In September, Italy’s culinary landscape is a delightful mix of summer’s last harvests and the first tastes of autumn, making it an exceptional time to explore regional specialties and seasonal flavors.
It’s also when temperatures have dropped, making it easier to enjoy what you eat!
Let me be your guide! I’ll walk you through 20 foods to eat in Italy in September based on my experience eating around Italy since 2012.
Whether you’re vegetarian, vegan or a “no meat, no meal” type of traveler, there is something for you to enjoy on this list of my favorite foods to enjoy in Italy in September. And be sure to read up on Why Italians Eat Seasonally – A Complete Guide To The Italian Way Of Cooking With The Seasons.
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Castagnaccio
(Pronounced kah-stahn-ahch-choh in Italian)
Castagnaccio is a traditional Tuscan chestnut flour cake flavored with rosemary, pine nuts, and raisins. I like to make it at home with walnuts and golden raisins. Look for it at bakeries and pastry shops throughout Florence for the best ones!
Prosciutto e Fichi
(Pronounced proh-shoot-toh eh feek-kee in Italian)
Prosciutto e fichi is a staple among locals at the height of fig season in late August and early September (depending on the year). Sweet figs are paired with salty prosciutto crudo making for the perfectly balanced combination of sweet and salty.
Schiacciata all’Uva
(Pronounced skee-ahch-chah-tah ahl-oo-vah in Italian)
Schiacciata all’uva is a traditional Tuscan grape schiacciata that’s a true celebration of autumn flavors and local produce. This rustic, sweet flatbread is made with a soft, slightly sweet dough topped with fresh, plump grapes, a drizzle of olive oil, and a sprinkle of sugar.
Tip: The window for eating this delicious sweet focaccia bread filled with grapes is so short, just six or seven weeks, so don’t miss it! If you do, however, you can read all about Tuscany’s favorite foods in Traditional Tuscan Food and 10 Foods You Must Try On Your First Visit To Florence.
Strudel
(Pronounced stroo-dehl in Italian)
Also known as apfelstrudel, this delicate dessert features thin layers of pastry dough encasing local apples spiced with sugar and raisins. The Trentino-Alto Adige region is renowned for its exceptional strudel!
Foodie Experience: You can sign up for cooking classes while in the Dolomites and learn to make strudel yourself! Read all about this experience in Italy Foodie Bucket List – 17 Amazing Italian Culinary Experiences by Region.
Tiramisù
(Pronounced teer-ah-mee-soo in Italian)
The world famous tiramisù recipe is said to have been first invented in Friuli but others beg to differ, saying it was invented in Veneto. No one truly knows but it’s a must-try to cool off in the evenings in September in Italy.
Make it: Tiramisù is so easy to make at home with our full guide to Authentic Italian Tiramisù Recipe – The Only One You’ll Ever Need (+ Tips).
Tajarin al Tartufo
(Pronounced tah-yahr-een ahl tahr-too-foh in Italian)
Tajarin al tartufo is a classic Piedmontese dish made from very thin egg pasta tossed in butter and truffle sauce. You might find other varieties of this outside of Piedmont made with different ribbon shaped pastas but this is the original!
Torta Di Mela
(Pronounced tohr-tah dee meh-lah in Italian)
An apple cake, known as a torta di mela in Italian, is a seemingly uninteresting cake but if baked by the best nonna in Italy, it’s one of the best desserts (or breakfast items) you can have! Light and seasonal, this is my favorite way to taste the local apples in northern Italy.
Make It: If you don’t get a chance to try it while traveling in Italy in September, make it with Italian Apple Cake Recipe – Italy’s Favorite Breakfast & Snacking Cake.
Tortelli Di Zucca
(Pronounced tohr-tehl-lee dee zook-kah in Italian)
Tortelli di zucca are a unique type of stuffed pasta hailing from the Lombardy region of Italy (also very good in Emilia-Romagna). These large stuffed pastas are filled with a mixture of roasted or boiled pumpkin (or squash), grated cheese, amaretti cookies, mustard fruit (mostarda), and a hint of nutmeg, giving it a sweet hint. It’s all balanced out with salty sage butter sauce. Yum!
Mozzarella in Carrozza
(Pronounced mohz-zah-rehl-lah in cahr-rohz-zah in Italian)
Mozzarella in carrozza, meaning “mozzarella in a carriage” (with the bread as the carriage), is a beloved fried sandwich, especially popular in Campania and in Venice as street food. This delightful fried treat involves removing the crusts from stale bread, filling it with buffalo mozzarella xx , dipping it in beaten eggs, milk, and flour, and then deep frying it to perfection.
Parmigiana Melanzane
(Pronounced pahr-mee-gawn-ah meh-lahn-zah-neh in Italian)
Eggplant parmesan is made by layering thin slices of fried eggplant with tomato sauce, mozzarella and fresh basil. It is then baked until sizzling hot and served with bread to mop up all that delicious sauce. Look for it all over Italy but I find it to be particularly good in southern regions.
Crostata di Fichi
(Pronounced kroh-stah-tah dee feek-kee in Italian)
Crostata di Fichi is a fig tart made with fresh figs that have either been stewed into a jam or placed delicately atop a layer of almond paste.
