Autumn in the mountains brings with it an endless number of dishes and gastronomic treats. The first cold days are accompanied by festivals incorporating recipes that celebrate tradition and flavours. And this year too Valchiavenna offers visitors a wealth of diversity that characterises the cultural identity of the Alpine territory. We looked for advice from local chefs and their proposals below represent some of most distinctive of this fine season. In this most colourful of seasons there’s no problem finding delicious ingredients for tasty first courses. Pumpkin, mushrooms, chestnuts are perfect for preparing risotto, soups and delicious pasta, all dishes to enhance the both scents and sensibilities. Not to mention the range of seasonal veg.
Once October turns up and the first cold spells a more substantial table beckons, steaming, hearty dishes are the order. Rich sauces to the fore requiring more preparation time. Meat-based main courses, such as stews and roasts begin to dominate, but that’s not to overlook hearty vegetarian alternatives. Ubiquitous mushroom treats, clean new wines and mature cheeses contribute to the unique autumn table. Vegetables and fruits continue to feature all the way to December in the creation of a plethora of flavours that embrace late summer delights like fragrant figs, grapes and crunchy pears, alongside walnuts and hazels, without forgetting autumn’s insignia - apples, chestnuts and persimmon.
All ideal ingredients for the preparation of baked desserts and cakes to combat the onset of the cold season. No coincidence then that their production involves lighting the stove, fireplace and kitchen oven. Special meals and happy times.
