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Spanish vs Italian food & cuisine

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Spain

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Italy

In Spain, people consume about 2217 g of food per day, with produce taking the biggest share at 35%, and fish and seafood coming in last at 5%. In Italy, the daily total is around 2353 g, with produce leading at 34% and fish and seafood at the bottom with 3%.

Spain

Italy

The average Spanish daily plate size is

The average Italian daily plate size is

2217 g.
2353 g.
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Grains

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Fish and seafood

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Produce

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Eggs and dairy

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Meats

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Sugar, fats and nuts

Spanish people love their food, eat generous portions, and prepare it simply—using only a few fresh ingredients that don’t hide behind excessive seasoning or elaborate presentation. In Spain, culinary wisdom means knowing when to stop rather than what to add. Menus often include the trinity of Spanish proteins: jamón ibérico, salted cod, and fresh seafood. Bread, manchego cheese, quality beef, golden olive oil, ripe tomatoes, and wine are foundational.

Clarity and respect for ingredients define Italian cuisine. Food highlights immediacy – the tomato that tastes like summer, the green, peppery olive oil, the pasta dough that speaks through texture rather than heavy sauce. It’s a cuisine of restraint: Italians believe ‘less is more’.

Globally, cuisine stands out for accessibility. Dishes travel well: pizza, pasta, espresso, gelato –  they adapt without losing their character.  Italian food managed to be both very traditional and incredibly exportable, and that balance is rare.

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Grains 316 G

WHEAT

271 G

RICE

31 G

CORN

6 G

BARLEY

2 G

RYE

4 G

OATS

2 G

MILLET

0 G

SORGHUM

0 G

OTHER CEREALS

0 G

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Grains 427 G

WHEAT

387 G

RICE

24 G

CORN

9 G

BARLEY

1 G

RYE

0 G

OATS

1 G

MILLET

0 G

SORGHUM

0 G

OTHER CEREALS

5 G

Wheat has been a cornerstone grain for centuries. Wheat breads prevail, though in many forms and recipes, depending on the region. Some of the most popular are pan de barra – baguette-style bread with a crispy crust and soft interior, used for making bocadillos; pan de payes – thick rustic crust, and dense, chewy crumb, used for toasting and served with tomato and olive oil; pan de molde – sandwich bread, soft and sliced; molletes – small round rolls; rosquilletas – thin, crispy breadsticks.

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Italian cuisine’s global identity is closely tied to wheat, especially through pasta. Arabs introduced dried noodles to Sicily in the Middle Ages, using durum wheat and from there, pasta-making spread across wheat-rich regions.  Italy grows two main wheats: grano duro (durum, or semola/semolina) and grano tenero (soft, common wheat).

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Produce 774 G

PULSES

15 G

VEGETABLES

304 G

STARCHY ROOTS

164 G

FRUITS

291 G

SEA PLANTS

0 G

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Produce 792 G

PULSES

20 G

VEGETABLES

308 G

STARCHY ROOTS

115 G

FRUITS

310 G

SEA PLANTS

0 G

The humble potato is loved in Spain: tortilla española – potato omelet, patatas bravas tossed in spicy sauce, or the wrinkled  Canarian papas arrugadas with mojo sauce. Spain ranks as one of Europe’s top potato producers and consumers, with each region developing distinctive potato specialties.

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Pulses have long been central to Italy’s traditional  cooking. Cannellini, borlotti, fava, chickpeas, and lentils provide plant-based protein and fiber, though they remain scarce in fine dining.

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Meats 290 G

POULTRY

89 G

PORK

147 G

BEEF

35 G

MUTTON AND GOAT

5 G

OTHER MEAT

4 G

OFFALS

10 G

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Meats 208 G

POULTRY

55 G

PORK

96 G

BEEF

45 G

MUTTON AND GOAT

2 G

OTHER MEAT

3 G

OFFALS

7 G

No meat is as popular in Spain as is pork. It has to do with the overall pork popularity in Europe and the dry-curing – the Spanish form of art. World finest jamón ibérico with its counterpart jamón serrano are eaten both daily and are served as special treat for celebrations. Dedicated ham shops jamonerías and the sight of hanging hams in bars are a part of Spanish culture.

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Italy’s meat consumption ranks mid-level globally- below countries like the U.S. and Spain but above many in Asia and Africa. Pork is the cornerstone, historically raised even in small numbers and shared within communities, with every part used.

