Branches of a corbezzolo tree on a sunny day in Italy. Ripe red fruits dangle from the branches.
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Seasonal Produce To Try In January In Italy

Last updated on December 15th, 2024

True, January can bring dreary weather and post-holiday blues. But, it’s also a time of year that boasts some of the peninsula’s best crops, making it a great month in Italy for produce.

Let’s take a look at which seasonal produce you should try in January in Italy and how to eat (or order!) each. 

Keep in mind that much of what is seasonal in Italy in January is also what you will find during the Christmas holidays in Italy. The weather doesn’t change much and neither does the harvest.

Vegetables To Eat In January In Italy

side view of artichokes for sale in a black bin with a white sign indicating price.

So many of Italy’s most famous foods are made using winter produce. Be sure to try the following vegetables and use them if you are cooking at your apartment or villa rental!

Celeriac

Where To Eat It: Umbria

Sedano rapa is a knobby root vegetable that has a mild celery flavor. It’s often pureed with potatoes, similar to a mashed potato and served as a side dish or used to make creamy soups. 

Artichokes

Cooked artichoke on a plate at a trattoria in Rome, Italy.

Where to Eat Them: Carciofi alla Giudia in Rome

Winter is prime time for artichokes in Italy, particularly in Roman cuisine. Enjoy them deep-fried or braised as a side dish at most trattorie in Rome. Fried artichokes make an excellent appetizer in central Italy.

Cabbage

Where to Eat It: Zuppa alla Santè in Southern Italy

Cabbage, encompassing varieties like green, white, and red, is a versatile winter staple. It’s commonly found in soups, stews, and as a wrap for meats in classic Italian cuisine.

Puntarelle

White dish with serving of puntarelle at Trattoria Augusto in Rome, Italy.

Where To Eat It: Rome 

Puntarelle are a type of chicory that grows abundantly in Italy. Romans particularly love this raw in a salad dressed in lemon juice, anchovies and olive oil. 

Spinach

Where to Eat It: Gnudi in Tuscany (small ricotta and spinach dumplings served in butter sauce)

Spinach is widely used in pasta fillings, as a side dish, or in vegetable soups like minestrone. It’s a key winter vegetable in Italian cooking. 

Turnip Greens

Where to Eat It: Southern Italy in pasta con cime di rapa

Turnip greens, or rape, are available from November through March in Italy. The leafy tops are used as a side dish, while the roots are harvested in spring. 

Fennel

Where to Eat It: Everywhere, cooked as a side dish or in salads such as in Italian Fennel and Orange Salad

ennel, known as finocchio, has a mild anise flavor. It’s often used raw in salads or cooked in gratins and soups, making it a versatile winter vegetable. 

Leeks

Where to Eat It: Northern Italy in risotti

Leeks, or porri, provide a sweet, mild onion flavor ideal in soups, tarts, and risotti during the winter months. If you ever see them fried on a menu, order them without hesitation! 

Cauliflower

Pile of cauliflowers at a market in Italy.

Where to Eat It: Try it pickled in Southern Italy or in soups or a gratin

Cavolfiore is used in a variety of dishes, from pasta  to casseroles and salads, making it a staple winter vegetable in most Italian homes. 

Jerusalem Artichokes

How To Eat It: In risotto

Jerusalem artichokes, or topinambur, have a sweet, nutty flavor. They are often used in purees, risotti, or roasted as a side dish during the winter. Note that they aren’t common, however, so if you love them, don’t overlook them on a menu. 

Kale

Where to Eat It: Tuscany and Umbria

Cavolo nero is a staple in rustic Italian cuisine, particularly in hearty soups like ribollita and minestrone. To learn more about cavolo nero check out Cavolo Nero – What it Is and How My Italian Family Eats It and Popular Tuscan Kale Recipes.

Radicchio

Fresh radicchio in a wicker basket at the Rialto Market in Venice, Italy.

How To Eat It: Grilled (look for it under the side dishes (contorni) section of menus in northern Italy

Radicchio’s bitter leaves are often grilled, tossed in salads, or incorporated into risotto for its unique taste and vibrant color.

Pumpkin (And Other Squash)

Where to Eat It: Emilia-Romagna in ravioli

Pumpkins and other squashes are enjoyed throughout the winter in Italy. They are often used in ravioli or pureed vegetable soups known as vellutate.

Swiss Chard

How To Eat It: Sauteed with garlic and olive oil

Bietola is a key component of traditional Italian cuisine. Sautéed with garlic and olive oil, it makes a delicious winter side dish to grilled meats, sausages or stews.

