August is almost over, taking the last of the summer weeks with it.
But with an end to the heat, and for many a return to the office, we can take at least comfort in some seasonal autumn cooking.
Nothing beats those late September evenings for enjoying delicious homemade meals made from seasonal local produce, and few international cuisines do these dishes better than the Italians. Pasta and tiramisù are two Italian classics that become even more popular as the temperatures start to drop, and here in Rome we offer both small-group and private cooking classes where you’ll learn from locals how to recreate these classic recipes.
But autumn is the perfect time to experiment with new recipes to shake up your cooking routine or rediscover your Italian vacation.
Here are five Italian autumn dishes to experiment with this Fall.
Lasagna
Lasagna is a traditional Italian dish made using wide and flat pasta noodles baked in layers in the oven to give it a crispy top.
Its origins are a heated topic of debate amongst Italians, but most agree that like most delicious meat dishes it comes from the Emilia-Romagna region. (See also Ragú alla Bolognese from Bologna, and Tortellini al Brodo).
What we love most about lasagna is how it brings together all our favourite Italian flavours: it’s rich in dairy products, including cheese, and meat. Lasagna is beginner-friendly and is essentially a layering task, topping pasta sheets with Bolognese, cheese, and sauce, before repeating until you get to the top of your dish. Cook in the own and garnish with cheese before serving.
While you may be tempted to use mozzarella for this meal at home, the Italians would typically use Parmigiano Reggiano to avoid giving the dish a tangy aftertaste.
Tempted to give lasagne a try? Check out this sumptuously simple recipe.
Tiramisù
Another layered dish you’ll want to make this autumn is the humble tiramisù.
This sinfully sweet dessert is made using rum-flavoured savioardi biscuits (often known as ladyfingers), which are soaked in coffee and topped with creamy mascarpone custard and whipped cream.
The word is pronounced in Italian as “tee-ra-mee-soo” and quite translates to “pick-me-up” owing to the abundant amounts of sugar and coffee, making it the perfect dish for those short autumn nights.
While tiramisu is traditionally made with alcohol (Sicilian Marsala wine to be exact) most non-Italians use rum. You can skip the alcohol by using an extra strong coffee instead. Visit our sister site, Carpe Diem Tours, for a delicious traditional tiramisù recipe.
Click here for a short (but sweet) history of tiramisù
Fettuccine Pasta
One Italian autumn dish everyone should learn to make is fettuccine pasta.
It’s a recipe you can chop and change to suit the seasons and your dinner guests.
Fettuccine pasta can be traced back to the 15th century and was one of the first Italian dishes to become popular throughout Europe. The early recipes had a sauce that was simply butter, pasta water, and parmesan.
Today you’ll find lots of different interpretations of the recipe, letting you put your own twist on this classic Italian dish.
Chicken and prawn alfredo are two of the most popular adaptations of the original fettuccine pasta recipe abroad. But you can give the dish an autumnal makeover by choosing heavier meat or fish, like steak and salmon.
Looking for a light lunch? Skip the meat and make your pasta with fresh spinach and grape tomatoes.
Fettuccine pasta is an ideal autumn dish for meal planning as you can reheat your pasta on the stove on a low heat.
Pizza Napoletana (Neapolitan Pizza)
No guide to Italian food would be complete without mentioning the humble pizza.
Naples is one tourist destination that every food lover should visit while in Italy to discover the original Pizza Napoletana.
The rich culinary tradition in Italy means that the original recipe is still largely followed throughout much of Italy and Europe.
While the traditional pizza is made in a wood-fired oven, you can recreate it at home by making your own dough and flattening it by hand. Top your pizza with a little basil, mozzarella, and crushed tomatoes for a meal that will transport you back to Italy.
Bistecca alla Fiorentina (Florentine Steak)
If you thought Italian food was only pizza, pasta and carbs, think again. The T-bone Bistecca alla Fiorentina is a protein-packed classic, and the most mouthwatering meat dish in Tuscany for the carnivorously inclined)
Sourced from the Chianina cow, the steak is cooked for five to seven minutes over coals until the outside is grilled but the inside is rare. You’ll want to skip this dish if you prefer a well-done steak as it’s bloody or nothing.
The Fiorentina steak is meant to be shared, so you’ll want to plan accordingly. You can expect to allocate 1-2kg (roughly 2-4 pounds) of meat per person.
➡️ Visiting Florence? Indulge in steak, Chianti wine, street food & more on a Florence Food Tour!
Master the Art of Italian Cooking in Rome
Kickstart your Italian cooking adventures with one of our Rome cooking classes during your next vacation.
Explore our range of private and group cooking classes led by friendly professional chefs using locally sourced ingredients.
