Spinaci alla Romana is a traditional dish hailing from Rome. It's usually made with a combination of spinach, butter, olive oil, garlic, raisins, pine nuts, salt, and black pepper. The spinach is cooked in boiling salted water, then drained. The moisture should be squeezed out by hand.
The raisins are soaked in warm water, then drained and added to garlic, pine nuts, and spinach sautéed in a mixture of olive oil and butter. The dish is gently fried for a few minutes, then seasoned with salt and black pepper before serving.
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Insalata di riso is a flavorful Italian salad filled with healthy ingredients such as rice, tomatoes, tuna, peas, bell peppers, mushrooms, mozzarella, and pine nuts. It is usually served as a side dish, although it can be consumed on its own as a light meal.
The dish is incredibly versatile, so almost any ingredient can be added to rice, even though chopped vegetables are the most popular choice. In Italy, there is a certain mix of preserved vegetables used for insalata di riso that is only available during the summer, called condiriso.
Although this dish is usually associated with German cuisine, it is also skillfully prepared in Italy's region of Trentino-Alto Adige. Since 1999, it has been protected as Prodotto Agroalimentare Tradizionale, which is an official approval for traditional Italian regional food products.
The origin of the word refers to sauerkraut in German, literally meaning sour cabbage. This simple dish consists only of finely chopped cabbage left to naturally ferment in brine. Pepper and other flavorings can also be added to crauti, and the result is one of the healthiest fermented foods around, extremely rich in probiotics, vitamins, and minerals.
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Pinzimonio is one of the simplest Italian dishes ever created, consisting of fresh seasonal vegetables served with a dip made with olive oil, salt, pepper, vinegar, and lemon juice. The vegetables might include carrots, celery, tomatoes, artichokes, fennel, or any other vegetables that can be eaten raw.
Pinzimonio is served either as an appetizer or as a simple side dish.
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Radicchio rosso alla Trevisana is a traditional dish originating from Treviso. It's made with a few simple ingredients – the red radicchio from Treviso (radicchio rosso di Treviso), olive oil, salt, and black pepper. The heads are cut into quarters, washed, dried, then placed in the grill pan.
The radicchio is drizzled with olive oil and seasoned with salt and pepper, then cooked under the hot grill while being turned as it cooks so that it doesn't burn. The radicchio is served on a plate and the juices from the pan are spooned over it.
Some cooks like to drizzle the grilled radicchio with a sweet and sour condiment called agrodolce.
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Fagioli all'uccelletto is an italian dish originating from Tuscany. It's made with a combination of cannellini beans, sage leaves, garlic, extra virgin olive oil, tomato paste, and fresh pork sausages.
The beans and sausages are simmered over a low flame, then served with bread on the side. The beans should become creamy, while the sausages shoudn't release their fat and flavor.
MOST ICONIC Fagioli all'uccelletto
Funghi trifolati is a traditional dish based on mushrooms. The term trifolati denotes dishes cooked in olive oil with parsley and garlic. The dish is made with mushrooms, garlic, olive oil, parsley, and salt. The mushrooms are cut into quarters and sautéed in olive oil with garlic and parsley, and the dish is then served, either on its own in shallow bowls with crusty bread for mopping up the juices, or as a side dish that can be served hot or cold with meat dishes or polenta.
Regarding the mushrooms, fresh porcini are said to be the best choice, but any mushrooms will do such as button, cremini, shiitake, or chanterelles.
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Zucchini alla scapece is a traditional dish originating from Naples. It's made with a combination of large slices of zucchini, olive oil, mint, garlic, salt, pepper, and wine vinegar. The zucchini slices are fried in olive oil until golden and layered in a serving dish.
The mint leaves, garlic, and seasonings are placed between each layer, and the dish is then drizzled with wine vinegar that was cooked with a bit of olive oil. Before serving, the dish is chilled, and it is then served as an accompaniment to meat or fish dishes.
Even though each Italian region has its own variations of the same dish, the balance of vegetables in this rustic side dish always leans toward bell peppers, or peperoni in Italian – hence the name. Other ingredients may include eggplants, tomatoes, onions, zucchini, and sometimes even potatoes.
Peperonata is the perfect accompaniment to various meats, especially grilled ones, but it can also be great as a bruschetta topping.
This popular Italian dish consists of thinly sliced beef, pork, chicken, or veal that is pounded and filled with various ingredients such as prosciutto, fresh herbs, cheese, and nuts. The meat is then traditionally tied, seared, and simmered in a robust tomato sauce until it becomes tender.
The dish is usually served as a main course, although smaller versions can be prepared and served as a side dish.
MOST ICONIC Braciola
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TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “12 Worst Rated Italian Side Dishes” list until April 19, 2025, 1,395 ratings were recorded, of which 1,065 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.