Last updated on November 27th, 2024
Are you coming to Italy in November? Are you a bit nervous you’re going to be cheated from a culinary point of view?
Not to worry! Some of Italy’s long-awaited winter greens, broccoli varieties and holiday fruit start to hit the table in November, making it a great month to try new foods and interesting flavors.
As a long term resident in Italy, I find November to be one of the gloomiest months of the year. Luckily, I’m always thrilled to settle in and get cooking using some of my most beloved fruits and vegetables.
Let’s take a look at:
- which seasonal produce you should try in November in Italy
- where to try it
- how you are likely to find it prepared during your travels
Good To Know: Much of what is seasonal in Italy in November is also what you will find throughout the fall in October and December.
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Vegetables To Eat In November In Italy
These vegetables are not only flavorful but also an integral part of the local culinary traditions in Italy, making them perfect for experiencing authentic Italian cuisine in November. To read more about how Italians eat seasonally, check out Why Italians Eat Seasonally – A Complete Guide To The Italian Way Of Cooking With The Seasons.
Cabbage
Where To Eat it: Zuppa alla Santè in southern Italy
Cabbage, known as cavoli, is a large umbrella category including both green, white and red varieties often used to make soups, stews and as wrappers in which to cook beef or pork.
Chicory
Where To Eat It: Anywhere but it’s particularly well loved in southern Italy
Cicoria grows literally everywhere in Italy (including in sidewalk cracks in cities)! Italians love it sautéed with garlic and chili, used in salads, or added into soups.
Broccoli
Where To Eat It: In Rome in pasta ai broccoli
Broccoli is a versatile vegetable that is used in Italian pasta dishes, soups, and as a simple side dish sautéed with garlic and olive oil in Italy. Look for the traditional type or broccoli romano, which is a very interestingly shaped lighter green variety of broccoli with little ‘starlets’ instead of ‘florets’.
Spinach
Where To Eat It: All 20 regions
Spinaci is widely used in pasta fillings, as a side dish, or in vegetable soup or minestrone.
Turnip Greens
Where To Eat Them: In southern Italy in pasta con cime di rapa
Turnip greens, known as rape (rah-peh) in Italian, is one of Italy’s most beloved winter vegetables that starts to become available from November through March. The turnip tops are more commonly used and served as a side dish and in the spring, the roots are harvested and used in soups.
Tuscan Kale
Where To Eat It: Tuscany
Cavolo Nero is a staple in Tuscan cuisine, particularly in hearty soups like ribollita and minestrone.
Learn More: Get the scoop on Italian kale and how we use it in
Cavolo Nero – What it Is and How My Italian Family Eats It
Popular Tuscan Kale Recipes
Radicchio
Where to Eat It: In Veneto with rice dishes such as risotto or grilled as a side dish.
Radicchio is a bitter leaf vegetable often grilled, used in salads, or added to risotti for its distinct flavor and vibrant color. It can be bitter but paired with Italian cheese, drizzled with balsamic vinegar or made into lasagne, it’s perfect!
Pumpkin (And Other Squash)
Where to Eat It: Emilia-Romagna in ravioli
November, and through the rest of fall and winter, is when pumpkins and other squashes are in season. They are often used in ravioli or in vellutate, pureed vegetable soups.
Swiss Chard
Where to Eat It: Particularly in Tuscany and Umbria
Swiss chard or bietola is used in so much of traditional Italian cuisine. The best way to sample it is sauteed with garlic and olive oil as a contorno or side dish.
Carrots
Where to Eat It: All 20 regions
Carote are used in so many Italian recipes including soffritto, a base for almost all things Italian. They are also used in salads, roasted or served with olive oil in November when the oil is freshly pressed
Beets
Where to Eat It: Northern and central Italy
Barbabietola are red beets that you will start to see at supermarkets in Italy in November. Italians like to use them cooked into dishes rather than using them in salads.
Fruits To Eat In Italy In November
November isn’t the most exciting month in terms of fresh Italian fruit but we do finally get a glimpse of the first citrus that hits the shelves. Just the smell of clementine peel gets me in the holiday mood, even if Thanksgiving hasn’t even happened yet.
Tip: I suggest buying fruits and veggies at open air markets rather than grocery stores in Italy.
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
Top Markets In Tuscany
Food Markets in Venice
Rialto Market in Venice
Pomegranate
Where to Eat It: In all 20 regions but particularly good in Sicily
Melograno is an ancient fruit beloved by all in Italy. It’s especially popular during the holidays but we start to see the first ones show up in November. Try using them in salads or eating them as is after a meal to cleanse your pallet.
Quince
Where to Eat It: Quince can be tricky to find. Your best bet is at farmers’ markets in Italy.
Quince, known as mela cotogna, is a popular Italian fruit used to make crostate, jams and other preserves. At food markets, look for small jars of that year’s quince jam to bring home as a souvenir or gift.
Apples
Where to Eat It: Trentino-Alto Adige
Mele are everywhere in Italy in November. There aren’t very many other fruits that are seasonal so enjoy the variety.
Foodie Experience: Use them in Italian Apple Cake Recipe or take a strudel making class in my Italy Foodie Bucket List – 17 Amazing Italian Culinary Experiences by Region.
Pears
Where to Eat It: Northern Italy
Pears are well loved fall fruit readily available throughout all 20 regions in Italy in November. Starting now and through February it will be available poached in red wine or with chocolate sauce for dessert at restaurants.
Persimmons
Where to Eat Them: Anywhere in Italy (including trees growing on the side of the road in the country).
Persimmons or cachi is an Italian fruit very sweet and juicy, most commonly enjoyed cut in half and carved out with a spoon.
Agrumi
Where to Eat It: At bars for breakfast in Italy, known as spremuta (freshly squeezed orange juice)
Agrumi is a large category of citrus fruit including oranges, mandarins, miagawa, lemons, cedro and grapefruit. Sicily is famous for their citrus production and we start to see the first harvest come in around the end of November.
Chestnuts
Where to Eat Them: Enjoy chestnuts roasted on an open fire at food markets, from street vendors or try making them at your rental in Italy
Roasted chestnuts are a great snack to pick up in the afternoon as you sightsee. Alternatively, you can find them at markets and try cooking them in the microwave, stove top or over an open fire at your rental.
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