Farm-sourced seasonal fruits and vegetables are not only delicious but also beneficial for health. And there's strong potential in embracing a seasonal approach to produce —in cities like Rome, where I recently visited, you’ll find that many menus rotate based on seasonal availability — and it’s not as challenging as it might seem.

Let’s take a look at the importance of seasonal produce while drawing inspiration from Italy for fresh-based menus that speak to healthy-minded guests.

The Roman Way

Italy is chock full of delicious veggies and fruits. Many menus in the country will follow the seasons to offer specialties that feel right in the moment. In early summer, figs are often served wrapped in prosciutto, while in the winter, chestnuts are roasted over fire for a deliciously smoky taste.

In spring, for example, Rome is awash with artichokes. They’re either deep fried or steamed in white wine and herbs in the so-called “Roman way.” Check out this Artichoke Pizza with Prosciutto and family-style Artichoke Casserole for a few fun, applicable ways to incorporate Italian flavors into your dishes.

Peak Ripeness

In Italy, the best place to get the first scoop on what’s fresh and in-season is the local market. Here, farmers will sell their best fruits and veggies while chatting and catching up with local regulars. We may be a long way from Italy, but there are still quality resources that speak to the state of produce in regions across the country. Market Trends are weekly reports with news and trends on market conditions, as well as up-to-date snapshots on the state of fresh produce.

Here are some examples of veggies and fruits that are at their peak ripeness throughout the year in Italy:

• Winter: Grapefruit, clementines, kiwis, turnips, kale, and cauliflower
• Spring: Strawberries, pears, cherries, celery, asparagus, and artichokes
• Summer: Figs, peaches, watermelon, zucchini, cabbage, and cucumbers
• Fall: Apples, chestnuts, grapes pumpkins, porcini mushrooms, and chicory

Healthy Menus, Happy Guests

It’s a good best practice to know what kinds of fruits and veggies are in season in your region. It’s also important to foster relationships with suppliers that have access to a reliable supply of fresh produce. Consider Peak Fresh Produce® for the freshest, farmer-supplied veggies available in any season.

A commitment to seasonal vegetables and fruits, especially in your late spring and early summer menus, means putting a focus on the freshest and most natural ingredients, resulting in overall higher quality meals loaded with natural minerals and vitamins. This way, you’ll be able to offer guests thoughtfully prepared meals that balance both health and taste. The approach will really help you stand out from the crowd with today’s growing health-conscious attitude. And it’s very much in line with the classical Roman way of looking at food!