Contorni – Top 20 Italian side dishes

Italian side dishes are the reflection of the nation’s infinite creativity with the abundance of edible plants available year round. Contorni, or side dishes, are always present on the Italian table, served to accompany and complete the main course, but not only. The Italian gastronomic tradition offers a plethora of classic and other more innovative side dishes thanks to the peninsula’s astounding biodiversity and rich seasonal crop rotation. 

Vegetarians and vegans have it easy in Italy 

In Italy, adopting a vegetarian or vegan lifestyle comes naturally, far more so than in cultures like North America and the UK, which have traditionally centered their diet around meat. Aside from starters and then pasta and rice which constitute the “primo” first course, people who have chosen to not eat meat, poultry or fish can easily swap in one, or more, of the many side dishes always present at mealtime in Italy. In this comprehensive list of popular vegetarian dishes of Italy, many are sides.

Italian side dishes

Among the most common vegetable side dishes present on Italian tables are spuds and legumes: humble ingredients with a peasant past. In Italy, potatoes, which are affordable and versatile, are prepared in a thousand different ways. Then, besides starring in soups and risottos, protein-rich legumes like lentils, beans, fava beans, peas and chickpeas are equally prominent in the contorni page of the Italian menu. But beyond these two foundation pillars, there is an entire universe of Italian side dishes. Some of which you may be less familiar with.

Raw, fried, grilled, roasted, stewed, stuffed or baked into savory pies – here are our top 20 Italian side dishes.

Cavolfiori gratinati

While cauliflower is living a glory moment, in Italy this has been a timeless classic side dish for ages. This typically homespun Italian side dish is a winter staple. The delicious crust that conceals the bubbling, creamy heart of roasted florets, béchamel and Parmigiano is truly habit forming. Add spices and herbs to personalize the result.

Peperonata

This sweet pepper side dish is a summer classic. Traditionally made with sautéed bell peppers, onions, tomatoes and seasoned with herbs and spices, every family makes their own version. Perfect piled onto bruschetta, peperonata can also double as a delicious vegetarian sauce for pasta.

Cianfotta 

This Italian vegetable side dish similar to ratatouille goes by many names (ciambotta, cianfrotta, etc.). It is a stew featuring a medley of summer vegetables like eggplant, zucchini, bell peppers, and tomatoes. These are cooked in olive oil and flavored with garlic, Mediterranean herbs, and a touch of vinegar. 

Cicoria ripassata

This classic Roman side dish is very popular: bitter greens, typically chicory, sautéed in olive oil with garlic and chili until wilted and tender. It is a simple yet delicious complement to meats that offers a balance of flavors with slight bitterness and spiciness.

Zucchine a scapece

The Neapolitan side dish consists of thinly sliced summer zucchini lightly fried until golden. They are then steeped in a vinegar marinade with garlic, olive oil and mint. The resulting pickle is a delightful blend of tangy and fresh flavors, textures and aromas with a distant past.

Broccoletti strascinati

This side dish typical of central/southern Italy is once again a product of the nation’s peasant culinary past. Broccoli rabe or broccolini are sautéed and tossed with garlic, olive oil, and chili flakes until tender. The slightly bitter greens, aromatic garlic, and spicy chili flakes creates a flavorful and punchy complement to any main course.

Fagioli all’uccelletto

This hearty and comforting Tuscan side dish is made of cannellini beans cooked in a tomato sauce with garlic, fresh sage, and extra virgin olive oil. The creamy beans often complement grilled sausages.

Funghi trifolati

We’ve waxed poetic about sautéing sliced mushrooms. Tossed in a pan with extra virgin olive oil, garlic, parsley, and a splash of white wine until tender. The resulting earthy autumn side dish is versatile and delicious, and among Italy’s most loved vegetarian recipes.

Insalata di farro

Farro salad is a hearty and nutritious Italian side dish. Cooked and chilled spelt grains mixed with an array of fresh seasonal vegetables like chopped tomatoes, cucumbers. Insalata di farro becomes a complete-meal dish when added with canned tuna, hard boiled eggs and cubed meats, like ham, rotisserie chicken or sliced turkey. The dressing can be simple olive oil and lemon juice, or a more structured vinaigrette. 

