Italian food that starts with A


Here is a list of popular Italian food that starts with the letter A:

  1. Aglio e olio: a simple pasta dish made with garlic, olive oil, and sometimes parsley. To make aglio e olio, the pasta is typically cooked and drained, then tossed in a pan with sautéed garlic and olive oil. It can be served hot or cold, and is often garnished with grated Parmesan cheese and parsley.
  2. Arancini: fried rice balls filled with cheese, meat, or vegetables. These bite-sized treats are made by forming cooked rice into small balls, filling them with a variety of fillings such as cheese, meat, or vegetables, then coating them in breadcrumbs and deep frying them until they are crispy and golden brown.
  3. Asparagi: grilled or roasted asparagus, often served as a side dish. Asparagus can be prepared in a variety of ways, but grilling or roasting is a popular method. To grill asparagus, the stalks are typically coated in olive oil and grilled over high heat for a few minutes until they are tender and slightly charred. To roast asparagus, the stalks are usually tossed in olive oil and baked in the oven for about 10-15 minutes until they are tender.
  4. Acqua pazza: a seafood stew made with white fish, tomatoes, and white wine. To make acqua pazza, the fish is typically cooked in a broth made with tomatoes, white wine, garlic, and herbs. Other seafood such as clams, mussels, or shrimp can also be added to the stew. The dish is typically served over pasta or with crusty bread to soak up the flavorful broth.
  5. Ai frutti di mar: a dish made with seafood, such as mussels, clams, or shrimp. It is typically served over pasta or with crusty bread to soak up the flavorful broth. The seafood is usually cooked in a broth made with tomatoes, white wine, garlic, and herbs. Other ingredients such as onions, bell peppers, and olives may also be added to the dish. Ai frutti di mare is a popular dish in many coastal regions of Italy, where seafood is abundant.
  6. Agliata: a traditional Italian sauce made with garlic and often served with meat or fish dishes. To make agliata, garlic is typically cooked in a pan with oil or butter until it is fragrant and slightly browned. The garlic is then mashed or pureed with broth, white wine, and sometimes herbs to create a smooth, flavorful sauce. Agliata can be served hot or cold, and is often used as a condiment or a topping for dishes such as grilled meats or roasted vegetables. It is a popular sauce in many regions of Italy, and is often used in dishes from the Tuscany and Liguria regions.
  7. Agnolotti: Agnolotti are a type of pasta filled with meat or vegetables. They are similar to ravioli, but they are typically smaller and have a more rounded or crescent shape. Agnolotti are traditionally made by placing a small amount of filling, such as ground meat or vegetables, on a piece of pasta dough, then folding the dough over the filling to form a half-moon shape. The edges of the dough are then sealed to enclose the filling. Agnolotti can be served in a variety of sauces, such as a meat or tomato-based sauce, and are often garnished with grated cheese. They are a popular pasta dish in many regions of Italy, particularly in the Piedmont region.
  8. Acciughe in carpione: anchovies marinated in vinegar and herbs. To make acciughe in carpione, the anchovies are typically soaked in a mixture of vinegar, herbs, and spices for several hours or overnight. The marinated anchovies are then drained and served as an appetizer or snack, often garnished with lemon wedges or parsley.
  9. Acquadella o latterino fritto: small, fried fish, often served as an appetizer or snack. Acquadella or latterino are small fish that are typically coated in a mixture of flour, eggs, and breadcrumbs, then deep-fried until they are golden brown and crispy. They can be served with a variety of dips or condiments, such as tartar sauce or lemon wedges.
  10. Agghiotta di pesce spada: a Sicilian fish stew made with swordfish, tomatoes, and olives. To make agghiotta di pesce spada, the swordfish is typically cooked in a broth made with tomatoes, white wine, garlic, and herbs. Olives and other ingredients, such as onions or bell peppers, may also be added to the stew. The dish is often served over pasta or with crusty bread to soak up the flavorful broth.
  11. Alici anguilla marinate: marinated anchovy and eel. To make alici anguilla marinate, the anchovies and eel are typically soaked in a mixture of vinegar, herbs, and spices for several hours or overnight. The marinated fish is then drained and served as an appetizer or snack, often garnished with lemon wedges or parsley.
