Last updated on June 6th, 2024.
Breakfast is one meal I always make time for. It’s a time of the morning where I can enjoy some down time along with something delicious to eat.
It’s an opinion that many would likely disagree with. However, breakfast food in Italy is more than just a bowl of cereal and a cup of black coffee.
A simple Italian breakfast usually consists of an espresso/cappuccino with a sweet pastry eaten in a bar or pasticceria.
But breakfast food in Italy can differ depending on the region. In this post, I’ll be sharing what do people eat for breakfast in Italy.
From Sicily in the south, to Trentino-Alto Adige/Südtirol in the north, here are 5 breakfast foods to try in Italy.
Use this post to help plan your trip to Italy and to know what to expect on your travels around the country.
West vs south
Unlike an English-style or American-style breakfast, you’ll rarely find any kind of egg dish in a typical Italian breakfast.
The exception, of course, is a hotel, where they’ll cook your request to order. Any kind of oatmeal or porridge is also usually non-existent.
In many regions around Italy, starting the day with something sweet — and an espresso — is the norm.
Many coffee bars will have rows of freshly baked croissants and pastries behind the counter. You’ll also notice the lack of regular breakfast items like toast, but it won’t matter once you see the display.
One item I was surprised to find in several ‘pasticceria’ were the trays of sweets, some filled with fresh cream. While I’m never one to turn down a dessert, they’re a little too rich, even for me, for breakfast.
Best breakfast food in Italy
Sicily — Granita Siciliana
Of all my breakfast experiences in Italy, there’s one place that’s surpasses them all.
Sicily, for me, is the best region for breakfast. It’s the home of the Sicilian classic, Granita Siciliana, and is unmissable when visiting the island.
Take some crushed ice, add plenty of fresh fruits, blend it together, and then serve. This is the basic process behind making the Sicilian favorite. Granita may sound similar to a slush puppy, but believe me, it’s far more superior in every way.
Granita loosely means ‘grain’, a reference to the granular texture of the ice. It’s my absolute favorite breakfast food in Italy and when we’re back in Sicily, especially on hot summer mornings.
The granita extras — what is a traditional breakfast in Italy?
Granita Siciliana is something that you’ll see served in many places across Sicily. Many serve it with a dollop of freshly whipped cream (say yes), and a buttery brioche roll.
The roll, called ‘brioche col tuppo’, is equally delicious on its own; the ‘tuppo’ being a small circular topping. It doubles up as another Sicilian dessert, this time filled with creamy gelato.
Flavors of Granita Siciliana include lemon, strawberry, coffee, peach, mulberry and chocolate. When we’re back at our home in Sicily, our favorite breakfast spot to visit is Bar Mimmo.
For an authentic Sicilian foodie experience, take a chunk of the brioche and dunk it into the icy liquid. Let the bread soak up the icy concoction with a little bit of whipped cream and devour accordingly.
Depending on what part of Sicily you visit, some bars will serve up different varieties of granita to others. One of my most memorable flavors was peach with basil.
Light, fragrant and wholly refreshing, give it a try if you ever come across it.
Rome — bombolone
When in Rome, there’s only one breakfast food in Italy that tops the list, and it’s the mighty bombolone. While the pillowy soft donut has primary roots in Tuscany, other regions in Italy also make their own varieties.
Its name comes from the donut’s circular shape: ‘bomba’ meaning bomb in Italian. Fillings range from a creamy custard (crema pasticcera) to an explosion of chocolate.
Deep fried and doughy, you’ll find many pastry shops and bars selling them. One place that does bomboloni very well is I Dolci di Nonna Vincenza.
The patisserie actually has Sicilian roots, but they also serve some of the best bomboloni in Rome.
Influences of Austria — what do Italians eat for breakfast?
The north of Italy also has their own variety of bomboloni, a version derived from the Austrians, called ‘krapfen’. Regions of the north including Friuli Venezia Giulia and Veneto were once under Austrian rule, hence its culinary influence.
Where the two differ is that the bombolone recipe doesn’t include eggs, whereas the krapfen does. Another difference is that the bombolone is hollow inside so as to allow for the filling.
One more thing to note is the range of fillings. Krapfen usually consists of jam or marmalade, while the bomboloni is more varied.
Whichever one you try, the bomboloni or krapfen deserves a place on your Italy breakfast food list.
Map of Italy
Naples — sfogliatella
Crispy, flaky and utterly delicious, the sfogliatella is a tantalizing start to your day.
Naples is undoubtedly one of the top foodie destinations in Italy, and its pastry is something to boast about. The name sfogliatella comes from the thin layers of pastry, that when cooked, resemble a stack of leaves (foglia).
A recipe that dates to the 17th century from the province of Salerno, sfogliatella is something that’s still enjoyed today.
