October brings squash for roasting, mushrooms for polenta and fruit worth a little patience. A guide to the month’s seasonal produce, with market tips and serving ideas for an autumn table.

With its chartreuse spirals and delicate, nutty flavor, romanesco is a favorite on my fall table, especially served raw with warm bagna cauda. Get to know this striking Italian vegetable, with notes on its season, how to choose and store it, and ways to enjoy it.

Zucchini blossoms and saffron come together in a golden summer pasta finished with Parmigiano, fresh lemon zest and torn burrata. Delicate and nuanced, it looks far more elaborate than it is.

Zucchini blossoms do not wait patiently. Sautéed with shallot and folded into butter with lemon zest and chives, the flowers become something worth keeping.

Limoncello, Brut Prosecco and sparkling water make a citrus-forward spritz, finished with lemon thyme for a fresh herbal edge.

A late-summer salad of fresh white and yellow peaches, black cherries, creamy burrata, quick-pickled fennel and salty Marcona almonds, finished with Calabrian hot honey.

From a first white peach in Italy to Lambrusco-soaked fruit at a late-summer birthday, a personal appreciation and practical guide to choosing, preparing and storing peaches.

Discover when zucchini blossoms are in season, how to choose, prepare and store them and the best ways to enjoy this fleeting summer ingredient.

Belgian endive shown raw and on a white plate, highlighting endive’s seasonal versatility.

This quick olive tapenade combines canned black olives, Kalamatas, garlic, and sun-dried tomatoes for a deeply savory spread. Serve in crisp endive leaves for an elegant, no-cook appetizer perfect for aperitivo hour or effortless entertaining.

Assorted radicchio in a pan with linen towel and knife.

Plated roasted asparagus topped with poached eggs, shaved Parmigiano, lemon zest, and a drizzle of truffle oil.

Bowl of orecchiette pasta with spicy Italian sausage, sautéed rapini, and Pecorino Romano, finished with delicate rapini flowers.

Discover the beauty of rapini, also known as broccoli rabe — a bold, bitter green in peak season from fall to spring. Learn how to select, store, and use this flavorful Italian favorite. A favorite in the Casa De Orio kitchen.

Charred ramp and lemon ricotta crostini drizzled with Calabrian hot honey, styled on ceramic plates with a rustic-luxe aesthetic. An effortlessly elegant appetizer for any gathering — get the full recipe at Casa De Orio.

Creamy spring risotto in a shallow bowl, garnished with fresh ramp leaves, lemon zest, and shaved Parmigiano-Reggiano on pink linen background.

Discover what ramps are, when they’re in season, how to prepare, choose, and store them. A spring delicacy beloved by chefs and foragers alike, explored in Casa De Orio’s seasonal spotlight.

Casa De Orio Rossini cocktail: summer strawberries blended with Prosecco, garnished with strawberry and basil, styled in natural light.

A rustic bowl of pappa al pomodoro, garnished with torn basil leaves and a drizzle of golden olive oil, resting on a linen-draped table.

A vibrant winter salad with blood oranges, fennel, and arugula, topped with Parmesan curls and a citrus vinaigrette on a white ceramic plate.