There are some times of the year, some months or specific season that you can immediatly connect with a special dish, taste or smell. Which are, in your opinion, the dishes in Tuscany that makes you more think about autumn? Or, simply, which Tuscan dish do you prefer eating in autumn? Find out here 6 Autumn dishes (with their recipes).
The original name of this recipe by Artusi is “Fagioli a guisa d’uccellini” which translates into “beans in the manner of birds”: cooked with sage and light tomato sauce. Find out here the recipe for Fagioli all'uccelletto.
Autumn is the white truffle season. The best way to enjoy fresh raw truffles is to shave them onto your hot dish (truffle needs only a little heat to release all its flavor). Cooking with truffles is quite easy but you need to follow a few rules.
The mushroom production in Tuscany reaches its highest levels in the period between mid-August and mid-October. Find out here an easy-to-make pasta sauce made with fresh Porcini.
Pollo alla cacciatora, hunter’s chicken in English, has many different versions, the most common substitutes odori (carrot, celery and onion) with sage, rosemary, garlic and laurel leaves. Find out here our recipe.
Castagnaccio is a gluten free Tuscan cake made with chestnut flour and flavored with pine nuts, walnuts, raisins and rosemary. A long time ago it was a poor dish made of a less rich mixture (only water, chestnut flour and oil). Today it has become one of Tuscany’s favorite desserts. Find out here the recipe.