Choose your pastry
There are 2 versions of the sfogliatella to choose from: ‘riccia’ and ‘frolla’. Riccia is the classic exterior stack of leaves, while the frolla is smoother and without any ridges.
The sfogliatella frolla is also made from shortcrust pastry, and has more of a firmer than a crunchy bite. Both versions are typically filled with ricotta cheese, and after one bite, you’ll understand why it’s a beloved favorite. A much-loved breakfast food in Italy, it’s a tasty way to start your day.
Veneto — brioche
In truth, there’s not really a particular breakfast food in Veneto.
The morning routine follows those in other parts of Italy, wherein a coffee with something sweet is the norm. However, one thing I should point out are the variety of pastries. What we know as a croissant is called ‘brioche’ in the north, and ‘cornetto’ in central and southern Italy.
As many as I’ve tried, I’ve found no defining difference between the two. In Vicenza, I tried a perfectly baked brioche with a gooey filling of pistachio cream.
Down south in Sicily, I savored an equally delicious cornetto, this time with a generous center of hazelnut chocolate (nocciola).
It’s more than possible to try a new filling each day while in Italy. Other varieties I’ve come across include ricotta and raisin, marmalade and crema pasticcera.
Trentino-Alto Adige/Südtirol — hams and cheeses
The further north you venture, the more you’ll see neighboring influences in breakfast food in Italy.
A blend of Mediterranean cooking married with alpine flavors and Austrian/German heritage is what you’ll find in Trentino-Alto Adige/Südtirol. The region that borders Austria has an interesting culinary mix, adding an extra layer of deliciousness to Italian cuisine.
Alpine breakfast
While you won’t find it everywhere, you’re more likely to see items like muesli on the menu in Trentino-Alto Adige/Südtirol.
It’ll vary from town and hotel, but the Austrian influence is clear.
Another popular item you’ll see on the breakfast table is the selection of cheeses. Keep an eye out for varieties like Grana del Trentino, Asiago and Vezzena, all alpine cheeses made to original recipes.
Cured meats popular in the region include carne salada, a lean meat served in thin slices, and speck.
These pork legs are seasoned, lightly smoked and then hung up to ripen. The Trentino version is less smoked than the South Tyrolean one, but both are equally delicious.
One for apple lovers
Trentino is one of the largest apple growers in Europe, cultivating several varieties such as Golden Delicious and Braeburn. Because of this, apple dishes are in abundance in Trentino-Alto Adige/Südtirol, especially of the dessert kind.
Though it may not be on the breakfast menu, keep an eye out for an apple cake called Apfelküchel.
We spotted some on our road trip to the Dolomites, and I’m kicking myself that I didn’t try any. Another famous dish is the beloved apple strudel.
Again, it’s not typical for breakfast, but you may just see it being served in hotels or at local bakeries.
Other notable breakfast food in Italy
When staying at a guesthouse or a family house, you’ll most likely find some form of cookie for breakfast.
In Tuscany, they’ve their local version, called cantucci. This oblong-shaped almond cookie, which is twice-baked, is dry and has a firm crunch. The drying-out process of the cantucci is to ensure a longer shelf life. Its solid texture makes it ideal for dipping (or dunking) in your morning coffee.
What are your thoughts on this post on breakfast food in Italy? Which of these would you most like to try? Let me know in the comments below.
Disclosure: This post may contain affiliate links, which means I may receive a commission if you click a link and purchase something that I’ve recommended. Thank you for your support.
Like this post? Pin it!
You Might Also Like
ABOUT me
Welcome to my site. I'm Lisa, an Italy-based travel and lifestyle blogger behind Following the Rivera. Find out more about me and my story.
What do Italians eat for breakfast?
Many people in Italy usually have an espresso and a sweet pastry (croissant) for breakfast. They call it ‘brioche’ in the north, and a ‘cornetto’ in the central and south of Italy.
What is a typical Italian breakfast?
A typical Italian breakfast is coffee (espresso) with something sweet. This is usually a pastry or a cookie.
Is the Italian breakfast a Mediterranean breakfast?
The Italian breakfast is in many ways a typical Mediterranean breakfast. Sweet, and not savory, items are the norm, and it’s always served with a cup of coffee (espresso)
Yummy! Fascinating and appetizing.
Breakfast in Italy is both of those things 🙂
Many say ‘Breakfast is the most important meal of the day’, and many don’t agree with that. I am personally in favor of eating healthy and fresh breakfast. Thanks for sharing so many wonderful breakfast ideas. I’m gonna try some of these soon.
Excellent! I also look forward to breakfast time 🙂
These all look absolutely delicious! Many of which I’ve tried but I do love a good bombolone. Thank you for educating me on these sweet treats with a little bit of the history behind them. So interesting to see the influence from other countries too.
Glad you enjoyed it Hannah, I completely agree about the bombolone too 🙂