4 Reasons to be Thankful for Fall in Italy

In Italy, fall means scrumptious additions to local cuisine, from pumpkins and porcini to chestnuts and cacciagione. Here are five incredible ways to inject a bit of Italian fall into your cooking.

Fall in Italy

Ah, autumn in Italy. The air is crisper, tourist crowds are smaller and fresh fall fruits and vegetables are everywhere. Deep flavours, sweetly spicy finishes and rich textures elevate every meal. Embrace the season’s adventurousness in your own kitchen with these incredible fall offerings. Who knows – with Canadian Thanksgiving just around the corner, you may stumble on your family’s next cherished tradition.

  1. Chestnuts

Italian castagne (chestnuts) are a celebrated fall food across the country – especially in October. When roasted, the cooked shells have a creamy, meaty interior and release a sweet, smoky flavour. Italy is the largest importer of chestnuts in Canada, and Italian chestnuts are readily available fresh, vacuum-packed and canned. Chestnut flour is also perfect in desserts like castagnaccio cake, a savoury loaf that is typically associated with the regions of Tuscany and Umbria.

  1. Cacciagione

Among many things, the beginning of autumn also signifies the start of hunting season. Popular cacciagione (game) includes wild duck, pheasant, quail, and most commonly, cinghiale (wild boar). Two of the most common ways to eat wild boar is in salumi form or in a meaty ragù.

  1. Truffles

Requiring a precise microclimate and foraged by hand, tartufi (truffles) come in two main varieties – black and white. White truffles can only be foraged by specially trained pigs and dogs for a few months a year, making them much more rare and expensive, while black truffles are more commonly available because they can be hunted throughout the winter. Tartufi are best enjoyed grated over pasta or into sauces for an earthy, luxurious flavour.

  1. Porcini Mushrooms

Porcini mushrooms are rich and earthy, and boast a distinct, velvety texture. These wild mushrooms – hunted by hand – flourish during autumn’s crisp and rainy weather. The highest quality Italian Porcini mushrooms are available to Canadians in dried form. Dried porcini mushrooms must first be rehydrated in warm water before using – they’re delicious in pastas, risottos and meat. And be sure to use the broth left over from soaking the mushrooms – it’ll boost the umami of your risotto, sauces, soups and stews.

Buon appetito!

3 Delicious Umbrian Foods To Enjoy Tonight
Previous Article
3 Delicious Ways to Savour Prosciutto Toscano (DOP)
Next Article

Other Articles

Articles, recipes and tips about real Made in Italy ingredients