Italian side dishes, known as contorni, showcase the nation’s rich culinary creativity and the abundance of seasonal produce available throughout the year. These side dishes are an essential part of Italian meals, enhancing and completing the main course. Italy’s diverse agricultural landscape allows for a variety of classic and innovative contorni, making each dining experience unique.
Embracing Vegetarianism and Veganism in Italy
Adopting a vegetarian or vegan lifestyle in Italy is notably easier than in places like North America or the UK, where meat-centric diets have traditionally prevailed. Besides the appetizers and the pasta or rice that serve as the “primo” course, those who choose not to consume meat, poultry, or fish can easily enjoy an array of flavorful contorni. This comprehensive list highlights popular vegetarian options, many of which serve as delightful side dishes.
Exploring Italian Side Dishes
Italian tables often feature a rich selection of vegetable-based contorni, particularly potatoes and legumes, both of which have humble, peasant origins. Potatoes are incredibly versatile and can be prepared in countless ways, while protein-rich legumes such as lentils, beans, fava beans, peas, and chickpeas play a significant role in Italian cuisine. Beyond these staples, there’s a wide array of other delicious Italian side dishes waiting to be discovered. Here are our top 20 contorni, each with its own unique flair:
1. Cavolfiori Gratinati
Cauliflower shines in this timeless classic. A comforting winter staple, cavolfiori gratinati features roasted cauliflower florets enveloped in a creamy béchamel sauce, topped with a crispy layer of Parmigiano. Customize with your favorite herbs and spices for a personal touch.
2. Peperonata
This sweet pepper side dish is a summer favorite. Made with sautéed bell peppers, onions, and tomatoes, it’s seasoned with Mediterranean herbs and spices. Each family has its own recipe, making it perfect for topping bruschetta or as a vegetarian pasta sauce.
3. Cianfotta
Often compared to ratatouille, cianfotta (also known as ciambotta) is a hearty vegetable stew. It features a delightful mix of summer vegetables, such as eggplant, zucchini, bell peppers, and tomatoes, all cooked in olive oil with garlic and herbs, finished with a splash of vinegar.
4. Caponata
A sweet and sour eggplant dish, caponata is a Sicilian classic. This flavorful mix includes eggplant, celery, olives, and capers, all simmered in a rich tomato sauce with vinegar for a perfect balance of flavors.
5. Fagiolini al Pomodoro
Green beans sautéed with tomatoes create a simple yet delicious contorno. This dish highlights the fresh taste of green beans and is often seasoned with garlic and olive oil for added depth.
6. Broccoli Rabe
This slightly bitter green is often sautéed with garlic and olive oil, making it a popular side dish. Its bold flavor pairs well with many main courses, especially pasta and grilled meats.
7. Melanzane alla Parmigiana
Eggplant is the star in this baked dish, layered with marinara sauce and cheese. Melanzane alla Parmigiana is a hearty option that can serve as a side or a main course.
8. Patate al Rosmarino
Roasted potatoes with rosemary are a quintessential Italian side. Simple to prepare, these crispy potatoes make the perfect accompaniment to any meal.
9. Insalata Caprese
This refreshing salad features fresh mozzarella, tomatoes, and basil, drizzled with olive oil and balsamic vinegar. It’s a perfect light side dish that showcases Italy’s fresh ingredients.
10. Zucchine alla Griglia
Grilled zucchini is a popular summer side dish, often seasoned with herbs and olive oil. Its smoky flavor complements a variety of main courses.
11. Polenta
Creamy polenta can be served as a side dish or even grilled for added texture. It goes very well with meats and heavy sauces.
12. Carciofi alla Romana
Roman-style artichokes are stuffed with herbs and garlic, then braised until tender. This sophisticated side dish is full of flavor and tradition.
13. Cavolo Nero
Tuscan kale, or cavolo nero, is often sautéed with garlic and olive oil. Its robust flavor makes it a perfect side to accompany meats and hearty dishes.
14. Patate al Vino
Potatoes cooked in wine absorb rich flavors, resulting in a unique and savory side dish that pairs well with meats.
15. Panzanella
This bread salad combines stale bread, ripe tomatoes, cucumbers, and onions, dressed in olive oil and vinegar. It’s a refreshing way to utilize leftovers while celebrating seasonal produce.
