This list includes 67 Italian foods that start with P, ranging from “Paccheri” to “Puzzone di Moena”. It covers pasta, cheeses, cured meats, breads, sauces and desserts commonly found across Italy. Use this list for cooking, menu planning, travel inspiration, or food writing.
Italian foods that start with P are a diverse mix of regional specialties, from rustic pastas to aged cheeses. Many names reflect their town or ingredient, as with “Puzzone di Moena” from Trentino.
Below you’ll find the table with Food, Region, and Main ingredients.
Food: The dish or product name, so you can identify it quickly and search for recipes or shops.
Region: Primary Italian region or town associated with the item, helping you place its cultural origin.
Main ingredients: Key components (three to five) that define flavor, so you know what to expect when cooking or tasting.
Italian foods that start with P
| Name | Type | Region | Main ingredients |
|---|---|---|---|
| Pappardelle | Pasta | Tuscany (Siena) | flour, eggs, water, salt |
| Paccheri | Pasta | Campania (Naples) | durum wheat, water, salt |
| Penne | Pasta | Campania (Naples) | durum wheat, water, salt |
| Pici | Pasta | Tuscany (Siena) | flour, water, salt, olive oil |
| Pizzoccheri | Pasta | Lombardy (Valtellina) | buckwheat flour, wheat flour, potatoes, greens, cheese |
| Pastina | Pasta | Nationwide | semolina, water, salt |
| Passatelli | Pasta | Emilia-Romagna (Ferrara) | breadcrumbs, eggs, Parmesan, lemon zest |
| Pasta e fagioli | Dish | Campania/Lazio | short pasta, beans, tomato, onion, olive oil |
| Pasta alla Norma | Dish | Sicily (Catania) | pasta, eggplant, tomato, ricotta salata, basil |
| Pasta al forno | Dish | Nationwide | pasta, tomato sauce, cheese, béchamel |
| Parmigiano-Reggiano | Cheese | Emilia-Romagna (Parma/Reggio Emilia) | raw cow’s milk, rennet, salt |
| Parmigiana (Melanzane alla Parmigiana) | Dish | Campania (Naples) | eggplant, tomato sauce, mozzarella, Parmesan, basil |
| Panettone | Dessert | Lombardy (Milan) | flour, eggs, butter, sugar, candied fruit, yeast |
| Pandoro | Dessert | Veneto (Verona) | flour, eggs, butter, sugar, yeast |
| Panforte | Dessert | Tuscany (Siena) | honey, nuts, candied fruit, spices, flour |
| Panna cotta | Dessert | Piedmont | cream, sugar, gelatin, vanilla |
| Pasticciotto | Dessert | Puglia (Lecce) | shortcrust pastry, custard, eggs, sugar |
| Pastiera | Dessert | Campania (Naples) | wheat berries, ricotta, eggs, sugar, orange blossom |
| Panino | Snack | Nationwide | bread roll, cured meats, cheese, vegetables |
| Piadina | Bread | Emilia-Romagna (Rimini) | flour, lard or olive oil, water, salt |
| Pane Carasau | Bread | Sardinia | wheat flour, water, yeast, salt |
| Pane di Altamura | Bread | Puglia (Altamura) | durum semolina, water, yeast, salt |
| Panzerotti | Snack | Puglia (Bari) | pizza dough, tomato, mozzarella, olive oil |
| Panzanella | Antipasto | Tuscany | stale bread, tomatoes, cucumber, onion, olive oil |
| Paté di fegato | Antipasto | Veneto/Liguria | liver, butter, onions, wine |
| Pecorino Romano | Cheese | Lazio | sheep’s milk, rennet, salt |
| Pecorino Toscano | Cheese | Tuscany | sheep’s milk, rennet, salt |
| Pecorino Sardo | Cheese | Sardinia | sheep’s milk, rennet, salt |
| Piave | Cheese | Veneto | cow’s milk, rennet, salt |
| Puzzone di Moena | Cheese | Trentino-Alto Adige (Moena) | cow’s milk, rennet, salt |
