Summer’s gone. But foodies, don't despair: Autumn has everything we can dream of, from truffles to wine. Swide’s top 5 for autumn will inspire you…
Whether it’s black or white, it’s the glory of this season. This tuber – whose culinary history dates back to ancient times - is as rare as it is delicious. Intrigued by the idea of grating it onto a risotto or eggs? People travel each year to Alba, Piedmont, where the excellence of white truffles triumphs at the Fair of White Truffles. You have time, until 17 November. Get those tickets for Italy booked and do yourself a favour.
In the Italian language they sound more fun: Porcini mushrooms are among the stars of this season. Commonly known as 'penny bun', it is found in the Northern Hemisphere across Europe, Asia and North America. They are quite expensive because there are not many of them and they grow during a short period of time in autumn. Their flavour has been described as nutty and slightly meaty, with a smooth, creamy texture. Pick the small ones, that are considered tastier by gourmets.
They say their best months are the ones with the letter “r” in them so hurry up: this denomination is used for a number of distinct groups of bivalve molluscs that live in salty waters. Oysters have been cultured for well over a century: their taste is the closest you’ll get to taste the Ocean. Please don’t, just don’t, eat them accompanied by any kind of sauce/juices.
Amarone della Valpolicella
This intensely flavored wine starts its way to the bottle right now – to be precise, its Grapes are harvested ripe in the second half of October. Made of grapes from Corvina (40%-70%), Rondinella (20%-40%) and Molinara (5%-25%) varieties, Amarone was developed by Veneto’s winemakers (North-East Italy) around 1950. It has a DOC certification: DOC wines are produced in specific well-defined regions, according to specific rules designed to preserve the traditional wine-making practices of the individual regions.
This traditional product was made in Modena and Reggio Emilia since the Middle Ages. Today it is made from a reduction of cooked white Trebbiano grape. The names "Aceto Balsamico Tradizionale di Modena" (Traditional Balsamic Vinegar of Modena) and "Aceto Balsamico Tradizionale di Reggio Emilia" (Traditional Balsamic Vinegar of Reggio Emilia) are protected by the Italian Denominazione di Origine Protetta and the European Union’s Protected Designation of Origin. It is highly appreciated worldwide by chefs as a versatile element to combine with sweet or salty foods.
Written by: Elisa della Barba