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Fish and seafood 111 G

FISH

79 G

SEAFOOD

32 G

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Fish and seafood 80 G

FISH

50 G

SEAFOOD

30 G

Fish and seafood in Spain are consumed in huge quantities, especially in coastal Galicia, Andalusia, and Catalonia. You’ll find everything from octopus, clams, and shrimp to bacalao salt cod, sea bream, sea bass, and sardines. Spain’s affinity for cephalopods is unique – cuisine features octopus, squid, and cuttlefish prepared in dozens of ways, unlike many other European cuisines.

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Fresh fish and seafood were historically a privilege of Italy’s coasts, as inland areas struggled with preservation. Coastal traditions focus on freshness and light seasoning: grilled sardines, sea bass, tuna, and octopus; stuffed or fried calamari; mussels in white wine; clams in linguine alle vongole; and shrimp or mixed seafood in pasta and risotto.

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Eggs and dairy 504 G

EGGS

41 G

MILK AND DAIRY

452 G

ANIMAL FATS

11 G

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Eggs and dairy 633 G

EGGS

31 G

MILK AND DAIRY

579 G

ANIMAL FATS

23 G

Dairy farming and shepherding have historically been more prevalent in Galicia, Asturias, and the Basque Country. Spain has a long tradition of cheesemaking, so it is challenging to pinpoint the exact number of varieties. It is estimated that around 150-200 cheese types are Spanish, and 26 are classified as Protected Designations of Origin.

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Cultured milk, in the form of cheese, is the heart of Italian cuisine.  Italy has the highest variety of cheeses worldwide, with over 2500 sorts, 300 kinds with protected designation of origin, and even 52, protected under European Union law! Italian cheeses are well known and appreciated worldwide: sharp and crumbly parmigiano-reggiano, soft, creamy mozzarella di bufala, hard sheep milk pecorino, buttery gorgonzola, robust caciocavallo.

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SUGARS, FATS AND NUTS 222 G

NUTS

35 G

SWEETENERS

86 G

SUGAR CROPS

0 G

VEG OILS

84 G

OILCROPS

17 G

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SUGARS, FATS AND NUTS 213 G

NUTS

27 G

SWEETENERS

95 G

SUGAR CROPS

0 G

VEG OILS

78 G

OILCROPS

13 G

Olive oil is so essential in Spain that its consumption is nearly three times the Mediterranean average. Spain is the world’s largest producer of olive oil, responsible for about 44% of global production. It is also the second-largest consumer worldwide, with an annual consumption of 10 liters per person, trailing only Greece.

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Olive oil is essential to Italian cooking, no matter the region. Nearly all Italian regions produce their own olive oil, harvested from more than 500 types of locally grown olives.

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Herbs

LEMON VERBENA

BAY LEAVES

MARJORAM

OREGANO

PARSLEY

ROSEMARY

THYME

BASIL

SAGE

Spain
Common
Italy

LEMON VERBENA

BAY LEAVES

MARJORAM

OREGANO

PARSLEY

ROSEMARY

THYME

BASIL

SAGE

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Spices

CLOVES

CUMIN

PAPRIKA

SMOKED PAPRIKA

BLACK PEPPER

CINNAMON

DRY CHILI

NUTMEG

SAFFRON

FENNEL SEED

JUNIPER BERRIES

Spain
Common
Italy

CLOVES

CUMIN

PAPRIKA

SMOKED PAPRIKA

BLACK PEPPER

CINNAMON

DRY CHILI

NUTMEG

SAFFRON

FENNEL SEED

JUNIPER BERRIES

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Aromatics

BELL PEPPERS

ORANGE

FENNEL

GARLIC

LEMON

ONION

TOMATO

TRUFFLES

CARROT

CELERY STALKS

DRIED MUSHROOMS

Spain
Common
Italy

BELL PEPPERS

ORANGE

FENNEL

GARLIC

LEMON

ONION

TOMATO

TRUFFLES

CARROT

CELERY STALKS

DRIED MUSHROOMS

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Condiments

ANCHOVIES

CAPERS

OLIVE OIL

OLIVES

PORK FAT

TOMATO PASTE

WINE

WINE VINEGAR

BUTTER

CREAM

Spain
Common
Italy

ANCHOVIES

CAPERS

OLIVE OIL

OLIVES

PORK FAT

TOMATO PASTE

WINE

WINE VINEGAR

BUTTER

CREAM

Spain

SEASONINGS

Spanish dishes are straightforward in flavor, allowing the quality of the ingredients to shine through. Herbs and spices enhance but don’t overpower the primary ingredients.

Paprika PIMENTÓN is a cornerstone of culinary identity. While it is also used in Hungarian or Portuguese cuisines, Spanish paprika stands out for its deep, smoky flavor. Comes in two varieties: pimentón de la vera and pimentón de murcia.

