From luscious lasagna dishes to hearty lentils, Italian cuisine has it all. Prepare to be transported to the sun-kissed landscapes of Italy, where every bite is a celebration of flavor, passion, and culinary excellence in this list of Italian food that starts with “L”.
1. Lasagna
Lasagna is a popular Italian dish that consists of layered pasta sheets, typically made with durum wheat, alternating with a variety of fillings such as meat sauce, cheese, and sometimes vegetables. The layers are then baked until the pasta is tender and the cheese is melted and bubbly. It is often served as a main course and is a staple of Italian cuisine, known for its rich and comforting flavors.
2. Linguine
Linguine is a type of pasta that originated in Genoa, Italy. It is long and thin, similar to spaghetti, but wider and flatter. Made from durum wheat semolina and water, linguine has a slightly chewy texture and a delicate flavor that pairs well with a variety of sauces. It is commonly served with seafood-based sauces like clam sauce or tomato-based sauces with garlic and olive oil.
3. Lardo
Lardo is a cured pork fat that is particularly famous in the region of Tuscany, Italy. It is made from the back fat of the pig, which is seasoned with salt, herbs, and spices, and then aged for several months. The resulting product has a silky texture and a delicate, rich flavor. Lardo is typically sliced thinly and enjoyed on toasted bread or used to enhance the flavors of other dishes, such as melting it over grilled meats or incorporating it into pasta sauces. It is often considered a gourmet ingredient and is highly regarded in Italian culinary traditions.
4. Lenticchie
Lenticchie is the Italian word for lentils, which are small edible legumes. Lentils are a versatile ingredient used in various Italian dishes, including soups, stews, and salads. They have a nutty flavor and a firm texture, making them a popular choice for hearty and nutritious meals. Lentils are rich in protein, fiber, and essential nutrients, making them a healthy addition to a balanced diet. They are commonly enjoyed as a side dish or as a main ingredient in dishes like lentil soup or lentil salad.
5. Lampredotto
Lampredotto is a traditional Florentine street food that is made from the fourth stomach of a cow. It is a popular dish in Florence, Italy, where it is typically served in a bread roll with a generous amount of salsa verde, a flavorful green sauce made with herbs, garlic, and olive oil. The lampredotto is slow-cooked until tender and then thinly sliced before being served. Despite its unusual origin, lampredotto is cherished by locals and visitors alike for its unique taste and texture.
6. Lardo di Colonnata
Lardo di Colonnata is a seasoned cured pork fat that is famous in the region of Tuscany, Italy. It is made by layering pork fat with salt, pepper, garlic, rosemary, and other aromatic herbs. The fat is then aged in marble vats for several months, allowing the flavors to meld and develop. Lardo di Colonnata is thinly sliced and often served as a topping or ingredient in various dishes. It has a delicate and creamy texture with a rich, savory flavor. The unique process of aging in marble gives it a distinctive taste that is highly prized in Italian gastronomy.
7. Lattuga
Lattuga is the Italian word for lettuce. Lettuce is a leafy green vegetable that is widely used in Italian cuisine, particularly in salads and as a fresh garnish. There are different varieties of lettuce used in Italian cooking, including romaine lettuce, butter lettuce, and iceberg lettuce. It provides a refreshing and crisp texture to salads and can be combined with various ingredients like tomatoes, cucumbers, and olives. Lettuce is known for its high water content and nutritional value, making it a healthy choice for adding freshness and crunch to Italian dishes.
8. Lenticchie e Salsiccia
Lenticchie e Salsiccia is an Italian dish that combines lentils and sausage. It is a hearty and flavorful dish that is commonly enjoyed during the colder months. Lentils are cooked until tender and then simmered with Italian sausage, onions, garlic, tomatoes, and aromatic herbs like thyme and bay leaves. The combination of the earthy lentils and the savory sausage creates a satisfying and comforting dish. Lenticchie e Salsiccia is often served as a main course and can be accompanied by crusty bread or served over pasta. It showcases the versatility of lentils and the rich flavors of Italian sausage, resulting in a delicious and wholesome meal.
