Top autumn Tuscan dishes

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? We selected 6 of the top Tuscan Autumn dishes (with their recipes).

Fagioli all'uccelletto

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. Fagioli all'uccelletto recipe.

Fagioli all'uccelletto [Photo credits: Serena Angelini, Pici e Castagne]
Fagioli all'uccelletto [Photo credits: Serena Angelini, Pici e Castagne]

Tagliolini pasta with fresh truffles

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. 
Tagliolini pasta with truffles [Photo credits: Emma Ivarsson for Play your Tuscany]
Tagliolini pasta with truffles [Photo credits: Emma Ivarsson for Play your Tuscany]

Pappardelle pasta with porcini mushroom

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.

Pappardelle pasta with porcini mushrooms
Pappardelle pasta with porcini mushrooms

Pollo alla cacciatora (Chicken cacciatore)

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. Pollo alla cacciatora recipe
Chicken cacciatore [Photo credits: pocketculture]
Chicken cacciatore [Photo credits: pocketculture]

Wild boar stew 

In Tuscany, the wild boar hunting season changes depending on the area and runs from October to late January. With pasta or in a stew? Find out here two Tuscan recipes with wild boar.
Wild boar stew with polenta [Photo credits: Rowena]
Wild boar stew with polenta [Photo credits: Rowena]

Castagnaccio

Castagnaccio is a traditional Tuscan cake made with chestnut flour, very common to the Apennine mountainous area. A long time ago it was a poor dish higher in thickness and made of a less rich mixture (only water, chestnut flour and oil). Today it has become one of Tuscany’s favorite desserts and it’s commonly flavored with pine nuts, rosemary, orange peel and raisins. Find out here a recipe for a very special Hazelnuts and orange castagnaccio.
Hazelnuts and orange castagnaccio [Photo credits and recipe Forchettina giramondo]
Hazelnuts and orange castagnaccio [Photo credits and recipe Forchettina giramondo]