December is such a wonderful time to be in Italy – for the Christmas season, holiday cheer, beautiful lights. And of course, for the amazing food and seasonal flavors!
Let’s look at seasonal produce to try in December in Italy for the Christmas and holiday season. I’ll also include how to eat (or order!) each.
Note that much of what is seasonal in Italy in December is also what you will find throughout the fall in November and January.
And if you’re looking to do some holiday cooking with these ingredients in December, check out
My 6 Favorite Winter Dishes In Italy To Make (And Order Out!)
Italian Christmas Day Meal – What Our Italian Family Eats
Traditional Italian Christmas Eve Dinner
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Vegetables To Eat In In Italy
These winter vegetables are not only delicious and nutritious but also deeply rooted in Italy’s culinary traditions. They offer a true taste of authentic Italian cuisine in December.
Seasonal Eating: Learn more in Why Italians Eat Seasonally.
Artichokes
Where To Eat It: Carciofi alla Giudia in Rome
Artichokes, or carciofi, are a winter specialty, particularly in Roman cuisine. They are often deep-fried or braised and served as a side dish at most trattorie in Rome. If you are in central Italy, try them fried as an appetizer.
Broccoli
Where To Eat It: In Puglia in pasta ai broccoli
Broccoli is a green vegetable often used to make Italian pasta recipes, soups, and as a straightforward side dish sautéed with garlic and olive oil. You can find the classic variety or the uniquely shaped broccoli romano, which boasts lighter green “starlets” instead of traditional “florets.”
Cabbage
Where To Eat it: Zuppa alla Santè in southern Italy
Cabbage or cavoli, encompasses a wide range of varieties, including green, white, and red (also includes broccoli and kale in theory). It’s commonly utilized in soups, stews, and as a wrap for cooking beef or pork in classic Italian cuisine.
Chicory
Where To Eat It: Southern Italy as a side dish under “contorno” section of the menu
Cicoria grows literally everywhere in Italy, making it one of the most popular winter greens to try. Italians love it simply sautéed with garlic and chili, used in salads, or added into soups.
Spinach
Where To Eat It: Try gnudi in Tuscany (small ricotta and spinach dumplings served in butter sauce)
Spinaci is widely used in pasta fillings, as a side dish, or in vegetable soup or minestrone.
Turnips Greens
Where To Eat Them: In southern Italy in pasta con cime di rapa
Turnip greens, called rape in Italian, are a cherished winter vegetable in Italy, available from November through March, most of the winter harvest season. The leafy tops are served as a side dish, while the roots are harvested in spring and used in soups.
Fennel
Where To Eat Them: Everywhere as a side dish or in salads such as Italian Fennel and Orange Salad.
Fennel, known as finocchio, has a mild anise flavor and is often used raw in salads or cooked in gratins and soups.
Leeks
Where To Eat Them: In northern Italy in risotti.
Leeks, or porri, are used in various dishes, from soups to tarts, providing a sweet, mild onion flavor without overpowering other flavors.
Cauliflower
Where To Eat Them: Try it pickled in southern Italy or in soups or in a gratin.
Cauliflower, or cavolfiore, is used in a variety of Italian dishes, from pasta and risottos to casseroles and salads.
Jerusalem Artichokes
Where To Eat Them: Purea di Topinambur in Piedmont or in risotto
Jerusalem artichokes, known as topinambur, are tubers with a sweet, nutty flavor, often used in purees, used to flavor risotto or roasted as a side dish. They are mild with a slight artichoke flavor.
Kale
Where To Eat It: Tuscany and Umbria
Cavolo Nero is a staple in rustic Italian cuisine, particularly in hearty soups like ribollita and polenta with kale. To read more Italian kale and how we use it, check out 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 leafy lettuce leaf frequently grilled, tossed in salads, or incorporated into risotti for its unique taste and vibrant purple hue. Its bitterness can be balanced by pairing it with Italian cheese, drizzling it with balsamic vinegar, or incorporating it into lasagne, making it a versatile ingredient in the winter in Italy.
Pumpkin (And Other Squash)
Where to Eat It: Emilia-Romagna in ravioli
In Italy we enjoy pumpkins and other squashes all winter long. They are often used in ravioli or in vellutate, pureed vegetable soups.
Swiss Chard
Where to Eat It: At classic restaurants in Florence
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.
Beets
Where to Eat It: Northern and central Italy
Barbabietola, or red beets, begin appearing in Italian markets in November and are available through March. Italians typically prefer to cook them into dishes rather than use them in salads or eat them raw.
Fruits To Eat In Italy In December
December is a bit more exciting in terms of color and flavor than November in Italy. Citrus is finally at its best and kiwis, among other colorful Italian fruits, become available.
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
Melograno is an ancient fruit grown throughout all of Italy. It’s especially popular during the holidays in baking, on salads and used for decoration.
Apples
Where to Eat It: Trentino-Alto Adige
Mele are everywhere in Italy in December, especially as northern Italian Christmas desserts call for them.
Foodie Experience: Use them in apple cake or take a strudel making class.
Pears
Where to Eat It: Northern Italy
Pears are well loved fall fruit readily available throughout all 20 regions in Italy in December. 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 are Italian fruits that are very sweet and juicy, most commonly enjoyed cut in half and carved out with a spoon. They are so abundant in Italy that you will see people giving them away!
Agrumi
Where to Eat It: Try freshly squeezed orange juice called spremuta for breakfast in Italy.
Agrumi encompasses a wide range of citrus fruits, including oranges, mandarins, miagawa, lemons, limes, cedro, and grapefruit. Sicily is renowned for its citrus production, with the first harvest typically arriving by the end of November. December is when you will find supermarkets and other outdoor markets brimming with these flavors so don’t miss them!
Kiwi
Where to Eat Them: Throughout all 20 regions. Buy them at grocery stores or markets
Kiwi a refreshing, tangy fruit perfect for snacking or enjoying instead of dessert while in Italy in December. Italians swear that it aids in digestion (I can’t promise this though!).
Chestnuts
Where to Eat Them: As street food throughout Italy
Roasted chestnuts are a great snack to pick up in the afternoon as you tour around in Italy during the holidays. They are slightly out of season at this point but the ones you find on the street will still be delicious.
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