16. Sformato di Verdure
This vegetable flan is a creamy, savory dish that can include a variety of vegetables, cheese, and eggs. It’s baked until golden and can be served hot or at room temperature.
17. Riso al Salto
This crispy rice dish is made from leftover risotto, pan-fried until golden. It’s a great way to transform leftovers into a tasty contorno.
18. Carote all’Agro
Carrots cooked with vinegar and herbs create a sweet and tangy side dish that complements many Italian meals.
Incorporating these contorni into your meals will not only enhance your dining experience but also showcase the delightful flavors of Italian cuisine. Whether you’re a vegetarian, vegan, or simply a fan of fresh produce, Italy’s side dishes offer something for everyone.
Delicious Contorni: Italian Side Dishes to Try
Cicoria Ripassata
Cicoria ripassata is a beloved Roman side dish featuring bitter greens, typically chicory, sautéed in olive oil with garlic and a hint of chili. This simple yet flavorful preparation results in tender greens that perfectly complement meats, balancing slight bitterness with a touch of spice.
Zucchine a Scapece
Zucchine a scapece is a classic Neapolitan side dish made from thinly sliced summer zucchini. The zucchini are lightly fried until golden and then marinated in a vinegar mixture with garlic, olive oil, and fresh mint. This process creates a tangy and refreshing pickle that delights the palate with its vibrant flavors and aromas.
Broccoletti Strascinati
A staple of central and southern Italy, broccoletti strascinati showcases broccoli rabe or broccolini sautéed with garlic, olive oil, and chili flakes. The combination of slightly bitter greens, aromatic garlic, and spicy chili flakes offers a punchy and flavorful side that enhances any main dish.
Fagioli All’Uccelletto
Fagioli all’uccelletto is a comforting Tuscan side dish made from creamy cannellini beans simmered in a rich tomato sauce with garlic, fresh sage, and extra virgin olive oil. This hearty dish pairs beautifully with grilled sausages, making it a perfect addition to your Italian meals.
Funghi Trifolati
Funghi trifolati features sliced mushrooms sautéed in extra virgin olive oil, garlic, and parsley, with a splash of white wine for depth. This earthy and versatile side dish embodies the flavors of autumn and is one of Italy’s most cherished vegetarian recipes.
Insalata di Farro
Insalata di farro is a nutritious and satisfying Italian side dish made with cooked and chilled farro (spelt grains) combined with seasonal vegetables like tomatoes and cucumbers. To turn this into a complete meal, you can add canned tuna, hard-boiled eggs, or cubed meats like ham or chicken. A simple dressing of olive oil and lemon juice, or a more complex vinaigrette, ties the dish together.
Insalata Pantesca
Originating from the island of Pantelleria, insalata pantesca is a refreshing Sicilian summer salad. It features steamed potatoes, chopped tomatoes, sliced onions, local capers, and fresh basil, all drizzled with a light touch of extra virgin olive oil. This vibrant dish captures the essence of island cuisine and is perfect for warm-weather dining.
These contorni not only complement main courses but also reflect Italy’s rich culinary heritage. Incorporating these flavorful side dishes into your meals will elevate your dining experience and introduce you to the delicious world of Italian cuisine.
Flavorful Contorni: Italian Side Dishes to Enjoy
Lenticchie in Umido
Lenticchie in umido is a comforting dish of stewed lentils, perfect for winter in Italy. Cooked with a flavorful mirepoix of sautéed onions, carrots, and celery, the lentils are simmered with garlic, tomatoes, water, and bay leaves until tender. This hearty side dish is not only nourishing but often served as a complete meal.
Puntarelle
Puntarelle, a bold Roman side dish, is made from a specific type of chicory known as Cicoria catalogna. The crisp, curly, and slightly bitter puntarelle stalks are dressed in a tangy anchovy vinaigrette, creating a vibrant complement to the rich and fatty main courses typical of Roman cuisine. This dish is definitely for those who enjoy strong flavors!
Vignarola
Vignarola is a delightful Roman side dish that showcases the freshness of spring vegetables. It combines artichokes, fava beans, peas, and romaine lettuce, all gently cooked in extra virgin olive oil with garlic, onions, and pancetta. This medley not only highlights the season’s best produce but also offers a fragrant and satisfying accompaniment to any meal.
