As we do here in the States, Italian cooks feature the bounty of the seasonal harvest in their dishes. During the summer, Italian cuisine will reflect the abundance of eggplant, corn, zucchini, cucumbers, berries, almonds, apricots, figs, and plums, just to name a few. Eggplant will frequently replace meat in dishes as it is very versatile. It can be roasted, grilled, fried, or sautéed. It can be served room temperature or cold. Eating lighter dishes and foods that don’t require spending a lot of time in the kitchen are the key to surviving the Italian summer.
Zucchini is served from its first blossoms to the fully ripened vegetable. Stuffed with cheese and other delicacies the zucchini flowers are lightly fried to perfection. The vegetable can be found in fresh salads, pan sautéed with onion and garlic, or added to breads. Prosciutto wrapped melon, figs, and berry coulis are also the best of the summer picks!
With the transition of the summer season to the cooler days of autumn, the palate changes slightly to celebrate the arrival of crops such as cauliflower, beets, fennel, endive, arugula, corn, apples, grapes, lemons, and pears. Dishes start to become a little heartier as the temperatures begin to cool. Risotto dishes start making their way back onto the Italian meal scene as do pasta dishes featuring the last of the summer tomatoes. Autumnal desserts will feature fruits baked into crispy and sweet tarts or paired with delicious zabaglione or cannoli cream.
Winter crops are laden with chickpeas, potatoes, pumpkin, artichokes, and turnips. Fruits include dates, bananas, lemons, grapefruit, oranges, and pineapple. Soups, stews, and braised meats are now the featured dishes on the Italian table. Pasta made with pumpkin, dishes topped with black truffle slices and gnocchi made from fresh potatoes are the stars of the show. Traditional pastas drenched in heavier sauces are favored now and meats are slow roasted in the oven along with seasonal vegetables. It’s the time of the year to turn up the kitchen heat and let the aromas waft through the home. Preferences for slightly heavier breads and slightly heavier desserts are also popular during the winter season.
Spring brings with it a plethora of sweet, crisp, light flavors. Tomatoes start making their appearance along with garlic, green beans, fava beans, and tender peas. Apricots, cherries, strawberries, and bananas are just arriving or are still in harvest. Spring tables offer Insalata Caprese, tomatoes alternated with slices of fresh mozzarella and basil leaves. Fried artichokes served with light aioli are another springtime favorite. Artichokes will now be found in spreads and salads as well. Light spring vegetable soups and bread are a healthy alternative to the heavier dishes of winter.
The diversity and abundance of the freshest vegetables and fruit are the driving force in the success of Italian cuisine. Whatever seasons offer your favorite fruits and vegetables, you are certain to find the perfect Italian dish to complement your cravings.
To experience one of the best Italian restaurants Orlando, visit Christini’s Ristorante Italiano today. We provide your favorite authentic dishes all year round. Share this post and leave us a comment describing your Italian experience. What season did you visit? If you’re unsure, try to guess based on the foods you ate on your trip. If you’ve never been to Italy, plan your trip based on the food seasons described.
