23 Delicious Fall Italian Recipes for Every Occasion

As the leaves turn golden and the air grows crisp, there’s nothing more comforting than a warm, hearty Italian meal.

Fall is the perfect season to embrace rich flavors, seasonal vegetables, and rustic recipes that bring family and friends together.

From creamy risottos and roasted vegetable lasagnas to decadent desserts and cozy soups, Italian cuisine offers the perfect mix of warmth, flavor, and comfort for autumn.

In this article, we’ve curated 23 fall Italian recipes that showcase the season’s best ingredients—pumpkins, squash, mushrooms, apples, chestnuts, and more—so you can create memorable meals all season long.

These recipes cover everything from starters and appetizers to mains and desserts.

Whether you’re looking for a simple weeknight dinner or a show-stopping holiday dish, there’s something here for every Italian food lover this fall.

23 Delicious Fall Italian Recipes for Every Occasion

Fall is the season for comfort, warmth, and indulgence, and Italian cuisine delivers all of that in every bite.

These 23 fall Italian recipes make it easy to bring seasonal flavors to your table, whether you’re cooking a cozy dinner for two or hosting a festive family gathering.

From creamy pasta dishes and savory soups to sweet desserts that highlight autumn fruits, these recipes celebrate the essence of fall while honoring Italy’s culinary traditions.

Embrace the season, get creative in the kitchen, and let these recipes inspire memorable meals filled with flavor and heart.

Butternut Squash Risotto with Sage and Parmesan

This creamy, comforting risotto captures the essence of fall with roasted butternut squash and aromatic sage.

Each spoonful delivers a perfect balance of sweetness, earthiness, and savory depth, ideal for a cozy autumn evening.

Ingredients:

• 1 medium butternut squash, peeled and diced into ½-inch cubes
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 4 cups vegetable or chicken broth, kept warm
• 1 teaspoon fresh sage, finely chopped (plus extra for garnish)
• ½ cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• Optional: toasted pine nuts for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Roast on a baking sheet for 20–25 minutes until tender and lightly caramelized.
2. In a large skillet or saucepan, heat the remaining olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes. Add garlic and cook 1 more minute until fragrant.
3. Stir in the Arborio rice and toast lightly for 2 minutes, ensuring each grain is coated in oil.
4. Deglaze the pan with white wine, stirring until it mostly evaporates.
5. Begin adding warm broth one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. Continue until the rice is creamy and al dente, about 18–20 minutes.
6. Gently fold in the roasted butternut squash, chopped sage, Parmesan, and butter. Adjust seasoning with salt and pepper.
7. Serve hot, garnished with extra sage and toasted pine nuts if desired.

This Butternut Squash Risotto is a quintessential fall dish—luxurious, comforting, and packed with seasonal flavors that make every bite feel indulgent.

Autumn Mushroom and Porcini Tagliatelle

Celebrate the earthy flavors of fall with fresh and dried mushrooms tossed in a light, savory cream sauce over tender homemade tagliatelle.

This dish feels rustic yet elegant, perfect for a family dinner or dinner party.

Ingredients:

• 12 oz fresh tagliatelle (or fettuccine)
• 2 tablespoons olive oil
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 4 oz shiitake mushrooms, sliced
• 1 oz dried porcini mushrooms, soaked in warm water for 20 minutes, then chopped
• ½ cup dry white wine
• ¾ cup heavy cream
• ¼ cup grated Parmesan cheese
• 1 teaspoon fresh thyme leaves
• Salt and black pepper, to taste
• 2 tablespoons chopped fresh parsley, for garnish

Instructions:

1. Cook tagliatelle in salted boiling water until al dente. Drain and set aside, reserving ½ cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Sauté shallot and garlic until fragrant and translucent, about 2–3 minutes.
3. Add all mushrooms and cook until golden brown and tender, about 7–8 minutes.
4. Pour in white wine, letting it reduce slightly for 2–3 minutes.
5. Stir in heavy cream and thyme. Simmer gently for 3–4 minutes until the sauce thickens slightly.
6. Add cooked pasta and toss to coat. If needed, loosen the sauce with reserved pasta water.
7. Fold in Parmesan cheese, adjust seasoning with salt and pepper. Garnish with parsley before serving.

