May is when Tuscan spring food really comes into its own. The markets fill up with fava beans and peas, the first zucchini appear, strawberries are at their best and the year’s first cherries show up on the fruit stands. The countryside is still green, the evenings are long, and it’s the perfect time to eat outdoors.
Between my vegetable garden, our local markets and years of writing about and tasting my way through all 20 Italian regions, I cook with the seasons every day.In this guide, I’m sharing what’s in season in Tuscany in May and the dishes you should look for if you’re visiting the Val d’Orcia, Valdichiana and the villages around Montepulciano, Pienza and Cetona.
If you only try one thing in southern Tuscany in May, make it raw fava beans with fresh pecorino and a glass of local wine. It’s the taste of a Tuscan spring.
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Quick Guide: What’s in Season in Southern Tuscany in May
| Produce | Italian Translation | How We Eat It In Italy |
|---|---|---|
| Fava beans | Baccelli or fave | Raw, straight from the pod, with fresh pecorino |
| Peas | Piselli | Cooked with pancetta and spring onion (piselli alla fiorentina) |
| Asparagus | Asparagi | In risotto, pasta, sformato or a spring salad |
| Monk’s beard | Agretti | With pasta or rice, for just a couple of weeks |
| Zucchini and the flowers | Zucchine / fiori di zucchine | Sauteed and the flowers are usually fried |
| Spring onions | Cipollotti | Sweet and crunchy, raw in salads |
| Wild greens | Erbe di campo | Insalata del campo, a side for grilled meat |
| Strawberries and small wild strawberries | Fragole / fragoline | On their own, in desserts or as gelato alla fragola |
| Cherries | Ciliegie | Eaten by the handful |
| Fresh pecorino | Pecorino fresco | With fava beans, on a tagliere or in a sandwich |
Spring Vegetables in Tuscany in May
Fava Beans (Baccelli)
Fava beans are at their best in May, and in Tuscany we usually call them baccelli, from the word for the pod. Tuscans don’t usually cook them, whereas in Rome they do. Instead, a bowl of whole pods goes on the table with a wedge of fresh pecorino, everyone shells their own beans and eats them raw with a bite of cheese and a sip of wine.
On May 1st, the Festa dei Lavoratori (Labor Day), many Tuscan families head out for a picnic, and baccelli e pecorino is the classic thing to bring along. For more ideas, see my guide to packing a picnic lunch in Italy.
Good To Know: If you’re buying fava beans at the market, choose bright green, firm pods. Small, young beans are sweeter and more tender for eating raw.
Spring Peas (Piselli)
Fresh peas arrive in April and May and only last a few weeks, depending on the weather that year. The Tuscan way to cook them is piselli alla fiorentina, peas sautéed with pancetta and sometimes spring onion. Look for them under contorni (side dishes) on the menu, served next to grilled meat.
Asparagus and Agretti
Asparagus is everywhere in May, and it turns up in risotto, pasta, savory sformati (vegetable flans) and spring salads. At home, I like it in a simple farro salad, which is easy to pack for a day out.
Keep an eye out for agretti, or monk’s beard, too. These thin green strands are only around for a couple of weeks in spring and are usually served with pasta or rice. If you see them on a menu, order them, since you probably won’t find them again until next year.
The First Zucchini and Zucchini Flowers
The first zucchini of the year appear in May, along with their flowers. Zucchini flowers (fiori di zucchine) are usually stuffed or dipped in a light batter and fried, and they don’t last long, so they are best eaten the day they are picked.
Wild Greens and Spring Onions
In southern Tuscany, wild greens like chicory, wild chard and dandelion grow just about everywhere in spring, even in the cracks of the sidewalk. They end up in insalata del campo, a simple wild greens salad dressed lightly and served alongside grilled meats.
Spring onions are sweet and crunchy in May, and they’re delicious raw in salads. You’ll also see Tropea onions from Calabria all over the markets.
Spring Fruit in Tuscany in May
Strawberries (Fragole): Strawberries are in prime season in April and May. Look out for fragoline, tiny sweet strawberries about the size of a blueberry, and order fragola if you see it in the gelato case.
Cherries (Ciliegie): The first cherries of the year appear in May. Prices start high and drop later in the month, so the end of May is the best time to stock up.
Apricots and Peaches: These may start to appear at the very end of May. Check the label, since early stone fruit is often imported and the Italian fruit is worth waiting for.
For the full list, see my guide to seasonal fruits and vegetables in May in Italy.
What to Eat in Southern Tuscany in May
Many of these dishes are eaten year-round, but they are especially good in May, when the produce is fresh and you can eat outside in the sun.
