That familiar brisk nip and crisp, cool smell are back in the air. It's time to haul sweaters and scarves out of storage and bid farewell to summer's balmy days, bountiful produce, and backyard barbecues...at least until next year.
But autumn offers solace in the form of its own seasonal specialties. And in Italy, where the change between the seasons is particularly sharp throughout much of the country, some people wait all year for fall delicacies such as porcini mushrooms and chestnuts.
01 of 08
This pumpkin risotto, with its lovely orange color, is perfect topped with generous shavings of Parmigiano-Reggiano.
02 of 08
This very traditional Tuscan recipe is more savory than sweet -- there is no sugar added at all and the only sweetness is the natural sweetness from chestnut flour and raisins. Topped with rosemary and pine nuts, it's a very interesting mix of salty and sweet, fruity, nutty and herbal.
03 of 08
A hearty, comforting dish of white cannellini beans stewed in a rich tomato sauce with garlic, fresh sage, white wine, and sausage.
04 of 08
Porcini mushrooms, particularly abundant in Tuscany, are one of fall's greatest treasures. Here's how to prepare them three different ways.Continue to 5 of 8 below.
05 of 08
Make fresh stracci (irregular shapes) or tagliatelle from chestnut flour and serve these toothsome noodles in a simple browned butter-and-sage sauce that doesn't mask their nutty flavor.
06 of 08
This unusual risotto made with apples and almonds makes a great side dish for roast pork dishes such as arista (roast pork loin).
07 of 08
A super simple way to transform ripe, soft Hachiya persimmons into an elegant, grown-up dessert.
08 of 08
For a fall version of this traditional, rustic Italian tart, top pastry cream with apples, use jam you made from this past summer's fruit, or use nutty, chocolatey Nutella.