As autumn arrives, the way we gather around the table changes too. The days grow shorter, temperatures fall and we start craving warm dishes, comforting flavours and dinners to enjoy at a more leisurely pace.
It is the season of comfort food: dishes that can evoke familiarity and pleasure even before the first bite. A creamy risotto, a generous lasagna, a main course scented with rosemary, or even a sharing board placed at the centre of the table to enjoy with the people you love.
There is no single definition of comfort food. For some, it is a Sunday dish; for others, a simple recipe that brings back childhood memories. Sometimes, a familiar aroma is all it takes.
These are foods that go beyond taste: they make us feel good because they bring back pleasant memories, family habits and shared occasions. At other times, it is simply the pleasure of treating ourselves to something satisfying that makes us feel good from the very first bite.
It is precisely this emotional dimension that turns a dish into comfort food. Rather than a defined category of recipes, it is a personal way of experiencing food: choosing what gives us pleasure, taking the time to enjoy it and, whenever possible, sharing it.
Today we are proposing a selection of Golfera recipes to inspire you, each offering a different way to bring that feeling of pleasure and familiarity to the table.
Every special gathering begins with the pleasure of sharing. Preparing a carefully arranged board is one of the simplest ways to welcome guests or enjoy an evening treat, making it a natural choice among the most popular autumn comfort food ideas.
To create a board rich in different flavours, the Golfera charcuterie selection offers four delicious products with distinctive, complementary notes:
Chiara Mortadella Bologna IGP: the indulgent, tempting element that brings true comfort to the board. An exclusive recipe produced in accordance with the IGP specification using only prime cuts of pork, a detail that gives it an unmistakable identity: an immediately intense, lightly aromatic fragrance followed by a delicate, full and exceptionally harmonious taste.
How to make the most of them:
Serve the charcuterie with shelled walnuts, dried figs or pomegranate seeds, alongside slices of rustic durum wheat bread, gently warmed, and a small bowl of chestnut honey or fig preserve. The contrast between the savouriness of the cured meats, the aromatic and rounded profile of the mortadella and the sweetness of the dried fruit creates a rich, varied and irresistible board.
Risotto is one of those dishes perfect for autumn flavours: creamy, comforting and able to showcase a wide variety of ingredients.
The Ben Fatto range includes several risottos designed for anyone looking for a practical first course that is ready in just a few minutes and full of flavour. From the many options available, we have selected three that perfectly fit to the season, that can be served just as they are or finished with a small personal touch.
A full-flavoured, well-balanced pairing. Italian rice, finished with Parmigiano Reggiano PDO, meets our own sausage and artichoke hearts: the richer, more savoury character of the sausage is balanced by the slightly bitter note of the artichoke. The result is a creamy risotto with grains that remain firm and al dente.
The finishing touch: before serving, add a little grated lemon zest. A simple detail that brings freshness and enhances the combination of ingredients.
A first course that captures the colours and flavours that symbolise autumn. Made with Italian rice, it balances the comforting creaminess of pumpkin with the denser texture of chestnuts, whose distinctive flavour offsets the sweeter notes. A soft, balanced dish: comfort guaranteed.
The finishing touch: a light dusting of freshly grated nutmeg to enhance the warm aromas of the pumpkin, or crushed amaretti biscuits for those who enjoy the classic sweet-and-savoury contrast.
A great classic of Italian cuisine built around simplicity. Made with Italian rice and saffron and finished with Parmigiano Reggiano PDO, it has a creamy, velvety texture and a delicate aroma with subtle floral and spicy notes. An essential recipe that, precisely because of its simplicity, creates a particularly comforting first course.
The finishing touch: add a sprinkling of grated cheese, a few toasted pine nuts and a drizzle of extra virgin olive oil. The pine nuts bring a pleasant crunch to the creaminess of the risotto.
If there is one ingredient that immediately evokes the flavours of autumn, it is the porcini mushroom. Sautéed and combined with Italian rice, Parmigiano Reggiano PDO and parsley, its intense aroma defines the dish, while the creamy finish gives it a smooth texture, leaving the grains firm and al dente.
The finishing touch: add a few chopped walnuts and a little fresh parsley just before serving. The crunch of the walnuts creates a pleasant contrast with the velvety texture of the risotto.+
From a charcuterie board for aperitivo to a ready-to-enjoy risotto with your own finishing touch, through to a complete menu of lasagne and chicken cacciatore: Golfera and Ben Fatto offer something for every occasion this season.
Three practical solutions for bringing the quality and authentic flavours of tradition to the table, saving time at the stove and enjoying only the best part: sharing.
