Autumn cuisine

Like every cycle or season, autumn has its own cuisine, a cuisine that slowly prepares us to welcome the cold of winter, related to stews with potatoes, beans that we accompany with meat or fish to make casseroles; it is also time to make the last preserves with summer fruit such as figs or grape or prickly pear syrup with which we will accompany All Saints' Day fritters. It is also the time of apples, jujubes, pomegranates, quinces, persimmons and blueberries.

It is also the time of hunters' cooking, with thrush hunts, either with a shotgun or with yarn, and if it has rained well, autumn is the time for mushrooms, for our precious chanterelles, oyster mushrooms and porcini mushrooms, which we will enjoy in the kitchen, grilled, fried, baked with sobrasada or to accompany rice and game dishes.