Here you’ll find 53 Italian foods that start with M, organized from “Maccheroncini di Campofilone” to “Torta Mimosa”. The list mixes famous regional dishes, cheeses, breads, cured meats and classic desserts.
Italian foods that start with M are a varied group of regional specialties, staples, and desserts. For example, Maccheroncini di Campofilone showcases simple egg pasta traditions from the Marche region.
Below you’ll find the table with the Food, Region, and Main ingredients columns.
Food: The dish name helps you identify and search for recipes, menus, or regional references quickly.
Region: Shows the Italian region or town where the food is most associated, guiding your regional exploration.
Main ingredients: Lists the three to five key ingredients so you can judge flavor, dietary needs, or shopping needs.
Italian foods that start with M
| Name | Category | Region | Main ingredients |
|---|---|---|---|
| Maccheroni | pasta | Nationwide | durum wheat semolina, water, salt |
| Maccheroni alla chitarra | pasta | Abruzzo | durum wheat semolina, eggs, salt |
| Maccheroncini di Campofilone | pasta | Marche (Campofilone) | soft wheat flour, eggs, salt |
| Maccheroni alla Sorrentina | pasta | Campania (Sorrento) | maccheroni, tomato, mozzarella, basil |
| Mafaldine | pasta | Campania | durum wheat semolina, water, salt |
| Maltagliati | pasta | Emilia-Romagna | flour, eggs, water, salt |
| Malloreddus | pasta | Sardinia | durum wheat semolina, water, saffron(optional) |
| Malfatti | pasta | Tuscany | ricotta, spinach, flour, egg |
| Mandilli di seta | pasta | Liguria | soft wheat flour, olive oil, water |
| Mezzelune | pasta | Trentino-Alto Adige | flour, eggs, various fillings |
| Mezze maniche | pasta | Nationwide | durum wheat semolina, water, salt |
| Minestrone | soup | Nationwide | mixed vegetables, beans, pasta/rice, stock |
| Minestra maritata | soup | Campania | leafy greens, meat broth, meatballs, herbs |
| Maccu di fave | soup | Sicily | dried fava beans, fennel, olive oil, herbs |
| Melanzane alla Parmigiana | secondo | Campania | eggplant, tomato, mozzarella, parmesan |
| Melanzane ripiene | contorno | Sicily | eggplant, breadcrumbs, tomato, cheese |
| Melanzane sott’olio | antipasto | Nationwide | eggplant, olive oil, vinegar, garlic |
| Marinara | sauce | Campania (Naples) | tomatoes, garlic, oregano, olive oil |
| Marinara sauce (alternate name) | sauce | Campania (Naples) | tomatoes, garlic, oregano, olive oil |
| Maritozzo | dessert | Lazio (Rome) | flour, eggs, sugar, whipped cream |
| Maritozzo con panna | dessert | Lazio (Rome) | sweet bun, whipped cream, sugar |
| Marsala | beverage | Sicily (Marsala) | grape must, distilled spirit, sugar |
| Maraschino | beverage | Veneto | marasca cherries, alcohol, sugar |
| Malvasia | beverage | Sicily | malvasia grapes, yeast, sulfur |
| Moscato d’Asti | beverage | Piedmont (Asti) | moscato grapes, yeast, sugar |
| Montepulciano d’Abruzzo | beverage | Abruzzo | Montepulciano grape, yeast |
| Mosto cotto | condiment | Emilia-Romagna | grape must, cooked sugar, sometimes spices |
| Mostarda di Cremona | condiment | Lombardy (Cremona) | candied fruit, mustard oil, sugar |
| Mostarda | condiment | Lombardy | candied fruit, mustard essence, sugar |
| Mozzarella | cheese | Campania | cow or buffalo milk, rennet, salt |
| Mozzarella di Bufala Campana | cheese | Campania (Caserta) | buffalo milk, rennet, salt |
| Mozzarella in carrozza | antipasto | Campania (Naples) | mozzarella, bread, egg, olive oil |
| Mascarpone | cheese | Lombardy (Lodi) | cream, rennet, citric acid(optional) |
| Montasio | cheese | Friuli-Venezia Giulia | cow’s milk, rennet, salt |
