frontal view of various black crates of artichokes with a white sign indicating price at top.
Home » Italian Culture » Why Italians Eat Seasonally – A Complete Guide To The Italian Way Of Cooking With The Seasons

Why Italians Eat Seasonally – A Complete Guide To The Italian Way Of Cooking With The Seasons

Last updated on November 27th, 2024

When we think of Italian cuisine, usually we think of items like bruschetta made with fresh tomatoes, tagliatelle with porcini cream sauce, and pizza jazzed up with artichokes. Simply put, Italian food is some of the best in the world – but it wouldn’t be that way if it wasn’t for the seasons.

Italians’ dedication to eating with the seasons is almost a religion. It’s an unbreakable rule for eating well, according to Italians. In fact, Italy’s most beloved dishes are based on what each season’s bounty brings to the table and will only be made in a short window of time.  

Those dishes I mentioned above? Here in Italy we would never eat bruschetta in winter or pizza with artichokes in September. Why? Because those dishes are not seasonal! Italian cuisine is so delicious because it’s made with the freshest (and thus tastiest) ingredients available.

So to get the most out of your Italian cooking and eating, learn all about Italy’s seasons and apply this knowledge in the kitchen. With a better understanding of the Italian growing season, you can learn how to eat and enjoy food just as we do here in Italy

Things To Know About Eating Seasonally In Italy

Garden in Tuscany with cypress-lined road in background.
12-month garden at Avignonesi Winery in Montepulciano

Eating seasonally seems pretty straight forward but if you hope to really embody the Italian way of eating, keep these ideas in mind when shopping and cooking with Italian produce: 

Good To Know: These rules and guidelines for eating seasonally in Italy can be applied to any country.

Seasons Overlap

Growing seasons in Italy overlap because the country varies in temperature so much from north to south. For example, artichokes may be at their best in the north later than in the south. The biggest indicator of what is seasonal in the region you are visiting is what is in abundance on menus and at markets

Tip: Ask restaurants what the verdura di stagione is and order that as your contorno or side dish. This way, you are sure to get the regional specialty of the month. 

You Can Find Out Of Season Produce

However, it will have a price tag and be from abroad. Italians won’t buy out of season produce unless it’s for a special occasion. These non-traditional/seasonal items are often off to the side in a small section of the produce section.

Tropical Fruits Are Always Available

Items like avocados, bananas and mangos are always available because they don’t typically grow in Italy anyways. 

Prices Matter

side view of wooden market baskets with various fruits and nuts for sale with yellow signs indicating prices.

If you are in Italy during a transition month, you might notice that from one day to the next there is something everywhere but with a steep price tag. This indicates two things: firstly, that the produce is from abroad (usually from Spain for stone fruits in the spring, for example) or that it’s the first harvest of the season which usually doesn’t mean the best. 

I like to wait a couple of weeks until the price drops a bit, indicating prime season and the best taste.

Location Matters

By law, stores and other fruit and vegetable vendors must list the origin of each produce item (or at least be able to tell you). Opt for fruits and vegetables grown domestically, not abroad, which are bound to Italian agricultural laws (No GMO, for example). 

Some Italian Produce Grows 12 Months A Year

market stand with lots of fresh produce including lots of greens and lettuce.
Salad and lettuces grow 12 months a year in Italy

Some of Italy’s best produce grows year round (or is available year round because of good storage) such as swiss chard, carrots, onions, lettuce, potatoes and kale. Other items seem to be available across three seasons, but not quite all 12 months of the year such as beets. 

Winter

side view of a large pile of purple and green artichokes outdoors for sale at an open air market from side view.

Winter in Italy is one of the richest seasons in terms of both Italian vegetables and fruits. The winter is generally pretty mild in Italy, making it an ideal growing season for many leafy greens, various types of broccoli, many kinds of salads and citrus fruit. 

Some of the produce items are actually harvested in the fall but enjoyed all winter long as they store well for months such as root vegetables, potatoes, squashes and onions. 

Winter Italian Produce To Try: kale, potatoes, broccoli, turnip greens, beets, radicchio, swiss chard, leeks, artichokes, chicory, cauliflower, cabbage, fennel, onions, spinach, carrots, beans, lentils, oranges, clementines, lemons, grapefruit, pomegranates, pear, kiwis, almonds, walnuts

December

Cabbage is planted throughout Italy at the end of the summer in August to be harvested just before the first frost, usually in December (although this seems to be changing over time). Keep your eyes peeled for various varieties and recipes (Sauerkraut in northern Italy is huge!) as well as radicchio (particularly good in Venice) and winter lettuce varieties such as scarola. 

January

side view of carrots and leeks for sale at an open air market in Italy outdoors displayed side by side.

January is when the best citrus comes onto the market in Italy. Most of what you will find at food markets and grocery stores is grown in Sicily. Citrus is one of the best examples of how seasonal produce impacts the taste: a Sicilian orange picked just weeks before eating tastes nothing like an orange picked two months in South Africa and flown in during the summer (which is what you get in Italy should you want an orange during the summer). January is also when the best fennel and spinach starts to hit the market. 

February

February is a continuation of what is offered in December and January. We also see a lot of turnip greens, leeks and kiwis. February is also the only time of year (perhaps also January or March depending on the year) when avocados from Sicily are sold. I have eaten a lot of avocados in my life and the ones from Sicily are the best I have ever had. 

