Italian Food That Starts With T

Whether you’re a fan of classic Italian cuisine or looking to try something new, you won’t be disappointed with the range of options available. From tantalizing pastas to savory potato dishes, this article will explore delicious Italian food that starts with T.

1. Trippa alla fiorentina

Trippa alla fiorentina is a traditional Tuscan dish that typically consists of boiled tripe, tomato sauce, and grated Parmigiano-Reggiano cheese. The tripe is first boiled, then stewed in a tomato sauce with aromatic herbs such as garlic, rosemary, and sage. Once cooked, it is often served with a generous sprinkling of grated Parmigiano-Reggiano cheese. Trippa alla fiorentina is a popular dish in Florence and throughout Tuscany, and is often served as a hearty main course.

2. Torta di ricotta

Torta di ricotta is a sweet Italian cake that is made with ricotta cheese, sugar, and lemon zest. It is a popular dessert in southern Italy, particularly in the regions of Campania and Sicily. The cake is typically baked in a springform pan and has a light and fluffy texture, thanks to the ricotta cheese. The lemon zest adds a fresh and zesty flavor to the cake, which is often served with a dusting of powdered sugar.

3. Taralli dolci

Taralli dolci are a sweet ring shaped biscuit. They are made with a combination of flour, sugar, and white wine, and are often flavored with lemon zest, vanilla, or anise. The dough is rolled into small, twisted shapes and then baked until golden brown. Taralli dolci are a popular snack in Puglia and other regions of southern Italy, and are often enjoyed with a cup of coffee or tea.

4. Tronchetto di Natale

Tronchetto di Natale is a dessert that is traditionally eaten during Christmas time. The dessert is made with sponge cake that is rolled up and filled with chocolate and chestnut cream. The cake is then frosted with more chocolate and often decorated with festive decorations like holly or sugared cranberries.

5. Tegamaccio

Tegamaccio is a traditional seafood soup that is made with a variety of fish, including eel, cuttlefish, squid, and shrimp, as well as tomatoes, garlic, and herbs. The soup is often served with bread to soak up the flavorful broth.

6. Timballo

Timballo is a baked pasta dish that is popular in Southern Italy, particularly in Sicily and Campania. It is made with layers of pasta, cheese, meat, and tomato sauce, and is often baked in a pastry crust. The dish is usually quite large and is often served at family gatherings or special occasions.

7. Tiramisu alle Fragole

Tiramisu alle Fragole is a variation of the classic Italian dessert, tiramisu. It is made with layers of mascarpone cream, fresh strawberries, and ladyfingers that have been soaked in coffee or liqueur. The dessert is often served chilled and can be a refreshing treat on a warm summer day.

8. Teglia di patate

Teglia di patate, which translates to “potato tray” in English, is a savory casserole dish that is made with thinly sliced potatoes layered with cheese and often sausage or other meat. The dish is baked in the oven until the potatoes are tender and the cheese is melted and bubbly. It is a hearty and comforting dish that is popular in many regions of Italy, particularly in the north.

10. Torta pasqualina

Torta pasqualina, or “Easter pie,” is a traditional dish from the Liguria region of Italy that is typically served during the Easter holiday. It is a savory pie made with a pastry crust that is filled with a mixture of chard, ricotta cheese, and eggs. The dish is often garnished with hard-boiled eggs and is said to represent the resurrection of Christ.

11. Trancio di tonno

Trancio di tonno, or tuna steak, is a popular seafood dish in many coastal regions of Italy. The tuna is typically grilled or seared and is served with a drizzle of olive oil, lemon juice, olives and herbs. It is often accompanied by a side of roasted vegetables or a fresh salad and is a healthy and flavorful option for seafood lovers.

12. Tagliolini

Tagliolini is a long, thin, and flat ribbon-shaped pasta that is similar to tagliatelle but is thinner. It is made with flour, eggs, and water and is typically served with light sauces such as butter, oil, or seafood. This pasta is popular throughout Italy and is a common ingredient in many regional dishes.

13. Topini

Topini is a type of small, tube-shaped pasta that is often served in light sauces, such as pesto or olive oil and herbs. It is made with flour, water, and sometimes eggs, and has a delicate texture.

14. Tegamino

Tegamino is a type of Italian pizza that is cooked in a pan, often with various toppings such as vegetables or meat. The word “tegamino” means “small pan” in Italian, and refers to the fact that this dish is typically cooked in a small, individual-sized pan. The pizza can be topped with a variety of ingredients such as mushrooms, onions, peppers, ham, and cheese.

15. Tacconi

Tacconi is a type of flat and square-shaped pasta that is typically served with pesto sauce or a tomato-based sauce. Tacconi is made using durum wheat flour and water, which is then kneaded and cut into small square shapes. It is a popular dish in the coastal areas of Liguria and is often paired with seafood.