This Autumn Mushroom and Porcini Tagliatelle offers a taste of the forest in every bite—rich, aromatic, and undeniably cozy for crisp fall evenings.

Pumpkin and Ricotta Stuffed Cannelloni

Soft pasta tubes filled with a creamy pumpkin and ricotta mixture, baked in a fragrant tomato sauce and topped with melted cheese.

This recipe transforms seasonal pumpkin into a decadent Italian comfort dish.

Ingredients:

• 12 cannelloni tubes
• 2 cups pumpkin puree (fresh roasted or canned)
• 1 cup ricotta cheese
• ¼ cup grated Parmesan cheese
• 1 egg
• ½ teaspoon nutmeg
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• Fresh sage leaves, for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, combine pumpkin puree, ricotta, Parmesan, egg, nutmeg, salt, and pepper until smooth.
3. Fill each cannelloni tube with the pumpkin-ricotta mixture using a spoon or piping bag.
4. Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the filled cannelloni on top. Pour remaining marinara sauce over the tubes.
5. Sprinkle mozzarella over the top and drizzle with olive oil.
6. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes until the cheese is golden and bubbling.
7. Garnish with fresh sage leaves before serving.

Pumpkin and Ricotta Cannelloni is the ultimate fall comfort food—creamy, cheesy, and perfectly seasoned, making it a show-stopping centerpiece for any autumn meal.

Roasted Autumn Vegetable Lasagna

Layers of tender roasted fall vegetables, creamy béchamel, and rich tomato sauce come together in this hearty lasagna.

Each bite is bursting with seasonal flavors, making it a perfect centerpiece for a cozy dinner.

Ingredients:

• 9–12 lasagna noodles, cooked according to package instructions
• 2 cups butternut squash, cubed and roasted
• 1 cup mushrooms, sliced and roasted
• 1 red bell pepper, roasted and sliced
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 2 cups ricotta cheese
• 1 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 2 cups tomato sauce (homemade or store-bought)
• 2 tablespoons fresh basil, chopped
• 2 tablespoons fresh thyme leaves

Instructions:

1. Preheat oven to 400°F (200°C). Toss the vegetables with olive oil, salt, and pepper. Roast for 20–25 minutes until tender.
2. In a mixing bowl, combine ricotta cheese with half of the Parmesan, basil, and thyme. Season with salt and pepper.
3. Spread a thin layer of tomato sauce on the bottom of a 9×13-inch baking dish. Layer noodles, ricotta mixture, roasted vegetables, tomato sauce, and a sprinkle of mozzarella. Repeat layers until ingredients are used, finishing with mozzarella and remaining Parmesan on top.
4. Cover with foil and bake for 25 minutes. Remove foil and bake another 10–15 minutes until cheese is golden and bubbling.
5. Let lasagna rest 10 minutes before serving.

This Roasted Autumn Vegetable Lasagna is a celebration of fall flavors, perfect for feeding a family or serving at a seasonal gathering.

Italian Sausage and Kale Soup

A hearty, warming soup combining spicy Italian sausage, tender kale, and tender pasta in a savory broth.

Perfect for chilly fall evenings, it’s both nourishing and satisfying.

Ingredients:

• 1 pound Italian sausage, casings removed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 6 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 cup small pasta (like ditalini or elbow)
• 4 cups chopped kale, stems removed
• Salt and black pepper, to taste
• Grated Parmesan, for serving

Instructions:

1. In a large pot, heat olive oil over medium heat. Brown the sausage until fully cooked. Remove and set aside.
2. In the same pot, sauté onion, garlic, carrots, and celery until softened, about 5–6 minutes.
3. Add sausage back to the pot along with broth, tomatoes, oregano, thyme, and bay leaf. Bring to a boil, then reduce to simmer for 20 minutes.
4. Stir in pasta and cook until al dente, about 8–10 minutes. Add kale and cook another 3–5 minutes until wilted.
5. Season with salt and pepper. Remove bay leaf before serving. Top each bowl with grated Parmesan.

This Italian Sausage and Kale Soup is a cozy fall classic—rich, flavorful, and perfect for warming up on a crisp autumn day.

