Mantuan Pumpkin

The story

What you're tasting

A dense, sweet pumpkin with a turban shape and grey-green skin, the heart of Mantuan cuisine.

The pumpkin arrived in Italy from the Americas but found its spiritual home in the Po Valley, particularly Mantua. It became a staple of the Gonzaga court and peasant tables alike, celebrated for its ability to be stored through the long, foggy winters.

A street produce stall under a striped umbrella

Know it

Before you buy

Tasting: Dense, dry, and sweet, with a flavor reminiscent of chestnuts and sweet potatoes. It is never watery.
Season: Autumn/Winter
Keep it: Whole pumpkins can be stored in a cool, dark place for months. Once cut, wrap tightly in plastic and refrigerate for up to 5 days.

The making

How it's made

Grown in the rich, alluvial soils of the Po Valley. The "Cappello del Prete" (Priest's Hat) is the classic variety. It is cured in the sun after harvest to concentrate sugars.

Pumpkin is the star of Mantuan cuisine, a legacy of the Gonzaga dukes. 'Tortelli di Zucca' is the traditional Christmas Eve dish in Mantua, balancing the sweetness of pumpkin with spicy mostarda.

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