Here you’ll find 32 Italian foods that start with V, organized from “Valdobbiadene Prosecco Superiore” to “Vongole alla marinara”. The list mixes well-known regional specialties, breads, cheeses, cured meats, pasta and seafood dishes.
Italian foods that start with V are named dishes, breads, cheeses, cured meats, and sauces whose names begin with V. Many reflect regional traditions; for example, Valdobbiadene Prosecco Superiore is a celebrated sparkling wine from Veneto.
Below you’ll find the table with Item, Region, and Main ingredients.
Item: The dish name and common variants so you can spot the recipe or product quickly.
Region: Shows the Italian region or town associated with the food to help you place its origin.
Main ingredients: Lists three to five key components so you know flavors and cooking requirements at a glance.
Italian foods that start with V
| Name | Category | Region | Main ingredients |
|---|---|---|---|
| Vitello tonnato | Dish | Piemonte — Cuneo | veal, tuna, mayonnaise, capers, anchovy |
| Vincisgrassi | Dish (baked pasta) | Marche — Macerata | pasta sheets, ragù, béchamel, cheese, offal (optional) |
| Vongole alla marinara | Dish | Campania — Naples | clams, garlic, olive oil, tomato, parsley |
| Vignarola | Dish (vegetable stew) | Lazio — Rome | artichokes, fava beans, peas, lettuce, mint |
| Vellutata di zucca | Soup | Nationwide (Italy) | pumpkin, onion, vegetable stock, cream, butter |
| Vialone Nano | Rice variety | Veneto — Verona | Vialone Nano rice (aromatic short-grain), water, salt |
| Vastedda della Valle del Belìce | Cheese | Sicilia — Valle del Belìce | sheep’s milk, rennet, salt |
| Vezzena | Cheese | Trentino — Altopiano di Vezzena | cow’s milk, rennet, salt |
| Ventricina | Cured meat (salami) | Abruzzo — Vastese | pork, fat, chili/paprika, fennel seeds, salt |
| Ventresca di tonno | Seafood (preserved) | Nationwide — Italy | tuna belly, olive oil, salt |
| Verdicchio dei Castelli di Jesi | Wine (DOC) | Marche — Castelli di Jesi | Verdicchio grapes, yeast, oak (sometimes) |
| Verdicchio | Wine (grape/wine) | Marche | Verdicchio grapes, yeast, oak (optional) |
| Vernaccia di San Gimignano | Wine (DOCG) | Tuscany — San Gimignano | Vernaccia grapes, yeast, oak (sometimes) |
| Vernaccia di Oristano | Wine (fortified/traditional) | Sardegna — Oristano | Vernaccia grapes, yeast, oxidative aging |
| Valpolicella | Wine (DOC) | Veneto — Verona | Corvina grapes, Rondinella grapes, yeast |
| Valpolicella Ripasso | Wine (method) | Veneto — Verona | Corvina/Rondinella grapes, Amarone pomace, yeast |
| Valdobbiadene Prosecco Superiore | Wine (DOCG) | Veneto — Valdobbiadene | Glera grapes, yeast, carbon dioxide (sparkling) |
| Vino Nobile di Montepulciano | Wine (DOCG) | Tuscany — Montepulciano | Sangiovese grapes, yeast, oak |
| Valtellina Superiore | Wine (DOCG) | Lombardy — Valtellina | Nebbiolo grapes, yeast, oak |
| Vermentino | Wine (grape/wine) | Sardegna — Gallura | Vermentino grapes, yeast, salt (sea-air influence) |
| Vin Santo | Dessert wine | Tuscany — Various | dried grapes, yeast, oak barrel aging |
| Vermouth di Torino | Beverage (aromatized wine) | Piemonte — Torino | fortified wine, botanicals, wormwood, sugar |
| Vin brulé | Beverage (mulled wine) | Northern Italy — Alps | red wine, sugar, cinnamon, cloves, citrus |
| Vincotto | Condiment (cooked grape must) | Puglia/Basilicata | grape must (cooked), reduction, sugar (sometimes) |
| Vincotto di fichi | Condiment/dessert syrup | Puglia | figs, sugar, reduction, lemon zest |
| Veneziana | Pastry (brioche) | Lombardy — Milan | flour, eggs, butter, sugar, candied peel |
| Vermicelli | Pasta | Nationwide — Italy | durum wheat semolina, water, salt |
| Vellutata | Soup (creamy soup) | Nationwide — Italy | vegetable (pumpkin/mushroom), stock, cream, butter |
| Verdure sott’olio | Preserved antipasto | Southern Italy — Puglia/Campania | mixed vegetables, olive oil, vinegar, salt |
| Vino cotto | Condiment/dessert wine | Abruzzo/Marche | cooked grape must, yeast, spice (optional) |
| Visciolata | Jam/syrup | Abruzzo — L’Aquila | visciole (sour cherries), sugar, lemon |
| Vesco? (Vesco-style preparations are not a recognized Italian food) | — | — | — |
Descriptions
Vitello tonnato
Cold sliced veal served with a creamy tuna-and-mayonnaise sauce and capers; a classic Piedmontese antipasto popular across Italy.