Sfogliatella
(Pronounced sfohl-yah-tehl-lah in Italian)
You can eat sfogliatelle throughout Italy no matter the time of year but I find them best in the off season (meaning not in the hottest of summer months). Its name means “leaf layers” refers to all the layers of paper thin puff pastry baked until golden and filled with a fresh ricotta filling. Eat them for breakfast in Italy and you won’t be sorry!
Try It: “Sfogliatelab” or “Sfogliatella Mary,” both in Naples for the best sfogliatella in Campania.
Gelato di Gianduia
(Pronounced jeh-lah-toh dee jahn-doo-yah in Italian)
The famed hazelnuts from Piedmont are harvested in September in Italy, making it the ideal time to try hazelnut gelato. If gelato isn’t your jam, xx try it in an artisan chocolate hazelnut spread known as gianduia.
Turin Travelers: Gelateria Alberto Marchetti in Turin for really good homemade gelato, especially nut flavors like this.
Verdure Grigliate
(Pronounced vehr-doo-reh greel-yah-teh in Italian)
Be sure to try one of Italy’s simplest and most delicious side dishes, verdure grigliate. This dish features a variety of end of summer vegetables like zucchini, eggplant, and bell peppers that are all grilled and drizzled with extra virgin olive oil.
Risotto Ai Funghi Porcini
(Pronounced ree-soht-toh ay foon-ghee pohr-chee-nee in Italian)
Risotto ai funghi porcini is a creamy risotto dish made with seasonal porcini mushrooms that are foraged in the woods. They cannot be cultivated so they are quite special, should you get the chance to try them in any shape or form!
Bruschetta
(Pronounced broo-skeht-tah in Italian)
For the true foodie, authentic Italian bruschetta is an absolute must-try in Italy in September. This classic delight starts with a slice of grilled or toasted white bread, usually rubbed with a hint of garlic. It’s then doused with a generous drizzle of extra virgin olive oil, a vibrant mix of chopped vine ripe tomatoes, a sprinkle of salt, and fresh basil leaves. There’s no better time to savor this dish than in September before it’s gone until next June or July.
Make It: Bruschetta is an easy dish to make at home with my recipe for Authentic Italian Bruschetta Al Pomodoro Recipe.
Tagliatelle Ai Funghi Porcini
(Pronounced tahl-yah-tehl-leh ay foon-ghee pohr-chee-nee in Italian)
Fresh egg tagliatelle pasta is tossed with a rich sauce made from sautéed porcini mushrooms, garlic, butter and parsley. Rich and delicious, there is nothing better than a warm plate of this pasta on an evening in September in Tuscany!
Caprese Salad
(Pronounced cah-preh-zeh in Italian)
Caprese salad is a simple, refreshing appetizer made with mozzarella, tomato, and basil, served only in the summer when tomatoes are in season. It’s drizzled with extra virgin olive oil and finished with salt, ideal as a starter before dinner in Italy in September.
Make It: Italian caprese salad is an easy dish to make at home with Caprese Salad Recipe – How We Make And Serve It In Italy.
Pappa al Pomodoro
(Pronounced pahp-pah ahl poh-moh-doh-roh in Italian)
Pappa al pomodoro is a must-try vegan Tuscan soup made by transforming stale bread into a comforting culinary masterpiece. Onions, garlic and fresh basil are sautéed in olive oil before being simmered with seasonal tomatoes. The stale bread is then added, soaking up the flavorful broth to create a hearty, rustic dish. Finished with a generous drizzle of extra virgin olive oil, this soup can be savored warm or at room temperature. It’s one of my favorites! Learn where to eat it in Tuscany in 15 Restaurants to Try on Your First Trip to Florence and Where Locals Eat In Florence – Restaurants, Gelato, Pizza & Panini.
Tip: You might notice that this is also available in the winter months as well in Italy but it’s made with canned tomatoes. It’s almost as good so don’t go nuts if you don’t get a chance to try it now!
Brioche con Gelato
(Pronounced bree-osh cohn geh-lah-toh in Italian)
A beloved summer treat, brioche con gelato features a buttery brioche bun generously filled with your favorite gelato (opt for fruit flavors or seasonal nut flavors such as hazelnut!).
Gelato Lovers: Don’t miss
How To Order Gelato In Italy
Is Italian Gelato Gluten-Free?
Gelato In Italy – The Scoop on Italy’s Favorite Sweet Treat
Italian Gelato Flavors – A Complete List of Gelato Flavors You’ll Find in Italy (+ Printable Quick Guide)
Risotto Alla Zucca
(Pronounced ree-soht-toh ahl-lah zook-kah in Italian)
Risotto alla zucca is a rich and creamy rice dish flavored with seasonal pumpkin (varieties may differ) and sometimes finished with a bit of nutmeg or even a few amaretti cookies on top for a bite of sweetness!
Curious to know more about Italy’s seasonal foods, dishes, and produce? Check out
Foods to Eat in Italy in January – February – March – April – May – June – July – August – September – October – November – December.
Italian Fruits and Vegetables in Season in January – February – March – April – May – June – July – August – September – October – November – December.