| Murazzano | cheese | Piedmont (Murazzano) | sheep’s milk, rennet, salt |
| Montebore | cheese | Piedmont | cow, goat, sheep milk blend, rennet |
| Marzolino | cheese | Tuscany | sheep’s milk, rennet, salt |
| Mortadella | cooked sausage | Emilia-Romagna (Bologna) | pork, pork fat, spices, pistachio(optional) |
| Mortadella Bologna (IGP) | cooked sausage | Emilia-Romagna (Bologna) | pork, lard, spices, pistachios |
| Mazzafegato | cured meat | Tuscany | pork, liver, fat, spices |
| Mondeghili | antipasto | Lombardy (Milan) | beef/pork leftovers, breadcrumbs, egg, parsley |
| Moscardini | seafood | Campania (Naples) | small octopus, tomato, garlic, parsley |
| Montanara | pizza | Campania | pizza dough, tomato, mozzarella, olive oil |
| Marinara (pizza sauce style) | sauce | Campania (Naples) | tomatoes, garlic, oregano, olive oil |
| Mandorlato | dessert | Veneto (Cologna Veneta) | almonds, honey, egg white, sugar |
| Mostaccioli | dessert | Campania | flour, honey, nuts, chocolate glaze |
| Mustacciuoli | dessert | Campania (Naples) | flour, honey, nuts, chocolate glaze |
| Monte Bianco | dessert | Piedmont | chestnuts, sugar, whipped cream, rum(optional) |
| Marzapane | confection | Sicily (Palermo) | almonds, sugar, egg white |
| Marron glacé | confection | Piedmont | chestnuts, sugar, syrup, vanilla |
| Migliaccio | dessert | Campania (Naples) | semolina or ricotta, sugar, eggs, citrus |
| Torta Mimosa | dessert | Liguria (Sanremo) | sponge cake, custard, whipped cream |
| Meliga | biscuit | Piedmont | corn flour, wheat flour, butter, sugar |
Descriptions
Maccheroni
Classic tubular pasta common across Italy, used in baked dishes or sauced preparations; name covers many regional shapes and recipes.
Maccheroni alla chitarra
Square-cut egg pasta made on a “chitarra” (stringed frame), typical of Abruzzo and often served with ragù or tomato sauces.
Maccheroncini di Campofilone
Very thin egg pasta from Campofilone, handmade and prized for delicate texture; used with light sauces or broths.
Maccheroni alla Sorrentina
Baked pasta from Sorrento with tomato, mozzarella and basil—simple, comforting and widely loved in Campania.
Mafaldine
Ribbon pasta with ruffled edges named for Princess Mafalda; holds chunky sauces and ragù well.
Maltagliati
Irregularly cut egg pasta (literally “badly cut”), traditionally paired with broths, beans or ragù in northern Italy.
Malloreddus
Small ridged gnocchetti from Sardinia, often served with tomato and sausage ragù.
Malfatti
Soft dumplings (“badly made”) of ricotta and greens, served with butter-sage sauce or tomato.
Mandilli di seta
Very thin, silky pasta sheets from Liguria often served with pesto or light seafood sauces.
Mezzelune
Half-moon filled pasta (mezzelune) common in northern alpine cuisine, filled with cheese, greens or meat.
Mezze maniche
Short tubular pasta similar to penne, versatile for baked dishes and hearty sauces.
Minestrone
Hearty vegetable soup with regional variations across Italy; a staple of rustic home cooking.
Minestra maritata
Traditional “married” soup of greens and meat from southern Italy, known in variations as Italian wedding soup.
Maccu di fave
Sicilian fava‑bean purée or soup, aromatic with fennel and often eaten with bread or pasta.
Melanzane alla Parmigiana
Iconic layered bake of fried eggplant, tomato sauce and cheese; a southern favorite served warm or room temperature.
Melanzane ripiene
Stuffed eggplants common in southern Italy, filled with herbs, breadcrumbs and cheese then baked.
Melanzane sott’olio
Preserved eggplant slices packed in olive oil and aromatics, a common antipasto or pantry staple.
