Acqua e Farina Recipes & Notes — Autumn

Thinking about Italy means thinking about Tuscany. The sinuous rows of cypresses, medieval towns clinging fast to the summits of gentle hills, endless vistas of cultivated fields. IS THE MOST ICONIC LANDSCAPE IN THE WORLD.  In June the grass undulating in the warm late-spring wind like acres of emerald silk and in summer the hills are burnished gold, pollen in the air casting the late-afternoon sun in an iridescent haze. But in autumn and winter Tuscany undergoes an identity shift. The color palette shifts to bright green, cafes are filled with locals instead of turists, cypress trees creaked, ripe persimmons swayed soundlessly from bare branches and ...

If you ever had the chance to take a ride in the Umbria region – the Italy’s green heart – during autumn, don’t miss to sitting in the rural atmosphere of one of its taverns and taste a delicious Umbricelli pasta dish.Umbricelli are a poor origins short lengths of pasta made with only water and wheat flour, it has been rolled across its width, with each side rolled in the opposite direction. The rolled length is then slightly twisted. October is one of the tastiest culinary seasons in Umbria and with the beginning of the rainy season, mushrooms are popping up...