September is not just another month. It’s the moment when holidays turn into memories and everyday life sets the pace again. But it’s also a new beginning: work or school resumes, new projects start, changes are tested. A bit like January, only with sunshine still outside and summer colors not yet faded.
We’re not talking about resolutions in general, but focusing on cooking and flavor. And what better base than pinsa to start a new season with taste?
In this article, dedicated to September recipes, we focus on two things: fresh, seasonal ingredients and combinations that bring the energy of summer and the warmth of autumn to the table. Ready to discover them?
Seasonal Ingredients: September
Those who know us know: our recipes always start with seasonal ingredients. It’s a choice that benefits everything: taste, because the raw material is at its best; quality, with more freshness and nutrients; sustainability, reducing waste and unnecessary transport.
September is a transition month, a bridge between summer and autumn. Markets and gardens still offer the sweetness and colors of summer, but more intense flavors are already appearing, ready to accompany the colder months. This mix makes it perfect for creating September recipes full of contrasts and nuances.
Here’s what to focus on:
- Vegetables: still juicy tomatoes, eggplants, zucchini, and peppers, alongside the first pumpkins, cabbages, savoy, and radicchio;
- Fruit: the last peaches and apricots, but also apples, pears, grapes, and figs — perfect for sweet-savory pairings with cheese and cured meats;
- Herbs: basil and mint still last, while rosemary and sage begin to take over, offering warmer and more enveloping aromas.
By combining these ingredients, you can create dishes that tell two seasons in one bite, bringing both freshness and comfort to the table.
September Recipes with Pinsa: 4 Ideas to Try at Home
As we’ve seen, September is fertile ground for experimenting with new combinations and creating original, versatile recipes that enhance the unique qualities of pinsa.
Pinsa with Figs, Prosciutto, and Rosemary
A late-summer classic worth trying. The sweetness of fresh figs meets the savoriness of prosciutto and the fragrance of rosemary in an elegant, surprising combination.
How to make it
Bake the Di Marco pinsa base for 5 minutes until golden and crispy. Add thin slices of prosciutto and quartered figs. Drizzle with extra virgin olive oil infused with rosemary (or finely chopped rosemary). Serve immediately.
Pinsa with Grapes, Goat Cheese, and Honey
A sweet-savory idea that brings September aromas to the table. Ripe grapes add sweetness, goat cheese freshness, and honey rounds it off. Be careful with the honey: balance is key between the sweet (also from the grapes) and the savory of the cheese.
How to make it
Halve the grapes and place them on the pre-baked pinsa with goat cheese crumbles. Bake for a few minutes, then drizzle with honey and add a grind of black pepper. Ideal as a creative starter or gourmet aperitif.
Pinsa with Radicchio, Speck, and Smoked Scamorza
Perfect for cooler days, combining the bitterness of radicchio with the smoky taste of speck and scamorza. A bold mix that wins at first bite.
How to make it
Sauté sliced radicchio quickly in a pan with a drizzle of oil. Spread over the pinsa base, add scamorza slices and speck strips. Bake until the cheese melts. Serve hot.
Pinsa with Pumpkin, Gorgonzola, and Walnuts
An appetizer — or main dish — that anticipates autumn with sweetness and creaminess. Roasted pumpkin pairs perfectly with gorgonzola’s strong flavor, while walnuts add crunch.
How to make it
Cube the pumpkin and roast with oil and salt. Arrange on the pre-baked pinsa, add gorgonzola crumbles, and bake until melted. Garnish with walnuts and black pepper.
Pinsa with Eggplant, Cherry Tomatoes, and Ricotta Salata
September is the last month when eggplants are at their best. Paired with cherry tomatoes and ricotta salata, they create a colorful, Mediterranean dish to close summer in style.
How to make it
Slice eggplants and grill until tender. Place them on the pre-baked pinsa with halved cherry tomatoes, drizzle with olive oil, and bake briefly. Finish with grated ricotta salata and fresh basil leaves.
