Autumn food of central Italy

Traditionally, autumn meant for an agropastoral society like the Italian one of over 50 years ago also a food change, more substantial foods and short days. Today your favorite series watched on the sofa is perhaps accompanied by tea, herbal teas and cakes baked in the oven, a must of the autumn season. But every Italian region has typical foods, which can be tasted in this period and in those areas.

Starting from the regions of northern Italy, which offer a wide range of autumn dishes, our autumn gastronomic tour continues to the regions of the center, first of all in Lazio, where the cuisine draws from the ingredients offered by the territory and, When the temperature drops, he focuses a lot on meat dishes:

veal liver alla romana, a tasty and quick dish made of veal liver, onions, oil or lard and broth, to be served especially as an appetizer;
the coda alla vaccinara, prepared with the tail, one of the less valuable but delicious cuts if stewed in tomato sauce or, alternatively, first browned in a pan and then stewed in sauce;
the breast in the bakery, based on veal brisket marinated with garlic, oil, rosemary, sage, pepper and white wine, then baked in the oven;
la pignattaccia viterbese, a typical dish of the city of Viterbo very similar to the stew with potatoes but in a more “poor” version, prepared with head, tail and tripe.

To accompany everything, the precious wines of Lazio, to be chosen according to your taste: among the white berried labels there are Malvasia del Lazio, Malvasia Puntinata, Trebbiano Giallo, Trebbiano Romagnolo, Malvasia di Candia, Trebbiano Toscano, Greco, Cacchione, Bombino Bianco, Grechetto, Chardonnay, Sauvignon, Semillon and Pinot Bianco, while Cesanese, Montepulciano, Sangiovese, Cabernet Sauvignon, Syrah and Merlot are not lacking.

Fonte: ricetteromane.it

You leave Lazio and you arrive in the Marche, where the typical dishes of the autumn season (and not only) are loved by locals as well as tourists; not surprisingly, visitors are used to bring as souvenirs their own meats, dry cheese and other typical products of the Marche, after having tasted:

maccheroncini di Campofilone, an egg pasta similar to very fine spaghetti that goes well with meat sauce;
vincisgrassi, a lasagna with the addition of béchamel, parmesan and mixed meats typical of the city of Ancona;
ciavarro, a soup of legumes and barley enriched with tomato sauce, vegetables and bacon;
i Frascarelli, a dish derived from the peasant tradition very similar to polenta, prepared with rice and flour and seasoned with pork meat sauces;
rabbit and pork, both boned and stuffed with various ingredients such as herbs, bacon, sausage and livers;
the must doughnut, whose main ingredient is the must flavored with anise seeds, accompanied by spreads and jams;
the bostrengo, another typical dessert of the coldest season typical of the province of Pesaro-Urbino, prepared with rice, bread soaked in milk, dried fruit, apples and raisins.

Also in the Marches there are, of course, the typical wines with which to accompany these delicious autumn dishes: Verdicchio dei Castelli di Jesi DOCG, Verdicchio di Matelica Riserva DOCG, Conero DOCG, Offida DOCG, Rosso Piceno DOC and Lacrima di Morro d’Alba DOC are definitely the must!

Fonte: fattoincasadabenedetta.it

The journey continues in the beautiful Tuscany, land of art and culture, able to satisfy even the most demanding palates thanks to its typical autumn dishes super succulent:

ribollita, that is a soup based on cabbage, beans, onions and carrots, to be accompanied by stale bread and ideal for refreshment and protection from the cold;
Castagnaccio, one of the typical Tuscan desserts, prepared with chestnut flour and enriched with raisins, pine nuts, walnuts and rosemary. Another version includes candied orange peel.

And Tuscany, as we know, is famous in Italy and in the world also and above all for its wine production, which certainly cannot go unnoticed. The first ten labels to taste on the occasion of autumn are Brunello di Montalcino, Chianti Classico, Carmignano, Il Vino Nobile di Montepulciano, Vernaccia di San Gimignano, Vin Santo del Chianti Classico, Bolgheri Sassicaia, Colli di Luni Vermentino, Maremma Toscana Rosso and Montecucco Rosso.

Fonte: primochef.it

You reach the heart of Italy, then in Umbria, a region that boasts an artistic, historical and landscape heritage envied worldwide. Those who are in the area during the autumn season can enjoy:

the cicotto, mainly prepared with pork shank, or with the addition of tongue, ears, tripe, legs and entrails. Everything is placed in a tank and in the baking oven, covered with pork, and then flavored with rosemary, red garlic, black pepper and fennel;
strangozzi, a rectangular handmade pasta made from wheat flour and durum wheat, to be seasoned with norcina sauce or legumes.

To top it off, it is recommended to accompany these typical autumn dishes with the best local wines, especially Sagrantino di Montefalco DOCG, Torgiano Rosso Riserva DOCG, Orvieto Classico DOC and Grechetto DOC.