Pumpkin Gnocchi with Brown Butter and Sage

Soft, pillowy pumpkin gnocchi tossed in nutty brown butter and fragrant sage creates a simple yet luxurious fall Italian dish that’s elegant enough for special occasions.

Ingredients:

• 2 cups pumpkin puree
• 1 ½ cups all-purpose flour (plus extra for dusting)
• 1 egg, lightly beaten
• ½ teaspoon salt
• 4 tablespoons unsalted butter
• 6–8 fresh sage leaves
• ¼ cup grated Parmesan cheese
• Pinch of nutmeg

Instructions:

1. In a large bowl, combine pumpkin puree, egg, salt, and nutmeg. Gradually mix in flour until a soft dough forms. Knead lightly on a floured surface until smooth.
2. Divide dough into small portions. Roll each portion into a rope about ½-inch thick. Cut into 1-inch pieces and gently press with a fork to create ridges.
3. Bring a large pot of salted water to a boil. Cook gnocchi in batches until they float to the surface, about 2–3 minutes. Remove with a slotted spoon.
4. In a large skillet, melt butter over medium heat. Add sage leaves and cook until butter turns golden brown and aromatic.
5. Add cooked gnocchi to the skillet and toss to coat in brown butter. Remove from heat and sprinkle with Parmesan.

Pumpkin Gnocchi with Brown Butter and Sage is a true taste of fall—comforting, flavorful, and delightfully elegant, perfect for dinner or entertaining.

Polenta with Roasted Mushrooms and Gorgonzola

Creamy, golden polenta serves as a comforting base for earthy roasted mushrooms and tangy Gorgonzola.

This dish is simple yet sophisticated, perfect for a fall dinner.

Ingredients:

• 1 cup polenta (coarse cornmeal)
• 4 cups water or vegetable broth
• 2 tablespoons butter
• ½ cup grated Parmesan cheese
• Salt, to taste
• 12 oz mixed mushrooms (cremini, shiitake, oyster), sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• ½ teaspoon fresh thyme leaves
• ½ cup Gorgonzola cheese, crumbled
• Fresh parsley, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss mushrooms with olive oil, garlic, thyme, salt, and pepper. Roast for 20–25 minutes until tender and golden.
2. In a medium saucepan, bring water or broth to a boil. Gradually whisk in polenta, reducing heat to low. Cook, stirring frequently, until thick and creamy, about 20–25 minutes.
3. Stir in butter and Parmesan cheese. Adjust seasoning with salt.
4. Spoon creamy polenta onto plates, top with roasted mushrooms and crumbled Gorgonzola. Garnish with fresh parsley.

Polenta with Roasted Mushrooms and Gorgonzola is a cozy, autumn-inspired dish that balances creamy, earthy, and tangy flavors beautifully.

Autumn Chicken Cacciatore

A rustic Italian classic, this braised chicken dish is enriched with fall vegetables, tomatoes, and aromatic herbs.

Perfect for a hearty fall dinner, it’s both flavorful and comforting.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 cup mushrooms, sliced
• 1 can (14 oz) diced tomatoes
• ½ cup dry red wine
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• ¼ cup chopped fresh parsley

Instructions:

1. Season chicken thighs with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Brown chicken on both sides, about 5 minutes per side. Remove and set aside.
2. In the same skillet, sauté onion, garlic, bell pepper, and mushrooms until softened, about 5–6 minutes.
3. Deglaze with red wine, scraping up browned bits from the bottom of the pan.
4. Add diced tomatoes, oregano, thyme, and bay leaf. Return chicken to the skillet. Simmer on low heat, covered, for 35–40 minutes until chicken is tender and cooked through.
5. Garnish with fresh parsley before serving.

Autumn Chicken Cacciatore is a heartwarming dish full of rich flavors and seasonal vegetables, ideal for a comforting fall dinner.

Pear and Gorgonzola Pizza with Caramelized Onions

Sweet caramelized onions and juicy pears pair with sharp Gorgonzola on a crisp pizza crust.

This fall-inspired pizza is a sophisticated twist on a classic Italian favorite.