9. Lumache Rigate
Lumache Rigate, also known as lumachelle or simply lumache, is a type of pasta commonly found in Italian cuisine. Its name translates to “ridged snails” in English, referring to its shape resembling snail shells. Lumache Rigate features a hollow, spiral-shaped tube with ridges along its surface, allowing it to hold sauces and other ingredients effectively. This pasta variety is versatile and pairs well with a wide range of sauces, from rich and meaty ragù to creamy cheese-based sauces. The ridges on the lumache help the sauce cling to the pasta, ensuring a flavorful and satisfying bite. Its shape and texture also make it suitable for baked pasta dishes, where the pasta is combined with sauce, cheese, and other ingredients, then baked to perfection.
10. Luganega
Luganega is a traditional Italian sausage that originates from the Lombardy region in Northern Italy. It is a pork sausage seasoned with a blend of spices and herbs, including garlic, fennel seeds, black pepper, and sometimes nutmeg. The sausage is known for its distinctive flavor profile and can be found in different varieties, such as Luganega Bianca (white) or Luganega Rossa (red). Luganega is versatile and can be cooked in various ways, including grilling, pan-frying, or adding to stews and pasta dishes. Its rich and savory taste makes it a popular choice for Italian sausage lovers.
11. Luganica
Luganica is a type of salami that is popular in Italian cuisine, particularly in the Lombardy region. It is a seasoned dry-cured sausage made from pork meat and fat. The meat is typically coarsely ground and mixed with salt, pepper, and other spices before being stuffed into a casing and left to age and dry. Luganica has a distinctive cylindrical shape and a deep red color. It is characterized by its intense flavor and robust aroma, which is a result of the curing and aging process. Luganica is often sliced thinly and enjoyed as part of an antipasto platter or as a topping for sandwiches and pizzas.
12. Latticini
Latticini is a term used to refer to various dairy products in Italian cuisine. It encompasses a range of delicious dairy treats, including cheeses, yogurts, and other milk-based products. Latticini can include popular Italian cheeses such as mozzarella, ricotta, burrata, and stracciatella. These dairy products are widely used in Italian dishes, from pizza and pasta to salads and desserts. Latticini play a significant role in Italian culinary traditions and add creamy, rich flavors to many dishes.
13. Lasagnette
Lasagnette is a smaller version of lasagna noodles. These noodles are typically narrower and shorter than traditional lasagna sheets. Like regular lasagna, lasagnette is made from a dough of flour and eggs. The dough is rolled out into thin sheets, which are then cut into smaller rectangular shapes. Lasagnette is commonly used in recipes where a smaller noodle size is desired, such as individual or single-portion lasagna dishes. They can be layered with various sauces, cheeses, and fillings to create a delicious and comforting pasta dish.
14. Latticello
Latticello, also known as buttermilk, is a fermented dairy product commonly used in Italian cuisine. It is made by fermenting milk with lactic acid bacteria, giving it a tangy and slightly sour taste. Latticello has a creamy consistency and is often enjoyed as a refreshing beverage or used as an ingredient in baking and cooking. It can be used to tenderize meats, add moisture to baked goods, or as a base for dressings, marinades, and sauces. In Italian cuisine, latticello is valued for its culinary versatility and its ability to enhance the flavors of various dishes.
15. Lasagnette Verdi
Lasagnette Verdi refers to green lasagna noodles. These noodles are a variation of traditional lasagna noodles that are made with spinach or other green vegetables added to the dough. The addition of these greens gives the noodles a vibrant green color and adds a subtle earthy flavor. Lasagnette Verdi can be used in various lasagna recipes, layered with sauces, cheeses, and fillings, just like regular lasagna noodles. The green color adds an aesthetic appeal to the dish and can be a creative way to incorporate vegetables into your meal.
16. Lumache al Pesto
Lumache al Pesto is a delightful Italian dish that combines pasta shaped liked snail shells with pesto sauce. The pasta is cooked and then combined with a flavorful pesto sauce made from fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil. The pesto sauce adds a vibrant and aromatic element to the dish, complementing the tender pasta.
