This list includes 14 Italian foods that start with N, from “Nadalin” to “Novello”. They span cookies, breads, cheeses, cured meats and wines tied to regional traditions and everyday meals.

Italian foods that start with N are named dishes, breads, cheeses, cured meats, desserts or wines rooted in Italy. Many reflect local festivals and terroir — for example, Nadalin are traditional Venetian Christmas cookies.

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

Food: The dish or product name as it’s commonly listed, so you can quickly find recipes or menu mentions.

Region: Indicates the Italian region or town associated with the food, helping you understand local origin and variations.

Main ingredients: Lists the three to five key components to show flavor profile, dietary relevance, and basic preparation needs.

Italian foods that start with N

NameRegionTypeMain ingredients
NdujaCalabria (Spilinga)Cured meatpork, Calabrian chili, salt, pork fat
Nduja di SpilingaCalabria (Spilinga)Cured meatpork, local chili peppers, salt, pork fat
NocinoEmilia-Romagna (Modena/Bologna)Liqueurgreen walnuts, neutral spirit, sugar, spices
NecciTuscany (Garfagnana)Dessertchestnut flour, water, salt, ricotta, sugar
Nocciolini di ChivassoPiedmont (Chivasso)Desserthazelnuts, sugar, egg whites, vanilla
NervettiLombardy (Milan)Antipastoveal tendons, vinegar, onion, olive oil, parsley
NdunderiMolise (Isernia)Pastadurum wheat semolina, water, salt
NegroniTuscany (Florence)Cocktailgin, Campari, sweet vermouth, orange
Nostrano ValtrompiaLombardy (Val Trompia)Cheesecow’s milk, rennet, salt, starter cultures
Nocciola Piemonte IGPPiedmont (Langhe)Ingredient/Producthazelnuts
NadalinVeneto (Verona)Dessert/Breadflour, sugar, butter, eggs, candied citrus peel
NovelloNationwide (Italy)Winefresh grapes, yeast, minimal aging
NeranoCampania (Nerano, Massa Lubrense)Pastazucchini, Provolone del Monaco, spaghetti, olive oil
Nduja Pizza (Nduja On Pizza)Nationwide (Italian origin)Dishpizza dough, nduja, tomato, mozzarella

Descriptions

Nduja
Spicy, spreadable salami from Calabria with a fiery, smoky taste; used on bread, pizza, or melted into sauces for heat and depth.
Nduja di Spilinga
Regional variety of ‘nduja protected by reputation in Spilinga, prized for intense chili aroma and creamy, spreadable texture.
Nocino
Dark, aromatic walnut liqueur made from unripe June walnuts, bittersweet and served as a digestive or used in desserts.
Necci
Thin chestnut-flour pancakes from Garfagnana, traditionally filled with ricotta or sweetened cream; rustic, earthy flavor popular in mountain villages.
Nocciolini di Chivasso
Tiny crunchy meringue-like cookies made with toasted Piedmont hazelnuts, often enjoyed with coffee or zabaglione.
Nervetti
Classic Milanese cold dish of boiled tendons dressed with vinegar, onions and herbs; served as an old-fashioned antipasto or on bread.
Ndunderi
Rustic Molisan dumplings shaped by hand, traditionally served with meat ragùs or simple tomato sauces in local peasant cuisine.
Negroni
Iconic Italian aperitif invented in Florence: bitter, balanced and served over ice with an orange twist before a meal.
Nostrano Valtrompia
Semi-hard alpine cheese from Val Trompia with a buttery, slightly nutty flavor, made from local cow’s milk in mountain dairies.
Nocciola Piemonte IGP
Renowned Piedmontese hazelnut variety (Tonda Gentile) prized for confectionery use, prized for aroma and thin skins.
Nadalin
Traditional Veronese Christmas cake with a brioche-like crumb and citrus notes, often shaped like a star or crown.
Novello
Italian “new” wine released soon after harvest, fruity and low-tannin; celebrated in autumn festivals as a young, drinkable wine.
Nerano
Local specialty often shorthand for “Spaghetti alla Nerano”: pasta tossed with fried zucchini and melted Provolone del Monaco for a creamy, savory finish.
Nduja Pizza (Nduja On Pizza)
Contemporary Italian favorite: pizza topped with dollops of nduja that melt into the cheese, giving spicy, smoky highlights to the pie.
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