Italian appetizers have a unique charm that encourages you to pause and appreciate the beginning of the meal. These 24 small dishes are inspired by Italian trattorias and Roman street food vendors. They include crispy fried snacks and fresh tomato toasts. Grab a glass of wine, a few of these, and you can imagine yourself at a sun-filled piazza.
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1) Bruschetta al Pomodoro
The easiest and most refreshing start to any Italian roast, and always the first to disappear.
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Ingredients
Method
- Preheat the oven to 400 degrees F and arrange the bread slices on a baking sheet.
- Toast 6 to 8 minutes, until golden and crisp at the edges.
- Rub each warm toast with a whole garlic clove.
- Toss the diced tomatoes with minced garlic, basil, olive oil, and salt.
- Let the tomatoes sit 5 minutes to release their juices.
- Spoon the topping onto the toasts just before serving.
Notes
Use the ripest summer tomatoes you can find for the best flavor.
2) Supplì al Telefono
Take a bite of one of these Roman rice croquettes and see the mozzarella pull and stretch!
Supplì al Telefono
Crispy fried risotto balls with a cheesy and melted mozzarella center.
Ingredients
Method
- Scoop a spoonful of cold risotto and flatten it in your palm.
- Press a mozzarella cube into the center and seal the rice around it into an oval.
- Roll each one in flour, then egg, then breadcrumbs.
- Heat the oil to 350 degrees F in a deep pan.
- Fry the supplì in batches 3 to 4 minutes, until deep golden.
- Drain on paper towels and serve hot so the cheese stays stretchy.
Notes
Day-old risotto holds its shape best for shaping.
3) Carciofi alla Giudia
These twice-fried artichokes are as crackly as autumn leaves, and taste unbelievably good!
Carciofi alla Giudia
Whole artichokes are fried until their leaves crisp into a golden flower.
Ingredients
Method
- Trim the tough outer leaves and stems, rubbing cut edges with lemon.
- Press each artichoke gently to open the leaves like a flower.
- Heat the oil to 280 degrees F and fry the artichokes 10 minutes to soften.
- Remove and press the open leaves flat against a board.
- Raise the oil to 350 degrees F and fry again until the leaves are crisp and golden.
- Drain, season with salt and pepper, and serve at once.
Notes
The double fry is what gives the leaves their signature crunch.
4) Crostini with Chicken Liver
I promise it sounds more boring than it actually is, this Rustic Tuscan classic is much more delcious.
Crostini with Chicken Liver
Toast with a deliciously rich chicken liver pâté.
Ingredients
Method
- Melt the butter in a skillet and soften the shallot over medium heat.
- Add the chicken livers and cook, turning as needed, until browned and the centers reach 165°F on an instant-read thermometer.
- Pour in the white wine and simmer until mostly evaporated.
- Add the capers, then transfer everything to a food processor.
- Pulse into a coarse spread and season with salt and pepper.
- Spread warm over the toasted baguette slices to serve.
Notes
A splash of vin santo gives it a more traditional Tuscan flavor.
5) Fiori di Zucca
Squash blossoms are fried and filled with a deliciously salty cheese and anchovy filling.
Ingredients
Method
- Gently open each blossom and remove the inner stamen.
- Tuck a strip of mozzarella and a piece of anchovy into each flower.
- Twist the petals closed to seal in the filling.
- Whisk the flour and cold sparkling water into a thin batter.
- Heat the oil to 350 degrees F, dip each blossom, and fry until golden.
- Drain on paper towels and sprinkle with salt before serving.
Notes
Keep the batter ice cold for the lightest, crispiest coating.
6) Baccalà Fritto
Roman style fried cod that is fluffy in the center and crispy on the outside.
Ingredients
Method
- Pat the soaked cod pieces dry with paper towels.
- Whisk the flour, baking powder, and cold sparkling water into a smooth batter.
- Heat the oil to 350 degrees F in a deep pan.
- Dip each piece of cod into the batter and let the excess drip off.
- Fry in batches 3 to 4 minutes, until puffed and golden.
- Drain on paper towels and serve hot with lemon wedges.
Notes
Soak the salt cod overnight, changing the water a few times.
7) Olive Ascolane
It's easy to eat a lot of these juicy green olives that have a meat stuffing and are deep fried.
Olive Ascolane
Breaded and fried meat-stuffed green olives are crispy bites.
Ingredients
Method
- Cook the ground pork in a skillet until browned, then cool slightly.
- Mix the pork with Parmesan and one egg into a smooth filling.
- Stuff each pitted olive generously with the meat mixture.
- Roll the olives in flour, then beaten egg, then breadcrumbs.
- Heat the oil to 350 degrees F and fry until deep golden, about 3 minutes.
- Drain on paper towels and serve warm.
Notes
Buy the largest olives you can find so they're easier to stuff.
8) Arancini di Riso
Sicily is known for their delicious stuffed rice balls. They have a crunchy outside and creamy inside.
Arancini di Riso
Breaded and fried saffron risotto balls filled with ragù and peas.
