Classic pumpkin winter dishes
As the Feast of All Saints signals the start of winter in Italy, appetites turn to hearty, warming meals to help comfort through the colder months. There’s a long tradition of pumpkins and winter squash being used in Italian cuisine, especially during the fall and into winter after their harvest. Homemade Pumpkin Gnocchi with sage and butter sauce is popular across the country, particularly at family gatherings. In the Lombard region, a serving of Risotto con la zucca (rice with pumpkin) is always welcome, and looked forward to after a hard day’s work.
But perhaps the region that loves pumpkin most is Veneto, where 5th Century settlers on the remote islands in the lagoon were forced to cultivate pumpkin to survive after fleeing barbarians on the mainland. The result is a wide range of interesting recipes based on the vegetable, traditionally pairing it with other local produce such as small game, fish, sea-salt and local herbs. Veneto is home to the ‘sea-pumpkin’ or suca-baruca as the locals call it. With dark green skin and vibrant orange flesh, it’s sweet, rich and is versatile enough to be served as part of a main course or dessert.
But perhaps the region that loves pumpkin most is Veneto, where 5th Century settlers on the remote islands in the lagoon were forced to cultivate pumpkin to survive after fleeing barbarians on the mainland. The result is a wide range of interesting recipes based on the vegetable, traditionally pairing it with other local produce such as small game, fish, sea-salt and local herbs. Veneto is home to the ‘sea-pumpkin’ or suca-baruca as the locals call it. With dark green skin and vibrant orange flesh, it’s sweet, rich and is versatile enough to be served as part of a main course or dessert.