Last updated on October 17th, 2024
October in Italy is a beautiful time of year to be eating your heart out. Ottobre offers an abundance of fresh, seasonal produce that perfectly complements the cooler autumn weather. As you travel through the Italian countryside and cities, you’ll find markets brimming with vibrant vegetables and fruits.
I’ve been living between Florence and Southern Tuscany on a working farm since 2012, and I’ve had ample time to scope out and even get involved in our local harvests. I want to share with you my favorite and most beloved fruits and vegetables to try in Italy in October. Most can also be sampled in November and into the winter months as well but a few come only in October!
As you explore Italy in October, don’t miss the opportunity to visit local markets and sample all of my suggestions below. Whether you’re enjoying a freshly picked apple as a snack or a gourmet cheese platter with seasonal preserves, the flavors of October in Italy are sure to make their mark on your travels.
Jump to Section
Vegetables To Eat In October In Italy
October is the first month in Italy we start to see an abundance of fall produce. A variety of dark greens, pumpkins and wild mushrooms fill local markets and grocery store shelves.
Dig Deeper: Learn more about Why Italians Eat Seasonally.
Tuscan Kale
Where To Eat It: In Tuscany, particularly in Florence and Siena.
Cavolo Nero is a staple in Tuscan cuisine, particularly in hearty soups like ribollita and minestrone.
Learn More: Read about Italian kale and how we use it in Popular Tuscan Kale Recipes – What Italians Make With Tuscan Kale.
Radicchio
Where to Eat It: In Veneto, especially in cities like Treviso or Venice. Look for risotto al radicchio on menus.
Radicchio is a bitter leaf vegetable often grilled, used in salads, or added to risotti for its distinct flavor and vibrant color.
Pumpkin (And Other Squash)
Where to Eat It: Emilia-Romagna region, especially in cities like Mantua (but it’s a favorite in all 20 regions in Italy). Try “Tortelli di Zucca”
October is when pumpkins and other squashes are at their best in Italy. Look for sweet varieties, pumpkins or more savory kinds! The world of Italian squash is endless.
Salad And Mixed Greens
Where To Eat It: Enjoy hearty winter greens in all 20 regions in Italy under insalate or contorni sections of the menu.
Italy has great mixed fall greens and salads starting in September and growing throughout all of the mild winter climate.
Porcini Mushrooms
Where to Eat It: Trattorie and restaurants in Tuscany and Piedmont. Look for primi like tagliatelle ai funghi porcini or risotto ai porcini.
Porcini mushrooms, called funghi porcini, are foraged most notably throughout Tuscany, Umbria and Piedmont. You can find them prepared any kind of way but I think the best way to sample them is in a risotto or in a pasta sauce such as egg pasta like tagliatelle.
Swiss Chard
Where to Eat It: Particularly in Tuscany and Umbria
Swiss chard or bietola is used in soups, frittatas, and as a side dish to traditional Italian grilled meats enjoyed in Italy in October.
Beets
Where to Eat It: Look for beets in Veneto, specifically in my favorite risotto alla barbabietola.
Barbabietole are red beets with an earthy sweetness perfect for salads, soups, and risotti. Most commonly you will come across red beets (other golden or heirloom varieties are hard to find).
Fruits To Eat In Italy In October
Enjoying baked goods with local fruits in October is one of the best ways to test out some of the fall harvest. If you don’t have a sweet tooth, pursue markets for the best selection of Italian fruits for snacking.
Tip: Seasonal produce is much better (and more likely to be local) 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
My Favorite Markets in Florence
Food Markets in Florence
Top Markets In Tuscany
Food Markets in Venice
Rialto Market in Venice
Grapes
Where to Eat Them: Vineyards and wineries across Tuscany, Piedmont, and Veneto. Also look for schiacciata all’uva at bakeries in Florence.
October is grape harvest season in Italy. You will find all varieties of grapes, including those used to make wine. Keep your eyes out for sagre or food festivals celebrating one of Italy’s most beloved October fruits!
Pomegranate
Where to Eat It: In all 20 regions but particularly good in the south.
Melograno is a strange kind of fruit characterized by their small, juicy seeds that are picked out and eaten as is, in salads, desserts and to make juice. It’s a bit early for it but if you are in the right part of Italy in October, you should get a glimpse of it.
Quince
Where to Eat It: Available in farmers’ markets, particularly in central and southern Italy. Try quince marmalade with regional Italian cheese.
Quince, known as mela cotogna , is often used to make jams, jellies, and Italian desserts. If you can find homemade jams or preserves in gourmet shops or markets, these make great souvenirs and gifts.
Figs
Where to Eat Them: Southern regions like Calabria and Sicily is your best bet because it’s warmer than northern Italian regions.
In October in Italy you can still find the last of the fall fig harvest. They are very sweet and perfect for pairing with savory items such as cured meats, prosciutto and sausages.
Apples
Where to Eat Them: Try apples in regions like Trentino-Alto Adige and South Tyrol.
Apples (mele) are a quintessential autumn fruit in Italy, celebrated for their long storing season and crisp taste. Apples are enjoyed fresh, baked in desserts, or even cooked into savory dishes.
Pears
Where to Eat Them: Try pears poached in red wine, in cake or in risotto with gorgonzola cheese in Emilia-Romagna.
Pears are a delightful autumn fruit available in several varieties, from crisp to buttery and soft, making them a versatile ingredient for both sweet and savory dishes in Italian cooking.
Giuggiola
Giuggiole, called jujube or Chinese date is a small kumquat sized fruit that grows on trees in Italy in October. They can be dried and used in desserts but Italians also enjoy eating them raw as any other fruit. They kind of taste similar to an apple.
Persimmons
Where to Eat Them: Italian food markets across Italy will sell persimmons, especially in regions like Emilia-Romagna and Tuscany.
Persimmons or cachi is an Italian fruit very sweet and juicy, often eaten fresh with a spoon or used in various Italian desserts. October is when you will first see them but they are not at their height yet.
Chestnuts
Where to Eat It: Street vendors and food markets throughout Italy, particularly in mountainous areas like the Apennines.
Roasted chestnuts are a popular street food in October and through the winter months in Italy, known for their sweet and nutty flavor. If you are in Tuscany, try the traditional October cake made from chestnuts known as castagnaccio.
Walnuts
Where to Eat It: Buy freshly harvested walnuts in their shells at open air farmers markets in Italy.
Walnuts or noci are used in sauces (such as salsa di noci for pasta), baked goods and are often served after a meal in Italian households in place of dessert or as a snack.
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