10 Authentic Italian Meals You Must Try This Fall

Overview

This fall, dive into the heart of Italy with ten authentic Italian meals that capture the essence of autumn flavors. From warming soups to hearty pastas, each dish tells a story of tradition and regional variation, perfect for any gathering. With prep and cook times varying from 30 minutes to several hours, there’s something for every home cook, whether a novice or an experienced chef. Ideal for weeknight dinners or festive gatherings, these meals are not only delicious but also embody the culture of Italian cuisine, featuring rich flavors and fresh ingredients from prominent regions like Tuscany, Emilia-Romagna, and Campania.

1. Risotto alla Milanese

Ingredients

• Arborio rice: 300g (1.5 cups)
• Chicken or vegetable broth: 1 liter (4 cups)
• Saffron threads: a small pinch
• Onion: 1 medium, finely chopped
• Dry white wine: 100 ml (1/2 cup)
• Grated Parmigiano-Reggiano: 100g (1 cup)
• Butter: 50g (1/4 cup)
• Extra-virgin olive oil: 2 tablespoons
• Fresh parsley: to garnish (optional)

Step-by-Step Instructions

1. In a saucepan, warm the broth and infuse the saffron. Keep it simmering.
2. In a large pan, heat the olive oil and half the butter over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
3. Add the Arborio rice to the pan and toast for 2-3 minutes until slightly translucent.
4. Pour in the white wine and stir until absorbed, about 2 minutes.
5. Begin adding the saffron-infused broth, one ladle at a time, stirring constantly until absorbed. This process will take about 18-20 minutes.
6. Once the rice is al dente, stir in the remaining butter and Parmesan cheese. Remove from heat and let it rest for 2 minutes.
7. Garnish with fresh parsley before serving.

Variations & Substitutions

For a vegan option, replace the butter and cheese with plant-based alternatives. You can also add seasonal vegetables like butternut squash or mushrooms for added richness.

Make Ahead, Storage & Reheating

Risotto is best enjoyed fresh, but you can pre-cook the rice without the broth. Store in the fridge for up to 2 days. To reheat, add a splash of broth and stir over low heat until creamy again.

Nutrition (Approx.)

Calories: 350 per serving
Protein: 12g | Carbs: 60g | Fat: 10g

Serving Suggestions

Pair this hearty dish with a light arugula salad and a glass of Pinot Grigio. Finish with lemon zest for brightness.

FAQs

• Can I use regular rice? Arborio rice is recommended for its creaminess.
• How do I store leftover risotto? Store in an airtight container in the fridge for up to 2 days.

2. Osso Buco

Overview

This slow-braised veal shank dish is a classic from Milan, perfect for a cozy fall gathering. With a prep time of 15 minutes and a cook time of 2 hours, its rich flavors are worth the wait. The dish features tender meat that falls off the bone, complemented by a rustic gremolata.

Ingredients

• Veal shanks: 4 pieces (about 1.5 kg / 3 lbs)
• Carrots: 2, diced
• Onion: 1, finely chopped
• Celery: 2 stalks, diced
• Garlic: 2 cloves, minced
• Dry white wine: 250ml (1 cup)
• Beef or vegetable stock: 500ml (2 cups)
• Fresh thyme: 2 sprigs
• Olive oil: for browning
• Salt and pepper: to taste
• Lemon zest and parsley for gremolata

Step-by-Step Instructions

1. Preheat your oven to 180°C (350°F).
2. In a heavy pot, heat olive oil over medium heat and brown the veal shanks on all sides (approximately 10 minutes).
3. Remove the shanks and add onion, carrot, celery, and garlic to the pot. Sauté for 5-7 minutes.
4. Deglaze the pan with white wine, scraping the bottom to lift the flavors.
5. Add the shanks back to the pot, pour in the stock, and add thyme. Season with salt and pepper. Cover and transfer to the oven.
6. Braise for about 1.5 hours until the meat is tender and falling off the bone.
7. Prepare the gremolata by mixing chopped parsley, lemon zest, and garlic.

Variations & Substitutions

For a lighter version, you can substitute the veal with chicken thighs. You can also add vegetables like peas or gremolata with different herbs, such as mint or basil.

Make Ahead, Storage & Reheating

This dish can be made a day in advance; the flavors improve overnight. Store in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a pot.

Nutrition (Approx.)

Calories: 400 per serving
Protein: 35g | Carbs: 10g | Fat: 25g

Serving Suggestions

Serve with polenta or crusty bread, and pair with a robust red wine like Barolo.

FAQs

• What cut of meat is best? Veal shanks are traditional, but pork shanks work too.
• Can I use a slow cooker? Yes, slow-cook on low for about 6-8 hours.

3. Pumpkin Ravioli

Overview

Embracing fall’s bounty, pumpkin ravioli is an Italian favorite particularly in Emilia-Romagna. Suitable for family meals, this dish combines sweet pumpkin with savory sage butter. Prep time is about an hour, with a cook time of 10 minutes.

