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Italian Food
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Vegetables & cheese.

Explore eggplant, greens, beans and cheese in starters, pasta, sides and more. This is a food collection, not a vegetarian or allergen-free guarantee.

35 specialties

Antipasti: starters · Primi: pasta, rice & soups · Secondi: mains · Contorni: sides · Street food: breads & snacks · Dolci: desserts

A bowl of red vegetable soup with celery, carrots, peas and pale beans, with two slices of grilled bread alongsidePrimi

Acquacotta

Slow-cooked onions, celery and tomatoes make a savory broth, served over toasted bread with an egg and grated pecorino.

A wooden board of sliced cured meats, cheese, olives, tomato crostini and other small prepared bitesAntipasti

Antipasto Misto

Cured meats, cheeses, olives and preserved vegetables make a shared Italian starter, with bread for assembling small bites.

Thick slices of toasted bread topped with chopped red tomatoes and fresh basil leaves on a white plateAntipasti

Bruschetta

Warm toasted bread is rubbed with garlic, then topped with ripe tomatoes, olive oil and torn basil just before serving.

A bowl of caponata with eggplant and red peppersContorni

Caponata

Soft fried eggplant meets celery, olives and capers in a sweet-and-sour tomato dressing, served cool as a Sicilian starter or side.

A thin golden chickpea flatbread cut into wedges, with coarse salt on a ceramic plateStreet food

Cecina Toscana

Chickpea flour, water and olive oil bake into a thin golden round, crisp at the edges with a soft center.

Pale plump culurgiones with wheat-ear seams over tomato sauce and torn basil on a white platePrimi

Culurgiones

Plump pasta parcels enclose potato, pecorino and mint, with a pinched wheat-ear seam and a simple tomato sauce.

Pale thick broad-bean purée beside cooked dark leafy chicory with olive oil and black pepper on a white plateContorni

Fave e Cicorie

Dried broad beans cook into a thick, gentle purée beside tender bitter chicory, finished simply with olive oil and black pepper.

A shallow white bowl of pale golden Fontina fonduta with black pepper, surrounded by toasted bread cubes on a white plateAntipasti

Fonduta Valdostana

Fontina melts into a warm, velvety sauce with milk, egg yolks and butter, ready to spoon up with toasted bread.

A round golden potato-and-cheese frico with one wedge moved forward to show the soft center on a white plateSecondi

Frico

Potatoes, onion and Montasio cook into a soft, savory center beneath a crisp golden cheese crust, served hot in shared wedges.

A round golden onion frittata with visible red-onion slices on a ceramic plateSecondi

Frittata di Cipolle

Soft onions and grated Parmigiano flavor a gently cooked egg frittata, sliced into wedges for a main course or shared starter.

Overlapping golden semolina rounds in a white baking dishPrimi

Gnocchi alla Romana

Semolina cooked in milk becomes tender rounds, layered with butter and cheese and baked until the tops are golden.

Ridged potato gnocchi baked in red tomato sauce with melted mozzarella, cherry tomato pieces and fresh basil in a shallow dishPrimi

Gnocchi alla Sorrentina

Potato gnocchi bake in tomato sauce with mozzarella, basil and grated cheese, forming soft dumplings beneath a bubbling top.

Alternating tomato and mozzarella slices with basil leaves on a white plateAntipasti

Insalata Caprese

Ripe tomatoes, fresh mozzarella and basil make a cool Campanian salad, dressed simply with olive oil and a little salt.

Pieces of octopus with cherry tomatoes, leafy greens and chopped herbs on a white plateAntipasti

Insalata di Polpo

Tender octopus is dressed with olive oil, lemon and parsley, with potatoes adding substance in this version of the coastal salad.

An individual stack of eggplant rounds, melted cheese and tomato sauce, topped with a tomato slice and purple basil leavesSecondi

Melanzane alla Parmigiana

Fried eggplant slices are layered with tomato, basil and melting cheese, then baked and rested before cutting into soft portions.

Pork, chicken and sliced sausage with leafy greens and grated cheese in a white soup bowlPrimi

Minestra Maritata

Tender pieces of pork and chicken meet leafy greens in a savory broth, a substantial Neapolitan soup finished with grated cheese.

A bowl of vegetable soup with white beans, carrots, potatoes and green vegetables in a light tomato brothPrimi

Minestrone

Seasonal vegetables and white beans simmer in a light tomato broth, with small pasta adding substance to this Italian soup.

