What to Eat in Milan Each Season: 2026 Guide

What is in season in Milan. and what to order when the market changes.

Spring

Asparagus from Cantello: White and green asparagus from Cantello in Varese province, at markets from late March through May. The white variety with burro e salvia is the Lombard preparation.
Pea and broad bean shoot risotto: Risotto primavera with first peas, broad beans and mint appears on trattoria menus from April. The Porta Romana trattorie change their risotto daily to track the season.
Morchella mushrooms: Morel mushrooms from the Valtellina foothills appear at Mercato Comunale Wagner in April and May, used in risotto and pasta al burro.
Agoni from Lake Como: Spring is the peak season for agoni (freshwater sardines) from Lake Como, grilled over charcoal or dried as missultin and served with polenta.

Pomodori di Pachino and San Marzano: Summer brings the best southern Italian tomatoes to Milan's markets: Pachino cherry tomatoes from Sicily and San Marzano plum tomatoes from Campania arrive from June through September.
Zucchini flowers: Zucchini blossoms fried in a light batter appear on summer menus from June, at their best at restaurants in the Navigli district and the Isola neighbourhood.
Peaches from Val di Non: Yellow and white peaches from Trentino's Val di Non arrive at Milanese markets in July and August, at their peak flavour without refrigeration in transit.
Figs from Puglia: Fresh figs from Puglia appear in August at the covered markets, paired with prosciutto di Parma at aperitivo bars and on cheese boards at wine bars.

Porcini mushrooms: Porcini season peaks in September and October at Mercato Comunale Wagner, sourced from the Alps and Apennines. The Milanese preparation is risotto ai porcini or simply sauteed with garlic and parsley.
Truffles from Alba: White truffle season from October to December sees Alba truffles shaved over egg tagliolini at the fine-dining restaurants of Via Monte Napoleone and Brera.
Chestnuts: Caldarroste roasters appear on the streets of Navigli and the Fiera di Senigallia Saturday market from October, selling paper cones of hot roasted chestnuts.
Panettone season opens: October marks the opening of the annual panettone season; Marchesi 1824, Iginio Massari and Pave begin baking and selling the first lievitati of the year.
Grape harvest surplus: October brings fresh grape must and new wine from the Oltrepo Pavese and Franciacorta regions; the natural wine bars open experimental bottles from the harvest.

Panettone and pandoro: December is the peak panettone month: Marchesi 1824, Pave, Davide Longoni and Iginio Massari sell their full lievitati range. The artisan panettone season runs November through January.
Cotechino and lenticchie: On New Year's Eve (31 December) and New Year's Day (1 January), Milan eats cotechino con lenticchie: slow-cooked pork sausage with lentils, the tradition that carries luck for the year.
Risotto alla Milanese with ossobuco: January and February are peak ossobuco season; the braised veal shank with saffron risotto is the canonical winter dish at Lombard trattorie. Alla gremolata with lemon zest and parsley is the non-negotiable finish.
Radicchio di Treviso: Late-season Treviso radicchio from the Veneto arrives at markets in December and January, used in risotto, grilled with balsamic and paired with aged cheeses at Navigli wine bars.

When is the best time to eat in Milan?

Peak food season in Milan is year-round.

What time do people eat in Milan?

Local dining hours: lunch around 12:30, dinner from 19:30.

How does tipping work in Milan?

service is typically included; small extra is welcome but not expected.

What is the one dish to try in Milan?

Ask the next local you meet what they would order. Milan rewards trust.