October in Sicily is a beautiful time of the year, there is a distinct cold snap which reminds you of the comforting warmth of a sweater and the new season brings with it new sensations and tastes which are as inebriating as newly fermenting wines.
While I am always sad to see the end of the summer, I’m reminded of the wisdom of many Italian proverbs which tell me of the magic of autumn in Italy.
This year’s change in temperature has come quickly and decisively which means I’m now wearing a jacket and have put a blanket onto my bead clothes. And this will also mean the quick demise of the insects which have been torturing us all summer.
Thanks to the humidity there are always plenty of mosquitoes, over this past year they have also made many people sick over the summer with numerous cases of the West Nile virus being reported. But as the Italian proverb above reminds us, this won’t be a problem anymore!
My favourite fruit of the autumn has to be the mushroom. There is nothing like walking through the woods and finding little colonies of mushroom clusters. I’m probably the worst mushroom hunter in the world, but thank goodness that I am surrounded by experts.
I always look forward to preparing flavoursome risotto with porcini mushrooms, or preserving small yellow field mushrooms and discovering different varieties like these meaty ‘deer antler’ variety we discovered this year, which are filled with wonderful properties.
In Italian, it is known as the Grifola frondosa and grows in clusters at the base of trees, particularly oaks. The mushroom is commonly known among English speakers as hen of the woods, hen-of-the-woods, ram’s head and sheep’s head.
It is typically found in late summer to early autumn. In the United States, it is known by its Japanese name maitake (舞茸, or the dancing mushroom). This mushroom stimulates the immune system, has anti-cancer qualities, lowers blood sugar levels and is often sold as a supplement in health food stores.
October also means we are preparing our garden by planting our winter vegetables. With the rains and cold our cauliflower, broccoli, fennel, pumpkins, spinach and kale will ripen for us. I can’t wait for the more opulent dishes of autumn and winter.
Over the past week of pleasant coolness, my appetite has already been stimulated. Pork becomes the taster as pigs are naturally fattened up and with the October sagra season is beginning this time of year even busier than the summer for food festivals in Sicily.
From big festivals lasting every weekend in October like at Ottobrata at Zefferana Etenea and Ottobrando at Floresta there are endless things to taste and eat.
From grapes, new wine, cheeses cooked grape juice (or mostarda), honey, apples and other local, seasonal fruits being harvested including fichi d’india (prickly pear), pomegranates, hazelnuts, chestnuts, walnuts, pistachios, olive oil and many preserves under olive oil (conserve sott’olio).
October has an even more abundant amount of flavours still.
Here are just a fraction of some of the beautiful food festivals in Sicily to put on your bucket list, there are literally too many to put down on one visual.
Images c/o Unsplash.com and created on Canva