May is one of the most popular months to visit Italy – full of sunny days, warm weather and a slew of markets, art shows and special events.
If you’re coming to Italy in May, don’t miss the best seasonal dishes and flavors!
I’ve been based in Italy since 2012, and I’ve had plenty of time to discover May’s best produce and dishes.
In this article, learn all about:
- the top 5 dishes to eat in Italy in May
- seasonal produce to sample at restaurants, markets and food festivals
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5 Dishes To Eat In Italy In May
These top five foods to eat in Italy in May are seasonal dishes that you can only find in May or at the tail end of April and into early June, depending on the year and what region you are in.
Moeche
(Pronounced moh-eh-keh in Italian)
Moeche, one of the best foods to eat in Italy in May, are soft-shell crabs that have been dipped in egg and flour and fried until golden brown served in Venice (Veneto). You might also see them served as cicchetti.
Twice a year, these local crabs molt their hard shells and fishermen get straight to work catching them in the Venetian Lagoon before their new shell begins to harden. Because of this, they are considered quite the delicacy.
We Recommend: Trattoria al Gatto Nero is the perfect spot for Venetian dishes, especially these little moeche crabs.
Piselli Alla Fiorentina
(Pronounced pee-sehl-lee ahl-lah fee-ohr-ehn-tee-nah)
Piselli alla fiorentina are spring peas cooked with pancetta (Italian bacon) and sometimes spring onions. Order them as a side dish in Florence with bistecca or other grilled meats. If you happen to be outside of Tuscany xx, you will find spring peas cooked in other regional methods under contorni on menus.
Make It: Piselli alla fiorentina is one of my favorite ways to serve spring peas. Follow my step-by-step instructions for Italian Peas With Bacon Recipe – Florence’s Favorite 15 Minute Side Dish.
Pasticciotto
(Pronounced pah-steech-choht-toh in Italian)
Pasticciotto is a creamy custard flavored with black cherries that is then baked into a flaky pie crust. Although you can find this at other times of the year, it’s best in May when cherries come into season, making this treat extra flavorful. Order for breakfast with coffee in Puglia at any bar.
We Recommend: For the absolute best pasticciotti, go to Caffé Alvino (Lecce).
Bazzoffia
(Pronounced bahz-zohf-fee-ah in Italian)
Bazzoffia is a traditional dish from Lazio made exclusively in the spring and early summer in Italy. Peas, beans, artichokes, lemon, lettuce, onions and olive oil are all stewed together until tender and served upon slices of stale bread. To finish it all up, an egg is poached on top and sprinkled with pecorino cheese.
Zuppa di Asparagi
(Pronounced zoop-pah dee ahs-pahr-ah-gee in Italian)
Wild asparagus grows throughout Italy in the spring, making it one of the top vegetables to try in May in Italy. This creamy soup is flavored with garlic and lemon, highlighting the simple flavor of this fresh asparagus soup. Different regions each have their own spin on this Italian soup but Calabria is where you will most likely see it.
Produce To Eat In May In Italy
Spring produce in Italy brings new life to regional culinary traditions throughout Italy. While many of these Italian fruits and vegetables can be found also in April and through June, they are at their best in May.
Cherries
Look for either large (usually darker) cherries or small bright red varieties at markets and grocery stores.
Learn more about Italian Markets:
How to Shop at Markets in Italy
10 Rules for Shopping at Markets in Italy
Incredible Food Markets in Italy
My Favorite Markets in Florence
Food Markets in Florence
Food Markets in Venice
Peas
Fresh peas are meaty and hearty yet they take quite a bit of work to shell from the pods. It’s by far one of the best vegetables to order out, avoiding the hassle of preparing them at home.
Baccelli
Baccelli, sometimes called fave, are broad beans most commonly enjoyed raw with pecorino cheese with a glass of wine or as an appetizer. These are particularly popular in Tuscany but are also beloved in other central and southern Italian regions as well.
Zucchini Flowers
Zucchini flowers start to crop up in May, most typically served stuffed and fried as an appetizer. In Rome, they are stuffed with mozzarella and anchovies but in other regions of Italy they might just be battered and deep fried as they are.
Asparagus
Both green and white asparagus are readily available throughout Italy in May. Usually asparagus are added to other Italian dishes such as risotto, pasta dishes or as a sformato, a savory flan, rather than served on their own.
Monks Beard
Known as agretti in Italian, this green vegetable is quite particular, similar to small blades of thick grass, served only for a couple of weeks in the spring. If you see them on any menu or grocery store, get them right away because they may be gone tomorrow!
Fragoline
Fragoline are one of my favorite fruits to eat in Italy in May. They are a small, sweet variety of strawberries, about the size of a blueberry. Look for gelato flavors made with fragoline or simply served for dessert at restaurants.
Tropea Onions
Tropea onions are bright purple onions that are incredibly sweet and used throughout Calabrian dishes, both raw and cooked.
Italian Food Through the Year: Read about the best foods to eat in Italy in January – February – March – April – May.
