Italian Food That Starts With D

When it comes to Italian cuisine, there are plenty of delicious dishes that start with the letter “D”. From delectable desserts to savory pasta dishes, Italian cuisine has something for everyone. Here are some of the most popular Italian foods that start with “D”.

1. Dado

Dado refers to broth or stock, and it is used to describe a small cube of dehydrated stock or bouillon. These cubes are commonly used in Italian cuisine to add flavor to soups, stews, and sauces. Bouillon cubes typically contain dehydrated meat, vegetables, salt, and other seasonings that are compressed into a small cube. When dissolved in hot water, the cube creates a flavorful broth or stock that can be used as a base for many dishes. Bouillon cubes are widely available in grocery stores and come in various flavors, including chicken, beef, and vegetable.

2. Daino

Daino, also known as fallow deer, is a type of deer that is native to Europe. In Italy, daino is commonly used in traditional dishes and is considered a delicacy. The meat of the daino is lean and tender, with a mild flavor that is similar to beef. It is often marinated in red wine before being grilled or roasted, which adds flavor and helps to tenderize the meat. In Italian cuisine, daino is typically served as a main course and is often accompanied by roasted vegetables or potatoes.

3. Dattero

Dattero is the Italian word for date, a sweet fruit that is commonly consumed both fresh and dried. Dates are a staple ingredient in many Italian desserts and are often used to sweeten dishes naturally. Fresh dates are typically consumed as a snack or used in salads and other dishes, while dried dates are commonly used in baking and as a sweetener in sauces and dressings. In Italy, dates are also used in traditional dishes such as couscous and tagines.

4. Dattero di mare

Dattero di mare, which translates to “sea date,” is a type of mollusk that is similar in appearance to a mussel. It is found in the Mediterranean Sea and is commonly consumed in Italy and other Mediterranean countries. Dattero di mare is typically boiled or grilled and is often served as an antipasto or appetizer. The meat of the dattero di mare is firm and has a slightly sweet, briny flavor that is similar to other shellfish. It is often served with lemon wedges and a drizzle of olive oil.

5. Denti di leone

Denti di leone is an Italian term that translates to “lion’s teeth” in English. It refers to the leaves of the common dandelion plant, which are often used in Italian cuisine as a bitter green vegetable. Dandelion greens are a rich source of vitamins and minerals, including vitamin A, vitamin C, calcium, and iron. In Italian cooking, dandelion greens are typically prepared by blanching them in boiling water and then sautéing them with garlic, olive oil, and red pepper flakes. They can also be used in salads or soups, and are sometimes added to pasta dishes for a bitter and slightly spicy flavor. The greens are believed to have several health benefits, including aiding digestion and reducing inflammation.

6. Dentice

Dentice, also known as sea bream or red snapper, is a type of fish commonly found in the Mediterranean Sea. It is a popular ingredient in Italian cuisine and is often served grilled or baked with simple seasonings like olive oil, garlic, and lemon. Dentice is a white-fleshed fish with a mild, sweet flavor and a firm, flaky texture that makes it suitable for a variety of preparations.

7. Diavola, alla

The term “alla diavola” is used in Italian cuisine to describe a dish that is prepared with a hot and spicy sauce or seasoning, usually made with chili peppers. The name “diavola” means “devil” in Italian, and the dish is often associated with the fiery heat of hell. In some cases, the food is cooked over red hot coals, further enhancing its smoky flavor and heat. Common dishes prepared alla diavola are grilled meats, such as chicken, steak, or fish, which are marinated in a spicy mixture of chili peppers, garlic, olive oil, and other seasonings before being cooked. The result is a bold and flavorful dish that packs a serious punch of heat.

8. Diavolillo

Diavolillo refers to chili peppers that are commonly used in Italian cuisine. The name “diavolillo” means “little devil” in Italian, and it is thought to refer to the pepper’s fiery, spicy flavor. Diavolillo peppers are small and thin, with a pointed end, and are usually red or green in color. In Italian cooking, diavolillo peppers are often used to add heat and flavor to dishes like pasta sauces, stews, and grilled meats. They can be chopped and added raw, roasted or sautéed to bring out their full flavor or used to make hot pepper flakes or chili powder.

