Autumn in Northern Italy is a great time to sample the local food and wine. Almost every weekend there are festivals celebrating the local produce. October is when the chestnuts drop from the trees and are roasted over hot coals. They can also be ground into flour and used to make pasta -heaven for anyone on a gluten-free diet.
Polenta is another gluten-free speciality of the region and, when properly prepared, takes up to an hour of steady stirring to reach the right consistency. Especially warming on a wet, windy day with a slow-cooked stew. It’s not unusual to find horse or donkey meat on the menu, so it’s best to check before you order if you don’t fancy eating “My Little Pony” or “Eeyore”!
In the high, dense forests of Lombardy, wild boar still roam. They have been hunted there since Roman times and can be found on restaurant menus throughout the region. Though the wild boar served there is more likely to have been farmed.
To complete the meal why not try the tiramisu, whose name means “pick me up” and which is thought to originate from Treviso, near Venice, in the 1960s. A homemade dessert will always taste much better than a shop bought version. Try my recipe.