As a snack or an appetizer, there's nothing quite as light, restorative, and fun as a sampling of Italian small bites. Mix and match these recipes—plates of grilled polenta, stuffed zucchini and cherry peppers, sweet and sour sardines, and more—serving one or two for a casual get-together with a friend, or a whole spread for a crowd.
Who doesn't love fried food? Our fried broccoli rabe and Italian sausage ravioli are hearty enough to be a meal in and of themselves. Frittatine di pasta, spaghetti fritters with ham and mozzarella, will also fill you up, as will our veal croquettes or arancini rice fritters. For a lighter fried snack, try anchovy-stuffed zucchini blossoms.
Want more seafood? How about a crostini topped with sardines and salsa verde, or garlicky, pancetta-studded shrimp? Or, if you want to go all out, combine shrimp, fish, and squid for an extravagant fritto misto.
Don't worry, vegetarians, we have you covered too. Our broccoli rabe, cannellini bean, and ricotta crostini is as satisfying as its meaty counterparts. For an appetizer that could easily double as a main, try our ricotta and roasted pepper frittata. Stuffing zucchini with pecorino and ricotta makes for a rich appetizer or side dish.
With all of these great Italian appetizers, you might not even make it to the pasta course. Check out our collection of Italian appetizer recipes.
Cavolo Nero and Prosciutto Bruschetta
Cavolo nero, also known as Tuscan kale, Lacinato kale, or Dinosaur kale, balances thinly sliced, salty prosciutto over toast. Get the recipe for Cavolo Nero and Prosciutto Bruschetta »
Fried Anchovy-Stuffed Zucchini Blossoms
For this simple Italian hors d’oeuvre, delicate zucchini flowers are filled with salty anchovy fillets and batter-fried.
Shrimp and Rosemary Crostini
For this simple appetizer, shrimp are sautéed in smoky bacon fat and served on grilled bread with rosemary.
Broccoli Rabe, Cannellini Bean, and Ricotta Crostini
Broccoli Rabe, Cannellini Bean, and Ricotta Crostini
Fried Dough with Arugula and Grape Tomatoes (Angioletti Fritti con Rucola e Pomodori)
A bright and simple salad adds fresh contrast to fried strips of pizza dough.
Spaghetti Fritters with Ham and Smoked Mozzarella (Frittatine di Pasta)
Coiled strands of spaghetti soak up a creamy sauce in these delectable fried ham and cheese fritters.
Shrimp with Pancetta and Rosemary (Gamberi al Rosmarino)
These pancetta-studded shrimp are ready in minutes. Serve them with extra bread to mop up the garlicky wine sauce. Get the recipe for Shrimp with Pancetta and Rosemary (Gamberi al Rosmarino) »
Meat Croquettes (Polpette)
Rich ground veal and potatoes are seasoned with garlic and parsley and fried for a classic Venetian snack.
Our favorite fillings for light, dainty Venetian tea sandwiches are asparagus and eggs, tuna and olives, and arugula with cured beef. Serve a selection open-faced for a colorful, eye-catching presentation.
Bacon-Wrapped Artichokes (Fondi di Carciofi)
Everything’s better wrapped in bacon, including artichoke hearts.
Stuffed Mussels (Cozze al Pomodoro)
Thyme and white wine bring out the sweet flavor of mussels in this classic dish.
Ricotta Crostini with Cherry Tomatoes
Ripe cherry tomatoes add sweetness to crostini topped with fresh ricotta.
Ricotta Crostini with Soppressata
Creamy, luscious cows’ or sheep’s milk ricotta pairs beautifully with soppressata and grilled, toasted, or fried slices of crusty bread for a simple and rustic crostini.
Fritto Misto (Fried Squid, Fish, and Shrimp)
Deep-frying seafood in a good-quality extra-virgin olive oil imparts fruity, peppery flavors and creates an incredibly delicate crust.
Marinated Sardine Crostini with Salsa Verde and Fennel
These little sandwiches have a big range of flavors, from the salty sardines to to the tangy flavors of tarragon and chive salsa verde.
Sweet and Sour Eggplant
This classic sweet and sour eggplant dish is rich and sweetened with caramelized onions and raisins.
Grilled Polenta with Dried Cod Mousse (Baccalà Mantecato)
This creamy codfish mousse is delicious served with char-grilled squares of polenta.
Pecorino Flans with Tomato Sauce
These fluffy pecorino flans are served with a simple tomato sauce. Get the recipe for Pecorino Flans with Tomato Sauce »
Zucchini Stuffed with Ricotta (Zucchine Ripiene con Ricotta)
In this dish, zucchini are stuffed with the twin stars of Calabrian cheese making: pecorino and ricotta. Flecked with tomato and mint, they are equally good eaten hot or at room temperature.
Venetian Rice Fritters (Arancini Veneziani)
These cheesy rice fritters, often made with leftover risotto, are an addictive snack. Get the recipe for Venetian Rice Fritters (Arancini Veneziani) »
Stuffed Cherry Peppers (Peperoni con Acciughe)
Capers, tuna, and anchovies balance the heat in these small, stuffed cherry peppers.
Dry-Cured Olives with Rosemary and Orange
These olives are incredibly simple—all you have to do is mix them with orange zest and juice, rosemary, and pepper, then let them sit for an hour.
Ricotta and Red Pepper Frittata
Creamy ricotta, silky roasted peppers, and hearty potatoes combine for an easy one-skillet dish that originates in Calabria, Italy, where sometimes sliced, cured sausage is added to it to celebrate the end of Lent.
Stuffed Zucchini (Zucchine Ripiene)
This dish of zucchini stuffed with prosciutto, tomatoes, and cheese is a hearty finger food.
Carbone's Garlic Bread
This buttery, garlicky classic from Carbone restaurant in NYC is our Platonic ideal of garlic bread.
Bread and Tomato Soup (Pappa al Pomodoro)
This thick, porridgelike soup is a hearty way to start a meal.
Tricolore Salad with Grapefruit Saba Vinaigrette
Grapefruit supremes (segments of pulp separated from the membrane) and aged balsamic vinegar brighten this classic Italian salad from author Dana Bowen. Get the recipe for Tricolore Salad with Grapefruit Saba Vinaigrette »
Caprese Salad with Fried Capers and Basil
Briny and slightly crispy fried capers punch up the flavor of this classic Italian tomato and mozzarella salad.
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