  12. Anguilla marinata: marinated eel. To make anguilla marinata, the eel is typically soaked in a mixture of vinegar, herbs, and spices for several hours or overnight. The marinated eel is then drained and served as an appetizer or snack, often garnished with lemon wedges or parsley.
  13. Acciughe fritte in pastella: these are fried anchovies coated in a light, crispy batter. To make this dish, the anchovies are typically coated in a mixture of flour, eggs, and water (or sometimes beer) to create a thin, smooth batter. The coated anchovies are then deep-fried until they are golden brown and crispy. Acciughe fritte in pastella are often served as an appetizer or snack, and are popular in many coastal regions of Italy where anchovies are abundant. They can be served with a variety of dips or condiments, such as tartar sauce or lemon wedges.
  14. Abbacchio alla Cacciatora: roasted lamb prepared in the “hunter’s style.” To make abbacchio alla cacciatora, the lamb is typically marinated in a mixture of herbs and spices, then roasted in the oven until it is tender and flavorful. The lamb is often served with a sauce made with tomatoes, white wine, and herbs.
  15. Abbacchio brodettato: braised lamb. To make abbacchio brodettato, the lamb is typically braised in a mixture of broth, white wine, and vegetables until it is tender and flavorful. The lamb is often served with the braising liquid, which has a rich, flavorful broth. Abbacchio brodettato is a popular dish in many regions of Italy, particularly in the Tuscany and Umbria regions.
  16. Asparagi bianchi e verdi: white and green asparagus. Asparagi bianchi e verdi refers to the two main varieties of asparagus that are commonly grown and eaten in Italy. White asparagus is grown underground, which prevents it from photosynthesizing and turning green. As a result, it has a paler color and a milder, less bitter flavor than green asparagus. Green asparagus, on the other hand, is grown above ground and is exposed to sunlight, which gives it its green color and slightly bitter flavor. Both white and green asparagus can be prepared in a variety of ways, such as grilling, roasting, or steaming.
  17. Asiago: a type of cheese made from cow’s milk. Asiago is a hard, sharp cheese that is aged for several months to a few years. It has a slightly nutty, sweet flavor and a slightly crumbly texture. Asiago is often used in grated form as a topping for pasta dishes, pizzas, or salads, or it can be sliced and served as a snack or appetizer.
  18. Aceto dolce: Aceto dolce is a sweet vinegar that is commonly used in Italian cuisine. It is made from sweet white wine and is typically used to add flavor to salads and other dishes.
  19. Anisette: Anisette is a sweet, licorice-flavored liqueur that is popular in Italy and other countries. It is made from anise seeds and is often used as a digestif after meals.
  20. Agliata: Agliata is a traditional Italian sauce made from garlic, oil, and sometimes other ingredients such as breadcrumbs or nuts. It is often used to dress pasta or to flavor meat dishes.
  21. Aceto Balsamico Tradizionale di Modena: Aceto Balsamico Tradizionale di Modena is a type of balsamic vinegar that is made in the Modena region of Italy. It is aged for at least 12 years and has a rich, complex flavor that is often used to dress salads and other dishes.
  22. Agnello casc’ e ove: Agnello casc’ e ove is a traditional Italian dish made from lamb and eggs. The lamb is typically braised or roasted, and the eggs are cooked and mixed with the lamb to create a rich, savory sauce.
  23. Agnello con le olive: Agnello con le olive is a dish made from lamb and olives. The lamb is typically braised or roasted, and olives are added to the dish to give it a distinctive flavor.
  24. Arrosticini: Arrosticini are small, skewered pieces of lamb that are grilled over an open fire. They are a popular street food in the Abruzzo region of Italy.
  25. Agnello alla pastora: a dish made from lamb that is seasoned with a mixture of herbs and spices, and then cooked slowly over low heat. It is a traditional dish in the Lazio region of Italy.

Simon

Simon is a food lover and passionate home cook with a talent for creating delicious, healthy meals. When he's not in the kitchen, he enjoys exploring new restaurants, cuisines, trying out new ingredients, and sharing his love of food with others. Simon has always been fascinated by the art of cooking and the ways in which food can nourish both the body and the soul.