Cicoria is chicory that is sauteed and usually served as an accompaniment to the main course on an Italian menu.
English Name: Chicory · Course: contorno · Author James Martin
Fagioli con le cipolle, beans with onions, are a contorno or side dish especially popular in the region of Tuscany, whose citizens are known as mangiafagioli or bean-eaters.
English Name: Beans with onions · Course: Contorno - side dish · Author James Martin
Fagiolini are green beens, which can appear in many forms, especially in Liguria, where they are combined with potatoes and pesto to make a classic Italian pasta dish.
English Name: Green Beans · Course: Contorno - side dish, also pasta · Author James Martin
Finocchio al Forno is simply roast fennel, served as a side dish or contorno as part of an Italian meal.
English Name: Roast or baked fennel · Course: Contorno - side dish · Author James Martin
Friarielli is a bitter green grown extensively in Campania. It begs to be served with a simple sausage, so besides using it as a contorno or side dish, you’ll see it in pasta and pizza as well.
English Name: Rapini · Course: Contorno - side dish - also pizza and pasta with sausage · Author James Martin
Insalata Mista is a mixed salad to be dressed at the table and eaten with the main course of an Italian meal.
English Name: Mixed Salad · Course: Contorno - side dish · Author James Martin
Patate al forno is a side dish or contorno of sliced potatoes with rosemary cooked in the oven, a classic Italian side dish not to be mistaken for an American style baked potato.
English Name: Roasted potatoes with Rosemary · Course: Contorno - side dish · Author James Martin
Peperoni are bell peppers, served grilled or roasted as a side dish, or used on pizza or raw in a seasonal salad, insalata mista on an Italian menu.
English Name: Bell Peppers · Course: contorni · Author James Martin