DE LA VERA is a district in Western Spain famous for drying and smoking red peppers over an oak fire and then grinding them. This method imparts a smoky, woodsy flavor to food without requiring the food to be smoked. The peppers are also earthy, with just a hint of fruitiness and brightness.

PMENTON DE MURCIA is usually sun-dried and provides a sweet, rich, and fruity flavor. Both varieties come in three types: sweet–dulce, bittersweet–agridulce, and hot–picante.

In addition to paprika, Spanish cuisine uses bay leaves, saffron, garlic, parsley, and ñora, a unique Spanish red round pepper that is sweet and mild (500 Scoville heat units). It is typically dried in the sun and ground alone, or it can be ground with garlic or soaked in hot water and rehydrated.

SAUCES

SOFRITO – a classic Spanish flavor base made from onions, garlic, tomatoes, bell peppers, and olive oil. It is used as a base for stews, soups, and rice dishes like paella and can be varied with ingredients such as orange, saffron, and garlic.

ROMESCO is a sauce made from roasted tomatoes, garlic, almonds, hazelnuts, olive oil, red wine vinegar, and ñora peppers. It is used as a dip for vegetables, seafood, and meats and as a condiment for grilled foods.

ALLIOLI – a cold emulsified garlic, olive oil, egg yolks (optional in some regions), lemon juice, and salt sauce found on the Mediterranean coast of Spain and France.

SALSA BRAVA – tomato sauce, paprika, chili powder, vinegar, and olive oil; this is the iconic sauce for patatas bravas.

MOJO – The Canary Islands sauce comes in green or red varieties, the latter being spicy. These sauces are commonly served with salty boiled potatoes and papas arugadas, as well as a dip for bread. Both green and red mojos are made from garlic, lime juice, olive oil, cumin, white wine vinegar, and salt; the green mojo also contains green bell pepper, cilantro, and/or parsley, while the red mojo uses red bell pepper, red wine vinegar, and chili pepper or jalapeño.

Italy

SEASONINGS

Italian flavorings are less oriented to spices and more towards fresh herbs and aromatics. Dried herbs rarely appear in Italian cooking, except for dried bay leaves in soups or a pinch of oregano in tomato sauce. Almost all herbs are used fresh when they’re still full of aromatic oils. If one cannot get the fresh herb specified in the recipe, an alternative fresh herb would be a better choice than using a dried herb. Italians prefer using one or a few herbs to emphasize their character and not overpower one another. Therefore, the Italian spice mix does not exist in mainland Italy; it is a concept made up of foreigners.

Many recipes begin by sauteing garlic and onions in olive oil to create a flavor base, yet dishes are not loaded with garlic, despite the popular belief. It is not rare for anchovies to join onion and garlic; altogether, they blend into a deep, umami flavor.

Caper and olives are used extensively; they add a deep, tangy flavor and are often paired with tomatoes.

Vinegar  (wine, balsamic) is essential in salad dressings, marinades, sauces, reductions, and even desserts. Earthy porcini and truffle flavors are very iconic and not rare.

SAUCES

SUGO DI POMODORO – This essential yet straightforward sauce is made from ripe tomatoes, garlic or onion, olive oil, and sometimes fresh basil.

PESTO ALLA GENOVESE – made by crushing fresh basil leaves, garlic, pine nuts, Parmigiano-Reggiano, and Pecorino cheese, all blended with olive oil.

AGLIO E OLIO – southern Italian sauce made from sautéed garlic in olive oil, often with the addition of red pepper flakes (peperoncino) for heat.

SUGO ALLA PUTTANESCA – bold sauce made with tomatoes, garlic, olives, capers, and anchovies.

SALSA VERDE – this green sauce is made from parsley, capers, garlic, anchovies, and vinegar, blended with olive oil. It is commonly served with meats, particularly in northern Italy.

SALSA DI FUNGHI – a northern Italian sauce made from sautéed mushrooms, garlic, onions, and sometimes cream or white wine.

BAGNA CAUDA – from Piedmont, this is a warm sauce made from garlic, anchovies, olive oil, and sometimes butter. It’s traditionally served with raw or cooked vegetables for dipping.

ARRABBIATA – a spicy tomato sauce made with garlic and red chili peppers (peperoncino), typical of Roman cuisine.

SOFFRITTO –  a fundamental base for many dishes, sautéd chopped onions, carrots, and celery in olive oil (or sometimes butter). This technique is essential in creating the flavor foundation for sauces, soups, and stews.

Who EATs more per day?

Pick the heavier plate

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