Hi Joe
I think we have a lot in common! Definitely plenty of shared holiday interests, as well as an enjoyment of Piemonte. That time of year has always been a favourite for us as well, initially for the slightly cooler (but still warm) temperatures, but also for the seasonal foods.
If it's not late September to early November for us, then late April - May has typically been our alternative. Less in the way of food festivals, but there are some. The early season vegetables can be excellent (worth checking white Asparagus season up in the north east) and celebrated. However two long time favourites for us have been:
Alpine/woodland/wild strawberries - Fragoline di Bosco, which usually make an early appearance in fruit/veg shops and markets. Tiny little things, but with huge intensity and more than a hint of violet (apparently betraying Strawberry's genetic links to roses). I grow these in the garden (a mix of bought seeds and some wild plants we had growing locally that we liberated prior to a building development going up where they are).
Nespole (loquat) - My favourite fruit of all, but one that has a short and early season (from memory April-May). Incredibly juicy and whilst sweet, it also has a faint touch of bitterness that adds to the experience. It ought to be a huge seller, however it has one major drawback for retail, that it bruises incredibly easily, which makes retailers reluctant to stock it. That's a shame as minor bruising has little effect on the flavour and is (IMO) a good sign that it's properly ripe. The large seeds are easy enough to grow in the UK, and the young saplings seem to survive winter ok, but whether they will grow large enough to bear fruit, I'm not so sure.
I'll also mention that the Kiwi fruit we got from a wonderful fruttivendolo in Torino (le Primizie di Osvaldo, via San Quintino 48, nearer the Porta Susa end than the Porta Nuova end). All their fruit (and indeed later in the year, their white truffle) was excellent by any standard, but their Kiwi fruit in April/May was exceptional and unlike any I've had before or since - like a Kiwi Fruit sherbet, with vibrant flavour and acidity.
So a different food experience, but one that I very much look forward to.
Regards
Ian