16. Tagliatelle

Tagliatelle is a long, flat and ribbon-shaped pasta that originates from the Emilia-Romagna and Marche regions of Italy. It is made using eggs and flour, and is typically served with a meat-based sauce such as ragù, or with a creamy sauce like Alfredo. Tagliatelle is a versatile pasta and can also be served in a cold salad or as a side dish with meat or fish.

17. Testaroli

Testaroli is a type of pasta that originates from the Lunigiana region of Tuscany, Italy. It is a flat and round-shaped pasta that is typically served with a pesto sauce or a tomato-based sauce. Testaroli is made using a batter that consists of water, flour, and salt, which is then cooked on a hot griddle. Once cooked, it is cut into diamond-shaped pieces and served. Testaroli has a unique texture that is similar to a cross between pasta and bread. It is often paired with a variety of toppings such as cheese, vegetables, and cured meats.

18. Timo

Timo, also known as “thyme” in English, is a popular herb used in Italian cuisine. It is often used to flavor meats, sauces, and soups. Thyme is native to the Mediterranean region and has been used in cooking for thousands of years.

19. Tortelloni

Tortelloni are large stuffed pasta that originated in the north of Italy. They are similar to tortellini, but larger and typically stuffed with ricotta cheese and spinach or other vegetables, as well as meat or seafood in some variations. They are often served with a simple tomato sauce or butter and sage.

20. Tosella

Tosella is a soft, fresh cheese that comes from northern Italy. It is made from cow’s milk and has a mild, delicate flavor with a slightly tangy aftertaste. It is often used in salads or served on its own as a starter, and can also be melted on pizza.

21. Tiramisu

Tiramisu is a classic Italian dessert that originated in the Veneto region of Italy. It is made by layering ladyfingers that have been soaked in espresso and liqueur with a mixture of mascarpone cheese, sugar, and eggs. The dessert is then dusted with cocoa powder or grated chocolate. The name “tiramisu” means “pick me up” in Italian, which refers to the caffeine from the espresso and the sugar in the dessert that is meant to give a boost of energy.

22. Tonno

Tonno is the Italian word for tuna, which is a saltwater fish that is popular in many Italian dishes, such as tonno alla griglia (grilled tuna) and tonno in padella (pan-seared tuna). Tuna is also commonly used in Italian canned fish products such as tonno sott’olio (tuna in oil) and tonno in salamoia (tuna in brine).

23. Tortellini

Tortellini is a type of pasta that is popular in the Emilia-Romagna region of Italy. It is traditionally made with a mixture of flour, eggs, and sometimes spinach or other vegetables, and is usually stuffed with a filling of meat, cheese, or a combination of the two. Tortellini can be served in a variety of ways, including in brodo (broth), with a tomato-based sauce, or with a creamy sauce.

24. Tartufo

Tartufo is the generic term for truffle in Italian and can refer to various types of truffle found throughout the country. It has a distinctive earthy and pungent aroma and flavor and is often shaved thinly over dishes like pasta or risotto to add a luxurious touch.

25. Tartufo d’Alba

Tartufo d’Alba is a specific type of truffle found in the Langhe area of Piedmont, Italy. It is highly prized for its strong aroma and is considered one of the finest truffles in the world. It is typically harvested from October to December and is used in a variety of dishes, including pasta, meat, and eggs.

26. Tartufo di Norcia

Tartufo di Norcia, also known as black truffle or Norcia truffle, is a type of truffle found in the Umbria region of Italy. It has a strong, musky aroma and a slightly nutty flavor. It is usually harvested from December to March and is used in a variety of dishes, including pasta, risotto, and meat dishes.

27. Torrone

Torrone is a type of nougat that originated in Italy, specifically in the town of Cremona. It is made with a mixture of honey, sugar, egg whites, and nuts, and is often flavored with lemon zest or other ingredients. Torrone comes in a variety of textures, from soft and chewy to hard and crunchy, and is often enjoyed as a sweet treat during holidays and special occasions.

28. Totano

Totano is the Italian word for squid, which is a type of seafood that is popular in many Italian dishes. Squid can be prepared in a variety of ways, including grilled, sautéed, and fried, and is often used as an ingredient in pasta dishes such as spaghetti alle vongole (spaghetti with clams) and calamari fritti (fried calamari). Squid ink, which is derived from the ink sac of squid, is also used as an ingredient in some Italian dishes to add flavor and color.

29. Trofie

Trofie is a short, thin, twisted pasta that originated in the Liguria region of Italy. It is made with flour and water, and is often served with pesto, a sauce made with basil, garlic, pine nuts, and Parmesan cheese. Trofie is also commonly served with seafood, particularly with a tomato-based sauce or with clams and mussels.

30. Tuffolone

Tuffolone is a type large, tube-shaped pasta that is typically stuffed with a mixture of ricotta cheese, spinach, and herbs. Tuffolone is often served with a tomato-based sauce or a meat ragù, and can also be baked with a layer of melted cheese on top.

