Last updated on January 30th, 2025
For those of us who live in Italy, February is a month when we walk the produce aisle and yearn for spring vegetables and fruits. For months, we’ve been eating citrus, apples, pears and leafy greens.
If you’re visiting Italy in February, you’ll be greeted by a variety of fruits and veggies as you stroll through any market or grocery store.
Let’s take a look at seasonal produce to try in February in Italy and how to eat (or order!) it.
Good To Know: What is seasonal in Italy in February is also what you will find in January and March.
Jump to Section
Vegetables To Eat In February In Italy
Don’t miss these Italian vegetables in February!
Whether you’re dining out or cooking at your rental accommodation be sure to incorporate some of these seasonal vegetables in your meals.
Learn More: Read about eating seasonally in Italy in Why Italians Eat Seasonally.
Artichokes
Winter is prime time for artichokes in Italy. Try them deep-fried or braised as a side dish in Rome.
Cabbage
Cabbage is a broad category in Italy encompassing many different colors and varieties. It’s more popular in northern Italy served with sausages or other grilled meats.
Puntarelle
Puntarelle are a variety of chicory that grows abundantly in Italy. In Rome, they thinly slice them and douse them in anchovy and olive oil dressing.
Spinach
Spinach is widely used in pasta fillings such as gnudi in Tuscany.
Turnip Greens
Turnip greens, or rape, are very good quickly blanched and then sauteed in olive oil and garlic. This same prep technique can be added to cooked pasta for a quick and easy southern Italian meal.
Fennel
Fennel, known as finocchio, is one of Italy’s most popular vegetables. The light anise flavor is a favorite even among kids. Try making or ordering Italian Fennel and Orange Salad.
Porri
Leeks are great in risotto, a creamy rice dish prepared primarily in northern Italy in Veneto and Lombardy.
Cauliflower
Cavolfiore is used in a variety of dishes in Italy such as in a gratin or pickled and served with cocktails at aperitivo time.
Carrots
Carrots are a vegetable in Italy you will come across all 12 months of the year. They are harvested in the fall but then kept fresh in root cellars to be enjoyed throughout the winter.
Carrots are the base for so many famous Italian dishes (called a soffritto), making it one of Italy’s most used vegetables.
Kale
Italian kale or cavolo nero is a hearty winter vegetable key to rustic Italian recipes.
Dig Deeper: To learn more about cavolo nero check out Cavolo Nero – What it Is and How My Italian Family Eats It.
Radicchio
Italian radicchio is particularly good in Venice where it grows on the lagoon. To learn more about how you might see it prepared, check out Must-Try Foods And Drinks In Venice.
Swiss Chard
Bietola is a key component of traditional Italian cuisine, especially in dishes like ribollita and minestrone. I find it to be one of the most tender greens when quickly wilted with olive oil and garlic in a hot pan.
Broccoli
Broccoli is a favorite vegetable in Italy to enjoy with pasta. If it’s served as a side dish, it’s usually steamed or boiled and served with olive oil and lemon juice.
Beets
Beets are used in Italian cooking rather than steamed or roasted and served on salads or as a side dish. Think beet gnocchi or creamy stuffed pasta with beets and ricotta!
Fruits To Eat In Italy In February
Fruit in Italy is a huge part of the Mediterranean diet. Italians typically eat 2-5 pieces of fruit per day!
Shopping Tip: I suggest buying fruits and veggies at open air markets rather than 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 – Florence – Venice – Rome
My Favorite Markets in Florence
Top Markets In Tuscany
Rialto Market in Venice
Apples
Mele grow particularly well in northern Italy up in the mountains. Try strudel in Trentino Alto-Adige for the best apple dessert in the winter.
Pears
Pears are often poached in red wine or served with chocolate sauce for dessert.
Oranges
Italian oranges from Sicily are a winter staple. Blood oranges, in particular, are prized for their deep red flesh and rich flavor, which you can buy at any bar squeezed into a spremuta.
Lemons
Lemons from the Amalfi Coast are famous worldwide and used in daily Italian cooking, making them a staple kitchen pantry ingredient. They are also the main ingredient in limoncello, one of the best souvenirs to bring back from the Amalfi Coast.
Grapefruit
Grapefruit is harder to find because it’s not as popular as oranges. Look for them at food markets in Italy but be sure to ask where they are from (sometimes they are imported from South Africa or Israel and in that case, they are not very good).
Mandarins/Clementines
Mandarins and clementines are probably Italy’s most consumed citrus fruit. Italians eat them for breakfast, snacks and dessert.
Kiwi
Kiwis are grown from Tuscany downwards in the winter in Italy. Try them in a macedonia or fruit salad.
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