Ingredients:

• 1 pizza dough (store-bought or homemade)
• 2 tablespoons olive oil
• 2 medium onions, thinly sliced
• 1 tablespoon brown sugar
• 1–2 ripe pears, thinly sliced
• ½ cup crumbled Gorgonzola cheese
• 1 cup shredded mozzarella cheese
• 1 teaspoon fresh thyme leaves
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 450°F (230°C). Roll out pizza dough on a floured surface.
2. In a skillet, heat olive oil over medium heat. Add onions and brown sugar. Cook slowly, stirring occasionally, until caramelized, about 15–20 minutes. Season with salt and pepper.
3. Spread caramelized onions over the pizza dough. Arrange pear slices on top. Sprinkle with Gorgonzola and mozzarella cheese.
4. Bake in the oven for 12–15 minutes until crust is golden and cheese is bubbly.
5. Remove from oven and sprinkle with fresh thyme leaves before serving.

Pear and Gorgonzola Pizza with Caramelized Onions is a perfect fall appetizer or main dish, offering a delightful mix of sweet, savory, and tangy flavors in every bite.

Spaghetti alla Zucca e Pancetta

A cozy fall pasta dish that combines sweet roasted pumpkin with savory pancetta, garlic, and Parmesan. Perfect for a quick yet indulgent weeknight dinner.

Ingredients:

• 12 oz spaghetti
• 2 cups pumpkin, peeled and diced
• 4 oz pancetta, diced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• ½ teaspoon red pepper flakes (optional)
• ½ cup grated Parmesan cheese
• Salt and black pepper, to taste
• Fresh sage leaves, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, salt, and pepper. Roast for 20–25 minutes until tender.
2. Cook spaghetti in salted boiling water until al dente. Reserve ½ cup pasta water before draining.
3. In a large skillet, cook pancetta over medium heat until crispy. Add garlic and red pepper flakes, sauté for 1 minute.
4. Add roasted pumpkin to the skillet and toss gently.
5. Add drained spaghetti and toss to combine, adding reserved pasta water as needed to create a light sauce.
6. Stir in Parmesan and adjust seasoning. Garnish with fresh sage leaves before serving.

Spaghetti alla Zucca e Pancetta is a delightful combination of sweet and savory flavors that captures the essence of autumn in every bite.

Risotto with Chestnuts and Porcini Mushrooms

This luxurious risotto combines earthy porcini mushrooms and sweet roasted chestnuts for a rich, comforting fall dish perfect for special occasions or a cozy dinner.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable or chicken broth, kept warm
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 2 tablespoons butter
• 8 oz fresh mushrooms, sliced
• ½ cup dried porcini mushrooms, soaked in warm water for 20 minutes
• 1 cup roasted chestnuts, chopped
• ½ cup dry white wine
• ½ cup grated Parmesan cheese
• Salt and black pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. In a large skillet, heat olive oil and 1 tablespoon butter over medium heat. Sauté onion until translucent.
2. Add fresh and rehydrated porcini mushrooms and cook for 5 minutes.
3. Stir in Arborio rice and toast for 2 minutes. Deglaze with white wine and cook until mostly absorbed.
4. Gradually add warm broth, one ladle at a time, stirring frequently, until rice is creamy and al dente, about 18–20 minutes.
5. Fold in chopped chestnuts, remaining butter, and Parmesan. Adjust seasoning.
6. Serve hot, garnished with fresh parsley.

Risotto with Chestnuts and Porcini Mushrooms is a decadent fall dish, rich and earthy, perfect for celebrating seasonal flavors in Italian style.

Baked Eggplant Parmigiana

Layers of roasted eggplant, marinara sauce, and melted cheese come together in this classic Italian comfort dish.

Lightly baked, it’s a hearty and flavorful way to enjoy fall vegetables.