Ingredients

• Pasta flour: 300g (2.5 cups)
• Eggs: 3 large
• Pumpkin: 400g, roasted and mashed
• Ricotta cheese: 250g (1 cup)
• Parmesan cheese: 50g, grated
• Fresh sage: 10 leaves
• Butter: 100g (1/2 cup)
• Nutmeg: a pinch
• Salt and pepper: to taste

Step-by-Step Instructions

1. Make the pasta dough by combining flour and eggs in a bowl. Knead until smooth and elastic. Wrap and let rest for 30 minutes.
2. In a bowl, mix the pumpkin, ricotta, Parmesan, nutmeg, salt, and pepper to create the filling.
3. Roll out the pasta dough into thin sheets and place spoonfuls of filling onto the dough.
4. Fold the pasta over and seal around the filling, cutting out ravioli shapes.
5. Cook in salted boiling water for about 4 minutes until they float.
6. In a saucepan, melt the butter and add sage leaves until crispy. Toss the drained ravioli in sage butter.

Variations & Substitutions

For a vegan version, replace eggs with water for the dough and use a tofu-based filling. You can also switch the filling to mushrooms or butternut squash.

Make Ahead, Storage & Reheating

Make ravioli ahead of time and freeze them uncooked. Cook directly from frozen for 6-8 minutes. Store in the fridge for up to 2 days if cooked.

Nutrition (Approx.)

Calories: 450 per serving
Protein: 15g | Carbs: 60g | Fat: 20g

Serving Suggestions

Pair with a simple arugula salad and a glass of Chardonnay. For presentation, sprinkle with crushed walnuts for added texture.

FAQs

• Can I make the filling in advance? Yes, it can be made up to 2 days ahead.
• Is it necessary to roll out the pasta by hand? A pasta machine can make the process easier.

4. Pollo alla Cacciatora

Overview

This rustic chicken dish, hailing from Tuscany, is perfect for cool evenings. With a prep time of 15 minutes and a cook time of 1 hour, it features chicken braised with tomatoes, olives, and herbs. Ideal for family dinners!

Ingredients

• Chicken thighs and drumsticks: 1.5 kg (3 lbs)
• Can of San Marzano tomatoes: 400g (14 oz)
• Black olives: 100g (1/2 cup), pitted
• Garlic: 3 cloves, minced
• Onion: 1 large, chopped
• Red wine: 200ml (1 cup)
• Fresh rosemary: 2 sprigs
• Olive oil: for browning
• Salt and pepper: to taste

Step-by-Step Instructions

1. Heat olive oil in a large pan over medium heat. Brown the chicken pieces on all sides (about 10 minutes).
2. Add onion and garlic, sautéing until soft.
3. Pour in red wine and let it reduce by half (about 5 minutes).
4. Add tomatoes, olives, and rosemary, then bring to a simmer.
5. Cover and cook on low for 40 minutes, or until the chicken is tender.

Variations & Substitutions

For a lighter version, use skinless chicken and reduce the oil. You could also taste different olives or add capers for extra flavor.

Make Ahead, Storage & Reheating

This dish can be made a day in advance; the flavors deepen overnight. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.

Nutrition (Approx.)

Calories: 500 per serving
Protein: 35g | Carbs: 8g | Fat: 30g

Serving Suggestions

Serve with crusty bread or creamy polenta. Pair with Chianti wine and a green salad for balance.

FAQs

• Can I make this in a slow cooker? Yes, after browning the chicken, transfer everything to a slow cooker and cook on low for 6 hours.
• What if I can’t find San Marzano tomatoes? Use any good-quality canned tomatoes.

5. Tortellini in Brodo

Overview

This comforting soup from Emilia-Romagna features tortellini stuffed with savory meats, served in a rich broth. With a prep time of 30 minutes and a cook time of 1 hour, it’s perfect for chilly nights.

Ingredients

• Tortellini: 400g (14 oz)
• Chicken broth: 1.5 liters (6 cups)
• Carrots: 2, sliced
• Onion: 1, quartered
• Celery: 1 stalk, chopped
• Peppercorns: 5
• Parsley: few sprigs
• Parmesan cheese: for serving

Step-by-Step Instructions

1. In a large pot, combine broth, carrots, onion, celery, peppercorns, and parsley. Bring to a simmer for 30 minutes.
2. Strain the broth, return it to the pot, and bring to a boil.
3. Add the tortellini and cook according to package instructions (about 3-4 minutes until they float).
4. Serve hot with grated Parmesan on top.

Variations & Substitutions

You can use store-bought tortellini or make your own to fit dietary restrictions. For a vegetarian version, use vegetable broth and cheese tortellini.

Make Ahead, Storage & Reheating

You can make the broth in advance and store it in the fridge for up to 3 days. Add tortellini fresh when ready to serve.

Nutrition (Approx.)

Calories: 400 per serving
Protein: 20g | Carbs: 60g | Fat: 10g

Serving Suggestions

Pair with a simple salad and a glass of sparkling water. You can also add freshly cracked black pepper for extra heat.

FAQs

• Can I freeze tortellini in broth? It’s best to freeze tortellini and broth separately, cooking them fresh when ready to eat.
• What’s the best type of tortellini to use? Any meat or cheese tortellini works well, according to personal preference.

Conclusion

These ten authentic Italian meals will warm your heart and kitchen this fall. Each dish showcases traditional cooking methods while inspiring new variations to explore. Whether you’re crafting sauces from scratch or selecting high-quality ingredients, this culinary journey is as rewarding as it is delicious. Share your results, favorite variations, or any questions; after all, the love for Italian cuisine is best enjoyed together!