One of the best things about living in Italy is all the amazing summer produce, fruits and refreshing dishes that I get to enjoy daily. Every month brings new flavors and ingredients to the market, restaurants and my family’s table in Tuscany.
If you’re visiting Italy in July, you’ll get to try some of these summer Italian foods too! These are some of the best foods to eat in Italy in July because:
- they’re light
- they’re served cold or at room temperature
- they keep you cool as you travel
When temperatures rise in Italy and things start to get hot, Italians tend to serve simple, seasonal room temperature dishes that involve little or no cooking. No matter where you are in Italy, you are likely to run across most of these famous Italian foods, all of which will keep you satisfied as you travel during one of the hottest months in Italy.
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Bruschetta
(Pronounced broo-skeht-tah in Italian)
Authentic bruschetta in Italy is one of Italy’s most famous foods made from a slice of grilled or toasted white bread, typically rubbed with garlic (but not always) and topped with extra virgin olive oil, chopped seasonal tomatoes, salt and sometimes fresh basil.
Bruschetta is one of the best foods to eat in Italy in June when tomatoes are at their height, vine ripe, sweet and juicy. You can enjoy this dish in June and August as well.
Make It At Home: When you get back home, try my recipe for Authentic Italian Bruschetta!
Caprese Salad
(Pronounced cah-preh-zeh in Italian)
Caprese salad in Italy is a cold appetizer (antipasto) made from three Italian ingredients: mozzarella, tomato and basil served only in the summer when tomatoes are in season. The salad is served drizzled with extra virgin olive oil and finished with salt.
Caprese salad is ideal for lunch when it’s far too warm in Italy to eat anything heavy and hot. Kids in Italy also enjoy this as well as babies.
Fregola ai Frutti di Mare
(Pronounced freh-goh-lah ahy froot-tee dee mahr-eh in Italian)
Fregola ai frutti di mare is a classic summer dish to try if you are traveling in Sardinia in July. This small bead-like pasta is slowly simmered in olive oil, garlic, fish broth and the freshest seafood. Every town and part of Sardinia will have their own recipe using various fresh fish and other shellfish.
Don’t expect to find fregola ai frutti di mare in other regions in Italy. If you do see it, it’s a true treat to taste!
Sorbetto
(Pronounced sohr-beht-toh in Italian)
Sorbetto is a vegan Italian gelato made from seasonal fruit, water and sugar. You can find sorbet at any Italian gelateria. Order seasonal flavors, which will be the best flavors they have, most likely using fresh, local fruit.
Get the Inside Scoop: To learn all about my favorite gelaterias in Italy, check out Best Gelato In Venice and Best Gelato In Florence.
Spaghetti alle Vongole
(Pronounced spah-geht-tee ahl-leh vohn-goh-leh in Italian)
Spaghetti alle vongole (pasta with clams) is a classic Italian pasta dish that you can find throughout all 12 months in Italy but in July, it’s particularly beloved by Italians on the coast as it’s one of Italy’s lighter pasta dishes best paired with a crisp glass of white wine.
Tip: The best spaghetti alle vongole will be served on coastal seaside towns in Italy, not inland.
Caponata
(Pronounced cah-poh-nah-tah in Italian)
Caponata is a classic Sicilian dish made from fried eggplant, pine nuts, raisins, capers, olives, sugar and vinegar, which are all stewed together into a type of chunky spread or thick compote. It’s a sweet and sour vegetable stew that can either be served warm or room temperature, usually with bread or grilled meats or sausages.
Prosciutto E Melone
(Pronounced proh-shoot-toh eh meh-loh-neh in Italian)
Prosciutto e melone is a favorite appetizer made throughout Italy and especially in Tuscany where a very salty version of prosciutto is made, creating a strong contrast between the sweet melon and salty cured meat. For some, prosciutto e melone may be enough for a light lunch while others may want to consider pairing it with a caprese salad.
Panzanella
(Pronounced pahn-zah-nehl-lah in Italian)
Panzanella is a cold salad from Tuscany made from stale bread that is dressed up with summer produce like fresh onions, cucumber, tomatoes, herbs, a splash of vinegar, salt and plenty of good olive oil.
Try It: The Sant’Ambrogio market in Florence is a beautiful and authentic open air market with a covered section. Trattoria di Rocco makes some of the best panzanella around.
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
