3 - Lombardy: Bitto and the cheeses of the Valtellina

Its name stands for long-lasting things, which time has not touched or erased. Il Bitto, a typical cheese of the Lombardy region, is derived from a Celtic word meaning “perpetual”, and shares its namesake with the tributary that flows into River Adda in Morbegno.

A rustic cheese with a long shelf life, Il Bitto can be aged for over ten years, during which its mild flavour intensifies. A slice of Bitto is like a bite of history, its flavours reflect the alpine pastures in Valtellina - where milk is still processed today - and the character of the local mountain people. Near Morbegno you can visit an alpine dairy and observe the daily ritual of milking at dawn or sunset. Be sure to stop at one of the crotti, local inns that serve pizzoccheri pasta with Casera cheese, another outstanding DOP product from the area.

Remember to dress warmly as fall brings with it the first cold spells and advent of the ski season.

4 - Tuscany: Brunello di Montalcino, in Val d’Orcia

Precious as a ruby, intense and harmonious like the hills of Val d’Orcia, Brunello di Montalcino is a red wine from the land of Siena. The king of Tuscan reds, it’s ideal for bringing out the nuances of Tuscany’s rich cuisine.

Brunello is produced around the village of Montalcino and its castle, which dominates the rolling hills dotted with farmhouses and rows of cypress trees. The valley conceals other hidden gems like Pienza and Castiglione d’Orcia, Bagno Vignoni and Radicofani, lovely places to stop for lunch, shopping or a leisurely stroll. 

Rich local dishes of meat, mature cheeses, mushrooms or truffles pair beautifully with Brunello. The wine only gets better with age, further developing its flavor and aromatic bouquet, and a glass goes perfectly with the slow, relaxed pace of life in this picture-postcard landscape.

Further indulge your senses by sampling Pienza’s pecorino cheese, Cinta Senese salami and pici pasta in wild boar sauce.

5 - Campania: Buffalo Mozzarella

Good “only” when oozing drops of milk, fresh and tasty.
Produced only with fresh low fat buffalo milk, processed just a few hours after milking, buffalo mozzarella is the product that best represents the area of Campania, particularly the provinces of Caserta and Salerno, but is produced even beyond the boundaries of the region.
It is said that the farmers know each one of the buffalo they raise, so great is their passion and the traditions they keep alive.

Perfect on pizza, excellent for cold dishes with vegetables, or as an addition for more elaborate dishes, it is an ingredient that makes a name for Italy even abroad.

This season it is recommended since visitors to the area can see local cheese dairies and farms along the Strada della Mozzarella (Mozzarella Route), a food and wine tour that combines cheese products – ricotta, soft and mature cheeses - with local wines, which can be tasted in their places of origin. If you’re looking for the ultimate experience, order a Caprese salad and savour it in the sun in the town square on Capri.

Photo credit: Robert S. Donovan, Luca Nebuloni.

1 - Trentino-Alto Adige: the apples of the Non Valley and Sole Valley

Yellow, small and golden, or red and crunchy: the autumn fruit par excellence in Trentino-Alto Adige is the apple. There’s no better place than the Non Valley and Sole Valley, tucked between the Brenta Dolomites and Stelvio National Park, for tasting the local DOP apple varieties, from Renetta to Red Delicious and Golden.

In Trentino, harvest time is a non-stop festival. In fall over five thousand commercial farms, many of them family-run, gather the fruits of a year’s labour. Orchards laden with apples extend across the rolling hills crossed by the Noce river. Protected from the chilly northern winds, the trees are ideally positioned for optimum ripening of the fruit.

From the famous Lake Tovel, to the striking sanctuary of San Romedio and darling hamlets of stone and wood, autumn in Trentino Alto Adige is truly magical. Come taste apples right off the tree, sip a glass of cider fireside, or enjoy a slice of warm strudel in a cozy “maso”, a typical Trentino farmhouse.

2 - Apulia: Salento extra-virgin olive oil

A drizzle of extra-virgin olive oil is the secret to Mediterranean cuisine. Some of Italy’s finest olive oil comes from Apulia’s Salento province, where endless rows of age-old olive trees grow in the red soil lined by ancient stone walls.

In late autumn, freshly picked olives has just been pressed. From delicate and smooth to green and piquant, the olio novello varies in strength and flavor depending on the varietal, time of harvest and ripeness of the fruit. Salento grows two main types of olives: Ogliarola Leccese and Cellina di Nardò. The twisted, gnarled tree trunks are warmed by the sun’s rays year-round and thrive in the sea breeze and ideal temperate climate. 

A veritable cornucopia, Salento is a haven for travelers, especially after summer’s crowds have waned. Take a drive in countryside past pretty churches and stop in the squares of Messapic villages for an espresso and people-watching. Follow food and wine routes that wind past local farms, take a bicycle ride through the vineyards of Leverano and Depressa, and delve into history on a guided tour of the castles in Grecìa Salentina or archaeological sites in Ugento and Poggiardo.

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Photo credit: Robert S. Donovan, Luca Nebuloni.