31. Trenette

Trenette is a type of pasta that originated in Liguria, a region in Northern Italy. It is similar to linguine but is narrower and flatter. Trenette is traditionally served with pesto, a sauce made of basil, garlic, pine nuts, olive oil, and Parmesan cheese.

32. Triglia

Triglia is the Italian word for red mullet, a type of fish that is found in the Mediterranean Sea. It is a popular ingredient in Italian cuisine, especially in the coastal regions of Southern Italy. Red mullet can be prepared in a variety of ways, including grilling, baking, or frying. It is often served with a side of vegetables or a salad.

33. Taglierini

Taglierini is a type of pasta that is long and thin, similar to spaghetti but narrower. It is often served with a light sauce made with butter, Parmesan cheese, and black pepper.

34. Tajarin

Tajarin is a variety of pasta that has a long and thin shape, narrower than tagliatelle. The pasta is traditionally prepared using flour and egg yolks. It is commonly served with either a butter and truffle sauce or a meat ragù.

35. Taralli

Taralli is a traditional Italian snack food that originated in the southern region of the country. These small, crunchy, and ring-shaped crackers are made with a dough made from flour, olive oil, white wine, salt, and sometimes fennel seeds. The dough is boiled before baking to create a unique texture, and they are often flavored with various seasonings such as black pepper, chili flakes, or garlic. Taralli are typically enjoyed as a snack or served alongside wine or cheese.

36. Tarantello

Tarantello is a type of tuna that is highly prized in Italian cuisine. It is a fatty cut of meat that comes from the belly of the fish and has a delicate, rich flavor. It is often served raw in dishes such as tuna tartare or carpaccio, but can also be grilled or pan-seared. Tarantello is commonly found in Mediterranean waters and is a popular ingredient in Italian seafood dishes.

37. Tigelle

Tigelle are small, round, and flat breads that originate from the Emilia-Romagna region of Italy. They are made with flour, yeast, and sometimes milk or lard, and are cooked in a specific type of iron pan that creates a distinctive indentation in the middle. They are typically served sliced in half and filled with cured meats, cheese, or spreads.

38. Tonnarelli

Tonnarelli are a type of pasta that is similar to spaghetti but are square-shaped, and are made with durum wheat flour and water (no eggs). They are often served with traditional Roman sauces such as cacio e pepe or all’amatriciana.

39. Torcinelli

Torcinello is a traditional Italian dish that originated in the regions of Apulia and Molise. The dish is prepared by taking lamb liver or offal, which may include testicles, and wrapping it in lamb intestines. The combination of the rich liver and the chewy intestines creates a unique texture and flavor that is popular among meat lovers. The dish is typically seasoned with garlic, herbs, and spices before being cooked, and is often served with crusty bread and a glass of red wine. Torcinello is a dish that is not commonly found in restaurants, but is often enjoyed at home as a special occasion dish.

40. Tortelli

Tortelli are a type of pasta that is popular in various regions of Italy, including Emilia-Romagna and Tuscany. They are small, square-shaped pockets of dough that are typically filled with ingredients such as ricotta cheese, spinach, or pumpkin. They are often served with a simple butter and sage sauce, or with a tomato-based sauce.

41. Tozzetti

Tozzetti are a type of Italian cookie that are made with almonds, flour, sugar, and eggs, and often flavored with lemon or anise. They are traditionally baked twice to give them a crunchy texture, and are often enjoyed with a sweet dessert wine.

42. Trota

Trota is the Italian word for trout, a freshwater fish that is found in many rivers and lakes throughout Italy. It is a popular ingredient in Italian cuisine, and is often prepared by grilling, baking, or pan-frying. Trout can be served with a variety of side dishes, such as roasted vegetables or potatoes.

43. Tagliata

Tagliata is an Italian meat dish made with sliced beef or veal that is usually served rare or medium-rare. The meat is seasoned with salt, pepper, and herbs, then seared quickly in a pan or on a grill. The dish is often served with arugula, shaved Parmesan cheese, and a drizzle of olive oil.

44. Tramezzino

Tramezzino is an Italian sandwich that is similar to a British tea sandwich. It is typically made with white bread and filled with a variety of ingredients, such as ham, cheese, and vegetables. It is often served as a snack or light meal, and can be found in cafes and bars throughout Italy.

45. Tripolini

Tripolini is a variety of pasta that is a small, thin, twisted pasta shape, similar to fusilli, but with a more delicate texture and longer. Tripolini is typically served with a light sauce or in a soup, as its shape makes it ideal for holding onto broths and other liquids.

46. Troccoli

Troccoli is a long and thin pasta, similar to spaghetti, but with a slightly flattened and wider shape. Troccoli is traditionally made with durum wheat semolina flour and water, and is often served with simple sauces made with tomatoes, garlic, and olive oil.



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.
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