The Italian countryside will soon be ablaze with warm colors, tables will be laden with comforting foods, and food festivals are gearing up to showcase Nature's best.
When it's time for the harvest of plentiful crops and brown leaves fall, chilly showers replenish the soil and procure Italians with a bounty of porcini mushrooms, truffles, pomegranate pouches of rubies, plump persimmons, bouncy new wine and cloudy green, freshly pressed olive oil.
Salads leave room to soups and flans, casseroles, fragrant loaves and rich cakes. Pumpkin, mushrooms, truffles, creamy Alpine cheeses, chestnuts and brassica greens will feature prominently in regional recipes. Risotto season is due to resume any minute!
Continue Reading ➔ Autumn in Italy, as appeared on Gambero Rosso International
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