Snack Recipes

A thick, incredibly soft and airy flatbread from Bari, characterized by boiled potatoes mixed into the dough, topped simply with cherry tomatoes and olives.

The beloved flatbread of Emilia-Romagna. A thin, warm, slightly flaky griddle bread, traditionally filled with squacquerone cheese, prosciutto, and arugula.

The elegant Venetian finger sandwich. Crustless, impossibly soft white bread stuffed to the bursting point with rich, mayonnaise-based fillings.

Fried pizza pockets from Puglia. Soft, yeasted dough stuffed with a classic filling of crushed tomatoes, mozzarella, and oregano, sealed and deep-fried.

A masterpiece of the Marche region. Giant green Ascolana olives, carefully pitted, stuffed with a rich three-meat filling, breaded, and deep-fried.

Crispy, savory ring-shaped crackers from Puglia. Made with olive oil and white wine, and often flavored with fennel seeds, they are dangerously addictive.

The essential Tuscan starter. A robust, deeply savory, and slightly sweet chicken liver paté spread thickly over unsalted Tuscan bread.

A delicate, ethereal summer snack. Fresh zucchini blossoms stuffed with mozzarella and anchovy, dipped in a light batter, and flash-fried.

Rome's answer to Arancini. Oblong croquettes of tomato and meat risotto, stuffed with mozzarella that strings out like a telephone cord when pulled apart.

Iconic Sicilian street food. Saffron-infused risotto shaped into balls, stuffed with ragù and mozzarella, breaded, and deep-fried until golden and crispy.

The classic Italian antipasto or snack. Grilled rustic bread rubbed with raw garlic and topped with heavily seasoned, juicy ripe tomatoes.