Tag: fruits

September fruits and vegetables – Italian Cuisine

September fruits and vegetables


This month's expenditure is full of purely summer products and the first gifts of autumn. Find out how to fill the cart with seasonal products

September marks the passage from summer to autumn: the colors get warmer, the days get a bit shorter, the temperatures return to be pleasant and good intentions and all the daily activities come back in hand. Nature offers us its support to face this change of season with sweeter and sugary fruits, more nutritious and less water-rich than summer ones that also help quench your thirst. The vegetables instead they contribute slowly to strengthen the immune system, it is too early to think about it, but it is better not to be caught unprepared when temperatures drop in a few months. In the meantime, however, let's enjoy the summer products, which are certainly not lacking in the market at this time.

The September shopping: fruit stock for the winter

There September fruit it is very sweet and abundant, perfect to be preserved in the form of marmalade. We must therefore stock up on peaches of all kinds, figs and berries (in particular raspberries) for tarts that will cheer up the next Sundays.
There is no shortage on the market stalls watermelons and melons, typically summer, because often the days are still hot in this period and the only solution is to dine with ham and melon or make a feast of watermelon.
Instead they are typically Settembrini grapes, plums, plums and prickly pear, known perhaps more to the South, but loved throughout the peninsula. If, then, you look hard you will also find the first apples and pears of the new harvest: start to dust off grandma's cake recipes. And just this month the ones are starting to arrive pomegranates that with their grains of intense color are rich in beneficial properties fundamental to face the months to come.
If your gardener is also particularly well equipped you will also find almonds and pistachios fresh, which are collected in this period.

The September vegetable garden

The cabbage season is still far away (even if the first could already be found): this month is still rich in typical summer vegetables such as zucchini, aubergines, tomatoes and peppers.
Even the ingredients for fresh salads – because to turn on the stove is still early – like cucumbers, rocket, lettuce and radishes I'm in season this month.
To remind us that summer is running out we think the first mushrooms and the first pumpkins, Halloween isn't that far away.
To finish the September shopping cannot not contain i fresh beans: it will be enough to shell them (you can also let the little ones help you) and boil them for 20-30 minutes and they will be ready for fresh salads, pastas or soups to eat maybe warm.

Fish to feel at sea even in the city

Those who are lucky enough to live by the sea or go on vacation in September, know that the light on the beach these days is almost magical. Even the products that the sea offers this month are truly precious: mussels, clams, prawns, lobsters, squid and sardines they can be cooked in a thousand ways and make you feel on the beach even if you are back in the city.

What figs! 10 ideas to bring the sweetest summer fruits to the table – Italian Cuisine

What figs! 10 ideas to bring the sweetest summer fruits to the table


From salad to pizza, paired with ricotta and cheese, many sweet and savory dishes to celebrate this seasonal fruit, really versatile

They have already arrived on our tables i sweeter fruits this season. We're talking about figs. I'm delicious to eat naturally and freshly picked when they are soft and meaty, but have you ever thought of adding them to yours sweet and savory preparations? You will be amazed by their versatility.
We want to offer you lots of ideas for using them in the kitchen and you will discover that they can become really special ingredients, as unusual, of your recipes.

Variety of figs

We distinguish in general two categories of figs: the early ones collected in spring and the real ones that you collect in summer. The figs that are harvested in May, also known as fioroni, are larger than the summer ones.
Then we distinguish three types of fig, based on color.
The green fig it is the most common, has a thin skin and is juicy; the purple fig it is the sweetest; the black fig it is the most dry and fleshy.
All can be used in the kitchen, the important thing is that they are ripe, but not too soft.

How to store figs

Figs are fruits very delicate and for this it is important to preserve them in the right way. Buy them only if you have to consume them quickly because they get ruined easily. Choose them ripe and sweet-smelling and do not wash them before eating them. Keep them in the fridge covered with kitchen paper. If they are not very ripe, leave them at room temperature.
It is not necessary to peel them, especially if they have a very thin skin. Simply remove the stem and wash them thoroughly.

Flipping through the tutorial find now 10 ideas to use them in the kitchen in a simple and fast, but original way.

* In the photo our fig jam served with a pistachio crunchy

Ricciola recipe and lemon-flavored first fruits – Italian Cuisine

Ricciola recipe and lemon-flavored first fruits


  • 600 g green asparagus
  • 6 pcs amberjack slices
  • 200 g shelled fresh peas
  • lemon
  • lime
  • marjoram
  • Taggiasca olives in oil
  • extra virgin olive oil
  • salt
  • White pepper

For the recipe of amberjack and lemon-flavored first fruits, marinate the amberjack steaks with 3-4 tablespoons of oil, a pinch of white pepper, a few sprigs of marjoram and the grated rind of 1/2 lemon for 30 minutes. Clean the asparagus, boil them in salted water for 6-7 minutes, then drain and cut them into slices lengthwise. Blanch the peas in salted water for a couple of minutes. Season the asparagus and peas with oil and salt. Brown the slices with the marinade on the part of the skin for about 3 minutes, then turn the slices and continue cooking for a couple of minutes on each side, adjusting with salt. Turn off and season with lemon zest and grated lime zest. Serve the amberjack slices with asparagus and peas, complete with a handful of Taggiasca olives.

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