12 Things Italians Eat (and Drink) in Winter

In Italy, eating seasonally is a way of life — and one of the secrets of Italian cuisine. Ingredients taste best when they are fresh and at the height of their flavor.

So what do Italians eat in winter? You won't find fresh tomato bruschetta, but you can expect plenty of other dishes worth indulging in. Here are 12 things Italians eat and drink when the weather turns cold.

1. Polenta

A staple of northern Italy, polenta is ground cornmeal. Boil it and serve it as a hot porridge with cheese, braised beef ragù or stews. Or let it cool after boiling, then bake it, grill it or fry it. Polenta is also a fixture on the menu of any baita, or ski lodge: the stick-to-your-ribs meal after a long day on the slopes.

2. Canederli

These toothsome bread dumplings are a popular first course in Trentino Alto-Adige, a region in northeast Italy. Bread is soaked in fresh milk, then mixed with eggs, local cheese and sometimes speck, a half-smoked, half-cured ham. The mixture is rolled into ping pong-sized balls and served with melted butter or broth. Try them in Eataly's recipe for Leek and Fontal Cheese Canederli.

3. Ribollita

A classic dish of Toscana, ribollita is a hearty winter vegetable soup. It's the perfect example of cucina povera (poor cooking): chock-full of winter vegetables like kale, potatoes and carrots, and thickened with leftover day-old bread.

4. Alpine Salumi and Formaggi

The best way to warm up on a chilly day? Make a cozy fire, then set out the ultimate antipasto platter of firm Alpine cheeses, smoky Speck IGP and sweet mountain honey.

Want something even more comforting? Melt it. Raclette is fondue's showier cousin, and a topping of melted Fontina DOP works on seasonal produce.

5. Black Winter Truffles

Found and foraged in the hills of Umbria, black winter truffles grow wild near the roots of hazelnut and oak trees. They are in season for only a few months a year and are known for an earthy, robust flavor. In Umbria, the truffle typically appears in salsa alla spoletina, made with minced truffle, olive oil, garlic and salt, and served with silky egg tagliatelle.

6. Cassoeula

A specialty of northern Lombardia, cassoeula is an elaborate dish of savoy cabbage and various types of pork.

Legend has it that St. Anthony Abbot, founder of Christian monasticism and protector of domestic animals, declared January 17 the last day to slaughter pigs. On that day, cooks used the parts of the pig that couldn't be preserved right away to make a stew: cassoeula. The better cuts were salted and hung to cure, which improved their flavor.

Today the tradition is to enjoy cassoeula, usually with polenta and a glass of red wine, after the first frost of the season, when cabbage is softer and tastier.

7. Pasta in Brodo

Pasta in broth is a popular winter move, especially in central and northern Italy, where the weather can chill you to the bone. In Emilia-Romagna, tortellini in brodo, tiny parcels stuffed with pork and cheese, are king. In Piemonte, veal-stuffed agnolotti del plin are served in a rich Parmigiano broth. Sometimes the broth is made from boiled meats, which are then chopped and stuffed into the pasta to avoid waste.

Eataly's recipe for Agnolotti del Plin in Brodo uses leftover Parmigiano Reggiano rinds to make a rich, cheesy broth. It's sustainable, warming and delicious.

8. Risotto

Nothing warms a kitchen on a cold winter day like a steaming pot of risotto. It takes three basic ingredients: rich broth, short-grain Italian rice (higher in starch than long-grain rice) and a splash of dry wine. The broth is added slowly to the rice and stirred constantly until creamy and al dente. Along the way, other flavorings can join in, such as porcini mushrooms, saffron or seafood.

9. Radicchio

If you've ever had a salad peppered with pink leaves, it was probably radicchio (rah-dee-key-oh). These Italian chicories are known for their bitter taste and their range of shapes and colors, from the marbled leaves of Castelfranco to the fuchsia tendrils of Tardivo. Most Italian radicchio comes from the Veneto region, where the vegetable is a well-known specialty. Swap some into your next winter salad for a dish that pleases the eye as much as the palate.

10. Vin Brulè

Vin brulè is Italy's mulled wine. A fruity red wine is infused with spices (anise, cloves and cinnamon) and citrus zest. It's often served at Christmas markets in November and December, though it works all winter long.

11. Cioccolata Calda

American hot chocolate usually has more milk than cocoa. Italian hot chocolate, cioccolata calda, has more cocoa than milk, which makes it dense and thick. It's good on its own or topped with whipped cream. Try it at your local Eataly, or make it at home with Eataly's recipe for traditional Italian hot chocolate.

12. Arance

Oranges are one of Italy's greatest fruits. Grown mostly in Sicilia, blood oranges known as Conca d'Oro peak in January and February. Other citrus, like clementines and mandarins, is popular in these months too, and many Italians order a spremuta d'arancia, or freshly squeezed orange juice, at their local bar.

Find these items and more at your local Eataly.