella | Italy-wide | flour, eggs, sugar, olive oil | dessert |
| Crostini | Tuscany | toasted bread, liver pâté, mushrooms, tomatoes | antipasto |
| Colomba | Italy-wide; Lombardy origin | flour, butter, sugar, candied peel, almonds | dessert |
| Coratella | Lazio; Rome | lamb offal, onions, wine, herbs | secondo |
| Culatello di Zibello | Emilia-Romagna; Zibello | pork loin, salt, aging | cured meat |
| Cappon magro | Liguria | mixed seafood, hardtack, vegetables, green sauce | antipasto |
| Crispelle di riso | Sicily | rice, flour, sugar, ricotta or honey | dessert |
| Cenci | Tuscany | flour, eggs, sugar, lard, frying oil | dessert |
| Chiacchiere | Italy-wide | flour, sugar, eggs, frying oil | dessert |
| Ciccioli | Emilia-Romagna | pork, salt, rendered fat | antipasto |
| Ciuppin | Liguria | white fish, tomatoes, garlic, onion | soup |
| Coda alla Vaccinara | Lazio; Rome | oxtail, tomato, celery, red wine | stew |
| Cuccìa | Sicily | boiled wheat, ricotta, sugar, chocolate | dessert |
| Crescentina | Emilia-Romagna | flour, lard, yeast | bread |
| Coppia ferrarese | Emilia-Romagna; Ferrara | flour, lard, yeast, salt | bread |
| Culurgiones | Sardinia; Ogliastra | semolina or flour, potato, pecorino, mint | pasta |
| Cassoeula | Lombardy; Milan | cabbage, pork ribs, sausages, onion | stew |
| Cioccolato di Modica | Sicily; Modica | cocoa, sugar, spices | confection |
| Cuoppo Napoletano | Campania; Naples | mixed fried seafood, vegetables, paper cone | streetfood |
| Ciceri e tria | Puglia; Barletta | chickpeas, pasta, fried pasta, olive oil | pasta |
| Calamari ripieni | Italy-wide | squid, breadcrumbs, garlic, parsley, tomato | seafood |
| Corzetti | Liguria | flour, water, olive oil | pasta |
| Cappellacci di zucca | Emilia-Romagna; Ferrara | pumpkin, pasta dough, Parmesan, nutmeg | pasta |
| Cartellate | Puglia | flour, wine, olive oil, honey | dessert |
| Casarecce | Sicily/Italy-wide | durum wheat, water, salt | pasta |
| Casatiello | Campania; Naples | flour, eggs, salami, pecorino | bread |
| Coccoli | Tuscany; Florence | flour, yeast, olive oil, salt | antipasto |
| Croccante | Italy-wide | sugar, almonds or other nuts | confection |
| Crema pasticcera | Italy-wide | milk, eggs, sugar, vanilla | sauce |
| Cozze alla marinara | Italy-wide | mussels, tomato, garlic, parsley | secondo |
Descriptions
Carbonara
Classic Roman pasta of eggs and cured pork tossed with cheese and pepper to form a silky sauce; an iconic Italian comfort dish.
Cacio e pepe
Minimalist Roman pasta where hot starchy pasta water emulsifies Pecorino and pepper into a creamy, peppery coating.
Cannoli
Crisp fried pastry tubes filled with sweetened ricotta, often studded with candied peel or chocolate; a Sicilian signature.
Caponata
Sweet-and-sour eggplant relish from Sicily, served as a starter or side with vinegar, sugar and a mix of textures.
Calzone
Folded pizza pocket baked or fried with cheese and tomato or other fillings; popular street and home fare.
Culatello
Prestigious aged cured ham from Zibello, made from pork loin and long-aged for a delicate, refined flavor.
Capocollo
Seasoned, air-cured pork neck (also called coppa), thinly sliced for antipasti with regional spice variations.
Coppa
Short name for capocollo; a seasoned, air-dried cold-cut widely eaten across Italy.
Cotechino
Rich boiled pork sausage made with rind and fat, traditionally served with lentils at New Year.
Crescenza
Soft, creamy spreadable cheese (stracchino family) eaten fresh on bread or in panini.
Caciocavallo
Teardrop-shaped stretched-curd cheese with a mild tang, often aged or melted in dishes.
Caciotta
Small semi-soft table cheese found in many local varieties, mild and versatile.
Castelmagno
Mountain PDO cheese, crumbly with aromatic notes and blue veining, prized on its own or grated.
Colatura di alici
Ancient anchovy fish sauce from Cetara used sparingly to give pasta and vegetables umami and briny depth.
Cassata
Lush Sicilian cake of sweet ricotta, sponge, marzipan and candied fruit, traditionally ornate and festive.
Crostata
Rustic jam or custard tart with a shortcrust shell; a ubiquitous home-baked pastry with many regional versions.
Ciabatta
Rustic, airy white loaf with a thin crust invented in Veneto; popular for sandwiches and bruschetta.
Cantucci
Hard almond biscuits (biscotti di Prato), twice-baked and traditionally dipped in Vin Santo.