| Provolone | Cheese | Lombardy/Emilia-Romagna | cow’s milk, rennet, salt |
| Provola affumicata | Cheese | Campania/Sicily | cow’s milk, rennet, salt |
| Pancetta | Meat | Lazio | pork belly, salt, spices |
| Prosciutto di Parma | Meat | Emilia-Romagna (Parma) | pork leg, salt |
| Prosciutto crudo | Meat | Nationwide (notable: Parma, San Daniele) | pork leg, salt |
| Porchetta | Meat | Lazio/Umbria | whole pork, herbs, garlic, salt |
| Porchetta di Ariccia | Meat | Lazio (Ariccia) | pork, fennel, rosemary, garlic, salt |
| Polenta | Dish | Lombardy/Veneto | cornmeal, water, salt, butter |
| Polpette | Dish | Nationwide | ground meat, breadcrumbs, egg, parsley |
| Porcini | Dish | Mountain regions (Tuscany, Piedmont, Trentino) | porcini mushrooms, butter, garlic, parsley |
| Pesto | Sauce | Liguria (Genoa) | basil, pine nuts, garlic, olive oil, Parmesan |
| Pesto alla Genovese | Sauce | Liguria (Genoa) | basil, pine nuts, garlic, olive oil, Parmesan |
| Pesto alla Trapanese | Sauce | Sicily (Trapani) | tomatoes, almonds, basil, garlic, olive oil |
| Pesto rosso | Sauce | Sicily/Liguria | sun-dried tomatoes, basil, almonds or pine nuts, olive oil |
| Puttanesca | Sauce | Campania (Naples) | tomato, olives, capers, anchovies, garlic |
| Pomodoro (sugo al pomodoro) | Sauce | Nationwide | tomato, olive oil, garlic/onion, basil |
| Peperonata | Antipasto | Campania | bell peppers, tomato, onion, olive oil |
| Pinzimonio | Antipasto | Nationwide | raw vegetables, olive oil, salt, herbs |
| Pasticcio | Dish | Central Italy (Umbria/Lazio) | pasta or pastry, meat ragù, béchamel, cheese |
| Pizzelle | Dessert | Abruzzo | flour, eggs, sugar, butter, anise or vanilla |
| Pizzette | Snack | Campania (Naples) | pizza dough, tomato, mozzarella, olive oil |
| Pizza | Dish | Campania (Naples) | dough, tomato, mozzarella, olive oil, basil |
| Pizzaiola (alla pizzaiola) | Dish | Campania | tomato, garlic, oregano, olive oil, meat |
| Pappa al pomodoro | Dish | Tuscany (Florence) | stale bread, tomatoes, basil, olive oil |
| Pasta e ceci | Dish | Campania/Lazio | short pasta, chickpeas, garlic, rosemary, olive oil |
| Pasta all’Amatriciana | Dish | Lazio (Amatrice) | guanciale, tomato, pecorino, chili, pasta |
| Pasta alla Gricia | Dish | Lazio (Amatrice/Rome) | guanciale, pecorino, black pepper, pasta |
| Prosecco | Beverage | Veneto (Valdobbiadene) | Glera grapes, yeast, sugar |
| Passito | Beverage | Sicily/Veneto | late-harvest or dried grapes, yeast, sugar |
| Pardulas | Dessert | Sardinia | semolina, ricotta, saffron, sugar, lemon zest |
| Puntarelle | Antipasto | Lazio (Rome) | puntarelle chicory, anchovy, garlic, olive oil |
| Provolone del Monaco | Cheese | Campania (formerly Naples area) | cow’s milk, rennet, salt |
| Polpettone | Dish | Nationwide | ground meat, eggs, breadcrumbs, herbs |
| Polenta taragna | Dish | Lombardy (Valtellina) | buckwheat, cornmeal, butter, cheese |
| Polpo alla Luciana | Dish | Campania (Naples) | octopus, tomatoes, garlic, olives, herbs |
| Peposo dell’Impruneta | Dish | Tuscany (Impruneta) | beef, black pepper, red wine, garlic |
| Pistacchio di Bronte (Pistachio from Bronte) | Ingredient/Specialty | Sicily (Bronte) | pistachio nuts, salt |
Descriptions
Pappardelle
Wide, flat ribbon pasta from Tuscany, excellent with rich meat ragùs like wild boar or beef.