Ingredients
Method
- Take a handful of cold risotto and form a hollow in the center.
- Spoon in a little ragù and a few peas, then seal into a ball.
- Roll each ball in flour, then egg, then breadcrumbs.
- Heat the oil to 350 degrees F in a deep pot.
- Fry the arancini 4 to 5 minutes, until evenly golden and crisp.
- Drain on paper towels and let rest 5 minutes before serving.
Notes
Wet your hands while shaping so the rice doesn't stick.
9) Insalata Caprese
A flag of Italy on the plate shows that all the ingredients are good.
Ingredients
Method
- Slice the tomatoes and mozzarella into even rounds.
- Layer them alternately on a serving platter, overlapping slightly.
- Tuck whole basil leaves between the slices.
- Drizzle generously with olive oil and balsamic glaze.
- Season with salt and pepper and serve at room temperature.
Notes
Let the tomatoes come to room temperature for the fullest flavor.
10) Panzanella
A smart salad from Tuscany that makes the best part of the bowl out of stale bread.
Ingredients
Method
- Tear or cube the stale bread into bite-sized pieces.
- Combine the bread with tomatoes, cucumber, onion, and basil.
- Whisk the olive oil and red wine vinegar with a pinch of salt.
- Pour the dressing over the salad and toss well.
- Let it sit 15 minutes so the bread soaks up the tomato juices.
- Toss again and serve.
Notes
Slightly stale bread works far better than fresh here.
11) Mozzarella in Carrozza
Italy's version of grilled cheese is fried until gooey and golden brown.
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Mozzarella in Carrozza
Mozzarella cheese between two slices of bread, then breaded and fried until the cheese becomes ooey-gooey.
Ingredients
Method
- Layer mozzarella between two slices of bread and press firmly.
- Cut each sandwich in half and seal the edges by pressing.
- Dredge each piece in flour, then egg, then breadcrumbs.
- Heat the oil in a skillet over medium heat.
- Fry the sandwiches 2 to 3 minutes per side, until golden and the cheese melts.
- Drain briefly and serve hot.
Notes
Press the sandwich edges well so the cheese doesn't leak out.
12) Panelle
Sicilian chickpea fritters are pleasantly crunchy, have a nice nutty flavor, and are completely irresistible.
Ingredients
Method
- Whisk the chickpea flour into the cold water until smooth.
- Cook over medium heat, stirring constantly, until thick like polenta.
- Stir in the parsley and salt, then spread thin on a greased sheet.
- Let it cool and firm up, then cut into squares or rectangles.
- Heat the oil to 350 degrees F and fry the panelle until crisp and golden.
- Drain on paper towels and serve hot with lemon wedges.
Notes
Spread the batter as thinly as you can for extra crispy fritters.
13) Burrata with Cherry Tomatoes
When you cut the burrata, the creamy center spills over the sweet tomatoes.
Burrata with Cherry Tomatoes
A whole burrata cheese paired with roasted cherry tomatoes, fresh basil, and a drizzle of olive oil.
Ingredients
Method
- Preheat the oven to 400 degrees F.
- Toss the cherry tomatoes with olive oil, garlic, salt, and pepper.
- Roast 12 to 15 minutes, until they burst and soften.
- Spoon the warm tomatoes and their juices onto a serving plate.
- Place the burrata in the center and tear it open gently.
- Scatter with basil and a drizzle of olive oil to serve.
Notes
Bring the burrata to room temperature so it's at its creamiest.
14) Saltimbocca Bites
Small rolls of veal, prosciutto, and sage that will practically jump into your mouth.
Ingredients
Method
- Lay a strip of veal flat and top with a slice of prosciutto and a sage leaf.
- Roll each one up and secure with a toothpick.
- Melt the butter in a skillet over medium-high heat.
- Sear the rolls 2 to 3 minutes per side, until browned and cooked through.
- Pour in the white wine and let it bubble into a quick pan sauce.
- Spoon the sauce over the bites and serve warm.
Notes
Don't salt them, the prosciutto brings plenty.
15) Roasted Eggplant Caponata
A sweet and sour relish from Sicily that is even better the after it is made.
Roasted Eggplant Caponata
Eggplant is roasted and simmered with tomatoes, capers, and a hint of vinegar.
Ingredients
Method
- Preheat the oven to 425 degrees F and roast the cubed eggplant in olive oil 20 minutes.
- Soften the onion and celery in a pan with a little oil.
- Add the crushed tomatoes and simmer 10 minutes.
- Stir in the roasted eggplant, capers, vinegar, and sugar.
- Cook another 10 minutes, until thick and glossy.
- Cool to room temperature and serve with crusty bread.
Notes
It tastes best made a day ahead and served at room temperature.
16) Crostini with Gorgonzola
Blue cheese and honey toast is unique flavor combination that can make a great snack.
Crostini with Gorgonzola
Bread that is toasted and spread with Gorgonzola cheese and a honey drizzle.
Ingredients
Method
- Preheat the oven to 400 degrees F.