17. Lenticchie con Cotechino
Lenticchie con Cotechino is a classic Italian dish featuring lentils with Cotechino sausage. Lentils, known as lenticchie in Italian, are cooked until tender and then combined with slices or cubes of Cotechino sausage. Cotechino is a traditional Italian sausage made from pork meat, fat, and spices, usually seasoned with garlic, cloves, and black pepper. The combination of the earthy lentils and flavorful Cotechino creates a hearty and satisfying dish. Lenticchie con Cotechino is often enjoyed as a traditional New Year’s Eve dish in Italy, symbolizing good luck and prosperity for the coming year.
18. Lard d’Arnad DOP
Lard d’Arnad DOP is a cured pork fat that holds a protected designation of origin (DOP) status, indicating its origin and traditional production methods from the Arnad area in the Aosta Valley, Italy. It is made from carefully selected pork fatback, which is seasoned with a blend of salt, garlic, herbs, and spices. The lard is then aged for a specific period to develop its distinctive flavor and texture. Lard d’Arnad DOP has a delicate and buttery taste with a melt-in-your-mouth texture. It is typically served thinly sliced and can be enjoyed on its own, paired with bread or used as a flavorful ingredient in various recipes.
19. Laganari
Laganari is a type of ribbon-shaped pasta commonly used in Italian cuisine. It is similar to tagliatelle or fettuccine noodles, but with a wider and flatter shape. Laganari is made from a dough of flour and eggs, which is rolled out and cut into long, wide strips. These pasta ribbons are versatile and can be paired with various sauces, such as rich meat ragù, creamy Alfredo, or light tomato-based sauces.
20. Linguine gamberetti, zucchine e zafferano
Linguine gamberetti, zucchine e zafferano is an Italian pasta dish that features linguine pasta tossed with shrimp, zucchini, and saffron. Linguine is a type of long, flat pasta similar to spaghetti but wider. In this dish, the linguine is cooked until al dente and then combined with succulent shrimp, thinly sliced zucchini, and a saffron-infused sauce. Saffron, known for its vibrant yellow color and distinct flavor, adds a subtle floral note to the dish. The combination of the tender shrimp, crisp zucchini, and aromatic saffron creates a flavorful and satisfying pasta dish.
21. Lingue di gatto
Lingue di gatto, which translates to “cat’s tongues” in Italian, are delicate and crisp cookies that are shaped like the tongues of cats. These cookies are made from a simple batter consisting of butter, sugar, egg whites, and flour. The batter is piped onto a baking sheet in the shape of elongated oval cookies that resemble the tongues of cats. Once baked, the cookies turn golden and develop a light and airy texture. Lingue di gatto are often enjoyed as a sweet treat on their own or used as a decorative element in desserts like tiramisu or as a accompaniment to ice cream.
23. Lasagne vegane
Lasagne vegane is a plant-based variation of the classic Italian dish, lasagna. Instead of traditional ingredients like meat and cheese, vegan lasagna is made using plant-based substitutes. The layers of lasagna noodles are typically combined with a variety of vegetables such as spinach, mushrooms, zucchini, and tomatoes, along with vegan cheese or tofu-based ricotta. Vegan lasagna can be seasoned with herbs and spices to enhance the flavors, and the dish is baked until the noodles are tender and the flavors meld together. This version of lasagna offers a delicious and satisfying option for those following a vegan diet.
24. Lenticchie saporite agli aromi
Lenticchie saporite agli aromi translates to “savory lentils with herbs” in Italian. This dish consists of lentils cooked with a medley of aromatic herbs and spices. Lentils, known as lenticchie in Italian, are simmered until tender and infused with flavors from ingredients such as onions, garlic, bay leaves, rosemary, and thyme. The combination of herbs adds depth and complexity to the lentils, resulting in a flavorful and hearty dish. Lenticchie saporite agli aromi can be served as a side dish or as a main course, often accompanied by crusty bread or served alongside grilled meats or roasted vegetables.
25. Lenticchie in umido
Lenticchie in umido is a traditional Italian dish of stewed lentils. In this preparation, lentils are simmered in a flavorful broth along with onions, carrots, celery, and aromatic herbs like bay leaves and rosemary. The slow cooking process allows the lentils to absorb the flavors of the broth, resulting in a rich and comforting dish. Lenticchie in umido is often served as a warm and nourishing winter dish, enjoyed with crusty bread or as a side to roasted meats. It is a popular and satisfying way to enjoy lentils, which are a nutritious source of protein and fiber.