Paccheri
Large tube pasta from Campania that holds chunky sauces, shells and seafood fillings nicely.
Penne
Ridged, tubular pasta widely used across Italy; penne rigate catches sauces for everyday dishes.
Pici
Thick, hand-rolled pasta from Siena, typically served simply with garlic, tomato or game ragù.
Pizzoccheri
Hearty buckwheat pasta cooked with potatoes, cabbage and local cheese in Valtellina tradition.
Pastina
Very small pasta shapes used in brothy soups, comfort food for kids and the infirm.
Passatelli
Breadcrumb-based noodles often served in rich broths—traditional Emilia comfort food.
Pasta e fagioli
Rustic pasta-and-bean soup/stew with regional variations; simple, filling and beloved across Italy.
Pasta alla Norma
Sicilian classic pairing fried eggplant and tomato sauce topped with salty ricotta salata.
Pasta al forno
Baked pasta casserole with regional fillings from ragù to vegetables, served at family gatherings.
Parmigiano-Reggiano
Iconic hard, aged cheese with granular texture used for grating and enriching countless dishes.
Parmigiana (Melanzane alla Parmigiana)
Layered baked eggplant dish with tomato and cheeses, claimed by several southern regions.
Panettone
Tall, yeasted Christmas cake from Milan studded with candied citrus and raisins, enjoyed nationwide.
Pandoro
Star-shaped, buttery Christmas cake from Verona, traditionally dusted with vanilla-scented sugar.
Panforte
Dense, spiced fruit-and-nut cake from Siena, historically a festive and ancient confection.
Panna cotta
Silky set cream dessert often served with berry coulis or caramel; Piedmontese classic.
Pasticciotto
Single-serving pastry from Salento filled with creamy custard; sometimes made with ricotta.
Pastiera
Traditional Neapolitan Easter tart fragranced with orange flower water and ricotta.
Panino
Classic Italian sandwich served warm or cold with countless regional fillings.
Piadina
Thin, soft flatbread folded around cheeses, cured meats and greens in Romagna tradition.
Pane Carasau
Very thin, crisp Sardinian flatbread called “carta da musica,” eaten alone or with toppings.
Pane di Altamura
DOP durum-wheat loaf with thick crust from Altamura, famed for flavor and long shelf life.
Panzerotti
Fried or baked stuffed dough pockets, commonly filled with tomato and mozzarella.
Panzanella
Refreshing Tuscan bread-and-tomato salad, a summer favorite using day-old bread.
Paté di fegato
Rich liver spread served on crostini; regional recipes vary in seasoning and texture.
Pecorino Romano
Hard, salty grated sheep’s milk cheese long associated with Roman cooking.
Pecorino Toscano
Tuscany’s sheep cheese—mild when young, firmer and more savory with age.
Pecorino Sardo
Sardinian sheep cheese available young or aged; used both as table cheese and in cooking.
Piave
Semi-hard Veneto cheese named for the Piave area; sweet youthful flavors evolving to sharper profiles.
Puzzone di Moena
Washed-rind cheese with a strong aroma and creamy, savory interior from Val di Fassa.
Provolone
Stretched-curd cheese ranging from mild to piquant; Provolone Valpadana is a well-known PDO variety.
Provola affumicata
Smoked version of provola with a mild, smoky taste used sliced or melted.
