Italian

6 Regional Italian Recipes for Fall

by:
September 23, 2014

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.

Shop the Story

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.

 

Schiacciata all'Uva (Grape Focaccia)
This Tuscan grape focaccia is only made during the month of September, while wine grapes are being harvested -- better get your fill while they last!

 

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.

 

Pane Fritto (Fried Bread)
Throw in some pane fritto (Italy's answer to French toast) for a lazy Sunday breakfast. 

 

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

The Magical Mini Guide
 to Cozy Weekends
View Guide
The Magical Mini Guide
 to Cozy Weekends

Whether you're in the mood for some soup-simmering,
 leaf-peeping, or nothing at all, your dream weekend awaits...

View Guide

Join the Conversation

See what other Food52 readers are saying.

Comment
The Australian-Japanese cookbook author has lived in Florence (where a visit to a cheese farm once inspired her to start a food blog) for over 10 years with her Tuscan sommelier husband and two kids. Her third cookbook, Tortellini at Midnight, is out now.

1 Comment

Akiko September 24, 2014
A wonderful article! I will start from "Chestnut and Chickpea Soup" with chestnuts I pick in forest :)