Search locations or food
OR
Sign up

What to eat in Italy? Top 59 Italian Vegetables

Last update: Wed Jan 15 2025
Top 59 Italian Vegetables
VIEW MORE
01

Tomato

PROVINCE OF SYRACUSE, Italy and  one more region
4.7
Pomodoro di Pachino
Ate it? Rate it
Wanna try?
Add to list

Named after its town of origin, pomodoro di Pachino refers to various varieties of fresh tomatoes grown within the Sicilian province of Syracuse. The sweet flavored Pachino tomatoes are characterized by a particularly succulent flesh and prized for their long shelf life.


They are best enjoyed fresh, and typically used as an ingredient for mixed salads, cold pasta dishes or for pizza toppings. Also, according to old Sicilian culinary traditions, Pachino tomatoes are often sun-dried and preserved in olive oil in which way they can be used for making pâtés and tapenades, various flans and a seemingly limitless number of pasta dishes.

02
Pomodoro S. Marzano dell'Agro Sarnese-Nocerino
Ate it? Rate it
Wanna try?
Add to list

Prized by many chefs as the best of its kind, Pomodoro S. Marzano dell’Agro Sarnese-Nocerino is a variety of plum tomato grown along the banks of Sarno River in the fertile volcanic plains south of Mount Vesuvius, namely within the provinces of Naples, Salerno and Avellino.


Locally known as 'the king of tomatoes', San Marzano peels quite easily and is characterized by an almost seedless flesh, bright red color and a delicate, bittersweet flavor. Even though San Marzano tomatoes are commonly used in a wide variety of Italian dishes, they have been designated as the only tomato variety that can be used for Vera Pizza Napoletana, the genuine Neapolitan pizza.

03
Ate it? Rate it
Wanna try?
Add to list

Named after the Calabrian town of Tropea settled along the Tyrrhenian coast in the province of Vibo Valentia, Cipolla Rossa di Tropea Calabria refers to the red onions of the following cultivars: Tondo Piatta (early ripening), Mezza Campana (mid-season) and Allungata (late ripening).


They are further categorized into three types: Cipollotto (scallion), Cipolla da Consumo Fresco (fresh onion) and Cipolla da Serbo (preserved onion). Fully ripe Tropea onions are either round or slightly elongated, succulent and particularly sweet. 
04
Ate it? Rate it
Wanna try?
Add to list

Grown and produced in the province of Naples, namely within the Vesuvio National Park, Pomodorino del Piennolo del Vesuvio refers to cherry tomatoes which are marketed al piennolo, braided in bunches and sun-dried. As the tomatoes slowly dry out, their sweet flavor and aroma become more intense and concentrated.


Thanks to this old Vesuvian method of preserving, these fragrant cherry tomatoes can be enjoyed year round. Piennolo tomatoes are amazingly versatile and typically used as pizza topping or for preparing a wide variety of traditional Neapolitan pasta dishes like Scialatielli con salsiccia and Tagliatelle alle vongole or even desserts such as Millefoglie del Vesuvio.

05

Arugula

PROVINCE OF SALERNO, Italy
4.5
Ate it? Rate it
Wanna try?
Add to list

Rucola della Piana del Sele is an Italian rocket (arugula) variety that's grown in the province of Salerno. The leaves have a crispy texture, an intense, sharp, and spicy aroma, and a strong, distinctive flavor, which means that it can be enjoyed without any salt.


When sold on the market, the product is fresh or ready to eat. The rocket is packaged in crates, trays, tubs, packets, or mesh bags. The characteristics of rucola della Piana del Sele are a result of the environment in which it is grown and the distinctive soil (volcanic and alluvial) and climate.

06
Ate it? Rate it
Wanna try?
Add to list

Costoluto fiorentino is a tomato variety originating from Florence. This heirloom has a distinct flattened and heavily ribbed shape. When mature, the color of the tomato is a brilliant deep red. These tomatoes have a meaty and juicy texture that is high in sugar and acid, making them one of the best varieties for cooking and making rich sauces or soups such as pappa al pomodoro.


They are also used fresh, sliced and added to sandwiches or salads.

07

Scallion

PROVINCE OF RAVENNA, Italy
4.2
Ate it? Rate it
Wanna try?
Add to list

Scalogno di Romagna refers to the fresh or dry bulb vegetable produced within several municipalities in the provinces of Ravenna, Forlì-Cesena and Bologna, in Emilia-Romagna. It differs from all other varieties of scallion due to its distinctive organoleptic characteristics - color, fragrance, flavor, aroma and refined taste which give this product its unique gastronomic properties.


