Italian Food Forever

Pumpkin season has arrived!

There are some traditional Italian recipes that everyone knows around the world such as Spaghetti Bolognese, Melanzane all Parmigiana, Pasta e Fagioli, Spaghetti all Vongole, Pasta all’Amatrice, and Tiramisu to name just a few.

As soon as the weather begins to cool, I find myself craving hearty soups that are comforting enough to warm you up but still packed with wholesome ingredients.

As summer begins to give way to fall, I find myself craving salads that are a little more substantial while still taking advantage of the beautiful produce available at the market.

Umbria, Italy, in the fall, is waking up to dense fog that eventually ends up as gloriously sunny afternoons with clear blue skies.

Fall has arrived, and although here in Florida we are still waiting for truly cool temperatures, I can definitely feel a hint of the changing season during the early morning hours when I head outside to take care of my chickens and goats.

I make focaccia at least once a week.

I think that fall must be my favorite season.

I have many unique breeds of chickens here at our home in Florida, but we also have six laying hens at our property in Umbria.

If you have been following my recent recipe postings, you’ll probably realize that I have just experienced our yearly fig explosion and though it is a short season, when the figs ripen, they do so quickly and all at once.

I am always looking to try new vegetable sides, and this one is a keeper.

Fall is on the way with its cooler temperatures, so it is finally time to get my soup pot out and get busy.

Green beans are one of those vegetables I can almost always count on finding fresh at the market, no matter what time of year it is.

These cookies are one of the favorite cookies my Mother-In-Law used to make.

A Tiella is a layered vegetable dish often containing tomatoes, that is popular in southern Italy, and it is usually baked in an earthenware dish.

I am starting a new category on my blog that includes fast and easy pasta recipes.

We live in Florida, so we are lucky enough to grill year-round, but summer corn is now available so I am enjoying it as much as possible.

Zucchini is one of those wonderfully versatile summer vegetables that can find its way into everything from pasta and salads to fritters, soups, and side dishes.

I have really been enjoying locally grown summer squash lately, especially since the zucchini and yellow squash I have been finding are small, firm, and full of flavor.