Ingredients:

• 2 medium eggplants, sliced into ½-inch rounds
• 3 tablespoons olive oil
• Salt and black pepper, to taste
• 2 cups marinara sauce
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon dried oregano
• ½ cup fresh basil leaves, chopped

Instructions:

1. Preheat oven to 375°F (190°C). Brush eggplant slices with olive oil, season with salt and pepper, and roast for 20 minutes until tender.
2. Spread a thin layer of marinara sauce in a baking dish. Layer roasted eggplant slices on top. Spread more sauce and sprinkle mozzarella and Parmesan. Repeat layers until ingredients are used, finishing with cheese on top.
3. Sprinkle oregano over the top and cover with foil. Bake for 25 minutes, then remove foil and bake another 10–15 minutes until cheese is golden and bubbly.
4. Garnish with fresh basil before serving.

Baked Eggplant Parmigiana is a comforting, cheesy, and flavorful fall dish that showcases seasonal vegetables in classic Italian style.

Autumn Seafood Risotto

A creamy risotto infused with the flavors of the sea and autumn, featuring shrimp, scallops, and a touch of saffron.

This elegant dish is perfect for a cozy yet sophisticated fall dinner.

Ingredients:

• 1 cup Arborio rice
• 4 cups fish or vegetable broth, kept warm
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• ½ cup dry white wine
• 8 large shrimp, peeled and deveined
• 6 scallops, cleaned
• ½ teaspoon saffron threads
• 2 tablespoons butter
• ½ cup grated Parmesan cheese
• Salt and black pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. In a skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent.
2. Stir in Arborio rice and toast for 2 minutes. Add white wine and cook until mostly absorbed.
3. Gradually add warm broth, one ladle at a time, stirring frequently until rice is creamy and al dente, about 18–20 minutes. Add saffron halfway through cooking.
4. In a separate pan, sear shrimp and scallops until just cooked through, about 2–3 minutes per side.
5. Gently fold seafood, butter, and Parmesan into the risotto. Season with salt and pepper.
6. Serve hot, garnished with chopped parsley.

Autumn Seafood Risotto brings together the richness of the sea and the creaminess of risotto, making it a luxurious fall meal perfect for entertaining or a special night in.

Porcini and Polenta Tart

A rustic tart featuring creamy polenta, earthy porcini mushrooms, and melted cheese.

It’s a perfect appetizer or light main course for fall gatherings.

Ingredients:

• 1 cup polenta (coarse cornmeal)
• 4 cups water or vegetable broth
• 2 tablespoons butter
• ½ cup grated Parmesan cheese
• Salt and black pepper, to taste
• 8 oz porcini mushrooms, sliced
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 sheet puff pastry or shortcrust pastry
• ½ cup shredded mozzarella cheese
• Fresh thyme leaves, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Roll out pastry and line a tart pan.
2. Cook polenta in boiling water or broth until thick and creamy, about 20–25 minutes. Stir in butter, Parmesan, and season with salt and pepper. Spread polenta over the prepared pastry.
3. In a skillet, sauté porcini mushrooms with olive oil and garlic until golden. Arrange mushrooms over polenta.
4. Sprinkle mozzarella cheese on top. Bake for 20–25 minutes until pastry is golden and cheese is melted.
5. Garnish with fresh thyme leaves before serving.

Porcini and Polenta Tart is an elegant yet earthy dish, celebrating fall flavors in a simple, rustic presentation that’s perfect for seasonal entertaining.

Sausage, Fennel, and Apple Pizza

A fall-inspired pizza with savory Italian sausage, sweet apple slices, and aromatic fennel, finished with melted mozzarella and a touch of fresh sage.

Ingredients:

• 1 pizza dough (store-bought or homemade)
• 2 tablespoons olive oil
• 8 oz Italian sausage, crumbled
• 1 small fennel bulb, thinly sliced
• 1 apple, thinly sliced
• 1 cup shredded mozzarella cheese
• ½ teaspoon fresh sage leaves, chopped
• Salt and black pepper, to taste

Instructions:

1. Preheat oven to 450°F (230°C). Roll out pizza dough on a floured surface.
2. In a skillet, cook sausage over medium heat until browned. Remove excess fat.
3. Spread olive oil over the pizza dough. Top with cooked sausage, fennel, apple slices, and mozzarella cheese. Season with salt and pepper.
4. Bake for 12–15 minutes until crust is golden and cheese is bubbly.
5. Garnish with chopped fresh sage before serving.