9. Dindo

Dindo is the Italian word for turkey, and it is a popular ingredient in many Italian dishes. Turkey is often used as a substitute for other meats, such as chicken or pork, and it can be prepared in a variety of ways, including roasted, grilled, or stewed. It is also a common ingredient in pasta dishes, such as turkey Bolognese sauce.

10. Diplomatico

Diplomatico is an Italian dessert that consists of rum-soaked pound cake or ladyfingers layered with a cream filling. The cream filling can be made with a variety of ingredients, including custard, whipped cream, or mascarpone cheese. The dessert is often finished with a dusting of cocoa powder or shaved chocolate.

11. Ditali

Ditali is a type of short, tube-shaped pasta that is commonly used in Italian cuisine. The name ditali means “little thimbles” in Italian, and the pasta is often used in soups and stews. It can also be used in pasta salads or other cold dishes, as well as in traditional pasta dishes like baked ziti or spaghetti and meatballs. Ditali can be made with a variety of ingredients, including semolina flour, wheat flour, or egg.

12. Diti di apostolic

Diti di Apostolo, also known as “Apostle’s Fingers,” is a traditional Italian dessert made from crepes filled with sweetened ricotta, cocoa, and liqueur. The crepes are rolled into a tube shape, resembling a finger, and arranged on a plate. They are often served as a sweet treat at special occasions and holidays.

13. Ditalini

Ditalini is a small, tube-shaped pasta that is often used in soups and stews. The name “Ditalini” means “little thimbles” in Italian, and the pasta is similar in shape and size to Ditali, but smaller. Ditalini is commonly made from durum wheat semolina and water, and it is a popular ingredient in Italian-American cuisine.

14. Dolce Torino or Dolce Torinese

Dolce Torino is a traditional Italian dessert hailing from the Piedmont region of Italy. It is a rich and decadent chocolate cake made with biscuits and almonds and soaked in rum. The cake is layered and coated in chocolate ganache and often served with whipped cream. It is a popular dessert in Italy and is often served during the Christmas holiday season.

15. Dolcelatte

Dolcelatte is a type of Italian blue cheese made from cow’s milk. The cheese has a soft and creamy texture with a slightly sweet and mild flavor, making it a popular choice for those who are new to blue cheese. The cheese is characterized by its blue veins that run throughout the cheese, created by the addition of penicillium mold during the cheese-making process. Dolcelatte is often used as a cheese for eating on its own or as a component in salads, sandwiches, and pasta dishes. It pairs well with sweet fruits such as pears and figs, as well as with honey or balsamic vinegar. In addition, it can be served as a dessert cheese alongside a sweet wine or port.

16. Dolcetti

Dolcetti is a term used to describe small sweet cakes and cookies that are commonly served as desserts or snacks in Italy. They come in a variety of shapes, sizes, and flavors, and can be made with a range of ingredients such as almond paste, chocolate, fruit, and liqueurs. Some popular types of dolcetti include amaretti, biscotti, and cannoli.

17. Dolcetti di mandorle

Dolcetti di mandorle are small sweet almond cookies that are popular in Italian cuisine. They are typically made with ground almonds, sugar, egg whites, and sometimes flavored with lemon or orange zest. The dough is shaped into small balls, sometimes flattened slightly, and then baked until golden brown. Once cooled, they may be dusted with powdered sugar or drizzled with a simple glaze made with powdered sugar and lemon juice.

18. Dolcetti di Carnevale

Dolcetti di Carnevale, also known as Carnival sweets, are traditional Italian sweets made during the Carnevale period, which lasts from Epiphany to Ash Wednesday. These sweets come in various shapes, sizes, and flavors, such as fritters, doughnuts, and biscuits. Some popular dolcetti di carnevale include chiacchiere, castagnole, and frappe.

19. Dolcetti di Carnevale al forno

Dolcetti di Carnevale al forno are baked Carnival sweets, as opposed to the more traditional fried ones. They are often made with similar ingredients as the fried sweets, but the baking process gives them a lighter and fluffier texture. Some examples of dolcetti di carnevale al forno are zeppole, sfrappole, and bugie.

