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The slow pace of autumn with an Italian flavour: itineraries and places to go for your trips to Italy

Are you looking for places to visit in autumn in Italy? Perhaps it is the freshness of the air or the changing colours of the leaves, travelling in this season in Italy has something very special about it. The best time of year for unusual activities, such as visiting vineyards and tasting delicious local products. Discover the countless possibilities offered by Italy from September to December.
  • Villages
  • Parks
  • Food and wine
  • Countryside and Hills
San Pietro In Cerro

San Pietro In Cerro

San Pietro in Cerro: within the walls of the splendid 15th-century castle On the road to Cremona, just off the Fiorenzuola d'Arda motorway exit, in the province of Piacenza, is the Castle of San Pietro in Cerro, an unmissable destination in Emilia Romagna. The best time to visit is undoubtedly spring, when events and exhibitions make the experience even more impressive. You can explore the entire building by booking a guided tour that takes an hour and fifteen minutes. The castle The main attraction of the complex is the ancient residence of the Barattieri counts, which has been carefully maintained and preserved over the years and remains a faithful example of a 15th-century castle. At first glance, the building's exterior looks like a compact and cold fortress, but the interior leaves all visitors speechless thanks to its understated, elegant style. The most interesting rooms are the two Halls of Honour, the Hall of Arms and the Library, which boasts a collection of around 2,000 volumes dating back to the birth of printing itself. A real gem is found in the dungeons of the Castle of San Pietro, which is home to more than 40 terracotta statues of the Warriors of Xian. These faithful reproductions authenticated by the Beijing Museum of Natural History were made in a batch of ninety statues commissioned by the Chinese government. The unmissable MIM - Museum in Motion Following renovations in 2001, an art museum was set up in the attic of the Castle, which traces the ancient patrol route between the two towers. There are more than 1,600 works on display, mainly by contemporary artists, part of which is dedicated to artists from Piacenza. The museum continuously rotates the works it displays, which vary between paintings, sculptures and photographs. A two-day tour of San Pietro Once you have finished exploring the Castle, we recommend taking time for a walk. A few kilometres away, in the heart of the village, you can admire the Church of San Pietro, built in 1522 and adorned with paintings from the 17th and 18th centuries. If you’re looking for an even more immersive experience and to fully enjoy the beauty of the area, you can stay in the luxurious rooms of the Locanda del Re Guerriero, an art hotel created during the renovation of the Castle's former stables within the property's gardens. The hotel is eco-friendly, and all the food served during breakfast and tastings follow the philosophy of zero food miles. Around the building, you can go horse riding or cycling, to enjoy the landscape in harmony with nature.
Food and wine
22 June - 25 June

"Bierfest" - Gressoney-Saint-Jean Beer Festival

In the heart of the town, at the foot of Monte Rosa, a special event recalls the Walser culture of these areas and the ancient links with the German-speaking lands. During the period of festivities for the patron Saint John, the Bierfest brings to Gressoney-Saint-Jean the famous beer produced in the brewery of Baron Beck Peccoz, a resident of Gressoney who emigrated many years ago to the town of Kühbach, in Germany. Approximately 15,000 litres of lager arrive in Gressoney-Saint-Jean in a single large barrel, in order to preserve its inherent qualities, and it is opened during the day on which the celebrations begin. The beer festival also features gastronomy, thanks to an attentive catering service. Every evening, the dinners in the pavilion are entertained by folk music, as well as by classics and international music hits. The religious celebrations begin on the evening of 23 June, with the fires of San Giovanni (Saint-Jean or Sankt Johanz): all the local districts, one by one, light huge bonfires and the night is filled with evocative lights while locals and visitors celebrate with typical snacks called "spisie". On 24 June, the Patron's feast day, a scenic procession takes place after mass, with the participants dressed in beautiful traditional Walser costumes, while the conscripts, youth approaching adulthood, carry the statue of the saint. A special blessing is then given to the children, which is still deeply appreciated today.
Food and wine
Valle d'Aosta, flavours at high altitude

Valle d'Aosta, flavours at high altitude

Have you reached this earthly paradise? Then make yourself comfortable and examine the cheese menu, firstly with Fontina, the queen of Valle d'Aosta products. You will be able to recognise it by its sweet flavour and straw-yellow colour, paler in the cheeses produced in winter, when the cows are fed with hay, and deeper in summer production. These are followed by delicacies such as Gressoney toma cheese, salignon, reblec, brossa, seras and goat cheeses, each with its own story to tell. Listen and taste them all. Go on to classics such as Valdostana-style chops, polenta concia and ”soupe valpellineintze” (Valpellina-style soup); venison, chamois in salmì (in “civet”), trout, “carbonade”, a beef stew, and fondue, a single dish made with cheese, melted in a dedicated pot, to be consumed hot, are also excellent. Enjoy sausages, such as Vallee d'Aoste jambon de Bosses, a specially matured ham, Boudin with a refined taste, Saouseusse, seasoned minced meat, Lard d'Arnad, soft lard, Teuteun, salted beef udder, Motzetta, aromatic dried meat. The Alpine microclimate is the joy of apples, which develop intense flavours here. Try the Red and Gold delicious, Jonagold and Renetta: raw or cooked, they are sweet and versatile, the basis of smoothies, sweet or savoury jams, to be served with fine dishes. Last but not least, desserts and wines. For the first courses, try the tegole, torcettini - typical regional biscuits - and the blanc manger alla valdostana with cream; for the second courses, place of honour to all, such as the whites Muller-Thurgau and Pinot noir (vinified in white) and the reds Pinot noir, Gamay, Torrette, Nus Rouge. Had too much to eat? Here's a shot of Genepì, a digestive made from alpine herbs, artemisia.
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