Spring

Pile of chopped asparagus.

Spring is when we are seeing a lot of produce because it’s the tail end of the winter’s produce yet we are introduced to some of the most popular and versatile spring vegetables (asparagus, peas, leeks). You will also notice that we get a glimpse into some new fruits after a long winter of citrus, apples and pears. In particular, look for seasonal fruit gelato flavors!

What’s In Season: fava beans, asparagus, artichokes, zucchini flowers, radishes, monks beard, peas, leeks, beets, beans, lemons, kiwi, strawberries and cherries. In addition, many winter fruits and vegetables are still available, at least in March. 

March

market produce for sale outdoors in Italy with different black bins filled with greens with brown paper bag sign indicating what each item is and price.

March is another month of transition during the growing season in Italy. March is the last harvest month for many of these items such as radicchio, fennel and swiss chard and the best of leek season. March is also when we see the first harvest of many items such as radishes and strawberries and the spring onion (red and white varieties available). 

April

April is when strawberries, fava beans (broad beans) and asparagus are at their best and artichokes are finishing up for the year. April is one of the best months for fresh produce because it’s a time when several crops overlap in their growing season, making it one of the most diverse months to try seasonal produce in Italy. 

May

Bunches of agretti at the market in Italy.

May is when we start to see the first harvest of the summer produce. It’s a little tease into what Italy is about to share with us: zucchini blossoms, peas, Italian green beans, more asparagus and a wide variety of spring onions. We also start to see cherries and the first apricots from southern Italy. 

Summer

Pile of melons.

Summer is the height of the growing season, inviting not only an abundance of flavor but also color to our table. Vine ripe tomatoes are some of the best ever, showing up in almost every Italian summer recipe. Stone fruit is readily available from June through August and even into September, depending on the year. 

What’s In Season: salad, swiss chard, cucumbers, eggplant, cantaloupe and melon, watermelon, peppers, zucchini, zucchini flowers, various herbs, tomatoes, peaches, nectarines, berries of all kind, plums, some varieties of figs

Tired of eating out at restaurants? Grab some fresh produce to include in an Italian picnic. Or join a cooking class (like one of these in Tuscany).

June

June is when we start to see a ton of color at markets. We get the first tomatoes from Sicily, the first peaches, apricots and even the tail end of strawberries. It’s when all Italians are reborn and finally feel that summer has arrived. Favorites are zucchini and fried zucchini flowers. 

July

Close up of white platter with sliced cantaloupe and rolled prosciutto crudo.

July is a continuation of June produce with the addition of watermelon and cantaloupe. Prosciutto and melone and caprese salad are popular appetizers. Plums seemingly grow on the side of the road and the peaches and tomatoes are at their best. 

August

I would say that August is one of the best months in Italy for produce. Although quite hot, it’s also when fruit ripens best on the vine and can be picked and enjoyed immediately. Look for raw dishes that haven’t been cooked, highlighting the natural and untouched flavors of Italy (panzanella, salads, bruschetta, shaved raw vegetable appetizers). 

Fall

porcini mushrooms sold at a market close up.

Fall is an interesting season in Italy for produce because it’s not terribly prolific but very important for planting and working on farms to prepare for the winter’s harvest. In early fall we get a lot of end of summer produce, which is actually still quite good. 

For Italians living in rural areas, fall is a time for foraging. Mushrooms, chestnuts, other tree nuts, some forms of chicory and truffles are in abundance (and all free if you know where to hunt!). 

What’s In Season: spinach, truffles, pumpkin, chestnuts, figs, grapes, porcini mushrooms, apples, persimmons, carrots, potatoes, olives, lettuce

September

Like March, September is a month of transition between the growing seasons. Most famously, we get a lot of excellent grapes and porcini mushrooms. It’s also a month I consider to provide some of the best flavors of summer and at a great price. At the very end of any season, produce tends to drop in price as sellers want to make room for the new season’s delights. 

The end of September or early October is also when the vendemmia or grape harvest takes place for vineyards across Italy. 

October

pan on grill on open coals outdoors roasting chestnuts with grass around fire pit.

October is a month offering a diverse selection, depending on where you are in Italy. In southern Italy, it’s still quite warm while it’s now cold in northern regions. Chestnuts and nuts other nuts continue to come into season, olives start to be harvested and pumpkins are in abundance. You may also get to taste the first persimmons. 

October is when you can start to sample Italy’s new olive oil, best enjoyed drizzled on fresh flavors, soups, stews, grilled meats or sampled with regional bread.

More On Oil: Get the lowdown on all things olive oil in Italy in
15 Best Italian Olive Oils – To Enjoy in Italy & Bring Home as a Souvenir
Olive Oil Health Benefits – According to Italian Nonne (Grandmothers)
How Italians Cook with Olive Oil
How to Store Olive Oil
Can I Use Olive Oil Instead of Vegetable Oil?

November

close up of hand holding a cross cut of a scorzone tartufo outdoors.

November is truffle season in Northern Italy. We also start to see the first (but not the best) winter greens and continue to enjoy plenty of squash varieties. To read more about truffles in Italy and the various festivals that take place in November, read Truffles in Italy – All You Need to Know About Tartufi.

More Seasonal Foods: If you enjoyed this article, you may also find Italian fruits, kale and persimmons interesting as well. 

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