26. Lasagne cotechino e lenticchie con Grana Padano
Lasagne cotechino e lenticchie con Grana Padano is a hearty Italian dish that combines layers of lasagna noodles with cotechino sausage, lentils, and Grana Padano cheese. Cotechino is a type of Italian sausage made from pork, flavored with spices such as cloves, nutmeg, and herbs. In this dish, the cotechino sausage is cooked and sliced, and the lentils are prepared in a rich tomato-based sauce. The lasagna noodles are layered with the cotechino, lentils, and a generous amount of grated Grana Padano cheese. Grana Padano is a hard, aged cheese similar to Parmesan, known for its nutty and savory flavor. When baked, the lasagna becomes golden and bubbly, with the flavors of the sausage, lentils, and cheese melding together. Lasagne cotechino e lenticchie con Grana Padano is a comforting and satisfying dish that showcases the flavors of traditional Italian ingredients in a delicious combination.
27. Linguine al nero di seppia
Linguine al nero di seppia, also known as squid ink linguine, is a unique Italian pasta dish that features black linguine noodles made with the addition of squid ink. The squid ink gives the pasta a striking black color and imparts a subtle, briny flavor reminiscent of the sea. The linguine is typically cooked al dente and served with a variety of seafood-based sauces, such as a rich tomato sauce with calamari, shrimp, or clams. The dish is often garnished with fresh parsley or a squeeze of lemon juice to balance the flavors. Linguine al nero di seppia is a visually stunning and flavorful pasta dish that is a favorite among seafood lovers.
28. Lievito madre
Lievito madre, also known as sourdough starter, is a natural leavening agent used in traditional Italian bread-making. It is made by fermenting a mixture of flour and water over a period of time, allowing wild yeast and beneficial bacteria to develop. The resulting live culture, or “mother dough,” gives the bread its distinct flavor, texture, and rise. Italian bakers have been using lievito madre for centuries to produce bread with a complex flavor profile and a chewy, airy texture. The process of making and maintaining lievito madre requires regular feedings and careful attention to temperature and hydration levels. This sourdough starter is a fundamental element in the art of Italian bread-making.
29. Lasagne al pesto
Lasagne al pesto is a delicious variation of the classic lasagna dish that incorporates the vibrant flavors of pesto sauce. Instead of the traditional meat or tomato-based sauce, lasagne al pesto features layers of lasagna noodles, creamy pesto sauce, and a variety of cheeses, such as mozzarella and Parmesan. The pesto sauce is made from fresh basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil, blended together to create a fragrant and flavorful green sauce. The lasagna is assembled by layering the noodles, pesto sauce, and cheeses, then baked until golden and bubbly. The result is a mouthwatering dish that combines the rich and savory flavors of pesto with the comforting appeal of lasagna.
30. Lamponi
Raspberries are vibrant and juicy fruits that add a burst of flavor to both sweet and savory dishes. They are commonly enjoyed fresh, added to desserts like cakes, tarts, and fruit salads. Raspberries can also be used to make jams, jellies, and sauces, or incorporated into refreshing beverages and cocktails. These delicate berries are rich in antioxidants and provide a tangy and slightly sweet taste that complements a wide range of culinary creations.
31. Latte fritto
Latte fritto, meaning “fried milk,” is a delectable Italian dessert that features a creamy and crispy texture. It is made by forming a custard-like batter from milk, eggs, sugar, and flour, which is then deep-fried until golden brown. The result is a warm and indulgent dessert with a delicate sweetness. Latte fritto is often served dusted with powdered sugar or drizzled with honey, and it pairs well with fresh fruits or a scoop of gelato.
32. Lepre
Lepre, meaning “hare,” is a game meat that is occasionally enjoyed in Italian cuisine, particularly in regions known for hunting. Hare meat is known for its lean and flavorful qualities, resembling a combination of rabbit and venison. It is often prepared by braising or stewing the meat with aromatic vegetables, herbs, and wine, resulting in a rich and hearty dish. Lepre is not as commonly consumed as other meats in Italian cuisine but holds a special place in regional culinary traditions.
