October on the lake

October embraces Lake Como in russet and ochre. Crisp mornings echo with the rustle of chestnut leaves, while afternoons invite strolls along vine-draped paths and lazy breaks at open-air cafés, warmed by the low sun. It’s the heart of the harvest, when woods release their bounty and kitchens fill with the scent of roasting fruit and autumn fires.
This is the season when mountains and valleys come alive with fairs and sagre, when piazzas smell of roasted chestnuts, and when conversations stretch long into the night over hearty autumn dishes. It is a time to gather, to savor, and enjoy the richness of the season in its simplest, most comforting forms.
This month, we step into the forests and markets to explore the region’s most beloved autumn treasure, the chestnut. From ancient bread-making traditions to sweet rustic cakes, chestnuts embody the earth’s warmth and the season’s abundance. Together, let’s unwrap the month’s stories: the best local festivities, ways to cook with chestnut, and a harvest-centric recipe perfect for October tables.

Celebrating the Chestnut Harvest

If October has a soundtrack on Lake Como, it’s the crackle of roasting chestnuts and the laughter spilling from village piazzas. Each weekend brings another sagra, where long tables fill with friends, glasses of local wine are raised, and the simplest of ingredients becomes the star of the season. From traditional castagnate to playful autumn fairs, these festivals are a chance to taste, celebrate, and experience chestnuts in the most joyful way possible. Here are a few of our favorite gatherings this year:

1. Castagnata – Caglio

   Sunday, October 5, 2025 – from 12:00
   High in the hills, Caglio hosts one of the area’s most traditional autumn celebrations. Visitors can enjoy roasted chestnuts, local dishes, and a lively village atmosphere, with walks into the historic chestnut groves rounding out the day. It’s a celebration of heritage and harvest not to be missed.

2. Chestnut Festival – Colico

   Sunday, October 12, 2025 – from 11:00
   In Piazza Garibaldi, Colico’s much-loved chestnut festival fills the square with the scent of roasted chestnuts, glasses of local wine, and the warmth of community spirit. Organized by the Alpini Group, it’s both festive and heartfelt—a friendly gathering that supports local projects while celebrating the season’s bounty.

3. Castagne, Streghe e Dintorni – Cernobbio

   Saturday, October 25 & Sunday, October 26, 2025
   Cernobbio’s whimsical autumn festival blends the magic of the season with its chestnut harvest. Across the town you’ll find roasted chestnuts, live music, costumed performances, and family-friendly fun with a touch of Halloween spirit. It’s a weekend rich in folklore, food, and enchantment.

---

Ingredient of the Month: Chestnuts (Castagne)

Chestnuts are autumn's humble treasure, their mahogany shells hide sweet, starchy flesh that has nourished mountain communities for centuries. Once known as “bread of the poor,” chestnuts were ground into flour, boiled, or roasted to sustain generations through long winters. Today, they are celebrated as a seasonal delicacy that bridges rustic tradition with refined cuisine.

Choose chestnuts with smooth, glossy skins; the plumpest with a sharp crease are freshest. In the kitchen, they can be roasted over embers, simmered into soups, puréed into velvety creams, or milled into flour for cakes and breads. Their flavor is gentle yet distinctive—nutty, earthy, and faintly sweet, making them perfect for both savory and sweet creations.

Here are four of our favorite ways to enjoy them this month:

• Classic Roasted Chestnuts – Oven or open-fire roasted until the shells crackle and the flesh caramelizes, nothing says autumn more.

• Chestnut & Mushroom Soup – Silky and earthy, with sautéed wild mushrooms grounding the naturally sweet chestnut base.

• Walnut & Chestnut-Stuffed Roast Pork – A warming centerpiece, where chestnuts and walnuts form a rich filling for tender pork.

• Chestnut & Apple Porridge – Sweet simmered chestnuts and apples, kissed with honey and cinnamon, breakfast comfort at its best.

RECIPE OF THE MONTH: Castagnaccio con Mele e Uvetta al Vin Santo

(Chestnut Flour Cake with Apples and Vin Santo–Soaked Raisins)

Castagnaccio is one of Italy’s oldest harvest cakes, born in the Apennines where chestnut flour was once called pane dei poveri — the “bread of the poor.” The traditional version is strikingly simple: just chestnut flour, water, olive oil, rosemary, and sometimes a scattering of pine nuts or raisins. Dense, rustic, and naturally sweet, it was a sustaining food that carried mountain communities through long winters. We believe in lifting tradition into something elegant and memorable. Our version takes castagnaccio to the next level: tender apple pieces for juiciness, golden raisins soaked in Vin Santo for perfumed sweetness, and a touch of orange zest for lift. Pine nuts and rosemary keep it grounded in its roots, but the additions transform it into a refined dessert, perfect for an autumn table where rustic meets luxurious.

View fullsize

Ingredients:

• 250 g (2 cups) chestnut flour, sifted

• 280–300 ml lukewarm water

• 3 tbsp extra-virgin olive oil, plus extra for drizzling

• Pinch of fine sea salt

• 2 medium firm apples (Renetta, Golden, or similar), peeled, cored, and diced small

• 4 tbsp golden raisins or sultanas

• 60 ml (¼ cup) Vin Santo (or another dessert wine)

• 4 tbsp pine nuts, lightly toasted

• Few fresh rosemary needles

• Finely grated zest of an orange

Instructions:

1. Prepare the raisins: Place raisins in a small bowl and cover with Vin Santo. Let soak at least 30 minutes (longer if possible), then drain, reserving a spoonful of the soaking liquid.

2. Preheat & pan: Heat oven to 180 °C (350 °F). Lightly oil a 24 cm (9–10 inch) round or square baking pan.

3. Make the batter: In a large bowl, whisk together chestnut flour, water, 2 tbsp olive oil, salt, and the reserved spoon of Vin Santo until smooth and pourable (it should resemble thick cream). Rest 10 minutes.

4. Fold in fruit: Stir in the diced apples and soaked raisins, reserving a few pieces for the top.

5. Top & finish: Pour batter into prepared pan and smooth the surface. Scatter over the remaining apple and raisins, pine nuts, rosemary needles, and orange zest. Drizzle with the remaining 1 tbsp olive oil.

6. Bake: Bake 30–35 minutes, until the top is lightly crackled and the edges are set but the interior remains tender.

7. Cool & serve: Let cool slightly before cutting into elegant wedges or squares. Serve warm or at room temperature.

Why We Love It: Castagnaccio is autumn baked into a single dish. Its nutty depth pairs beautifully with rosemary’s herbal brightness, while raisins, apples, orange zest and pine nuts add depth, texture and sweetness. It’s a recipe that carries centuries of tradition yet feels timelessly rustic and comforting. We love it because it brings people together, served warm with coffee in the morning or shared after dinner with wine, it’s food that sparks stories and nostalgia.

Wine Pairing: Pair castagnaccio with vino novello or a young, slightly fizzy red. Their lively fruit echoes the cake’s rustic sweetness, while gentle tannins balance the dense chestnut crumb. For something indulgent, a Tuscan Vin Santo adds a luscious note of honeyed richness.

As October wraps Lake Como in amber, the scent of chestnuts fills the air and autumn festivals spill into piazzas with music, laughter, and food. This is the season of warmth and gathering, when simplicity and tradition shine brightest. May you find time this month to taste the harvest, wander forested paths, and linger around tables with those who matter most.

See you on the lake,

The Lake Como Kitchen Experience Team