- Brush the baguette slices with olive oil and arrange on a baking sheet.
- Toast 6 to 8 minutes, until crisp and golden.
- Spread the softened gorgonzola over each warm toast.
- Sprinkle with chopped walnuts.
- Drizzle with honey just before serving.
Notes
Toasting the walnuts first deepens their flavor.
17) Prosciutto e Melone
An effortless taste of an Italian summer is salty cured ham draped over sweet melon.
Ingredients
Method
- Slice the cantaloupe into thin wedges and remove the rind.
- Drape a slice of prosciutto over each melon wedge.
- Arrange the wrapped wedges on a serving platter.
- Drizzle lightly with olive oil.
- Finish with a crack of black pepper and serve chilled.
Notes
Choose a melon that smells fragrant and sweet at the stem end.
18) Stuffed Focaccia
Pillowy focaccia is filled with cheese and greens and is perfect for sharing.
Stuffed Focaccia
Focaccia bread with mozzarella, spinach, and sun-dried tomato stuffing.
Ingredients
Method
- Preheat the oven to 375 degrees F.
- Slice the focaccia loaf in half horizontally.
- Wilt the spinach briefly in a pan with olive oil and garlic.
- Layer the mozzarella, spinach, and sun-dried tomatoes on the bottom half.
- Set the top half back on and brush with olive oil.
- Bake 15 to 20 minutes, until the cheese melts, then slice into squares.
Notes
Press it down with a pan while baking for a panini-style crunch.
19) Antipasto Platter
The Italian grazing board is designed for you to enjoy time with a glass of wine.
Ingredients
Method
- Place small bowls of olives and artichokes on the board as anchors.
- Fold and fan the salami and prosciutto into ribbons around the bowls.
- Cube or wedge the provolone and tuck it into open spaces.
- Add the roasted red peppers in a glossy pile.
- Fill remaining gaps with grissini so the board looks full.
- Serve at room temperature with extra olive oil for dipping.
Notes
Let the cheeses and meats sit out 20 minutes so they're not fridge-cold.
20) Cannellini Bean Dip
A smooth and silky white bean dip with rosemary that captures a rustic yet elegant feel.
Ingredients
Method
- Add the drained beans, garlic, lemon juice, and olive oil to a food processor.
- Blend until smooth and creamy, scraping down the sides.
- Add a splash of water if it's too thick.
- Stir in the rosemary and season with salt and pepper.
- Spoon into a bowl and swirl the top with a drizzle of olive oil.
- Serve with grilled bread or crackers.
Notes
Warm the dip slightly to make it extra silky.
21) Pecorino with Honey
A drizzle of honey and sharp salty cheese is the easiest two ingredient wonder.
Ingredients
Method
- Cut the pecorino into rough wedges and shards.
- Arrange the cheese on a serving board.
- Scatter the toasted walnuts over and around the cheese.
- Drizzle generously with honey.
- Finish with a little cracked pepper and serve.
Notes
A drizzle of aged balsamic is a lovely addition too.
22) Parmigiana di Melanzane
Layers of baked eggplant, sauce, and cheese creates a bubbling masterpiece.
Ingredients
Method
- Preheat the oven to 400 degrees F and roast the eggplant slices in olive oil 20 minutes.
- Spread a thin layer of marinara in a baking dish.
- Layer eggplant, more sauce, mozzarella, and Parmesan.
- Repeat the layers, finishing with cheese on top.
- Bake 30 to 35 minutes, until golden and bubbling.
- Rest 10 minutes, then scatter with basil and cut into squares.
Notes
Let it rest before cutting so the layers hold their shape.
23) Calamari Fritti
Just like at the beach, you can get the experience of light and crispy fried squid, combined with a refreshing squirt of lemon.
Calamari Fritti
Tender calamari rings are coated in flour and fried until golden and crispy.
Ingredients
Method
- Pat the calamari rings completely dry with paper towels.
- Mix the flour, semolina, and salt in a bowl.
- Heat the oil to 375 degrees F in a deep pan.
- Toss the calamari in the flour mixture and shake off the excess.
- Fry in batches 2 to 3 minutes, until pale golden and crisp.
- Drain on paper towels and serve immediately with lemon wedges.
Notes
Don't overcrowd the pan or the calamari will turn rubbery.
24) Ricotta and Spinach Ravioli Bites
Golden brown creamy ravioli that you can eat as little hand sized poppers.
Ricotta and Spinach Ravioli Bites
Breaded and fried cheese ravioli served with a side of marinara for dipping.
Ingredients
Method
- Cook the ravioli for half the package time, then drain and pat dry.
- Mix the breadcrumbs with Parmesan in a shallow dish.
- Dip each ravioli in beaten egg, then the breadcrumb mixture.
- Heat the oil to 350 degrees F in a deep pan.
- Fry the ravioli 2 to 3 minutes, until golden and crisp.
- Drain on paper towels and serve with warm marinara for dipping.
Notes
Fresh ravioli fries up crispier than dried.
