“In Italy, pumpkin is used very often and in many different regions and is known to be one of their most used vegetables. It is used in pasta, bread, purees, soups, and desserts. Just like in New England, [pumpkin] signifies the change of seasons, and the shift in produce on the market.”
-Chef Justin Winters of Cinquecento & La Motta
Autumn is slowing creeping toward us and you know what that means – root vegetable season! Pumpkin spiced-products are hitting the shelves and coffees shops, so it’s the time to embrace all things pumpkin, apple, and cinnamon.
From pumpkin pie and its sweet spicing, to a comforting roasted pumpkin soup, pumpkin has a wonderful history of being highlighted and enhanced in both sweet and savory dishes.
Pumpkins are believed to have originated in Central America over 7,500 years ago, after archaeologists discovered the oldest domesticated pumpkin seeds ever found in the Oaxaca Highlands of Mexico.
Native American Indians used pumpkins as a staple in their diet and passed on their uses to the early Pilgrim settlers.
Not only subtly sweet, pumpkin is a great healthy-alternative to traditional, heavy Italian pasta dishes:
“Pumpkins are packed with nutrients, especially beta-carotene and fiber. Our bodies use beta-carotene to produce vitamin A. In fact, half a cup of pumpkin provides 200 percent of the current recommendation for vitamin A, along with lutein and zeaxanthin, which are pigments that promote eye health. Pumpkins are rich in potassium, which helps our muscles contract and nerves fire.”
Bricco’s Tortellini Pumpkin is punctuated with sweet vegetable, amaretti and honey, sage butter, root vegetables and ricotta salata. Sage, a brilliant friend to pumpkin, is toasted in butter until crispy and gives off a nutty aroma.
Stop by Bricco in Boston’s historic North End and try our legendary Tortellini Pumpkin for yourself!