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.
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Vegetables To Eat In January In Italy
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
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
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
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
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
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
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
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
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 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