Sausage, Fennel, and Apple Pizza is a perfect combination of sweet, savory, and aromatic flavors, making it an ideal fall pizza that’s both comforting and unique.

Pumpkin and Pancetta Fettuccine

A rich and creamy fall pasta dish that combines sweet pumpkin puree with crispy pancetta, garlic, and Parmesan.

It’s a perfect balance of sweet, salty, and savory flavors for a cozy dinner.

Ingredients:

• 12 oz fettuccine
• 2 cups pumpkin puree
• 4 oz pancetta, diced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• ½ cup heavy cream
• ½ cup grated Parmesan cheese
• Salt and black pepper, to taste
• Fresh sage leaves, for garnish

Instructions:

1. Cook fettuccine in salted boiling water until al dente. Reserve ½ cup pasta water before draining.
2. In a large skillet, heat olive oil over medium heat. Cook pancetta until crispy, then add garlic and sauté for 1 minute.
3. Stir in pumpkin puree and heavy cream. Simmer gently for 3–4 minutes until heated through.
4. Toss cooked pasta into the sauce, adding reserved pasta water if needed to loosen the sauce.
5. Stir in Parmesan cheese and adjust seasoning with salt and pepper. Garnish with fresh sage leaves.

Pumpkin and Pancetta Fettuccine is a comforting fall pasta with creamy, savory, and slightly sweet notes that celebrate seasonal flavors.

Autumn Vegetable Minestrone

A hearty and flavorful soup loaded with seasonal vegetables, beans, and pasta.

This Italian classic is perfect for chilly fall evenings, offering warmth and nourishment in every bowl.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 cup butternut squash, diced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• ½ cup small pasta (like ditalini)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and black pepper, to taste
• Fresh parsley, for garnish
• Grated Parmesan cheese, for serving

Instructions:

1. In a large pot, heat olive oil over medium heat. Sauté onion, carrots, and celery until softened, about 5 minutes. Add garlic and cook for 1 minute.
2. Stir in zucchini, butternut squash, diced tomatoes, broth, oregano, and thyme. Bring to a boil, then reduce to a simmer for 20 minutes.
3. Add beans and pasta, cooking until pasta is tender, about 8–10 minutes.
4. Season with salt and pepper. Serve hot, garnished with parsley and grated Parmesan.

Autumn Vegetable Minestrone is a wholesome, comforting soup that highlights the best of fall produce, perfect for a nourishing seasonal meal.

Braised Pork with Apples and Fennel

Tender pork braised with sweet apples, aromatic fennel, and a touch of white wine.

This dish is perfect for a hearty fall dinner, offering a balance of savory and sweet flavors.

Ingredients:

• 2 lbs pork shoulder, cut into large chunks
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 fennel bulb, sliced
• 2 apples, sliced
• 1 cup dry white wine
• 1 cup chicken broth
• 1 teaspoon dried thyme
• 1 bay leaf

Instructions:

1. Season pork with salt and pepper. Heat olive oil in a large pot over medium-high heat. Brown pork on all sides, then remove and set aside.
2. In the same pot, sauté onion, garlic, and fennel until softened, about 5 minutes.
3. Add apples, white wine, chicken broth, thyme, and bay leaf. Return pork to the pot.
4. Cover and simmer on low heat for 1.5–2 hours, until pork is tender and flavors are melded.
5. Adjust seasoning and serve hot with pan juices.

Braised Pork with Apples and Fennel is a hearty, flavorful dish that perfectly captures the essence of fall, balancing tender meat with sweet and aromatic elements.

Torta di Mele (Italian Apple Cake)

A moist and fragrant Italian apple cake featuring tender apple slices and warm fall spices. Perfect for dessert, breakfast, or afternoon tea.

Ingredients:

• 3 medium apples, peeled, cored, and thinly sliced
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• ½ cup plain yogurt or ricotta
• Powdered sugar, for dusting

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla and yogurt.
4. Gradually fold in dry ingredients until just combined. Gently fold in half of the apple slices.
5. Pour batter into prepared pan, and arrange remaining apple slices on top.
6. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Let cool slightly, then dust with powdered sugar.

