Pumpkins: to each region its own!

We've already talked about pumpkin several times but it's so good that you can't resist it!

Previously we proposed several quick pumpkin-based recipes and we suggested five recipes to savor delicious pumpkin, here we offer you three different types of pumpkin and recipes typical of their region of origin.

Mantuan pumpkin in Lombardy

In Lombardy we find the Mantuan pumpkin, a variety characterized by its rounded shape and sweet pulp, it is often used to prepare the famous Mantuan pumpkin risotto.

The Lombard culinary tradition is combined with the holidays, and this risotto is a typical Christmas dish.

Its sweet and creamy flavor makes it a delicacy appreciated all over the country.

Pumpkin Marina di Chioggia in Veneto

In Veneto, it is the Marina di Chioggia pumpkin that dominates the tables during the &' autumn.

Its distinctive green and red striped skin makes this pumpkin a &' unique option.

Pumpkin gnocchi with butter and sage are one of the traditional Venetian dishes that enhances this delicious pumpkin.

These gnocchi, made with Marina di Chioggia pulp, are often prepared during the Halloween period.

Yellow Pumpkin in Sicily

In warm Sicily, yellow squash is an important autumn ingredient.

Here, yellow squash soup is a traditional dish prepared with a trio of squash, tomatoes, and onion.

This warm and rich soup is often associated with the All Saints' Day celebration, which falls on November 1, when the dead are honored.

Yellow squash soup becomes a perfect comfort food for the cooler evenings of &' autumn.

The autumnal warmth on the table

L&' autumn in Italy is a season in which regional culinary traditions merge with the celebration of holidays.

The recipes with pumpkins typical of each region bring warmth and flavor to Italian tables, offering a variety of dishes to enjoy with the family.

Whether you prefer creamy risotto, gnocchi with butter and sage or a rich soup, l&' autumn in Italy is a perfect time to discover the culinary heritage of different regions.

Make these autumnal delicacies and immerse yourself in regional Italian flavors and traditions.

Angela Cordioli