I love fruit and vegetables. In fact, I border on obsession when it comes to fruit. I was wondering if anyone knew what fruits and vegetables I might expect to enjoy from the Roman markets in October & November. Thanks!

topping for Lemonhead

Blood orange.

Technically not fruits or veggies, but autumn is the season for truffles and mushrooms.

Persimmons. Clementines.

Blood oranges, truffles, persimmons? I'm in heaven! Any more?

Chestnuts! Though I buy them from the street vendors, hot and just-roasted....<BR><BR>I recall seeing lots of winter greens, but think artichokes were still around as well at this time of year. Lovely displays of citrus. Porcini mushrooms as well as truffles (had a memorable risotto with them.) <BR>

Figs and pomegranates.

Lesli--chestnuts, really? Roasting on an open fire? And I thought they only existed in song! Now, for an admission of ignorance, I have never eaten a chestnut. How does one do that? Do they come in a shell that you have to crack open? What do they taste like? Are they similar to a walnut? Do you sugar them, salt them, eat them plain?<BR><BR>XXX--figs and pomegranates...these are aphrodisiacs are they not? Ahh...I'm in ecstasy!

topping because i want to know about chestnuts too

Chestnuts have a semi-hard, but thin shell, with a sort of papery inner one. If you buy them roasted, the shells will already be slit open. If you want to roast them yourself, cut an "X" or a slit on the flat side of the shell.<BR><BR>The flavor is both nutty and slightly sweet, and the texture moister than most typical nuts. (But both less sweet, and less moist than say, butternut squash.) Roasted ones are eaten as is, and you are often given them in a double-sided bag - the second side is to put the empty shells in.<BR><BR>I have had fabulous chestnut "pudding" (similar to creme brulee but without the crisp surface) and gelato in Italy. Delicious and unique; do try if you get the opportunity.

Thank you, Lesli, for the detailed description! I am anxious now to try my first chestnut.

Quince might be one fruit you'll encounter. If it's cool, arugula and broccoli rabe, early root vegetables maybe, like fennel....

Certainly chestnuts in October/November. Especially in Tuscany where they roast them almost every night after dinner. There are always good fruits and veggies in italy---If not fresh then things like dried beans and greens in winter.

How abour grapes?

Thanks for all the replies! And since I believe in doing my own research as well, I've been scouring the net and lookee what I found:<BR><BR>http://www.deliciousitaly.com/foodseason.htm<BR><BR>May you find your favorites on the list!

Lemonhead, I love chestnuts! Be sure to try marrons glace (pronounced sort of like mah-ron gloss-say), candied chestnut, gelato. Outstanding.<BR><BR>Chestnuts contain very little, if any, fat. So enjoy them with wild abandon.<BR><BR>Buon viaggio

Chestnut gelati sounds very tempting... Gelati is one of the true pleasures in life, don't you think? I wonder what other interesting flavors people have experienced. I think I'll start a new thread...

FYI, the italian word for chestnut is castagne (pronounced, roughly, "ka sta nya".)<BR><BR>You *might* see "marron glace" at the gelato shop, but that is actually French!

I just realized that pumpkin will also be in season, I wonder if there's a chance I'll get to try pumpkin gelato! Yum!