Orecchiette pasta mixed with dark leafy greens in a white bowlPrimi

Orecchiette con Cime di Rapa

Little ear-shaped pasta holds tender, bitter greens, with garlic, anchovies and chili giving the olive-oil dressing a savory edge.

Triangular handmade pasta parcels coated in pale textured walnut sauce on a white platePrimi

Pansotti

Plump pasta parcels hold greens, ricotta and marjoram, with a creamy walnut sauce in the familiar Ligurian pairing.

Tomato and bread salad with basil and red onion in a white bowlAntipasti

Panzanella

Soaked bread, tomatoes, cucumber and red onion absorb olive oil and wine vinegar in a cool, soft-textured Tuscan salad.

Ridged short pasta coated in green basil pesto, topped with basil leaves, pine nuts and grated cheesePrimi

Pasta al Pesto Genovese

Basil, pine nuts, garlic and two grated cheeses make a fragrant green sauce, tossed through pasta away from the heat.

Short tube pasta with tomato sauce, eggplant, grated cheese and basilPrimi

Pasta alla Norma

Fried eggplant joins tomato sauce and basil on pasta, with grated ricotta salata adding a salty finish to this Sicilian primo.

Short strascinati pasta with golden breadcrumbs, dark red crisp pepper pieces and grated cacioricotta on a white platePrimi

Pasta con Peperoni Cruschi

Short pasta catches garlic-scented olive oil, toasted breadcrumbs and brittle pieces of sweet dried pepper, finished with a little cacioricotta.

Short tubular pasta mixed with green peas, softened onion and a scattering of grated cheese in a shallow bowlPrimi

Pasta e Piselli

Small pasta simmers with sweet peas and softened onion, then gets a little grated cheese for a creamy, spoonable first course.

Spiral pasta with broccoli, carrot slices, red pepper, tomato halves and grated cheese on a white platePrimi

Pasta Primavera

Spiral pasta carries broccoli, carrots, peppers and tomatoes, lightly dressed with olive oil, lemon and grated Parmigiano.

Soft yellow polenta topped with browned sliced mushrooms and small green thyme leaves on a brown-rimmed plateContorni

Polenta e Funghi

Soft cornmeal polenta holds sautéed mushrooms, garlic and herbs, a northern Italian pairing served as a side or small starter.

Square ricotta and spinach ravioli coated in melted butter with sage leaves on a white platePrimi

Ravioli di Ricotta e Spinaci

Soft egg-pasta squares enclose ricotta, spinach and a little nutmeg, with butter and sage in this Tuscan-style preparation.

A rustic bowl of bean and vegetable soup with carrots and dark greensPrimi

Ribollita

Bread thickens a Tuscan soup of cannellini beans, kale and vegetables into a soft, substantial bowl finished with olive oil.

Rice and green peas in a white bowl with browned pancetta cubes, grated cheese and chopped parsleyPrimi

Risi e Bisi

Tender rice and sweet peas share a loose, creamy broth, with small pieces of pancetta and a finish of butter and grated cheese.

Creamy rice topped with sliced mushrooms, grated cheese and chopped herbs in a black handled panPrimi

Risotto ai Funghi Porcini

Porcini give slowly stirred risotto an earthy flavor, with butter and grated Parmigiano-Reggiano making the final coating soft and creamy.

A shallow plate of pale golden four-cheese risotto with small blue-cheese flecks and a parsley garnishPrimi

Risotto ai Quattro Formaggi

Risotto rice is finished off the heat with four cheeses, combining sharp, mild and blue flavors in a rich, loose sauce.

Creamy risotto flecked with cooked red radicchio and topped with a mound of fresh burgundy and white radicchio stripsPrimi

Risotto al Radicchio

Creamy rice carries radicchio’s gentle bitterness, softened with butter and cheese and finished with a little fresh radicchio for contrast.

Risotto with broccoli florets, diced tomato, zucchini and red onion, topped with grated cheese and basilPrimi

Risotto Primavera

Asparagus, peas and carrots bring spring vegetables to risotto, finished with butter, Parmigiano-Reggiano and a little fresh parsley.

Cuttlefish pieces with dark leafy greens in a reddish brothSecondi

Seppie in Zimino

Cuttlefish simmers with Swiss chard, tomatoes and aromatic vegetables until tender, making a saucy Ligurian seafood main course.

Short twisted pasta coated in green pesto with basil leaves on topPrimi

Trofie al Pesto

Short twists of pasta carry basil pesto, with tender potatoes and green beans adding substance to this Ligurian first course.

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