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Every Tuesday, Italian expat Emiko Davies is taking us on a grand tour of Italy, showing us how to make classic, fiercely regional dishes at home.
Today: Eat like an Italian -- with the seasons.
Fall means comfort; it means things to warm you up, like soup and classic pasta dishes; it means nights in. In Italy, as the seasons change, so do the market's daily offerings. Here are 6 regional Italian recipes for seasonal fall eating:
Cappellacci di Zucca (Butternut Squash Cappellacci)
Put your newly purchased squash to good use in this hearty and tasty filled pasta from Emilia-Romagna.
Chesnut and Chickpea Soup
There's nothing like fresh chestnuts in this velvety soup from central Italy.
Pasta e Ceci (Pasta with Chickpeas)
Make pasta e ceci for a weeknight dinner at home, and you'll be saying benvenuto to fall in no time.
Shwarzplententorte (Buckwheat and Apple Cake)
This buckwheat and apple cake from Italy's north should see you all the way through to winter -- use up those tasty, cold-weather apples and fill the cake with a layer of lingonberry jam (or some late-summer berry jam).
Photos by Emiko Davies