Tortelli di Zucca

In 1500, the first Spanish settlers from the Americas brought back new plants, among them the pumpkin. This acclimatizes quickly and well, especially in the Po Valley.

The pulp is used as a dough for desserts, in risotto, fried, and as a filling for ravioli. This is how the pumpkin enters the Italian culinary tradition by right.

The symbolic dish of Mantuan cuisine is the pumpkin tortelli, whose characteristic is the combination of the sweet flavor of the pumpkin, the salty flavor of Grana Padano, the spiciness of apple mustard with a sprinkling of freshly crumbled amaretti.
They are traditionally served with poured melted butter and sage.