Here you’ll find 14 Italian foods that start with I, ranging from “Idromele” to “Inzolia”. They include savory dishes, cheeses, cured meats, breads, and regional wines useful for cooking and pairing.

Italian foods that start with I are a varied selection of dishes, drinks, cheeses and regional specialties. For example, Inzolia is both a Sicilian grape and a light wine, while Idromele recalls Italy’s ancient mead traditions.

Below you’ll find the table with Name, Region, and Main ingredients.

Name: The dish or product name as commonly used in Italy, helping you identify items quickly.

Region: The region or town where the item is best known, useful for understanding local variations and origins.

Main ingredients: Three to five key ingredients that define the flavor and guide you in cooking or pairing choices.

Italian foods that start with I

NameCategoryRegionMain ingredients
Insalata CapresesaladCampania (Capri)tomato, mozzarella di bufala, basil
Insalata russasaladNationwide (introduced)potato, peas, mayonnaise
Insalata di maresaladCoastal Italymixed seafood, olive oil, lemon
Insalata di risosaladNationwiderice, vegetables, tuna/olives
Insalata di polposaladCoastal Italy (Campania, Liguria)octopus, olive oil, lemon
Insalata di nervettisaladLombardy (Milan)calf tendon, onion, vinegar
Involtini di vitellodishNationwideveal, cheese, herbs
Involtini di melanzanedishSouthern Italy (Sicily, Campania)eggplant, cheese, tomato
Involtini di pesce spadadishSicily (Messina, Palermo)swordfish, breadcrumbs, capers
Involtini alla palermitanadishSicily (Palermo)fish or meat, breadcrumbs, lemon
Impepata di cozzedishCampania (Naples)mussels, black pepper, olive oil
ImpanatapieSicilydough, meat or fish, onion, tomato
InzoliagrapeSicilywhite grape variety, citrus notes
IdromelebeverageTraditional/Italy-widehoney, water, yeast

Descriptions

Insalata Caprese
Classic Neapolitan summer salad from Capri: ripe tomatoes, fresh buffalo mozzarella and basil dressed with olive oil and salt.
Insalata russa
Popular Italian antipasto: diced boiled vegetables bound in mayonnaise, often served at festas and holiday tables.
Insalata di mare
Cold seafood salad of shrimp, mussels, squid and more, simply dressed with olive oil, lemon and parsley.
Insalata di riso
Summer picnic staple: chilled rice mixed with vegetables, preserved tuna, olives and a light dressing.
Insalata di polpo
Tender boiled octopus sliced and tossed with olive oil, lemon, parsley and sometimes potatoes.
Insalata di nervetti
Traditional Milanese cold salad of sliced calf tendons tossed with onion, vinegar and olive oil, often served as antipasto.
Involtini di vitello
Thin veal slices rolled around cheese and herbs, then braised or fried—an Italian comfort classic.
Involtini di melanzane
Eggplant slices rolled around cheese or ricotta, baked or fried in tomato sauce.
Involtini di pesce spada
Sicilian specialty: thin swordfish slices rolled with breadcrumbs, herbs and capers, grilled or baked.
Involtini alla palermitana
Palermo-style rolls (often swordfish) coated with breadcrumbs, lemon zest and herbs, then baked or fried.
Impepata di cozze
Simple Neapolitan dish of steamed mussels generously seasoned with cracked black pepper and olive oil, often with lemon.
Impanata
Sicilian savory stuffed pie or turnover with regional fillings such as meat, fish or vegetables, baked until golden.
Inzolia
Traditional Sicilian white grape (also called Ansonica) used for aromatic, mineral-driven wines.
Idromele
Ancient honey-based fermented drink (mead) known historically in Italy, enjoyed as a sweet, aromatic beverage.
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