What is the most eaten protein in Italy? Unveiling the Top Italian Proteins

October 3, 2025 •

3 min read

According to a recent Ipsos survey, 54% of Italians cite chicken and turkey as their main protein source, helping to answer the question: what is the most eaten protein in Italy?. However, the reality of Italian protein consumption is a complex tapestry woven with regional preferences, economic factors, and deep-seated traditions.

Quick Summary

Italian protein consumption reveals a complex pattern with a recent surge in poultry like chicken and turkey, while pork and cured meats remain traditional staples across regions. Seafood, cheese, and legumes also play significant roles, contributing to a diverse and regionally specific national diet.

Key Points

Poultry is on the rise: Recent surveys show that chicken and turkey have become the most consumed meats in Italy, prized for being lean and affordable.
Pork is a classic staple: The consumption of pork, especially in the form of cured meats like prosciutto and mortadella, is deeply ingrained in Italian tradition.
Seafood is a regional powerhouse: Coastal areas and islands rely heavily on fresh fish and seafood, making it a crucial part of the Mediterranean diet.
Cheese offers significant protein: Dairy products, particularly hard cheeses like Parmigiano-Reggiano, provide a substantial amount of protein and are used extensively in cooking.
Consumption varies by region: What Italians eat differs significantly depending on the region; for example, coastal diets are fish-heavy while inland regions may have stronger meat traditions.
Legumes are a key plant-based source: Beans, lentils, and chickpeas are important, traditional plant-based proteins found in many soups and stews.

The Shift Toward Poultry

Recent years have seen a notable shift in Italian dietary habits, with poultry gaining significant ground. Studies and surveys confirm that chicken and turkey are increasingly popular choices for Italians seeking a lean, versatile, and cost-effective protein source. In fact, one report from a 2025 survey indicates that for 54% of Italians, poultry serves as their primary protein. This trend is driven by several factors, including changing health perceptions where leaner white meat is favored over red meat, and the relative affordability of poultry compared to other meats. As a result, chicken-based dishes like grilled chicken breasts (pollo alla griglia) and turkey cutlets (fettine di tacchino) have become common staples in modern Italian cooking.

The Ever-Present Pork

Despite the rise of poultry, pork remains a deeply traditional and widely consumed protein in Italy, especially in its cured form. The old Italian saying, “Del porco non si butta nulla,” meaning “nothing is wasted of the pig,” perfectly encapsulates its importance. This tradition has resulted in a mind-boggling variety of cured meats, or salumi, that are central to Italian cuisine.

Common Pork Products:

Prosciutto: Cured ham, served either cooked (cotto) or uncooked (crudo).
Salsiccia: Fresh pork sausage, often flavored with fennel or red pepper.
Mortadella: A large, heat-cured pork sausage from Bologna.
Pancetta: Cured pork belly, used in everything from pasta sauces to wrapping other meats.
Guanciale: Cured pork cheek, famously used in amatriciana and carbonara.

While fresh pork cuts might be consumed less frequently than chicken in some areas, the ubiquitous nature of salumi and other pork preparations ensures its continuous presence on Italian tables.

The Role of Seafood

Italy's extensive coastline means that fish and seafood are crucial to the national diet, particularly in coastal regions and islands. Italians are encouraged to eat fish at least twice a week as part of the healthy Mediterranean diet. The variety of seafood is immense, from simple grilled fish to elaborate pasta dishes.

Popular Italian Fish and Seafood:

Branzino (European Sea Bass): A flaky white fish often grilled whole.
Merluzzo (Cod): Consumed fresh, dried (stoccafisso), or salted (baccalà).
Tonno (Tuna): Popular both fresh and canned, a staple for many students.
Pesce Spada (Swordfish): A firm-textured fish often served grilled as a steak.
Calamari and Gamberi (Squid and Shrimp): Found in many pasta and fried seafood dishes.

Beyond Meat: Dairy and Legumes

While animal proteins like meat and fish dominate, Italy's protein landscape is not complete without mentioning dairy and legumes. Cheese, for instance, contributes a significant amount of protein to the diet, especially in hard, aged forms like Parmigiano-Reggiano and Grana Padano, which are grated over countless dishes. Milk and yogurt also contribute, particularly in breakfast or as a snack. Legumes such as beans (fagioli), chickpeas (ceci), and lentils (lenticchie) are fundamental components of regional soups, stews, and salads, providing an important plant-based protein source.

Comparison of Popular Italian Protein Sources


Protein Type	Typical Form(s)	Regional Consumption	Key Characteristics
Poultry (Chicken/Turkey)	Grilled, roasted, cutlets	Widespread, increasing, especially in central Italy	Lean, versatile, affordable, becoming the most consumed meat
Pork	Cured meats (salumi), fresh cuts	Strongest traditions in central/northern regions	Traditional, high importance for cured products, rich flavor
Beef/Veal	Steaks, stew, cutlets	Consumed across Italy, with higher rates in Sicily for beef	Common but not as frequently consumed as poultry or pork
Fish/Seafood	Grilled, fried, pasta dishes	Dominant in coastal regions and islands	Lean, part of Mediterranean diet, varies greatly by region
Cheese	Hard aged, soft, mozzarella	Widespread across all regions	Rich protein source, used as an ingredient and standalone
Legumes	Beans, lentils, chickpeas	Found in traditional soups and stews across all regions	Plant-based, affordable, integral to rural Italian cuisine

Conclusion: A Diverse and Evolving Palate

So, what is the most eaten protein in Italy? The answer is not a single, simple one. While recent data suggests that poultry has become the most consumed meat, largely due to its health perception and affordability, it coexists with deeply entrenched traditions of pork, widespread consumption of cheese, and the regional importance of seafood. The Italian diet is a dynamic mosaic where different protein sources thrive depending on local culture, geography, and changing societal trends, proving that diversity and tradition continue to shape what Italians put on their plates. Check out this study on dietary intake in Southern Italy for more insight into regional variations.

Frequently Asked Questions

While pork has long been a traditional staple, recent studies suggest that chicken and turkey consumption has surpassed pork to become the most consumed meat in Italy, partly due to health and cost perceptions.

Compared to some other Western countries, Italians are not typically heavy consumers of red meat. While beef and veal are eaten, they are generally less common than poultry and pork products, and there is a trend toward reducing red meat consumption.

Fish and seafood are very important in the Italian diet, particularly in coastal and island regions. As part of the Mediterranean diet, it is recommended that Italians eat fish at least two times per week.

Salumi refers to a variety of cured pork products, such as prosciutto, salami, and pancetta. These products are a highly significant and traditional protein source, deeply integrated into Italian culinary culture.

Yes, Italians get a substantial amount of protein from other sources. Cheese is a major contributor, and legumes like beans and lentils are also important, particularly in traditional peasant cuisine.

Yes, there are significant regional differences in protein consumption in Italy. For example, coastal regions favor seafood, while inland areas might have stronger traditions of consuming pork and other meats.

The increase in poultry consumption in Italy is attributed to several factors, including its lower cost compared to other meats and its perception as a healthier, leaner protein option.