As Scalogno di Romagna has no seed and, therefore, has neither inflorescences nor pollination, for the reproduction of the vegetable it is necessary to plant the bulbils which are conserved during the harvesting period of the previous year. Scalogno di Romagna has a piriform bulb with a coriaceous peel. 
08

Radicchio

PROVINCE OF TREVISO, Italy
4.1
Ate it? Rate it
Wanna try?
Add to list

Traditionally grown within the provinces of Treviso, Padua and Venice, Radicchio Rosso di Treviso refers to Italian leaf chicory of the Precoce and Tardivo varieties. This robust red-leaved vegetable is characterized by its pleasantly bitter flavor which can be quite refreshing if balanced with salty cheeses, smoky bacon or sweet balsamic vinegar.


Being extremely versatile, Treviso chicory can be enjoyed raw, grilled, braised or roasted, and it is used as an ingredient in a number of various salads, risotto and pasta dishes, as well as meat or fish based entrées.

09

Hot Pepper

CAMPANIA, Italy
4.1
Ate it? Rate it
Wanna try?
Add to list

Friggitello is a southeastern Italian pepper variety (Capsicum annuum) that's also known as friarielli, puparulill, or sweet Italian peppers. These peppers are elongated and have a conical shape and thin waxy skin. The flesh is pale green and crisp, while the flavors are slightly sweet with a mild heat.


As the pod matures, it turns scarlet red in color. Friggitello peppers are available from late summer through fall, and they're usually sautéed in oil with garlic, basil, and tomatoes. When fresh, these versatile peppers are often used in egg dishes, salads, stews, soups, and casseroles. 
10

Radicchio

PROVINCE OF GORIZIA, Italy
4.1
Ate it? Rate it
Wanna try?
Add to list

Rosa di Gorizia is an Italian red radicchio variety originating from Gorizia and Collio area in Friuli Venezia-Giulia. The radicchio looks similar to a rosebud that's just about to open, hence the name (Gorizia rose). The leaves are bright red in color with pink and garnet shades, the texture is crisp, and the flavors are intense and slightly bitter.


This local radicchio variety has been cultivated in the town's market gardens and the neighboring fields for a long time, and in the past, it was one of the few secure sources of income during winter. The climate and alluvial soil in the area also help in developing the unique traits of this radicchio, which is available from December to February. 
11
12
Pumpkin
PROVINCE OF MANTUA, Italy
4.0
13
Kale
TUSCANY, Italy
3.7
14
Radicchio
PROVINCE OF VERONA, Italy
3.6
15
Radicchio
METROPOLITAN CITY OF VENICE, Italy
3.2
16
Potato
FUCINE PLAIN, Italy
n/a
17
Bell Pepper
PROVINCE OF FROSINONE, Italy
n/a
18
Artichoke
PROVINCE OF SALERNO, Italy
n/a
19
20
Peppers
PROVINCE OF POTENZA, Italy
n/a
21
22
Potato
PROVINCE OF VITERBO, Italy
n/a
23
24
Potato
PROVINCE OF PERUGIA, Italy
n/a
25
26
Cardoon
PROVINCE OF LIVORNO, Italy
n/a
27
28
29
30
Scallion
METROPOLITAN CITY OF NAPLES, Italy
n/a
31
32
33
Garlic
PROVINCE OF FERRARA, Italy
n/a
34
Potato
METROPOLITAN CITY OF BOLOGNA, Italy
n/a
35
36
37
Asparagus
METROPOLITAN CITY OF BOLOGNA, Italy
n/a
38
Lettuce
PROVINCE OF ROVIGO, Italy
n/a
39
40
Garlic
PROVINCE OF ROVIGO, Italy
n/a
41
42
43
Carrot
PROVINCE OF RAGUSA, Italy
n/a
44
Artichoke
PROVINCE OF BRINDISI, Italy
n/a
45
46
Eggplant
PROVINCE OF POTENZA, Italy
n/a
47
Asparagus
PROVINCE OF VICENZA, Italy
n/a
48
Asparagus
PROVINCE OF TREVISO, Italy
n/a
49
50
51
52
Leek
PROVINCE OF AREZZO, Italy
n/a
53
54
55
56
Carrot
PROVINCE OF FOGGIA, Italy
n/a
57
Potato
PROVINCE OF LECCE, Italy
n/a
58
59
Onion
MARGHERITA DI SAVOIA, Italy
n/a

TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.

Show Map
Italian Vegetables