The undisputed queen of Italian autumn, pumpkin conquers our hearts and our homes in a thousand different ways. From the North to the South of the country, this versatile vegetable is not only the protagonist in the kitchen – where it lends itself to countless sweet and savory preparations – but in recent years it has also established itself as a decorative element.
Its warm shades, from intense orange to golden yellow to deep green, elegantly adorn shelves, tables and entrances, announcing the arrival of the most evocative season of the year.
The varieties of Italian pumpkins
Italy boasts a rich heritage of native pumpkin varieties, each with unique characteristics. From the Venetian Marina di Chioggia, with its lumpy skin and very sweet pulp, to the Emilian Violina with its elongated shape, up to the Lunga from Naples, famous for its versatility in the kitchen. These local varieties are not only custodians of authentic flavours, but also represent an important element of our country’s agricultural biodiversity, worthy of being preserved and valorised.
Beyond its unmistakable flavor, pumpkin is a true nutritional treasure. Rich in beta-carotene, vitamins and mineral salts, it is a precious ally for health. Its pulp, naturally sweet but low in calories, makes it perfect for those looking for a healthy diet without sacrificing taste. Furthermore, its high fiber content makes it satiating and beneficial for the intestine, while the potassium present helps keep the cardiovascular system healthy.
We don’t throw away the seeds
This year however, while we carve our pumpkins perhaps together with the children, let’s think about putting aside some seeds that we can plant in the garden in spring! Here’s how to best perform this simple operation:
Some practical tips
Pumpkin seeds are also an excellent snack: how to prepare it
Not everyone knows that pumpkin seeds are a real superfood, rich in proteins, iron and beneficial fatty acids such as omega-3. To transform them into a crunchy and tasty snack, the procedure is simple: after separating them from the pulp and washing them carefully, dry them well with a cloth or absorbent paper.
Place them on a baking tray lined with baking paper, season them with a drizzle of oil and salt (or spices to taste such as paprika, turmeric or rosemary). Cook them in a preheated oven at 180°C for about 15-20 minutes, stirring occasionally, until they become golden and crispy. Once cooled, you can store them in an airtight jar for about a week. They are perfect as a snack, to enrich salads or as a crunchy topping on soups and veloutés
When to sow pumpkin
Pumpkin seeds can be sown in spring, approximately between April and May. In any case when daytime temperatures stabilize between 15/18° C and there will no longer be any danger of night frosts which would irremediably ruin the young shoots.
About pumpkin you might also be interested in:
