Complete Seasonal Guide to Eating in Italy

Seasonal Guide to Eating in Italy

Eating in Italy is one of the great experiences of visiting this country. As one of the world’s most beloved cuisines, the secret of Italian food lies in its seasonal ingredients. Life in Italy certainly revolves around incredibly delicious food. Eating seasonally in Italy means you’re eating fresh ingredients at the height of their flavor and… at exactly the correct time.

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For Italians, eating seasonally is a way of life. Period. If you want to sample the heart and soul of what makes Italian food so divine… you have to eat what’s in season. Eating seasonal is always a good idea, for many, many reasons… from better taste to better health, seasonal fruit and vegetables should be a must in every kitchen. 

When you choose in-season produce, you choose health. Fresh fruit and vegetables are full of vitamins and minerals which, though, start to disappear as soon as they’re picked. So let’s take a look at each season and what you will find available in the shops and markets in Italy.

Winter:

What will you find in season? The food of winter is the continuation of the autumn harvest. An amazing vegetable with its pretty purple color makes its debut in December… it’s radicchio. It will add a bitter, spicy note to salads and can also take center stage when grilled with lemon and parmesan shavings.

In February, oranges become the star of the show and are predominately grown in Sicily. It’s a known fact that the blood oranges from Sicily are considered among the best in the world due to the microclimate of the Conca d’Oro.

Root vegetables like carrots, potatoes, and fennel are staples in the colder months, and fresh leafy greens only hit plates in the springtime. Eating strawberries or cherries in December, believe me, it’s never a good idea. Here’s to eating in Italy in the winter:

Some of our Favorite Winter Dishes:

• Gnocchi or ravioli di zucca: pastas made with creamy pumpkin sauce
• Tagliolini al tartufo nero: pasta with black truffle shavings
• Ribollita: Tuscan bread soup made with bread and vegetables, often from leftovers. There are many variations, but the usual ingredients include leftover bread, cannellini beans, lacinato kale, cabbage and inexpensive vegetables such as carrot, beans, chard, celery, potatoes and onion.

Spring:

Spring marks the end of the root vegetables and March becomes a transitional month when spring and summer produce begins to get planted. March’s star is the leek and will be found in soups and so much more.

April is all about artichokes – a beloved Italian vegetable that will be found in every market and restaurant. Unfortunately, its season is very short so enjoy them when you see them! My personal favorite is the Roman artichokes which are smaller and more tender. Artichokes have an extremely short growing season, peaking in spring.

May’s highlight is the asparagus. This is when you will find the green and white varieties on menus throughout Italy.

Some of our Favorite Spring Dishes:

• Caprese Insalata: mozzarella and tomato salad with a drizzle of fresh olive oil
• Carciofi alla Giudia: deep-fried artichokes, a specialty of Rome. For that matter, any carciofi will do for me
• Arugula: A strong, peppery flavored spiky leaves lettuce, with a slight ‘bite’ to them. Whether it’s a salad or piled over a pizza with proscuitto. Also known in Italy as rocket or rucola. 

Traditional Italian recipes usually contain no more than 5 or 6 ingredients, which change with the seasons

Summer:

Summer is the best time for most, but not all, fruits. Melons are the big draw this time of year. Also, you will find lemons in Sorrento, the Amalfi coast, and of course, Sicily.

Hands down, June’s favorite fruit would be strawberries. They begin producing in May and well into June. A very close second would be figs found toward the end of June. The large purple variety is amazing.

July has so many varieties of vegetables available but it’s the abundance of blueberries you might notice first. Don’t forget to check the menus for fresh cantaloupe and prosciutto. A pairing like no other… the sweetness of the cantaloupe along with the saltiness of the prosciutto – a match made in heaven. Eating in Italy – eating this particular pairing is one of my favorites.

In August, tomatoes and eggplants are the star of the show.

Some of our Favorite Summer Dishes:

• Fichi: Perfect time to enjoy figs on your charcuterie board
• Prosciutto e melone: prosciutto with melon, sometimes as an appetizer or light lunch/dinner
• Fiori di zucca: zucchini flowers are filled with cheese and fried. Did you know that fizzante (fizzy water) is used to make the batter light?

Autumn:

The fall harvest in Italy is very similar to that in the States. Think grapes, apples, squash, mushrooms – but eating in Italy… you also get exquisite truffles!

September is another one of those transition months. Summer is winding down into fall and the markets often offer the best of both worlds. Hands down the highlight of September is the porcini mushroom.

Don’t be put off by the green variety of figs found in September. At first, I thought they weren’t ripe – but they are… and full of flavor.

Pumpkins are at their height in October, as well as chestnuts. You will find carts selling them in almost every town and city in Italy – their roasting fragrance filling the air.

November is a very special time of year in northern Italy with one of the rarest and most expensive foods in the world… truffles.  The white truffles of Alba are extraordinary and more expensive than the more common black ones.

Some of our Favorite Autumn Dishes:

• Risotto con funghi porcini: Risotto with porcini mushrooms
• Orecchiette con le cime di rapa: A favorite in the Puglia region but pasta with fresh, small broccoli
• Castagnaccio: a plain chestnut flour cake, and a typical autumnal dessert, made by a dough of chestnut, water, olive oil, pine nuts and raisins, and baked.

Final Thoughts on Eating in Italy

With modern technology and greenhouses, all foods whether it be fruits or vegetables can be enjoyed year-round. But… most certainly you will miss the enjoyment of eating foods when they are at their height of flavor. On your next trip to Italy, use our guide – although the restaurants and grocery stores will be your indicator – to enjoy the flavors of the season at just the right time of year. Eating in Italy – seasonally – will elevate your food experience while traveling in Italy.