20. Dolcetti di Cocco

Dolcetti di Cocco are Italian coconut sweets that are often served during special occasions like Christmas, Easter, and weddings. These sweets are typically made with shredded coconut, sugar, eggs, and sometimes chocolate. They can come in various shapes and sizes, such as balls, pyramids, or macaroons, and are often garnished with colorful sprinkles or drizzled with chocolate.

21. Dolcetti di Natale

Dolcetti di Natale are Italian Christmas sweets that are often made with ingredients like dried fruits, nuts, chocolate, and spices like cinnamon and nutmeg. Some popular dolcetti di Natale include panforte, torrone, and amaretti. These sweets are often served as a dessert during the Christmas holidays or given as gifts to family and friends.

22. Dolcetti di San Valentino

Dolcetti di San Valentino, also known as Valentine’s Day sweets, are Italian sweets that are made specifically for Valentine’s Day. These sweets can come in various shapes and sizes, such as heart-shaped cookies or chocolate truffles. Some popular dolcetti di San Valentino include biscotti, panna cotta, and tiramisu. They are often given as gifts to loved ones to express affection and love on Valentine’s Day.

23. Dolcetti alle Nocciole

Dolcetti alle Nocciole are Italian hazelnut cookies that are perfect for a sweet treat or to have with a cup of coffee. The cookies are made with ground hazelnuts, sugar, eggs, and flour, and are typically formed into small balls and baked until golden brown. The cookies have a nutty flavor and a crisp, crunchy texture.

24. Dolcetti al cocco

Dolcetti al cocco are Italian coconut cookies that are made with shredded coconut, sugar, eggs, and flour. The cookies are typically rolled into small balls and baked until golden brown. They have a sweet, coconut flavor and a soft, chewy texture.

25. Dolcetti di banana

Dolcetti di banana are Italian banana cookies that are made with mashed bananas, sugar, eggs, and flour. The cookies are typically formed into small balls and baked until golden brown. They have a soft, cake-like texture and a sweet banana flavor.

26. Dolcetti Amaretti

Dolcetti Amaretti are Italian almond cookies that are typically made with ground almonds, sugar, egg whites, and almond extract. The cookies are rolled into small balls and baked until lightly browned. They have a crisp, crunchy texture and a sweet almond flavor. Amaretti cookies are a popular dessert in Italy and are often served with coffee or tea.

27. Donzelle

Donzelle is a type of Italian fried dough ball. It is made by deep-frying a dough of flour, eggs, sugar, butter, and lemon zest until it turns golden brown. Donzelle can be served plain or with a variety of sweet or savory toppings.

28. Dragoncello

Dragoncello, also known as tarragon, is a perennial herb that is commonly used in French and Mediterranean cuisine. It has long, narrow, dark green leaves and a distinctively sweet and anise-like flavor. Dragoncello is often used to add flavor to dishes like sauces, soups, and salads, and it is especially popular as a seasoning for chicken and fish dishes. It can also be used to make flavored vinegars and oils.

29. Ditaloni

Ditaloni is a type of Italian pasta that is shaped like a large tube or penne. It is a wider version of ditalini pasta and used in soups and stews. Ditaloni is made from durum wheat semolina and water and is similar in texture to other short, tube-shaped pastas. Ditaloni is also often used in baked pasta dishes like ziti al forno. Ditaloni pasta can be served with a variety of sauces, including tomato sauce, cream sauce, or meat sauce.

30. Dolci della nonna

Dolci della Nonna is a term used to describe a variety of traditional Italian desserts that have been handed down through generations of families. These desserts are typically made with simple, locally sourced ingredients and have a rustic, homemade feel to them. The name “Dolci della Nonna” translates to “grandmother’s sweets” in Italian. Some of the most popular examples of Dolci della Nonna include tiramisu, cannoli, panna cotta, and biscotti. These desserts often feature flavors such as lemon zest, vanilla, or almond extract and are beloved for their delicious taste and nostalgic appeal.

31. Datterini

Datterini tomatoes are a popular ingredient in Mediterranean cuisine, particularly in Italian cooking. They are known for their sweet flavor, deep red color and thin skin, which makes them easy to cook with. These small, elongated tomatoes are often used in salads, pasta dishes, and sauces, adding a burst of color and flavor to any dish. Whether roasted, grilled, or used fresh, Datterini tomatoes are a versatile ingredient that can elevate the taste of any recipe.



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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