Remains of what is considered the ancestor of the Mantuan pumpkin have been found in South America, and they date back around six thousand years. Food for "the people", but also for "princes": recipes including pumpkin have been in found in cookbooks from the Gonzaga court since 1584.
Pumpkin is part of the Cucurbitacea family, the species Cucurbita Maxima.
It is characterised by its shape, like other cultivars of this species. It is typically flat at the top and bottom 
, with a sturdy lower section, hence the name “priest’s hat”. It is bedded out, meaning seeds are placed directly in the ground, using a dibbling system: small holes are made for 
the seeds; the patch must be thinned out as it grows, allowing for only one plant in each section. It is harvested when the leaves and stalks are completely dry and the fruits have reached full maturity. The Mantuan pumpkin is low in calories yet, very nutritious and easy to digest due to a 
94% water content. It is rich in vitamins A, B and E, as well as potassium, beta-carotene, calcium and phosphorus. It has high antitumor properties, contributes to cell regeneration and helps improve visual function.
di zucca in zucca For almost twenty years, agritourisms have celebrated the diversity of the pumpkin with gastronomic events, courses, dinners based around pumpkin, farmer’s markets and festivals. That’s not to forget the carved pumpkins you can see at the Festa delle Lumere!
Pumpkin ale are made with pumpkin and spiced with ginger, nutmeg, cloves, cinnamon and pepper. They can be made with either fresh or roasted pumpkin. They are seasonal, and are usually made in autumn when pumpkins become ripe.
CAPPELLO DEL PRETE (cucurbita maxima1) Wrinkled and ribbed skin, green-grey colour
BERRETTINA PIACENTINA (cucurbita maxima1) Hard, grey skin.
MARINA DI CHIOGGIA (cucurbita maxima1) Lumpy skin, dark green in colour.
AMERICANA (cucurbita pepo2) Known as the "tonda padana" pumpkin, ribbed skin, with alternating green and yellow bands.
BUTTERNUT RUGOSA (cucurbita moschata3) Known as "the violin pumpkin", it has a long shape, wrinkled skin and a dark yellow-hazel colour.
BUTTERNUT (cucurbita moschata3) Smooth skin, yellow-ochre in colour.
CAPPELLO DEL PRETE (cucurbita maxima1) Wrinkled and ribbed skin, green-grey colour
BERRETTINA PIACENTINA (cucurbita maxima1) Hard, grey skin.
MARINA DI CHIOGGIA (cucurbita maxima1) Lumpy skin, dark green in colour.
AMERICANA (cucurbita pepo2) Known as the "tonda padana" pumpkin, ribbed skin, with alternating green and yellow bands.
BUTTERNUT RUGOSA (cucurbita moschata3) Known as "the violin pumpkin", it has a long shape, wrinkled skin and a dark yellow-hazel colour.
BUTTERNUT (cucurbita moschata3) Smooth skin, yellow-ochre in colour.
1 • cucurbita maxima: Winter pumpkin or sweet pumpkin, large, rounded and slightly flat at both ends, orange flesh.
2 • cucurbita pepo: Summer pumpkin, to be eaten before they ripen (courgettes) or used as Halloween pumpkins at maturity.
3 • cucurbita moschata: Oblong, club or bottle shaped pumpkin, musky scent, light nutty flavour, yellow flesh.
The pumpkin plant is vigorous. Its creeping stem is several metres long. Its leaves and stalk are covered with hair; its intense yellow flowers are large and edible. It needs lots of sun, fertiliser, water, and deep and well-drained land like that found in the Oltrepò mantovano.
An undisputed classic of Mantuan cuisine, the pumpkin tortelli oxymoronically bring together the sweet notes of pumpkin and amaretto with the spicy flavours of mustard and nutmeg, simple cooking combined with the refined style of the Gonzagas. All you need is Parmesan to bring it all together.
Ingredients for 4 people • 300 GR white flour • 3 eggs • 1 1/2 KG pumpkin • 150 GR amaretti biscuits • 70 GR apple mostarda • 100 GR Parmesan • nutmeg • grated zest of half a lemon • butter and sage
Cut the pumpkin 
into pieces and remove the seeds, then bake or steam. Once cooked, remove the skin and mash the pulp. Combine the pumpkin with the crushed amaretti biscuits, 
finely chopped mostarda, 
nutmeg, 
lemon zest 
and cheese. If necessary, 
add more cheese to thicken the mixture. Combine everything well, and let the mixture rest for a day in the refrigerator. Prepare the dough using the flour 
and eggs 
, then place small lumps of filling at regular intervals. Use a pastry wheel to make strips of dough, giving the pasta its proper shape. Cook the tortelli in salted water. When they are cooked, drain them and arrange them in an oven-proof dish in alternate layers 
with the melted butter, 
sage and grated Parmesan. Let it rest for a few minutes and then serve.
site based on the book:
The taste of exploring the Oltrepò Mantovano
