16 Party-Perfect Italian Appetizers, From Cheesy Arancini to Fritto Misto These starters are made for effortless entertaining and passing around the table. By Jodie Kautzmann Jodie Kautzmann Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ingredients that take dishes from tasty to outright otherworldly. Food & Wine's Editorial Guidelines Published on June 17, 2026 Add Us On SAVE ALL RECIPES NEW! Save as a collection on MyRecipes Close Credit: Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Christina Daley Known for leisurely meals that unfold over multiple courses, Italians have mastered the art of whetting the appetite. Whether you're hosting a dinner party, casual get-together, or cocktail hour, this selection of Italian appetizers offers something for every occasion. From crispy fritti like stuffed squash blossoms and arancini to vegetable-forward dishes such as grilled artichokes with lemony aioli and toasts with tangy-sweet peperonata, this mix of party-ready classics and modern favorites is designed for sharing with good company. Start with a few, or make a meal of them — either way, these Italian-inspired bites are sure to bring people to the table. Keep all of your recipes at your fingertips. With the MyRecipes app you can easily save and organize your favorites from anywhere, including Instagram and TikTok, in one convenient place. Get the free app. 01 of 16 Sfincione Morgan Hunt Glaze / Food Styling by Margaret Monroe Dickey / Prop Styling by Caleb Clark A fluffy, focaccialike pizza topped simply with tomato sauce, this Sicilian street food staple makes an irresistible appetizer. Cut it into squares and serve with the sauce on the side so guests can dip or slather as they please. Get the Recipe Save 02 of 16 Asparagus Involtini Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Christina Daley Blanched asparagus is wrapped in nutty Montasio cheese and salty prosciutto, then sautéed in butter and oil for this easy, elegant appetizer from 2005 F&W Best New Chef Lachlan Mackinnon-Patterson. Get the Recipe Save 03 of 16 Cacio e Pepe Potato Croquettes Food & Wine / Photo by Morgan Hunt Ward / Prop Styling by Christina Daley / Food Styling by Emily Nabors Hall Cacio e pepe takes the shape of crisp, golden croquettes in this playful appetizer interpretation. A blend of riced russet and Yukon Gold potatoes is seasoned with Pecorino Romano, plenty of black pepper, and a touch of garlic, then wrapped around a cube of Fontina cheese that melts into a gooey center as the croquettes fry. Get the Recipe Save 04 of 16 Air Fryer Burrata Food & Wine / Photo by Brie Goldman / Food Styling by Lauren McAnelly / Prop Styling by Gabriel Greco Bake breaded burrata in the air fryer until it's crispy on the outside and melty inside, then serve with pesto and toasted bread or crackers as a luscious starter. Get the Recipe Save 05 of 16 Peperonata Agrodolce with Whipped Feta Toast Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless Softened peppers are finished with red wine vinegar and sugar for a sweet and sour kick, then served over whipped feta toasts for this impressive appetizer from Marianne Williams. Garnish with basil for an herbaceous finish. Get the Recipe Save 06 of 16 Fritto Misto with Calabrian Chile Aioli Jose Mandojana / Food Styling by Robyn Valarik / Prop Styling by Christine Wolheim This take on fritto misto will disappear as soon as you put it on the table. From the crispy anchovy-stuffed olives, lemon slices, shrimp, and calamari to the aioli spiked with the fruity heat of Calabrian chile, this snack is both sophisticated and fun. Get the Recipe Save 07 of 16 Fried Polenta Slices Food & Wine / Photo by Jason Donnelly / Food Styling by Lauren Mcanelly / Prop Styling by Natalie Ghazali Firm polenta up overnight to slice, fry, and serve with marinara, a lemony aioli, or a chunky olive tapenade when guests arrive. Get the Recipe Save 08 of 16 Stuffed Zucchini Pesaro-Style Food & Wine / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Purcell Based on an uncomplicated dish Italian cooking expert Marcella Hazan enjoyed in the seaside town of Pesaro, this recipe fills tubes of hollowed-out zucchini with a mix of ground veal, more zucchini, and Parmesan cheese. Get the Recipe Save 09 of 16 Ham, Soppressata, and Two-Cheese Stromboli Food & Wine / Photo by Jacob Fox / Food Styling by Holly Dreesman / Prop Styling by Addy Evans The late chef Tom Valenti spent much of his childhood at his Italian-born grandparents' house and remembered a fridge full of cheese; cured meats; and preserved peperoncini, olives, and roasted peppers. "My memory swept up all of those ingredients and rolled them up in pizza dough," he said. Get the Recipe Save 10 of 16 Ricotta Polpette Morgan Hunt Glaze / Food Styling by Margaret Monroe Dickey / Prop Styling by Caleb Clark These cheesy bite-size polpette are made from a basil-laced mixture of ricotta and Parmesan held together by egg and breadcrumbs. They're simmered in a simple tomato sauce until they become tender and delicious. Get the Recipe Save 11 of 16 Grilled Artichokes with Herby Lemon Aioli Photo by Jennifer Causey / Food styling by Rishon Hanners / Prop styling by Audrey Davis Cookbook author Paula Disbrowe steams artichokes until tender, chars them on the grill, then serves them alongside a bright aioli made with the smoky juices and pulp of grilled lemons. Get the Recipe Save 12 of 16 Fried Zucchini Blossoms with Prosciutto and Mozzarella Greg Dupree Slip slender mozzarella batons and ribbons of prosciutto into delicate zucchini blossoms, then fry until golden. Serve the fiori fritti hot with a squeeze of lemon. Get the Recipe Save 13 of 16 Sausage-Stuffed Fried Olives Victor Protasio Buttery Castelvetrano olives and Italian sausage are a beautiful pairing in these petite fried snacks. They're elegant little bites begging to accompany chilled cocktails and crisp white wine. Get the Recipe Save 14 of 16 Focaccia col Formaggio Greg Dupree Focaccia di Recco is a crisp, flaky, cheese-filled Italian bread just right for a premeal nosh. It requires only a handful of ingredients and makes a dough that's easy to work with — you'll need a 15-inch round rimmed baking pan. Get the Recipe Save 15 of 16 Roasted Eggplant Caponata © Guy Ambrosino There's no wrong way to serve caponata, a medley of tender roasted eggplant, golden sautéed onion, and briny olives and capers in a tangy, parsley-flecked tomato sauce. Tasty at any temperature, it pairs easily with your favorite Italian bread for a satisfying appetizer. Get the Recipe Save 16 of 16 Michael Symon's Arancini © Abby Hocking Arancini — the crunchy, satisfyingly cheesy fried risotto balls — are an ideal party snack. Chef Michael Symon makes his risotto the day before to keep prep easy, then fries the balls at the last minute for a perfectly crispy crust. 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