Eating seasonally comes naturally to Italians. Many people would never think of consuming tomatoes, strawberries, or porcini in July. Eating seasonally means taking advantage of the best-tasting fresh ingredients. Here are some typical Italian seasonal foods. 

Of course, fruits and vegetables are the best place to start, but there are also plenty of other options. We should always choose foods that are in season rather than those that catch our fancy; for example, eating strawberries or cherries in December is never a smart idea, as you’ll see in a moment.

 

It goes without saying that summer provides a bounty of veggies. Italian tables are piled high with a bounty of seasonal primizie in August. Just a few of the most popular fruits and vegetables are listed here. 

 

Why we should only select locally sourced produce

Eating in season is always a smart move for a variety of reasons, including better taste and improved health. Seasonal fruit and vegetables should be a staple in every kitchen. See why, will we?

 

Seasonal produce has a higher nutritious content.

Although many of you undoubtedly already know this, it’s vital to reiterate it: by choosing food that is in season, you are choosing your health. Although vitamins and minerals are abundant in fresh fruit and vegetables, they begin to evaporate as soon as they are plucked. If you choose to serve food that is out of season, it likely comes from a great distance away from us and may have traveled for weeks before it arrives on our plates. How much of those nutritious ingredients we mentioned are still present? Truth be told, not much.

If you choose seasonal produce, it’s highly probable that you’ll be placing in your bag something that was cultivated close to where you live, plucked just before it was put on the shelf, and richer in nutrients than anything that came from across the globe.

 

Produce of the Spring

Now that it’s Spring, what should we choose? Well, this time of year, Mother Nature is especially kind.

1. Fava beans

They are low in fat, high in iron and fiber, nutritious and they decrease cholesterol. What is there to dislike? They are heaven if you eat them by themselves, raw, with homemade bread and slices of authentic Italian salami, the kind you slice yourself that has the appearance of a giant dry sausage. 

They are also delicious cooked with chives and a little cream as a side dish. If you’re in the mood for pasta, cook some cooked fava beans with a little bit of lemon peel, a little bit of butter, and half a cup of cream in a skillet. This sauce is delicious with egg tagliatelle.

2. Artichokes

The artichoke, a green, prickly marvel, has excellent cleansing properties and is very beneficial to keeping our liver in good condition. They are great in risotto and pasta sauces, as a filling for quiches and savory pies, or grilled or broiled with garlic and parsley.

3. Watercress

It is thought to be beneficial for people trying to stop smoking and is also regarded as a natural antibiotic. It is also rich in vitamins and iron. Watercress, also known as “crescione” in Italian, is wonderful in salads and makes a wonderful soup foundation. It’s great for detoxing.

4. Fennel

Fennel is high in fiber, potassium, calcium, and phosphorus yet low in calories. Due to its high vitamin B content, it also supports the neurological and cardiac-circulatory systems in addition to helping to improve the immune system. 

Fennel is a popular vegetable in Italy. It may be used raw in salads (try it with tuna, boiled eggs, and extra virgin olive oil), or it can be cooked in the oven with butter and parmesan for a delicious side dish. Soups are frequently flavored with it.

 

Various other springtime vegetables? Spinach, leek, beetroot greens, string beans, cauliflower, radishes and asparagus.

 

Fresh Spring Fruit

Fruit-wise, Spring combines the finest of both Winter and Summer: during its early weeks, oranges, clementines, apples, and pears are still commonly available; but, once May arrives, perhaps even sooner depending on how warm it has been, strawberries and apricots follow. Cherries and plums arrive on the scene a little later.

1. Oranges 

Oranges are healthy because they are loaded with vitamins, as we all know. However, there is more to them than that. Oranges are excellent for detoxing since they have a strong draining impact. They fight cellular aging and strengthen our immune system because they are high in antioxidants. 

You may slice oranges and use them in salads or make one solely out of them, seasoned simply with extra virgin olive oil and a little salt. Oranges are fantastic in desserts and as a snack. Citrons are also delicious when eaten this way: peel, slice, and season with salt, pepper, and olive oil.

2. Plums 

Plums are a nutrient-dense source of antioxidants that aid in iron absorption, stimulate the creation of red blood cells, and support the immune system. Of course, they taste great eaten alone, but Italians really enjoy making jam with them.

Fruit tarts with plum jam are excellent! They go well with any fruit-based cake, including the clafoutis made by our French cousins, of course. They work well when used to make stuffing.

 

 

 

3. Apricots

Even though they are quite delicious when mature, apricots have a surprisingly low amount of sugars compared to other fruits and vegetables that are abundant in vitamins (particularly A and C), calcium, and iron. 

Apricots are delicious on their own, but there are a ton of dishes you can use them in. For instance, you could substitute them for the apples in a tarte or make a wonderful apricot and pine nut jam. Although dried apricots are a common component in both middle Eastern and north-African cuisine, we don’t really utilize them much in savory recipes in Italy.

Opt for seasonal produce

Nothing is as perfect as what nature has produced. Seasonal fruit and vegetables are calibrated by nature for the unique climate of the season they are grown in, meaning they have the ideal ratio of air, rain, and sun to ripen and taste good. In order to grow fruit and vegetables out of season, they are frequently grown in greenhouses, where they receive little sunlight and a lot of water, which makes them grow larger.