{"id":51463,"date":"2026-06-21T23:39:17","date_gmt":"2026-06-21T21:39:17","guid":{"rendered":"https:\/\/la-bella-vita.club\/?p=51463"},"modified":"2026-06-22T13:05:38","modified_gmt":"2026-06-22T11:05:38","slug":"10-things-you-must-eat-in-italy-in-july","status":"publish","type":"post","link":"https:\/\/la-bella-vita.club\/en\/10-dinge-die-du-im-juliin-italien-essen-musst\/","title":{"rendered":"10 things you must try in Italy in July"},"content":{"rendered":"

Granita with brioche<\/strong><\/em><\/p>\n\n\n\n

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The loveliest month of the year deserves the most wholesome food. <\/strong><\/p>\n\n\n\n

No tourist fare, no compromises \u2014 here\u2019s what Juli really enjoys eating in Italy.<\/p>\n\n\n\n

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Brioche with lemon granita \u2014 for breakfast<\/h2>\n\n\n\n

In Sicily<\/a> This isn\u2019t the exception, but the rule: cut open a brioche croissant, spoon in some granita, and you\u2019re done. The ice cream is chunkier than sorbet, more intense than any lemonade. Anyone who\u2019s ever had this in a bar in Catania at eight o\u2019clock in the morning will understand why Sicilians take life so easy.<\/p>\n\n\n\n

How Italy drinks coffee<\/a><\/p>\n\n\n\n

Panzanella \u2014 a Tuscan bread salad served cold<\/h2>\n\n\n\n

Stale bread, ripe tomatoes, red onions, basil, vinegar, plenty of Olive oil<\/a>. Let it soften first, then eat it.\u00a0Panzanella<\/em>\u00a0It\u2019s not a salad, it\u2019s a philosophy: don\u2019t throw anything away; everything feels better when it\u2019s been out in the sun. <\/p>\n\n\n\n

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Spaghetti alle vongole \u2014 for lunch at the harbour<\/h2>\n\n\n\n

No cream. No tomatoes. Just mussels, white wine, garlic, olive oil and the right Pasta<\/a>. The clams must open during cooking, and if they don\u2019t all open, you throw the closed ones away. It\u2019s best to do this in one of those places where the fishermen themselves have their lunch. And afterwards, a siesta in the shade. <\/p>\n\n\n\n

5 stunning train routes<\/a><\/p>\n\n\n\n

Peaches \u2014 just like that, with both hands<\/h2>\n\n\n\n

July is the peak season for Italian peaches. At the market, they\u2019re perfectly ripe \u2013 they stick to your fingers and drip onto your T-shirt. And that\u2019s just how it should be. Anyone who buys them and eats them on the very same day will understand why Italians get so worked up about supermarket peaches.\u00a0Pesca tabacchiera<\/em>\u00a0 \u2014 flat, white, sweet \u2014 you simply must try it.<\/p>\n\n\n\n

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Fiori di zucca fritti \u2014 fried courgette flowers<\/h2>\n\n\n\n

This snack appears on menus in Rome<\/a> as an antipasto, but the best ones are the ones fried by a nonna at a market in a small village. The flowers are stuffed with ricotta or anchovies, dipped in batter, deep-fried in hot oil \u2014 and must be eaten straight away. They\u2019re absolutely delicious when hot.<\/p>\n\n\n\n

From Aosta to Sicily: Italy\u2019s 20 regions<\/a><\/p>\n\n\n\n

Crudo di mare \u2014 raw seafood platter<\/h2>\n\n\n\n

Raw, cold, fresh from the sea: mussels, seafood, sometimes thin slices of fish, a squeeze of lemon.\u00a0Il crudo<\/em>\u00a0It\u2019s not sushi, but the idea is similar \u2014 the best version of the product needs no processing. In Apulia<\/a> and Calabria<\/a> You can get them almost anywhere, and July is the perfect time for them.<\/p>\n\n\n\t\n\t\t

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\n\t\t\t\t\tLifestyle & Everyday Life<\/a>\t\t\t\t<\/div>\n\t\t\t\t

8 things Italians do on the beach that are completely different from what we do<\/a><\/h2>\t\t\t\t\t\t\t\t\t\t
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\n\t\t\t\t\tRegions & Landscapes<\/a>\t\t\t\t<\/div>\n\t\t\t\t

Packed in August?! Italy\u2019s top 10 hotspots and their alternatives<\/a><\/h2>\t\t\t\t\t\t\t\t\t\t
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Aubergine parmigiana \u2014 hot or cold, it doesn\u2019t matter<\/h2>\n\n\n\n

Aubergines, tomato sauce, Mozzarella<\/a>, Parmigiano, basil \u2014 layered on top of one another and baked in the oven. In Naples<\/a> They say you have to make it the day before. The lovely thing about the\u00a0Parmigiana<\/em>: It tastes just as good cold as it does warm. <\/p>\n\n\n\n

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Anguria \u2014 Watermelon in the piazza<\/h2>\n\n\n\n

Every village has its watermelon stall in July. You buy a slice, sit on a wall, eat it and spit the seeds towards the piazza. In Italy, watermelon isn\u2019t just a fruit \u2013 it\u2019s a social ritual. La dolce vita with a taste of summer.<\/p>\n\n\n\n

It\u2019s all about food!<\/a><\/p>\n\n\n\n

Sgroppino \u2014 Venetian lemon sorbet with Prosecco<\/h2>\n\n\n\n

Originally a Venetian intermezzo served between courses \u2014 today, primarily a summer cocktail-dessert hybrid: lemon sorbet, Prosecco, and sometimes a dash of vodka. Whisked in the glass, drink immediately before the ice cream melts. Sgroppino<\/em> makes every evening a good one. Especially on a terrace with a view of something lovely.<\/p>\n\n\n\n

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Sicilian caponata \u2014 the most authentic dish of the summer<\/h2>\n\n\n\n

Aubergines, celery, olives, capers, tomatoes, vinegar, sugar \u2014 sweet, sour and savoury.\u00a0Caponata<\/em>\u00a0It\u2019s not just a side dish; it\u2019s a statement. Every family in Sicily has their own recipe for braised vegetables. Served cold, spread on bread, or on its own.<\/p>\n\n\n\n

The original pizza from Naples<\/a><\/p>\n\n\n\n

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Photo: stock.adobe.com\/Caterina Trimarchi; yuliiaholovchenko<\/sub><\/sup><\/em><\/p>\n\n\n\n

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More in the magazine<\/h3>\n\n\n\t\n\t\t
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\n\t\t\t\t\tTravel tips for Italy<\/a>\t\t\t\t<\/div>\n\t\t\t\t

Italian language pitfalls: What Germans often get wrong<\/a><\/h2>\t\t\t\t\t\t\t\t\t\t
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\n\t\t\t\t\tFacts & history<\/a>\t\t\t\t<\/div>\n\t\t\t\t

Ferragosto: Why Italy comes to a standstill on 15 August<\/a><\/h2>\t\t\t\t\t\t\t\t\t\t
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\n\t\t\t\t\tMamma mia, mangiare<\/a>\t\t\t\t<\/div>\n\t\t\t\t

Gelato in Italy: The 7 most important tips for visiting an ice-cream parlour<\/a><\/h2>\t\t\t\t\t\t\t\t\t\t
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\n\t\t\t\t\tTravel tips for Italy<\/a>\t\t\t\t<\/div>\n\t\t\t\t

The 9 most spectacular scenic routes in Italy<\/a><\/h2>\t\t\t\t\t\t\t\t\t\t
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