Marinara
Simple tomato-garlic sauce from Naples, often used on pasta and pizza; bright, garlicky and oil-forward.
Marinara sauce (alternate name)
See Marinara; classic tomato-based sauce widely used across Italy.
Maritozzo
Sweet Roman bun split and filled with whipped cream, traditionally enjoyed for breakfast or as a snack.
Maritozzo con panna
The classic Rome specialty: a soft sweet roll generously filled with whipped cream.
Marsala
Fortified wine from Marsala, Sicily, available sweet and dry and used for sipping and in cooking.
Maraschino
Cherry liqueur historically linked to Dalmatia but produced in Italy (notably Veneto); used in cocktails and desserts.
Malvasia
A family of aromatic grape varieties and wines made in several Italian regions, known for floral, sweet and dry styles.
Moscato d’Asti
Lightly sparkling, aromatic sweet wine from Asti, prized as a dessert wine.
Montepulciano d’Abruzzo
Robust red wine from Abruzzo known for ripe fruit, soft tannins and versatility with many dishes.
Mosto cotto
Cooked grape must syrup used as a sweetener and glaze in traditional cooking and desserts.
Mostarda di Cremona
Spicy-sweet preserved fruit in mustard-flavored syrup, classically served with boiled meats and cheeses.
Mostarda
General term for Italian mustarded fruit condiments found especially in northern Italy.
Mozzarella
Fresh stretched‑curd cheese with a soft, milky texture; eaten fresh or used in many cooked dishes.
Mozzarella di Bufala Campana
PDO buffalo mozzarella prized for rich flavor and silky texture; a hallmark of Campanian cuisine.
Mozzarella in carrozza
Fried mozzarella sandwich from Naples: slices of mozzarella sandwiched in bread, battered and fried until golden.
Mascarpone
Rich, creamy fresh cheese central to desserts like tiramisù and used to enrich sauces and fillings.
Montasio
Semi‑firm alpine cheese that can be enjoyed young or aged; used table‑side and in cooking.
Murazzano
Soft PDO sheep’s cheese with delicate, lactic flavor from the Langhe hills.
Montebore
Historic ring-shaped cheese from Alessandria area with sweet, nutty flavor, often made in stacked wheels.
Marzolino
Springtime Tuscan pecorino traditionally made in March (“marzo”), soft when young and tangy when aged.
Mortadella
Large, finely textured cooked sausage from Bologna, often thinly sliced for sandwiches and antipasti.
Mortadella Bologna (IGP)
Protected IGP variety of mortadella with specific production rules and classic flavor.
Mazzafegato
Traditional Tuscan sausage made with pork and offal, flavored with herbs and sometimes wild fennel.
Mondeghili
Milanese meatballs historically made from leftover stews, served as snack or first course.
Moscardini
Tiny octopus stewed in tomato and aromatics, a classic seafood preparation in southern ports.
Montanara
Fried then baked pizza slice from Campania, crisp outside and soft inside, often finished with tomato and cheese.
Marinara (pizza sauce style)
Simple pizza/topping sauce used on classic Neapolitan pizzas and quick pasta dishes.
Mandorlato
Venetian almond nougat (mandorlato) typical of local festivals and winter holidays.
Mostaccioli
Traditional honey-and-spice cookies from southern Italy, often dipped in chocolate for holidays.
Mustacciuoli
Neapolitan triangular spiced cakes soaked in honey and covered with chocolate, popular at Christmas.
Monte Bianco
Chestnut purée dessert named after the mountain, layered with whipped cream—a classic Piedmontese treat.
Marzapane
Almond paste sweets widely produced in Sicily and used for molded confections and cake decorations.
Marron glacé
Candied chestnuts produced in northern Italy, especially Piedmont; prized seasonal sweet.
Migliaccio
Carnival-era Neapolitan cake, moist and slightly grainy, flavored with citrus zest.
Torta Mimosa
Celebratory cake created in Sanremo with spongy “mimosa” crumbs on the surface, served on Women’s Day.
Meliga
Crisp corn‑flour cookies from Piedmont often served with coffee or as a simple regional sweet.