And like that, summer was over...
What I'll be cooking this fall 🍂
Is it me, or did summer pass in the blink of an eye? Here in Rome the weather was so hot and humid in June and July that by the time temperatures settled, we really only had August and the start of September to enjoy the summer properly.
Now we find ourselves on the second day of October - a couple of days ago I was thinking back to Ferragosto (Italy’s major summer holiday on August 15) which was ‘only last month’ and now I find myself thinking ahead to Thanksgiving which is ‘only next month’.
That said, I don’t begrudge that fall is here; in Italy it’s the time of year when you can enjoy cosy evenings indoors, with mild days outside enjoying the change of season.
And with the change of season comes an inevitable change in what we eat; what I cook at home varies according to the produce I can get locally, but of course I also have some staples that I love making all year round.
I’d to share with you today some of my personal favorite recipes which are perfect for making at home this autumn - let’s jump in!
Saltimbocca alla Romana
One of my favorite recipes for any time or occasion is Saltimbocca alla Romana. As the name suggests, it hails from Rome and is a staple on most traditional restaurant menus in the Eternal City.
It’s super simple to prepare and loaded with luscious flavor. You really only need a few ingredients for this dish: paper-thin slices of prosciutto, fresh sage leaves, and very thin slices of veal (but you can substitute with beef if you can’t get hold of veal) - just the right size to fit perfectly under a slice of prosciutto. You'll also need butter to cook the veal slices, a little bit of flour for dusting and some good dry white wine to deglaze your pan and that's it!
Served with seasonal vegetables, this dish is guaranteed to warm you up on a chilly evening! View the full recipe here:
Corn Fritters
The secret to these are in their simplicity - anyone can make them, and I can promise you they will be one of the most delicious things you’ve eaten recently!
In fact, when I first made them, I couldn’t quite believe just how tasty these fritters were - I ended up eating the whole batch before my husband had even had a chance to try one!
I’d recommend serving them with a light salad as part of a quick lunch but you could also try them (as a friend of mine did when I shared the recipe with them) with eggs sunny side up and prosciutto for breakfast/lunch - another thing I love about these fritters are their versatility! Go to the recipe here:
Enjoying this post? Why not consider subscribing for even more Italy food, culture and travel insights?
Homemade Ferretti Pasta
Ferretti eggless pasta is a short thick pasta similar to bucatini, about 5-10 cm long and originating from southern Italy.
The name comes from a ‘Ferretto’ which is a long, thin piece of metal that’s more or less the length and width of a barbecue skewer and used to help shape the pasta. If you’re curious, here’s one available for purchase on Amazon Italia.
Ferretti is the perfect warming dish on a chilly evening - making it will warm you up, and of course, eating it will too! Find the full recipe here:
BONUS: Italian Cocktails, Mocktails & Liqueurs
What is great food if not accompanied by great drinks?
Italy is world renowned for its cuisine but it also has a rich cocktail and liqueur history.
Of course, probably the most iconic Italian cocktail is the spritz, with its base often a liqueur such as Aperol or Campari.
Italian cocktails and mocktails go far beyond the spritz however - take some inspiration of what to drink this autumn from this post:
Be sure to let me know if you create any of these recipes at home - I’d love to hear what you think!