Baccelli e Pecorino
Raw fava beans with fresh pecorino are the dish of the season. In southern Tuscany, the pecorino is often from Pienza, and in spring we choose a young, mild pecorino fresco rather than an aged one. My guide to pecorino di Pienza explains the difference between fresh and aged cheeses.
Pici With a Spring Twist
Pici, the thick hand-rolled spaghetti of southern Tuscany, are on every menu all year round, most often with aglione or a meat ragù. In spring, look for daily specials where the pasta is served with seasonal vegetables, and ask your server what’s fresh that day.
Sformato di Verdure
A sformato is a savory vegetable flan, and it changes with the season. In May, it is often made with asparagus, peas or spinach. It’s a great choice for vegetarians and a good way to taste spring vegetables at their best.
Tagliata on Arugula
Southern Tuscany is home to Chianina cattle, and a tagliata di manzo (grilled beef, sliced thinly and served on arugula) is a classic in the Valdichiana and Val d’Orcia.
A Tagliere With Fresh Pecorino
A tagliere (a board of cured meats and cheeses) is perfect for a long lunch outdoors on a warm May afternoon. In spring, ask for fresh pecorino alongside the aged cheese and local cured meats. Read more about how to put one together in my guide to the Italian charcuterie board.
For more local dishes and the restaurants where I like to order them, see my guide to what to eat in southern Tuscany and my list of favorite restaurants in southern Tuscany.
Wine in Southern Tuscany in May
May is a lovely month for winery visits, with the vines leafing out and the weather warm enough to taste outside. Southern Tuscany is home to Vino Nobile di Montepulciano and Brunello di Montalcino, and many wineries welcome visitors with a reservation. My guide to Montepulciano wineries is a good place to start.
Good To Know: At the end of May, many Tuscan wineries take part in Cantine Aperte (Open Cellars), when they open their doors for tastings and events. In 2026, it was held on May 30–31, so check the dates for the year you’re traveling.
Where to Shop for Spring Produce in Southern Tuscany
The best way to see what’s in season in Tuscany in May is at the weekly market. Most towns have a market day, where local farmers sell vegetables, fruit, cheese and cured meats alongside clothes and household goods. My guide to the top markets in Tuscany covers some of my favorites, and before you go, read my rules for shopping at markets in Italy so you know what to expect.
If you’re staying near Cetona, pack your market finds into a picnic and spend the afternoon at the San Casciano dei Bagni thermal baths nearby.
More seasonal food guides: Foods to Eat in Italy in May | Seasonal Produce in April | Seasonal Produce in June
Cook Tuscan Spring Food With Me
If you would like to do more than eat your way through the season, my cultural cooking retreat in Tuscany runs May 15–21, 2027, at Camporsevoli, a private medieval village near Cetona. We cook with what’s in season that week, visit local producers and markets, and sit down every evening to eat what we’ve made together. If you’re staying in a villa nearby, I also teach private cooking classes in Tuscany.
Frequently Asked Questions
Is May a good time to visit Tuscany for food?
Yes, May is one of the best months to visit Tuscany for food. Spring produce like fava beans, peas, asparagus and strawberries is at its peak, and the weather is usually warm enough to eat outside before the heat of summer.
What fruit is in season in Tuscany in May?
Strawberries are at their best in May, and the first cherries of the year arrive during the month. Apricots and peaches may start to appear at the very end of May.
Are fava beans eaten raw in Tuscany?
Yes. In Tuscany, young fava beans (baccelli) are usually eaten raw, shelled at the table and paired with fresh pecorino and a glass of wine. People with favism, a genetic condition, should avoid fava beans.
Are there food festivals in Tuscany in May?
Yes, spring is the start of the season for sagre, local food festivals run by villages to celebrate a dish or ingredient. Look for posters in town or ask at your hotel, and read my guide to sagre in Italy before you go.
What should I pack to eat on a picnic in Tuscany in May?
Pick up fava beans, fresh pecorino, local cured meats, bread and strawberries at the market or a local shop. Add a bottle of local wine and some water, and you have a classic Tuscan spring picnic.
If you would like to learn more about cooking this way, read my guide to why Italians eat seasonally.
More on Southern Tuscany: Montepulciano, Italy – A Traveler’s Guide | Montepulciano Restaurants | My Favorite Montalcino Restaurants | My Favorite Cafés in Montepulciano | | Cetona, Italy – A Local’s Guide To Cetona (+ Where to Eat!) | San Casciano dei Bagni – What To See And Where To Eat | Chiusi Restaurants | Best Restaurants in Pienza | Southern Tuscany in May | Southern Tuscany in September | My 8 Favorite Restaurants in Southern Tuscany | What to Eat in Southern Tuscany