Vincisgrassi
Rich baked lasagna-like pasta from Marche with a slow meat ragù and béchamel, sometimes including organ meats for depth.
Vongole alla marinara
Simple, coastal dish of fresh clams cooked in garlic, olive oil and tomato; often served with bread or pasta.
Vignarola
Spring vegetable stew from Lazio combining artichokes, beans and peas; rustic and seasonal, traditionally served with pecorino or as a side.
Vellutata di zucca
A smooth, creamy pumpkin soup—popular in autumn and winter—usually finished with cream or olive oil and served as a starter.
Vialone Nano
A prized Veneto risotto rice with short, rounded grains that absorb flavors well and yield a creamy texture when cooked.
Vastedda della Valle del Belìce
Traditional Sicilian fresh cheese with a soft texture and mild tang, protected as a regional specialty from the Belìce valley.
Vezzena
Semi-hard alpine cheese with a delicate nutty flavor, produced on the Vezzena plateau and often matured for distinct aromatic notes.
Ventricina
Spicy, coarsely ground cured sausage from Abruzzo, typically seasoned with paprika or chilli and fennel, eaten sliced or used in cooking.
Ventresca di tonno
Premium tuna-belly fillets rich in fat and flavor; sold preserved in olive oil, prized on antipasto plates and salads.
Verdicchio dei Castelli di Jesi
Crisp white wine from the Castelli di Jesi area, known for citrus and almond notes and good aging potential.
Verdicchio
White grape variety central to Marche wines; produces fresh, mineral whites with citrus and almond aromas.
Vernaccia di San Gimignano
Historic dry white wine from San Gimignano with crisp acidity and notes of stone fruit and almond.
Vernaccia di Oristano
Unique Sardinian wine aged oxidatively, offering nutty, sherry-like flavors and traditional production methods.
Valpolicella
Light- to medium-bodied red from Verona province, fresh and fruity, commonly paired with local cuisine.
Valpolicella Ripasso
A richer Valpolicella re-fermented on Amarone pomace (“ripasso”), yielding deeper color and flavor.
Valdobbiadene Prosecco Superiore
High-quality Prosecco from the Valdobbiadene hills, aromatic and lively—served as an aperitivo or with light dishes.
Vino Nobile di Montepulciano
Renowned Tuscan red with Sangiovese backbone, aged in oak for structure and savory fruit character.
Valtellina Superiore
Northern Italian Nebbiolo wine with alpine freshness, perfumed red-fruit notes and firm tannins from the Valtellina valley.
Vermentino
A Mediterranean white grape producing zesty wines with citrus and herb notes, especially famous in Sardinia and Liguria.
Vin Santo
Sweet, amber Tuscan dessert wine often made from dried grapes and traditionally served with cantucci for dipping.
Vermouth di Torino
Aromatic, fortified wine from Turin used as aperitif or cocktail base; flavored with herbs, roots and spices.
Vin brulé
Italian mulled wine popular at mountain markets and winter festivals; spiced, warmed and fragrant.
Vincotto
Thick sweet syrup of reduced grape must used in sauces, desserts and as a condiment in southern Italy.
Vincotto di fichi
Fig-based cooked syrup used like jam or glaze, traditional in parts of southern Italy.
Veneziana
Sweet Milanese brioche with a soft crumb and sugar topping, served at breakfast or as a festive cake.
Vermicelli
Thin long pasta similar to spaghetti but slightly thicker than angel hair; used with seafood, tomato or simple sauces.
Vellutata
Generic Italian term for a smooth, velvety soup made from pureed vegetables and cream, popular as a starter.
Verdure sott’olio
Assorted vegetables preserved in olive oil; a pantry staple in southern Italy served with bread or as antipasto.
Vino cotto
Traditional cooked wine or must reduced to a sweet, syrupy product used in desserts and regional recipes.
Visciolata
Sour-cherry preserve or syrup used in Abruzzo on pastries, gelato or as a condiment; tart and aromatic.
Vesco? (Vesco-style preparations are not a recognized Italian food)
—