Eat seasonally: truffles, mushrooms and chestnuts in Rome

Eating with the seasons is a big deal in Italy. While of course exceptions do exist and are, quite simply put, a sign of changing times, Italians do care about eating local and eating what’s right for the time of the year.

So, you’ll be hard pressed to find strawberries in supermarkets right now, but at the same time you’ll find that autumn is the perfect moment for some of the most renowned, celebrated ingredients in Italian cuisine: truffles, mushrooms and chestnuts!

Chestnuts: not just for desserts

When one visits Italy, particularly for the first time, the idea is to jump in and taste the classics – and only those. That’s a shame, because many dishes are really like the best restaurants: off the beaten path!

Which brings us to chestnuts, the first of a bunch of ingredients that are only available at this time of the year. For the Rome area, most of those come from the north of the region (north of Viterbo, to be specific), or from the area around Lake Bracciano. But all of the Lazio territory is rich in chestnuts, really.

And while Montblanc is a dessert that is forever tied to these sweet globes, don’t think all you can do with chestnuts are pies or spreads. Ground chestnuts are the base for some amazing fettuccine or gnocchi: in the latter case, they’re used in lieu of potatoes. And there’s more to chestnut-based pasta! Soups, for example: chickpeas and chestnuts is a classic! And they can also be a great addition to roasts.

Truffles do belong in Lazio, too!

Piedmont is classic truffle territory, as is Umbria, but there’s one more region the coveted delicacy calls home: the Lazio region! Which means that Rome gets its truffles fresh around this time of year. Just take a ride around the city’s high-traffic roads and you will literally find trucks by the side of the road, selling the precious mushroom.

Winter truffle around Rome grows from September to January and even though it is not as expensive as the Piedmont one, it is a sought-after ingredient for many a dish: from pasta to risotto to eggs – yes, eggs! A simple reminder of olden times, eggs with truffles is many Italian’s high-end comfort food at this time of the year.

Mushrooms come in many (yummy) shapes

Roasted mushrooms? Deep fried? Charred? There are just so many ways to cook mushrooms, and they’re all equally delicious. Of course you have to be a fan of this ingredient (just like truffle, they’re not for everyone!), but if you’re a foodie, consider visiting Italy when they’re in season: the variety of tastes is incredible, and when they are offered by restaurants you can be sure that the chef is going to make the most of them by using them all over their menu. And don’t just look for porcini mushrooms, either: there are so many types, all adding to a dish in their own unique way.

What else is seasonal in Rome during the fall?

Of course we would be remiss if we didn’t mention pumpkins along with every other seasonal ingredients we have listed so far: Italians may not be into pumpkin pies or Thanksgiving, but they do love pumpkin, and not just in their pasta, their soups or their risotto!

Finally, if you’re ever in Italy at this time of the year, go for everything cabbage – and we don’t just mean cauliflower. Turnip tops, romanesco broccoli, sicilian broccoli… There is so much variety, and again many ways to eat these. All you need to do is explore your menus (or your grocery store!) as you would do an unknown territory, and have fun with what you encounter!