Pancetta
Cured pork belly (unsmoked or smoked) commonly diced to flavor pastas, soups and stews.
Prosciutto di Parma
Sweet, delicate dry-cured ham from Parma, typically served thinly sliced.
Prosciutto crudo
General term for Italian dry-cured ham; regional styles vary in aging and flavor.
Porchetta
Boneless, herb-stuffed roast pork with crisp skin, often carved for street sandwiches.
Porchetta di Ariccia
Famous Ariccia-style porchetta with traditional seasoning and specific local production methods.
Polenta
Boiled cornmeal staple in northern Italy, served soft or grilled and paired with meats or cheeses.
Polpette
Italian meatballs made regionally with beef, pork or a mix, often pan-fried or baked.
Porcini
Wild porcini mushrooms prized for their nutty flavor, used in risottos, pasta and sautés.
Pesto
Raw basil-and-nut sauce from Genoa, classic with pasta and as a spread.
Pesto alla Genovese
Canonical Genoese pesto, traditionally pounded in a mortar and served with trofie or trenette.
Pesto alla Trapanese
Sicilian red pesto combining tomatoes and almonds for a bright, chunky sauce.
Pesto rosso
Tomato-based pesto variant used on pasta and grilled vegetables.
Puttanesca
Bold, salty tomato sauce with olives and capers, traditionally paired with spaghetti.
Pomodoro (sugo al pomodoro)
Simple tomato sauce that forms the base of many Italian pasta and pizza recipes.
Peperonata
Stewed peppers with tomato and onion served warm or cold as a side or antipasto.
Pinzimonio
Fresh raw vegs dipped in seasoned olive oil—a straightforward and crunchy starter.
Pasticcio
Baked pie or pasta casserole filled with meat or ragù; a comforting, celebratory dish.
Pizzelle
Thin, crisp waffle-like cookies from Abruzzo, often flavored with anise and made on a special iron.
Pizzette
Small, snack-sized pizzas served at bakeries and bars across Italy.
Pizza
Neapolitan-born flatbread with myriad regional types; pizza Margherita is the iconic classic.
Pizzaiola (alla pizzaiola)
Pizzaiola sauce/style with tomatoes and oregano used to braise meats or top pizzas.
Pappa al pomodoro
Thick Tuscan soup of tomatoes and bread, simple, rustic and very comforting.
Pasta e ceci
Hearty pasta-and-chickpea soup/stew with regional variations, a pantry-friendly comfort dish.
Pasta all’Amatriciana
Classic ring-of-Rome pasta made with cured pork cheek, tomato and Pecorino Romano.
Pasta alla Gricia
Ancient Roman pasta with cured pork and pecorino, considered ancestor of Amatriciana and Carbonara.
Prosecco
Sparkling white wine from Veneto, enjoyed as aperitivo and in cocktails; ranges from dry to sweet.
Passito
Sweet dessert wine style made from dried grapes, produced in several Italian regions.
Pardulas
Small Sardinian ricotta tarts flavored with saffron and citrus, traditionally prepared during festivals.
Puntarelle
Roman salad of bitter chicory shoots dressed with anchovy-garlic vinaigrette, crisp and tangy.
Provolone del Monaco
Traditional stretched-curd cheese from Campania with a distinct shape and savory profile.
Polpettone
Italian meatloaf often stuffed or glazed, baked and served hot or cold.
Polenta taragna
Northern Italian polenta variant blended with buckwheat and local cheeses for a richer texture.
Polpo alla Luciana
Neapolitan-style braised octopus cooked slowly in tomato and herb sauce, often served with bread.
Peposo dell’Impruneta
Slow-braised Tuscan beef stew heavily seasoned with cracked black pepper and red wine.
Pistacchio di Bronte (Pistachio from Bronte)
Renowned Sicilian pistachios with distinctive green color and intense flavor used in sweets and savory dishes.