Last updated on April 19th, 2024
You are probably used to eating eggs for breakfast if you are from North America. But we don’t eat them for breakfast here in Italy! Instead, eggs shine on lunch and dinner menus as main dishes.
I’ve been living in Italy since 2012, and eating my fair share of egg dishes in that time.
Let’s take a look at my favorite egg dishes to make and to order at restaurants in Italy. Some are main dishes, others are desserts and a few are seasonal. On a visit to Italy, you are sure to run across at least one of these Italian egg dishes.
I’ll also share my favorite places to eat each dish, including in which region, restaurant and season.
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Frittata di Stagione
A frittata di stagione is a vegetable Italian omelet made with seasonal produce. A frittata in Italy is made by cooking scrambled eggs in a pan with whatever vegetable happens to be in season. When the omelet is almost cooked through, it’s flipped over and browned on the other side before being served as a main dish.
My favorite ways to eat a frittata are with artichokes in the winter, asparagus in the spring and zucchini in the summer.
You can find frittate throughout all of Italy, no matter what region you are in but the kind will depend on where you are and what season it is.
Florence Travelers: The absolute best frittata in Florence is at Trattoria Sostanza, called the tortino di carciofi, a small artichoke omelet.
Carbonara
I love that one of the most iconic Italian dishes is and easy-to-prepare meal made from eggs, carbonara. This classic Roman pasta dish is rich and creamy made from eggs that are whipped into a creamy pasta sauce flavored with pancetta, parmesan and black pepper.
Carbonara is so beloved by all Italians that you can find it in all regions in Italy on almost any menu but the absolute best is from Rome. Usually it will be served with spaghetti or other pasta corta such as mezze maniche.
For travelers who like something a little different, look for variations made with clams, zucchini and other seasonal vegetables!
Roman Travelers: Some of the best carbonara in the city can be enjoyed at any trattoria, specifically in the Trastevere neighborhood at Da Agostino.
Sformato
A sformato is a savory flan made with eggs, bechamel (Italian white sauce) and seasonal vegetables. It’s one of my favorite egg dishes to order out in Italy because it’s not easy to do well at home. It takes several steps to make and needs to be cooked in a water bath, making it a bit tricky.
Creamy and rich, this antipasto or appetizer is quite rich and can be made into a whole meal by eating with other side dishes such as roasted potatoes, cannellini beans and other veggie sides
Typical sformati are made to reflect the seasons including potato, leek, zucchini and carrot sformati.
Where To Eat It: One of the best sformati I have ever had is in Montepulciano in Tuscany at La Briciola.
Uova In Purgatorio
Uova in Purgatorio, meaning “eggs in purgatory” is a simple, everyday rustic dish Italians usually make at home. It’s made from eggs that are cooked sunny side up or poached in a simple tomato sauce flavored with garlic and maybe onion and basil, depending on the region.
Uova in Purgatorio isn’t as easy to find as other egg dishes in Italy because it’s not one that most Italians order out. Rather, it’s an easy dish to make at home served with a crusty chunk of bread for mopping up all the delicious sauce.
Where To Find It: Look for uova in purgatorio in rural areas at trattorie or osterie, simple, family-run restaurants. If you don’t see it on a menu (listed under secondi), don’t be afraid to ask at a casual family restaurant. Usually the nonna or grandma in the back can whip it up for you.
Torta Pasqualina
Torta Pasqualina is the only one of these Italian egg recipes that is seasonal and only served during Easter in Italy (usually in April). Originally from Liguria, this surprise spinach, ricotta and egg pie is not only a treat to eat but such a fun recipe to make at home (get mine here).
Your best bet for trying this regional savory pie is in Liguria. Pop into any bakery or pasticceria and look for it with the other savory bread items.
Stracciatella Alla Romana
Stracciatella alla Romana is what we eat here in Italy when we are sick or need a very light meal. It’s similar to an egg drop soup made by stirring eggs into warm broth, creating stracchi or rags of cooked egg.
You are most likely to find this simple, country soup at rustic family-run restaurants in Lazio (from where it originates) but similarly to uova in purgatorio, it’s one of those comforting dishes that mom makes at home, not something Italians often order out at restaurants.
Zabaglione
Zabaglione is a custard cream served for dessert in Italy alongside cookies. It’s made with egg yolks, sugar and sweet wine, chilled and served with a spoon.
Zabaglione can be found throughout Italy but the best is from Northern Italy where it originates.
Pregnant Travelers: Beware of zabaglione and other desserts made with raw eggs like tiramisù.
Read more about eating in Italy while pregnant in
My 10 Favorite Snacks To Eat In Italy While Pregnant
10 Foods You May Want To Avoid In Italy While Pregnant
10 Foods I Ate In Italy While Pregnant – From A Mom Of Four
Bombardino
A bombardino is Italy’s version of eggnog made from brandy, VOV egg liqueur, whipped cream and sometimes topped with cinnamon.
A Bombardino is the iconic drink you will see in Italian mountains. No matter what time of year, be it hiking in the summer or skiing in the winter, this is a must try.
