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What to Eat in Rome in the Fall

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  • What to Eat in Rome in the Fall

7 Seasonal Fall Foods to Try in Rome

Fall in Italy brings a bountiful harvest of delicious seasonal foods. As temperatures drop and winter approaches, the culinary focus shifts to hearty, comforting recipes and fresh, vitamin-boosting fruits. If you’re visiting Rome from October to December, keep an eye out for these ingredients at the city’s markets and on restaurant menus for an authentic taste of autumn in Italy.

Local Aromas’ Picks for Fall Foods in Italy:


A variety of pumpkins and squashes start to appear in Rome just in time for Halloween. They are used in an array of sweet and savory dishes. Enjoy pasta dishes that pair the delicate pumpkin flavor with salty bacon or pecorino cheese, and look out for pumpkin ravioli or gnocchi served with a sage and butter sauce—truly a match made in heaven.


As Christmas approaches, the aroma of roasted chestnuts fills the air around central Rome, with street vendors cooking and selling them in cones as a warm snack. Chestnuts are also featured in soups and stews, and used in sweets and desserts such as marron glacé (candied chestnuts) and castagnaccio, a rich, nutty tart.

Porcini Mushrooms

The earthy taste and meaty texture of porcini mushrooms make them a prized ingredient in Italy. Typically cooked simply to enhance their flavor, porcini are often served with fresh fettuccine or in a risotto. They can also be roasted whole or sliced raw and drizzled with olive oil and parmesan shavings.


Not only tasty but also nutrient-rich, persimmons are a beloved seasonal fruit in Italy. When fully ripe, their soft flesh bursts with sweetness, making them perfect for jams and desserts. If you come across persimmon gelato, don’t hesitate to try it!


The ruby-red seeds of the pomegranate add a juicy zing to any dish while offering numerous health benefits. Coffee bars and local markets often sell spremuta, fresh pomegranate juice, for a refreshing pick-me-up. The seeds can be sprinkled over salads for a hint of sweetness, and you may also find pomegranate gelato available.


November marks the beginning of truffle season, making it the best time to find and enjoy fresh truffles. These underground members of the mushroom family can be black or white and are known for their high cost, especially the celebrated white truffles from northern Italy. Shaved truffle adds a touch of decadence to simple dishes like fresh pasta with butter.


The robust fennel bulb has a light, aniseed taste and is delicious when roasted or baked with potatoes and cheese. Fennel is also enjoyed raw in salads, particularly in the Sicilian style, where it’s combined with slices of orange and black olives for a delightful balance of sweet and salty flavors.

Explore more about seasonal foods in Rome by joining one of our food tours, or one of Local Aromas’ cooking classes to cook Italian food with a local chef.

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