Here in Itri, Italy we live among the olive groves, in the months since we have moved here we have walked amongst the groves and enjoyed the suns golden rays between the branches at sunset. The olive trees are beautiful with their silver grey leaves and gnarled trunks.
There are so many things to love about Fall, the leaves are changing, the weather is crisp and cool. But especially here in Italy when food takes center stage, there is always something new to try. I’ve been loving the pumpkins and walnuts, pears and apples. But those are fabulous at home in California also. A few things that aren’t so common for us are Porcini mushrooms and Chestnuts! Here, they call Chestnuts “Castagnia”and “Marone”. I see them for sale in little trucks lining the streets as well as in the farmers market and every vegetable stand in town.
As the temperatures drop and nights get longer we crave the comfort of a warm bowl of soup to warm us from the inside out. I like this recipe as a spin on the traditional “Campbells” tomato soup. Its not the soup from the tin can we all think of when we think of Tomato Soup.
I am a fourth generation Italian living in America but we have done a pretty good job of holding on to our Italian traditions after so many years in America. Bagna Cauda, Raviolis and Biscotti seem to be the recipes we have clung to. You can read my past posts on Bagna Cauda (a hot Fondue made of butter, garlic and anchovies, typical of the North of Italy) and our family tradition of making homemade Beef and Spinach Raviolis by clicking the links.
Today is the first of October and already the mornings and evenings are getting cooler and there is a crispness in the air. The fields of pumpkins are ripe and ready for harvest. I couldn’t resist buying one today at the fruit stand that is spilling over with fresh produce.
Mojitos are a refreshing cocktail made with mint, lime, rum and sparkling water or tonic.
As you know from my last post, my fig tree is busting with fruit so in a attempt to keep up with its bounty I have been making this Savory Fig & Feta Tart. I serve it as the antipasta course alongside an Arugula salad. It is an elegant dish made with a pie crust or puff pastry as its base topped with fig jam and caramelized onions that are finished in balsamic vinegar. Then it is sprinkled with crumbled feta cheese and fresh sliced figs. It was beautiful and a big hit!
It’s mid September and the current “fruit of the Season” here in Italy is figs! We have a large fig tree on our property and I have been walking past the fig tree for months eyeing the dangling figs, I reach up and squeeze one hoping it would be ripe but the waiting continued. Finally it is fig season and they are ripe and ready for harvesting.
All summer long this was my “beach day” staple. Every “Fun Friday” we packed up the beach bag, sun umbrella, sunscreen, water socks, sunglasses and volleyball and headed out to the beach to soak up some rays with the rest of the Italians. Into my cooler went a couple of Peroni (beers), waters, Shrimp Cabbage Dip and Mexican Seven Layer bean dip. It was just so easy to prepare, pack and eat on the beach.
Keeping with the theme of “Summers Bounty” and trying to keep up with all of the zucchini’s pouring out of the garden this time of the year, I offer you this classic recipe for Zucchini Bread.
