This list includes 24 Italian foods that start with L, from “La Tur” to “Lupini”. These entries cover cheeses, cured meats, pasta, breads, desserts, and snacks, useful for cooking, menu planning, and culinary travel.
Italian foods that start with L are traditional dishes, cheeses, breads, and snacks tied to regional recipes and local ingredients. La Tur is a creamy Piedmontese cheese, and lupini are salted lupin beans commonly eaten as a snack.
Below you’ll find the table with Name, Region, and Main ingredients.
Name: The food’s common name as used in Italy and in English, helping you identify dishes and search recipes.
Region: Indicates the Italian region and town when notable, so you know the food’s origin and local context.
Main ingredients: Lists three to five key ingredients that define flavor and preparation, helping you plan shopping and cooking.
Italian foods that start with L
| Name | Type | Region | Main ingredients |
|---|---|---|---|
| Lasagna | pasta | Emilia-Romagna, Bologna | durum wheat pasta sheets, beef/pork ragù, béchamel, Parmigiano Reggiano |
| Lasagnette | pasta | Emilia-Romagna | durum wheat, eggs, salt |
| Linguine | pasta | Liguria, Genoa | durum wheat semolina, water, salt |
| Linguine alle vongole | pasta | Campania, Naples | linguine, clams, garlic, olive oil, parsley |
| Lumache | pasta | Italy (national) | durum wheat semolina, eggs, salt |
| Lanterne | pasta | Italy | durum wheat semolina, eggs, salt |
| Lampredotto | antipasto | Tuscany, Florence | cow’s rumen (fourth stomach), tomato, onion, herbs |
| Lampascioni | antipasto | Puglia | hyacinth bulbs, olive oil, vinegar, garlic |
| Lardo | cured meat | Italy, various | pork fatback, sea salt, herbs, spices |
| Lardo di Colonnata | cured meat | Tuscany, Colonnata | pork fatback, sea salt, rosemary, garlic |
| Lonzino | cured meat | Tuscany, Umbria | pork loin, salt, pepper, spices |
| Lonza | cured meat | Italy, various | pork loin, salt, black pepper, spices |
| Luganega | cured meat | Lombardy, Veneto | pork, salt, pepper, nutmeg |
| Lucanica | cured meat | Basilicata, Lucania | pork, fennel seeds, salt |
| La Tur | cheese | Piedmont | cow milk, goat milk, sheep milk, salt, rennet |
| Latteria | cheese | Lombardy | cow milk, salt, rennet |
| Limoncello | beverage | Campania, Amalfi Coast, Sorrento | lemon peels, alcohol, sugar, water |
| Lambrusco | beverage | Emilia-Romagna | Lambrusco grapes, natural sugars, yeast |
| Lugana | beverage | Lombardy, Lake Garda | Turbiana grapes, natural sugars, yeast |
| Lacrima di Morro d’Alba | beverage | Marche, Morro d’Alba | Lacrima grapes, natural sugars, yeast |
| Latte di mandorla | beverage | Sicily | almonds, water, sugar |
| Liquirizia di Calabria | dessert | Calabria | licorice root, sugar, water |
| Lupini | antipasto | Southern Italy, Naples | lupin beans, water, salt |
| Lanterne (duplicate check removed) | pasta | Italy | durum wheat semolina, eggs, salt |
Descriptions
Lasagna
Classic layered baked pasta from Bologna with meat ragù, creamy béchamel and Parmigiano—comfort-food centerpiece of Italian cuisine.
Lasagnette
Smaller, narrower lasagna sheets used in light casseroles or soups; similar flavors to lasagna but quicker to cook.
Linguine
Long, flat strands from Liguria commonly paired with seafood or pesto; lighter than spaghetti for saucier toppings.
Linguine alle vongole
Neapolitan favorite of linguine tossed with tender clams, garlic and olive oil—bright, simple and seafood-focused.
Lumache
“Snail” shaped pasta that traps sauce in its grooves; great with chunky vegetable or meat ragùs.
Lanterne
Lantern-shaped modern pasta with ridges that cling to rustic sauces and braises.
Lampredotto
Florence street-food classic: slow-cooked tripe served in a sandwich with salsa verde or spicy sauce.
Lampascioni
Bitter wild bulbs harvested in autumn, pickled or fried and eaten as a seasonal Puglian antipasto.
Lardo
Delicate cured pork fatback sliced paper-thin and served on warm bread to melt and add silky richness.
Lardo di Colonnata
Prestigious Colonnata lardo aged in marble vats and seasoned with salt and herbs; a Tuscan specialty.
Lonzino
Lean, air-dried cured pork loin sliced thin; prized for its delicate flavor and firm texture.
Lonza
Regional cured pork loin similar to lonzino, lightly aged and thinly sliced for antipasti.
Luganega
Coiled Northern Italian fresh sausage used grilled, in stews or with polenta—mildly spiced and versatile.
Lucanica
Ancient southern sausage with aromatic fennel and robust flavor, often grilled or added to rustic recipes.
La Tur
Soft, creamy alpine cheese made from mixed milks with a tangy, slightly grainy texture typical of Piedmont.
Latteria
Mild semi-soft table cheese from Lombardy, traditionally made for everyday eating and good for melting.
Limoncello
Bright, sweet lemon liqueur macerated from Sorrento/Amalfi lemons and served ice-cold as a digestif.
Lambrusco
Lightly sparkling red wine family from Emilia, fruity and refreshing, famously paired with salumi and rich foods.
Lugana
White DOC wine from the southern Garda shores, known for crisp acidity and floral-fruity notes.
Lacrima di Morro d’Alba
Aromatic red DOC from Marche with perfumed, fruity character, traditional to the Morro d’Alba area.
Latte di mandorla
Traditional Sicilian almond milk drink, intensely nutty and sweet, served chilled in summer or warm in winter.
Liquirizia di Calabria
Strong black licorice confections and extracts tied to Calabria’s licorice-growing tradition, used as candy and flavoring.
Lupini
Brined lupin beans commonly sold as a snack or antipasto along Italian coasts, enjoyed for their firm, nutty bite.
Lanterne (duplicate check removed)
Lantern-shaped pasta (modern form) that captures hearty sauces.