Italian Contorni (Side Dishes)

Contorni are ordered separately in Italy — they don't come automatically with your secondo. This is where Italian vegetables shine as stars, not afterthoughts.

Verdure Grigliate

Must-See
All ItalyRegion/Origin
SignatureKey fact

Grilled vegetables — eggplant, zucchini, peppers, radicchio. Dressed with olive oil and sometimes balsamic. The default healthy contorno.

Puntarelle

Must-See
RomeRegion/Origin
SignatureKey fact

Chicory shoots dressed with anchovy vinaigrette — a bitter, crunchy, intensely Roman winter salad. Available November-March. Addictive.

Carciofi alla Romana

Must-See
RomeRegion/Origin
SignatureKey fact

Braised artichokes with garlic, mentuccia (wild mint), and olive oil. A Roman Jewish tradition. Spring only (March-May). Not to be confused with carciofi alla giudia (fried).

Patate al Forno

Must-See
All ItalyRegion/Origin
SignatureKey fact

Roast potatoes — sounds simple, but Italian roast potatoes with rosemary and olive oil are a different thing entirely. The crunch, the herb, the oil.

Friarielli

Must-See
NaplesRegion/Origin
SignatureKey fact

Broccoli rabe sautéed with garlic, chilli, and olive oil. Bitter, garlicky, essential with Neapolitan sausage. A southern staple.

💡 Pro tip: The best way to understand Italian contorni (side dishes) is to eat them in their home region. A dish in its birthplace always tastes different — and better.

Where to start

Start with the classics, then explore regional variations. Italian contorni (side dishes) rewards the curious and the hungry.

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