Broccoli

Pile of broccoli romano on sale at a market in Italy.
Broccolo Romano

Where to Eat It: Anywhere but particularly good with pasta in southern Italy

Broccoli is used in various Italian dishes, from pasta recipes to soups. The classic variety is what most foreigners recognize but the broccolo Romano is bright green with star points.  

Beets

Where to Eat It: Northern and Central Italy

Barbabietole are available from November through March in Italy. Italians typically cook them into dishes rather than using them raw or in salads, mainly in rice or in gnocchi for a vibrant pink presentation. 

Fruits To Eat In Italy In January

Italian pomegranates in a plastic container.

Much of what you find in January is also what was available in December except for a few things.

When shopping, look for fruits that have the biggest display and with the lowest price, which will help you determine what is the most local and seasonal. To learn all about how Italians eat seasonally check out Why Italians Eat Seasonally.

Tip: I suggest buying fruits and veggies at open air markets rather than grocery stores. To learn about my favorite markets and for help on navigating them, check out
5 Food Markets In Florence
Top Markets In Tuscany
Incredible Food Markets In Italy
Shopping at the Rialto Market in Venice
How To Shop At Markets In Italy + A Local’s Favorite Markets

Pomegranate

Where to Eat It: Sicily

Pomegranates, or melograno, are popular during the holidays in Italy. They are used in baking, salads, and as decorative elements for table settings at Christmas time. 

Learn More about Italian Christmas:
Traditional Christmas Foods in Italy
Italian Christmas Day Meal – What We Eat for Lunch or Dinner
Traditional Italian Christmas Eve Dinner
Italian Christmas Cookies to Try
Italian Desserts to Serve at Christmas Dinner
Pandoro vs Panettone – An Italian Christmas Cake Showdown
How to Cut Pandoro and How to Cut Panettone
Foods to Eat in Italy in December
My Gift Guides (Perfect for the Holidays)
Italian Food Stocking Stuffers
Christmas Gifts for Chefs
The Christmas Market in Montepulciano
Sweet Treats Italian Kids Get From The Befana

Apples

Where to Eat Them: Trentino-Alto Adige

Mele grow particularly well in northern Italy in December. Try strudel or apple cake.

Persimmons

Persimmon on a tree in Italy.

Where to Eat: Anywhere in Italy

Persimmons, or cachi, are a sweet and juicy orange fruit similar to a peach by the looks of it. Commonly enjoyed cut in half and eaten with a spoon, they are abundant in Italy during the winter. After January they start to go out of season so get them before they are gone!

Pears

Where to Eat Them: Northern Italy

Pears are a beloved fall fruit, available through February in Italy. They are often poached in red wine or served with chocolate sauce as a dessert.

Agrumi

close up of two levels or crates holding fresh sicilian oranges.

Where to Eat It: Try freshly squeezed orange juice called spremuta for breakfast in Italy

Agrumi cover a wide range of citrus fruits, including oranges, mandarins, miagawa, lemons, limes, cedro, and grapefruit. Sicily is famous for its citrus production but it’s not at its height until December and January. 

Oranges

Sweet and juicy, Italian oranges are a winter staple. Blood oranges, in particular, are prized for their deep red flesh and rich flavor.

Lemons

Bright and tangy, lemons from the Amalfi Coast are famous worldwide. Their zest and juice are essential in many Italian dishes and used to make the digestivo limoncello. 

Grapefruit

Grapefruit isn’t the most popular citrus among Italians but if you can find it from Sicily it’s very good! 

Mandarines

Mandarins and clementines are probably Italy’s most beloved citrus. They enjoy them as snacks or after meals.

Corbezzoli

Where to Eat Them: They grow wild and are hard to find in supermarkets. Try looking for them in the mountains or woods if you are in the Dolomites. 

I had never seen corbezzoli until I moved to Italy. They are small red balls about the size of a marble that grow on bush trees in the woods and mountains. They have a gritty texture and slightly sweet yet bitter taste.  You can see them in the main photo at the top of this article.

Fact: Corbezzoli, or strawberry trees, have become a national symbol of Italy, with their red berries, green leaves, and white flowers (colors of the Italian flag).

Kiwi

Where to Eat Them: Throughout all 20 regions.  

Kiwi a refreshing, tangy fruit perfect for snacking or enjoying instead of dessert while in Italy in December. Many Italians also enjoy it for breakfast to help keep things moving. 

Curious to know more about Italy’s seasonal foods, dishes, and produce? Check out

Foods to Eat in Italy by Month in JanuaryFebruaryMarchAprilMayJuneJulyAugustSeptemberOctoberNovemberDecember and by Season in Spring – Summer – FallWinter.

Italian Fruits and Vegetables in Season in JanuaryFebruaryMarchAprilMayJuneJulyAugustSeptemberOctoberNovemberDecember.

Italian Nuts