The savory traditions of the Italian back-to-school season
From September onwards, Italy picks its food habits back up, and savory flavors take pride of place. The start of the season often brings sweet things to mind, but the Italian September table also celebrates the abundance of southern vegetables, rustic breads, spreads and antipasti. Families gather around long tables where every region showcases its own specialties: tapenades, pestos, olives, sun-dried tomatoes and fresh bread drizzled with a good olive oil.
Tradition calls for sharing, for putting together colorful aperitivo boards, or for serving the season’s first soup with a homemade spread. This is also the time when markets overflow with local produce, ready to go into simple recipes that are full of character.
Try, for example, the sun-dried tomato tapenade and the black olive caviar, two essentials of the Italian aperitivo, perfect with crusty bread or grilled vegetables.
Which spreads to brighten up the new season?
The classics of the South
Black olive tapenade comes to mind first, of course, along with sun-dried tomatoes in olive oil, but also DOP basil pesto, whose freshness lifts every aperitivo board and every early-autumn dish. Pitted black olives in olive oil are another classic, to nibble on or to add to a mixed salad.
Discover the full range of savory spreads and vary the pleasures: each jar reveals a different facet of Italian gastronomy.
How to use them in the kitchen and at aperitivo time
- On slices of toasted bread, for an instant aperitivo.
- As a filling for sandwiches or focaccia at lunchtime.
- In pasta or vegetable salads, to bring in some character.
- Alongside Italian cheeses or cured meats.
- As a sauce base to liven up a pasta dish or roasted vegetables.
For a more authentic experience, think about working a DOP basil pesto into your early-autumn recipes.
Why choose artisanal products?
The authenticity of the terroir
Italian artisanal spreads stand out for the simplicity of their ingredients and the quality of their raw materials. A good spread starts with an olive or a tomato from a local variety, harvested ripe and prepared without additives or preservatives. The extra virgin olive oil, chosen for its aromatic profile, elevates every preparation.
In Calabria, the start of the season means the black olive harvest, which gives a tapenade with a powerful, balanced taste. It is also the moment when the sun-dried tomato reaches its peak, concentrating all of the summer sun. These details make the difference on the September table.
To go further, explore the black olive tapenade or the sun-dried tomato tapenade, and see how these artisanal products fit into big family meals or impromptu aperitivos.
Working with professionals, and personalization
Italian spreads are also a favorite among restaurant professionals, for putting together gourmet boards or adding value to an autumn menu. You can also give a spreads gift set or personalize a table experience for a special occasion.
Frequently asked questions about the savory Italian back-to-school season
Which savory recipes should you make for an Italian start to the season?
Spreads (olives, sun-dried tomatoes, pesto) are perfect for the aperitivo, but also for filling sandwiches or serving with grilled vegetables.
Which products should you choose for a September Italian aperitivo?
Go for artisanal tapenades, pestos, pitted black olives and sun-dried tomatoes in olive oil.
Where can you find quality Italian spreads for the new season?
Choose artisanal products made from local varieties, like the sun-dried tomato tapenade or the DOP basil pesto, available from specialists in Italian food.
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