Insalata di Finocchio e Arance
This Sicilian salad pairs crisp fennel with the zesty sweetness of local oranges. Insalata di finocchio e arance is drizzled with extra virgin olive oil and includes purple olives and thinly sliced red onions. This refreshing side dish is a staple of Trapani’s coastal cuisine and is perfect for adding brightness to any meal.
Scarola con Uvetta e Pinoli
Escarole plays a significant role in southern Italian cooking and shines in the traditional Neapolitan dish, scarola con uvetta e pinoli. After sautéing the escarole with garlic and olive oil, it is combined with crunchy pine nuts and sweet raisins. This combination beautifully balances the bitter notes of the escarole, creating a complex and delicious side dish.
Patate in Tecia
Originating from Trieste, patate in tecia is traditionally cooked in an earthenware pot, though it’s often made in a frying pan today. This side dish features thinly sliced potatoes fried with onions and pancetta in lard or extra virgin olive oil until golden and tender. Seasoned simply with salt and freshly ground black pepper, it pairs wonderfully with grilled pork.
These contorni highlight the diverse flavors of Italian cuisine and can elevate any meal. Whether you’re looking for hearty stews or fresh salads, these side dishes are sure to impress and satisfy.
Tasty Contorni: Italian Side Dishes to Savor
Crauti alla Tirolese
Originating from Alto Adige, crauti alla tirolese highlights the region’s Austrian influences. This dish features sauerkraut simmered with juniper berries, caraway seeds, and smoked pancetta, sometimes with the addition of apples. The combination creates a tangy and flavorful side that pairs excellently with hearty franks, canederli (similar to matzo balls), and other local specialties.
Patate Riganate
Patate riganate is a traditional dish from Basilicata, rooted in the peasant culinary heritage of southern Italy. Originally, farmers baked affordable and filling potatoes in a pan known as a “ruota,” wrapped in kitchen towels to keep warm until mealtime. This dish layers sliced potatoes with onions, tomatoes, grated pecorino cheese, oregano, and pieces of stale bread, forming a crispy crust. The term “riganate” comes from a dialect variation of “gratinate” (au gratin) and is commonly used across southern Italy to refer to dishes enhanced with oregano.
Insalata di Rinforzo
Known as “reinforcement salad,” insalata di rinforzo is a traditional Neapolitan side dish served on Christmas Eve and Christmas Day. This vibrant salad combines steamed cauliflower, pickled papaccella peppers, giardiniera (a mix of pickled carrots, gherkins, pearl onions, sweet peppers, and celery), olives, and anchovies, all tossed in vinegar. The result is a tangy, briny medley that adds a burst of color and texture to any festive meal.
Friggitelli
Like shishitos, friggitelli are tiny Italian green peppers that are pan-fried until they are soft and blistered. Simply seasoned with flaky salt, they make a flavorful side dish that pairs beautifully with grilled sausages. Friggitelli also complement fresh mozzarella and grilled swordfish or tuna steaks, adding a touch of sweetness and vibrant color to your plate.
Conclusion
Incorporating contorni into your meals not only enhances the dining experience but also celebrates the rich culinary traditions of Italy. These side dishes offer a variety of flavors, textures, and seasonal ingredients that beautifully complement main courses. Whether you’re enjoying the tangy notes of crauti alla tirolese, the hearty layers of patate riganate, or the vibrant freshness of insalata di rinforzo, each dish tells a story of Italy’s diverse regions and agricultural heritage. Embrace these delicious side dishes to elevate your Italian meals and bring a taste of authentic Italian culture to your table.
FAQs About Italian Contorni
1. What are contorni?
Contorni are Italian side dishes that accompany main courses. They can be made from vegetables, legumes, grains, or even pasta, and are designed to enhance the overall meal experience.
2. Are contorni always vegetarian?
While many contorni are vegetarian or vegan, some may include meat or dairy. Dishes like crauti alla tirolese often incorporate ingredients like pancetta, but there are plenty of vegetarian options available.
3. How are contorni typically served?
Contorni are usually served alongside the main course, allowing diners to mix and match flavors. They can be hot or cold, depending on the dish and the season.
4. Can I make contorni ahead of time?
Yes, many contorni can be prepared in advance. Dishes like insalata di rinforzo and patate riganate often taste even better after they’ve had time to sit and allow the flavors to meld.
5. What are some common ingredients in contorni?
Common ingredients include seasonal vegetables, legumes, olive oil, garlic, herbs, and spices. Each region of Italy has its own specialties based on local produce.
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