Halloween? The thrill of the Pumpkin.

A celebration that has now become part of our Italian tradition.
An occasion remembered for the beautiful yellow pumpkins hollowed out from within, which become lamps that illuminate eyes in the night. But the end of October and November are the time for pumpkins. In fact, let's say… the apotheosis of this fruit of the coldest earth.

We at Spaghetti & Mandolino couldn't remain indifferent to this event that lies between the sacred and the profane, and we sourced the Delica pumpkin. Those round, classic ones, in the best shape for having a compact and sweet flesh. They are the best pumpkins recognized in Italian kitchens. They grow in the mountains, mature slowly, and the thermal exchanges enhance all their aromatic components.

The Delica is the pumpkin par excellence for creamy risottos typical of the Piedmont and Veneto regions. In Piedmont with Arborio rice, in Veneto with Vialone Nano rice.
It is an ideal pumpkin for the preparation of creamy soups with few other ingredients. For the legendary Mantuan pumpkin tortelli, to stuff sweets precisely because of their natural sweetness.

Then the Delica pumpkin gives great results when you want to work it confit with a partial caramelization to add even more character to the seasonings of first courses.

We deliver them to you fresh, just harvested when the order arrives.
Hurry up because Monvisotta, who supplies them to us, does not stock up from others, and so once they are finished, we will wait for the next year!
A guarantee of quality and seriousness for the consumer.

S&M