Insalata pantesca

This refreshing Sicilian summer side dish from the island of Pantelleria is made with steamed potatoes, chopped tomatoes, sliced onions, local capers, and fresh basil. The salad is dressed with only a thread of extra virgin olive oil. Vibrant and flavorful Insalata Pantesca captures the essence of the island.

Lenticchie in umido

Stewed lentils cooked with a flavorful mirepoix (sautéed onions, carrots, celery) is a winter must in Italy. Garlic, tomatoes, water and bay leaves also go in the bubbling pot until the small brown lentils are tender. The result is a hearty and nourishing side dish that’s often served as a complete meal dish.

Puntarelle

Punchy is an understatement, and puntarelle are not for the faint of heart. Yet, this Roman side dish, made from a specific type of chicory called “Cicoria catalogna” is tremendously popular. Only crisp, curly and bitter puntarelle stalks are used, and dressed with a tangy and garlicky anchovy vinaigrette, resulting in a perfect omplement to the rich and fatty main courses of Roman cuisine.

Vignarola

Vignarola is a Roman side dish that celebrates the flavors of spring. It’s a medley of fresh vegetables like artichokes, fava beans, peas and romaine lettuce. Romans gently cook the greens in extra virgin olive oil with garlic, onions and pancetta until tender and fragrant. 

Insalata di finocchio e arance

This is a Sicilian side dish that combines crisp and refreshing fennel and the tang of local oranges. The salad is drizzled with extra virgin olive oil and added with purple olives and thinly sliced red onions. The result is a delightful salad that’s popular in the coastal cuisine of Trapani.

Scarola con uvetta e pinoli

Escarole is one of the main ingredients of southern Italian cuisine. It’s often found in various soup recipes along with beans, potatoes and even as a filling for savory pies. Scarola con uvetta e pinoli is a traditional Neapolitan dish. The escarole is dragged around in a pan with olive oil and garlic and added with plump raisins and pine nuts. The bittersweet escarole is beautifully balanced with the raisins and the nutty crunch of the pinenuts.

Patate in Tecia

The tecia is the earthenware pot this recipe was typically cooked in. Nowadays the Italian side dish from Trieste is made in a frying pan. The recipe consists of thinly sliced potatoes fried in lard or extra virgin olive oil with onions and pancetta until tender and golden. Seasoned with salt and freshly ground black pepper, resulting in a simple yet flavorful potato casserole enjoyed alongside grilled pork.

Crauti alla tirolese

This Italian dish from Alto Adige showcases the region’s Austrian influence. Sauerkraut cooked with juniper berries, caraway seeds, smoked pancetta, and sometimes apples. This dish represents the cultural blend of the region; it’s a flavorful and tangy side dish that pairs well with hearty franks, canederli (similar to matzo balls) and other local mains.

Patate riganate

This traditional southern Italian dish is part of the peasant tradition of Basilicata. Affordable and filling potatoes were orginally baked by farmers in a pan called “ruota” which was wrapped in kitchen towels to keep the dish warm until mealtime in the fields. Sliced potatoes are layered with onions, tomatoes, grated pecorino cheese, oregano and pieces of stale bread on the surface. This lends a crisp crust from which the dish takes its name: raganate is a dialectal shift of the word “gratinate” (au gratin). However the term is widespread in other southern Italian regions (“raganate” or “arraganate”) also used to indicate foods flavored with oregano.

Insalata di rinforzo

This traditional Neapolitan dish means “reinforcement salad,” and it’s a side dish typically served on Christmas Eve and Christmas day. The dish is a mix of vegetables like steamed cauliflower, pickled papaccella peppers, giardiniera (pickled carrots, gherkins, pearl onions, sweet peppers and celery). Tossed with olives, anchovies and vinegar: this creates a tangy and briny mouthful that adds a burst of vibrant color and texture.

Friggitelli

These small Italian green peppers similar to shishitos are pan fried until blistered and tender. They are simply seasoned with flaky salt and enjoyed as a flavorful side with grilled sausages. Additionally, friggitelli pair well with fresh mozzarella and even swordfish or tuna steaks, adding a pop of color and a hint of sweetness.

What’s your favorite Italian side dish?