{"id":48462,"date":"2025-10-15T14:15:28","date_gmt":"2025-10-15T12:15:28","guid":{"rendered":"https:\/\/la-bella-vita.club\/?p=48462"},"modified":"2026-03-14T14:25:58","modified_gmt":"2026-03-14T13:25:58","slug":"when-italy-tastes-like-autumn-pasta-dishes-for-chilly-evenings","status":"publish","type":"post","link":"https:\/\/la-bella-vita.club\/en\/wenn-italien-nach-herbst-schmeckt-pasta-gerichte-fuer-kuehle-abende\/","title":{"rendered":"What Italy tastes like in autumn: pasta dishes for chilly evenings"},"content":{"rendered":"

Treiso in Piedmont in autumn<\/strong><\/em> Photo: stock.adobe.com\/pixelshop<\/sub><\/sup><\/em><\/p>\n\n\n\n

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From our editorial team<\/p>\n\n\n\n

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When the evenings get shorter in Italy and the smell of rain and wood fires fills the air, the kitchen changes too. <\/strong><\/p>\n\n\n\n

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In the cold season, we serve dishes that warm and celebrate autumn: Pasta with truffles, game, pumpkin or fresh spinach - recipes that show how different Italy can taste. The truffle season begins in central Italy. Sliced over buttery tagliatelle, they unfold their full flavour in Umbria or Tuscany - a dish that smells of earth, warmth and luxury. <\/p>\n\n\n\n

Favourite destination Tuscany? These five regions are catching up<\/a><\/p>\n\n\n\n

Autumn becomes wild<\/h2>\n\n\n\n

Not far away, in the hills around Siena, hunters braise wild boar rag\u00f9, which later meets broad pappardelle. A combination that is as hearty and honest as the landscape itself. In the north, autumn is all about pumpkins. <\/strong><\/p>\n\n\n\n

\"Lasagne
Lasagne also works in orange - with pumpkin
<\/em><\/strong>Photo: stock.adobe.coom\/denio109<\/sub><\/sup><\/em><\/figcaption><\/figure>\n\n\n\n

In Lombardy and Emilia-Romagna, this becomes lasagne di zucca - mild, creamy, with sage and parmesan. It is even more delicate with gnocchi di zucca, small pumpkin dumplings from Veneto, which melt in butter and taste slightly sweet.<\/p>\n\n\n\n

Italy's tastiest mushroom dishes: how autumn tastes now<\/a><\/p>\n\n\n\n

Cabbage in the south<\/h2>\n\n\n\n

A little further south, in Emilia or Liguria, tender ravioli are filled with ricotta and spinach, served with nut butter and a hint of sage - simple but perfect. In Puglia, on the other hand, it's time for cime di rapa, or stem cabbage, served with anchovies and chilli. <\/strong><\/p>\n\n\n\n

Italy in autumn: 7 regions where wine tastes best now<\/a><\/p>\n\n\n\n

\"Porcini
Porcini mushrooms fresh - with pasta: full flavour development
<\/strong>Photo: stock.adobe.com\/framarzo<\/sub><\/sup><\/em><\/figcaption><\/figure>\n\n\n\n

The small orecchiette soak up the sauce and bring the south to your plate. And then there's the north, when mushroom season begins in the forests around Alba. Tagliolini ai funghi porcini - a flavour of forest, rain and fresh pasta, so simple that you hardly want to change a thing. And of course, the world-famous white truffle from Alba is also available here. <\/p>\n\n\n\n

The taste of autumn in Tuscany: 5 culinary highlights<\/a><\/p>\n\n\n\n

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In October and November, many villages celebrate these dishes with small sagre<\/em>village festivals where people cook, eat and tell stories. Anyone travelling through Italy at this time of year quickly realises that autumn is not an in-between season. It is a menu.<\/strong><\/p>\n\n\n\n

Italy's most beautiful regions in autumn: 7 dream destinations<\/a><\/p>\n\n\n\n

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