What is in season in Rome. and what to order when the market changes.
Spring
Spring in Rome means artichokes from March to May (carciofo alla giudia at the Ghetto, carciofo alla romana at every trattoria), fava beans with pecorino di Roma, abbacchio Easter lamb, and the year's first strawberries from Nemi by mid-May.
Summer
Summer in Rome runs on tomatoes (Pachino, Pizzutello) from the Lazio market gardens, fresh anchovies at the Trionfale fish counters, peaches and apricots from Tarquinia, plus zucchini and zucchini flowers for the city's fritti tradition.
Autumn
Autumn in Rome is porcini and chestnut season from Viterbo and Tuscia, new olive oil at the November harvest, white truffles from Acqualagna in November, plus the year's first chicory and puntarelle salads from the Lazio fields.
Winter
Winter in Rome means oranges from Sicily and Calabria, broccoli romanesco and cima di rapa, the slow-cooked stracotto with chicory, persimmons (cachi) from Lazio orchards in November-December, plus the Castelli Romani's winter game tradition.
Seasonal in Rome, FAQ
When is the best time to eat in Rome?
Peak food season in Rome is year-round.
What time do people eat in Rome?
Local dining hours: lunch around 12:30, dinner from 19:30.
How does tipping work in Rome?
service is typically included; small extra is welcome but not expected.
What is the one dish to try in Rome?
Ask the next local you meet what they would order. Rome rewards trust.