Food is one of the great joys of Italian culture. As one of the world’s most beloved cuisines, the secret of Italian food lies in its local, and, most importantly, seasonal ingredients. Eating seasonally in Italy this Autumn means you’re eating fresh ingredients at the height of their flavour. No jarred-for-years or deep-freeze ingredients here; if you order the right ingredients in the right months you’re sure to experience the very best of Italian cuisine.
To sample the heart and soul of what makes Italian food divine, you have to eat what’s in season. We are highlighting three main seasonal ingredients from the month of September-December that we all know is a crowd favourite.
1) Black Fall Truffle (Truffle ‘Uncinato’)
Truffles in Italy are utterly unique, or terrifically ‘truffly’, because it is the only place in Europe where there are different truffles for every season year-round. For the month of September till December during Autumn season we are featuring Truffle Uncinato. The aroma of this particular truffle is delicate and with subtle flavour hints of vanilla and hazelnut. It belongs to the same species of summer truffle but its scent is stronger. The outside is black, while inside is light brown. Truffles should only ever be eaten fresh otherwise you are likely eating a chemical concoction.
2) Porcini Mushroom
Porcini are found in many regions of Italy. Among the most famous areas are the hills that straddle Emilia-Romagna (from Parma to La Spezia), Piedmont, the Alto Adige near Austria, Tuscany (especially the region near Pistoia), Umbria and the Montello hills in the Veneto. The season varies a little every year depending on the weather and the region. Usually, a brief season in May or as late as June and July yields small quantities of porcini with a more delicate taste than the fall mushrooms. The real season begins in late August or early September and lasts until the end of October or whenever the intense cold begins. Rain or damp followed by warmth and sun is ideal porcini weather. Wild mushrooms in Italy are considered a real delicacy and the Porcini mushroom is the King amongst all wild mushrooms. Famous for its meaty texture as well as its rich earthy and nutty flavour, Porcini mushrooms work well in many local stews, and sauces.
Pumpkin is in season from autumn to winter. Like grapes, pumpkin grows on a vine, which technically, makes it a fruit! Pumpkin comes in a vast array of shapes, sizes, colours and patterns. Buy fruit that is heavy for its size, is firm, has undamaged skin and has some stalk still attached. Keep whole pumpkins in a cool, dark, well-ventilated place. Remove seeds and stringy pulp from cut pumpkin, cover in cling wrap and store in the refrigerator.
Now you don’t have to go all the way to Italy! 😊
To sample the heart and soul of what makes Italian food divine, our chefs have created a few exciting dishes using these seasonal ingredients flown all the way from Italy. So, what are you waiting for, book your table here or call us at 6581 0085 to make a reservation at Atmastel. This is the closest you will get to real Italian seasonal food 😊 And do not forget to Like our Facebook and Instagram to discover our latest seasonal dishes from September to December.