Last updated on November 14th, 2024
November is perhaps Italy’s dreariest month (competing with March) with lots of rain, short days and no holiday to be seen. There is really no better time to hunker down, book some cozy restaurants and spend your days eating some of the most famous food in the world.
Imagine yourself enjoying a leisurely multiple course lunch paired with regional wine tucked away from the wind and the rain. Are you in Venice? Rome? A tiny Tuscan hilltop town? No matter where you are in Italy this November, there is something for you.
I have lived through countless November months in Italy but the longer I live here, the more I have come to appreciate this dreary month for its bountiful food gifts. I can finally start spending hours over the stove top warming myself as I cook or uncork all those complex red wines I have been collecting throughout the year.
Join me as I share with you some of the best foods to eat in Italy in November as the temperatures truly start to drop and we are all looking for a little comfort food!
Dig Deeper: Read up on Why Italians Eat Seasonally – A Complete Guide To The Italian Way Of Cooking With The Seasons and My Favorite Foods to Eat in Italy in the Fall.
Wine Lover? Be sure to read Where to Drink Wine in Italy and Where to Buy Wine in Italy!
Jump to Section
Gnocchi di Zucca
(Pronounced nyowk-kee in Italian)
Where To Try It: Northern Italy, particularly in Lombardy and Veneto where they eat a lot of squash
Soft, pillowy gnocchi made with pumpkin puree and served with a variety of traditional Italian sauces, such as sage butter or gorgonzola.
Fagioli all’Uccelletto
(Pronounced fah-johl-lee ahl-ooch-chel-leht-toh in Italian)
Where To Try It: Tuscany, in particular at 15 Restaurants to Try on Your First Trip to Florence.
White cannellini beans cooked with tomatoes, garlic, and sage, often served as a side dish or with sausages.
Make It: This is an easy and budget friendly side dish to recreate at home when you get back from Italy with Tuscan Cannellini Beans with Tomatoes and Garlic (Fagioli All’Uccelletto).
Spezzatino di Cinghiale
(Pronounced spehtz-zah-tee-noh dee ching-gee-ahl-eh in Italian)
Where To Try It: Tuscany or Umbria, specifically at Trattoria della Pace in Celle su Rigo in Southern Tuscany.
Spezzatino di cinghiale or wild boar stew is a rich, flavorful stew flavored with red wine, and aromatic herbs such as rosemary and sage, plenty of onion and garlic. The boar hunting starts in November so there’s really no better dish to try at this time of year!
Radicchio Trevigiano
(Pronounced rahd-dee-kee-oh treh-ving-ah-noh in Italian)
Where To Try It: Treviso and Venice. Try buying it at local markets or the Rialto Market.
Radicchio Trevigiano is a unique red chicory that is at its best in fall. It’s often grilled, roasted, or used in risotti and in salads in northern Italy.
Bigoli in Salsa
(Pronounced bee-joh-lee een sahl-sah in Italian)
Where To Try It: At restaurants in Venice, which you can read more about my personal favorites in Best Restaurants in Venice, Italy + Nearest Cicchetti Stops.
Bigoli in Salsa is thick, spaghetti made with whole wheat flour dressed in a savory anchovy and onion sauce.
Venice Travelers: You may also be interested in
Eating Around Venice in 48 hours – 2 Day Venice Itinerary For Foodies
24 Hour Food Guide For Venice
Bagna Càuda
(Pronounced bahn-yah kow-dah in Italian)
Where To Try It: Piedmont
Meaning “hot bath,” bagna càuda is an olive oil-based dip flavored with anchovies and garlic. Traditionally served with raw or boiled vegetables and bollito misto (slow boiled meats), it’s a perfect thing to brighten up heavier dishes in the winter in Italy. I have seen it enriched with milk, cream or butter for a richer and silkier texture. Today, it is often presented in a type of terracotta pot called a fojòt, designed to be shared at the table.
Frittata Al Tartufo
(Pronounced freet-tah-tah ahl tahr-too-foh in Italian)
Where To Try It: Umbria
If you’re a truffle lover, this dish is a must-try! Truffles are so plentiful in Umbria that they’re often featured in many local dishes. This frittata is Italy’s version of a French omelet topped with generous shavings of freshly foraged truffles. Some restaurants even finish it off with grated cheese such as pecorino or parmigiano.
Foodie Experience: Umbria is prime truffle hunting territory. Book a truffle hunting tour and lunch, and for more details, check out Italy Foodie Bucket List – 17 Amazing Italian Culinary Experiences by Region.
Gnocchi alla Romana
(Pronounced nyawk-kee ahl-lah roh-mah-nah in Italian)
Where To Try It: Rome
These Roman gnocchi are a delicious departure from the traditional potato version that my family loves. Semolina flour is cooked with milk, butter, eggs, and nutmeg, then left to set. Once firm, the mixture is cut into rounds, sprinkled with parmesan, and baked until golden brown. This is also a great dish to try making at home on a blustery winter’s day.
Passatelli in Brodo
(Pronounced pahs-sah-tehl-lee in broh-doh in Italian)
Where To Try It: Emilia-Romagna
Passatelli in brodo is one of my favorite primi in Emilia-Romagna. These small dumplings are made from a dough of cheese, bread, and eggs, then cooked in a rich homemade beef broth. They’re pressed through a large sieve, creating small, worm-shaped dumplings.
Cjarsons
(Pronounced kee-ahr-sohns in Italian)
Where To Try It: Friuli-Venezia Giulia
Cjarsons are perhaps the most iconic primo from Friuli-Venezia Giulia. Thin sheets of potato pasta are stuffed with a variety of fillings, including herbs, ricotta, raisins, potatoes, cocoa powder, and cinnamon. Order them several times and always be surprised how each restaurant makes the filling
Capriolo alla Valdostana
(Pronounced cah-pree-oh-lo ahl-la vahl-doh-stah-nah in Italian)
Where To Try It: Aosta Valley
Capriolo alla Valdostana is a hearty winter stew made with locally sourced venison and winter vegetables like potatoes, carrots, onions, and celery (soffritto). The sauce is enriched with cream and grappa, creating a comforting and flavorful dish perfect for cold weather.
Ragù Napoletano
(Pronounced rah-goo nah-poh-lee-tah-noh in Italian)
Where To Try It: Naples
Ragù Napoletano from Campania is a hearty dish that can be served either as a first course with pasta or served with other contorni or side dishes to make up a second course. The slow-cooked meat is pulled out from the rich tomato sauce and sliced. At this point, the meat can be shredded and folded back into the tomato sauce for pasta or simply served alongside mashed potatoes or other vegetables.
Risotto alla Zucca
(Pronounced ree-soht-toh ahl-lah zook-kah in Italian)
Where To Try It: Lombardy and Veneto
Risotto alla zucca is a creamy rice dish made with pumpkin, often enhanced with butter and parmesan cheese.
Tip: Risotto is a great dish to choose if you are gluten-free in Italy.
Gluten Free in Italy? Check out
Is Italian Gelato Gluten-Free? A Guide To Eating Gelato For Visitors With Allergies
A Guide To Eating Gluten-Free In Florence – My Favorite Gluten-Free Restaurants, Gelato & Pizza
Eating Gluten-Free In Venice – A Local’s Guide To Restaurants, Cicchetti & Gelato
Curious to know more about Italy’s seasonal foods, dishes, and produce? Check out
Foods to Eat in Italy by Month in January – February – March – April – May – June – July – August – September – October – November – December and by Season in Spring – Summer – Fall – Winter.
Italian Fruits and Vegetables in Season in January – February – March – April – May – June – July – August – September – October – November – December.
Italian Nuts
