What is in season in Florence. and what to order when the market changes.
Spring
- Carciofi (artichokes): March to May, peak season for the violet Toscano artichoke from Empoli, eaten fried alla giudia or braised with pecorino at Trattoria Cammillo.
- Fave (fava beans) e pecorino: April and May, raw fava beans shelled at the table with fresh pecorino primavera at Mercato Sant'Ambrogio and in every Tuscan trattoria.
- Asparagi (asparagus): Both white from Bassano and green from the Mugello hills appear at Mercato Centrale from late March through May, eaten with grated Parmigiano and lemon.
Summer
- Pomodori e panzanella: June to August, San Marzano and heirloom Tuscan tomatoes at the Mercato Centrale and Mercato Sant'Ambrogio drive the panzanella and pappa al pomodoro carte across the city.
- Cocomero e melone: July and August, fragole watermelon from Pistoia and Toscano melone arrive at the market stalls and gelato counters as sorbets.
- Gelato al gusto del mese: Vivoli, Gelateria della Passera and Perche No! all run summer-only flavours including pesca, fragola di bosco and fior di latte, daily until 23:30.
Autumn
- Porcini (boletus mushrooms): September and October, porcini from the Mugello hills appear at Mercato Centrale and in trattoria pasta carte; pappardelle ai porcini holds the season.
- Tartufo bianco di San Miniato (white truffle): Mid-October to mid-December, the San Miniato truffle, 40km west of Florence, is the regional white-truffle gold; Procacci serves the panino tartufato all season.
- Olio nuovo (new olive oil): November is the new-oil release; the Mercato delle Cascine contadini stalls open their barrels for fettunta tastings every Tuesday morning all month.
Winter
- Cavolo nero (Tuscan kale) e ribollita: December to February, the cavolo nero kale is at peak; every trattoria runs ribollita and zuppa di cavolo nero as the winter staple, with new olive oil drizzled on top.
- Cinghiale (wild boar): October to February, wild boar from the Tuscan hills runs as pappardelle al cinghiale or as the slow stew at Trattoria Mario, Trattoria Marione and Trattoria da Burde.
- Schiacciata alla fiorentina (Carnevale): January and February, the sweet sheet cake of Carnevale, covered in cocoa powder and stuffed with chocolate cream, appears at Forno Pugi, Caffe Gilli and every Florentine pasticceria.
Seasonal in Florence, FAQ
When is the best time to eat in Florence?
Peak food season in Florence is year-round.
What time do people eat in Florence?
Local dining hours: lunch around 12:30, dinner from 19:30.
How does tipping work in Florence?
service is typically included; small extra is welcome but not expected.
What is the one dish to try in Florence?
Ask the next local you meet what they would order. Florence rewards trust.