Castagnaccio
Dense, rustic cake of chestnut flour with pine nuts and rosemary, a traditional autumn treat.
Carpaccio
Very thin raw beef slices dressed with lemon and oil, often topped with Parmesan; invented in Venice.
Carciofi alla Romana
Roman-style braised artichokes flavored with mint and garlic until tender and fragrant.
Carciofi alla Giudia
Jewish‑Roman specialty of whole artichokes deep-fried until they open like flowers; crispy and iconic.
Cavatelli
Small hand-rolled pasta shells that cradle sauces; a hallmark of southern Italian home cooking.
Cannelloni
Large stuffed pasta tubes baked with sauce and often béchamel, a comforting baked pasta dish.
Cappelletti
Ring-shaped stuffed pasta traditionally served in rich meat broth on festive occasions.
Casu marzu
Traditional Sardinian cheese fermented with fly larvae; known for very strong flavor and controversial safety status.
Cicchetti
Venetian bar snacks—small bites or toasts served with drinks, central to Venice’s casual food culture.
Cotoletta alla Milanese
Breaded and fried veal cutlet cooked in butter to a golden crust; a Milanese classic.
Crespelle
Italian crepes used sweet or savory, often filled and baked like cannelloni or served with sweet sauces.
Cacciucco
Robust Tuscan fish stew featuring assorted seafood and tomatoes, traditionally served over toasted garlic bread.
Coniglio alla cacciatora
Hunter-style braised rabbit with tomatoes, herbs and wine; a rustic, widely loved main course.
Ciambella
Simple ring-shaped country cake, home-baked and often served with coffee; many local variations exist.
Crostini
Small toasted bread slices topped with savory spreads or garnishes, a customary starter in Tuscany.
Colomba
Dove-shaped Easter cake with a rich brioche-like crumb, candied peel and almond-studded glaze.
Coratella
Roman specialty of sautéed lamb or goat offal with onions and wine, traditionally sold at markets.
Culatello di Zibello
Renowned DOP variant of culatello from Zibello, long-aged and celebrated for its sweet, refined ham flavor.
Cappon magro
Elaborate layered Genoese seafood salad assembled for celebrations, finished with a herb-anchovy green sauce.
Crispelle di riso
Sicilian fried rice fritters enjoyed at festivals; sweet or savory regional variations abound.
Cenci
Thin fried pastry strips dusted with sugar, traditional during Carnival in Tuscany and central Italy.
Chiacchiere
Crispy fried ribbons of dough served at Carnival across Italy under many regional names.
Ciccioli
Pressed pork cracklings left after rendering lard, sliced and eaten as a savory cured pork snack.
Ciuppin
Ligurian fish soup blended smooth and often thickened with bread; a coastal staple.
Coda alla Vaccinara
Slow-braised Roman oxtail stew with tomatoes and celery, historically a butchers’ or vaccinari dish now a classic.
Cuccìa
Sicilian ceremonial dish of boiled wheat mixed with sweet ricotta or chocolate, eaten on Saint Lucy’s Day.
Crescentina
Flat fried or baked bread (also called tigella) from Emilia, served warm with cold cuts and cheeses.
Coppia ferrarese
Twisted figure‑eight bread of Ferrara with a crisp crust and tender crumb; a Protected local specialty.
Culurgiones
Sardinian braided dumplings stuffed with potato and cheese, sealed with a distinctive pattern.
Cassoeula
Hearty winter stew of cabbage and various pork cuts, a working-class Lombard classic.
Cioccolato di Modica
Grainy, cold-processed Sicilian chocolate with an old‑world texture and intense flavor tied to Modica’s tradition.
Cuoppo Napoletano
Cone of mixed fried morsels sold on Naples’ streets; an essential casual Neapolitan snack.
Ciceri e tria
Puglian dish of pasta with chickpeas, notable for including some pasta fried for crunch.
Calamari ripieni
Squid stuffed with breadcrumbs and herbs, baked or stewed in tomato sauce; coastal favorite.
Corzetti
Stamped Ligurian pasta discs embossed with decorative patterns, typically dressed simply with pesto or oil and herbs.
Cappellacci di zucca
Large Ferraran filled pasta with sweet pumpkin and spices, often served with butter and sage.
Cartellate
Fried spiraled pastries soaked or drizzled with vincotto or honey, traditional at Christmas in Puglia.
Casarecce
Twisted, tube-like pasta shape that holds chunky sauces well; a versatile regional pasta form.
Casatiello
Savory Neapolitan Easter bread studded with cured meats and cheese, rich and celebratory.
Coccoli
Small fried dough pockets served warm with prosciutto and stracchino or other toppings in Tuscan trattorie.
Croccante
Crunchy caramelized nut brittle enjoyed as a traditional sweet across Italy.
Crema pasticcera
Thick Italian pastry cream used as filling in tarts, cakes and pastries; a bakery essential.
Cozze alla marinara
Steamed mussels in a garlicky tomato sauce, a popular coastal appetizer or light main.