Torta di Mele is a simple yet elegant fall dessert, offering tender apples and warm spices in every comforting bite.

Ricotta and Pear Crostata

A rustic Italian tart filled with sweet pears and creamy ricotta, baked in a buttery pastry.

This crostata is perfect for showcasing autumn fruits.

Ingredients:

• 1 ¼ cups all-purpose flour
• ½ cup cold unsalted butter, diced
• ¼ cup sugar
• 1 egg yolk
• 2–3 tablespoons cold water
• 1 cup ricotta cheese
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 2 ripe pears, thinly sliced
• 1 teaspoon cinnamon
• 1 tablespoon honey (optional)

Instructions:

1. Preheat oven to 375°F (190°C). In a bowl, combine flour and butter until mixture resembles coarse crumbs. Add sugar, egg yolk, and cold water until dough comes together. Chill for 30 minutes.
2. Roll out dough into a 10-inch circle and place on a parchment-lined baking sheet.
3. In a bowl, mix ricotta, sugar, and vanilla until smooth. Spread over dough, leaving a 1-inch border. Arrange pear slices on top, folding edges of dough over pears. Sprinkle with cinnamon.
4. Bake for 35–40 minutes until crust is golden. Drizzle with honey before serving if desired.

Ricotta and Pear Crostata is a rustic, comforting fall dessert that balances creamy, sweet, and fruity flavors in every slice.

Chestnut and Chocolate Semifreddo

A creamy, frozen Italian dessert combining roasted chestnuts and rich chocolate. This semifreddo is a perfect elegant finale for a fall dinner.

Ingredients:

• 1 cup roasted chestnuts, peeled
• ½ cup sugar
• 2 tablespoons milk
• 4 oz dark chocolate, chopped
• 3 large eggs, separated
• ½ cup heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt
• Cocoa powder or grated chocolate, for garnish

Instructions:

1. Puree roasted chestnuts with sugar and milk until smooth. Melt chocolate and fold into chestnut puree.
2. Whip egg whites with a pinch of salt until stiff peaks form.
3. In a separate bowl, whip heavy cream with vanilla until soft peaks form.
4. Gently fold egg yolks into chestnut-chocolate mixture, then fold in whipped cream, followed by egg whites, until fully combined.
5. Pour into a loaf pan lined with plastic wrap and freeze for at least 4 hours or overnight.
6. Slice and serve dusted with cocoa powder or grated chocolate.

Chestnut and Chocolate Semifreddo is an indulgent, silky dessert that celebrates the flavors of fall in true Italian style.

Roasted Beet and Goat Cheese Crostini

A simple yet elegant Italian appetizer featuring earthy roasted beets, creamy goat cheese, and a drizzle of balsamic glaze on toasted bread. Perfect for fall entertaining.

Ingredients:

• 4 small beets, peeled and diced
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1 baguette, sliced into ½-inch rounds
• 4 oz goat cheese, softened
• 2 tablespoons balsamic glaze
• Fresh thyme leaves, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced beets with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. Toast baguette slices until lightly golden.
3. Spread goat cheese on each toast, top with roasted beets, and drizzle with balsamic glaze.
4. Garnish with fresh thyme leaves and serve immediately.

Roasted Beet and Goat Cheese Crostini is a colorful, flavorful fall appetizer that pairs earthy vegetables with creamy and tangy notes for a perfect bite.

Fennel and Orange Salad with Pecorino

A refreshing fall salad with thinly sliced fennel, juicy orange segments, and shaved Pecorino cheese, finished with a light olive oil and lemon dressing.

A crisp and elegant starter for any autumn meal.

Ingredients:

• 2 fennel bulbs, thinly sliced
• 2 large oranges, peeled and segmented
• ¼ cup shaved Pecorino Romano cheese
• 3 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. In a large bowl, combine sliced fennel and orange segments.
2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Drizzle over fennel and oranges, tossing gently to coat.
3. Sprinkle shaved Pecorino on top and garnish with fresh parsley.
4. Serve immediately or chill for 10–15 minutes to allow flavors to meld.

Fennel and Orange Salad with Pecorino is a light, crisp, and refreshing fall salad that balances sweet, tangy, and savory flavors beautifully.