Ferrarese Pumpkin Cappellacci PGI

Ferrarese Pumpkin Cappellacci PGI are a fresh stuffed food pasta, the pastry of which is made by processing eggs and wheat flour type 00 and durum, with a filling of yellow pumpkin of the Cucurbita Moschata or "violina" type, grated cheese, breadcrumbs and nutmeg.

The production area of Ferrarese Pumpkin Cappellacci PGI includes the entire territory of the province of Ferrara, in the Emilia-Romagna region.

The manufacturing process of Ferrarese Pumpkin Cappellacci PGI involves the preparation of the pastry based on a mixture of soft and hard wheat combined with eggs. The mixture thus obtained is subsequently worked by hand with a wooden rolling pin or mechanically with the aid of the sheeter until a sheet of thickness between 0.4 and 0.7 mm is obtained. To prepare the filling, the pumpkins are opened and seeded, then placed in the oven to cook for 120-140 minutes and then left to cool. The pulp is removed to which grated cheese, breadcrumbs, nutmeg and possibly sugar are added. Frozen pumpkins can also be used. For the preparation of the final product, the pastry is cut into squares of 6.5 or 9.5 cm per side, inside which the filling is placed. The dough is then folded into a triangle, then the two ends are joined at an acute angle to prevent the filling from coming out and give the typical cappellaccio shape.

According to historians, the origins of Ferrarese Pumpkin Cappellacci PGI date back to the Renaissance, as also evidenced by Giovan Battista Rossetti's Dello Scalco cookbook in 1584. In addition to the use of pumpkin, a typical cultivation of the Ferrara countryside, Ferrarese pumpkin cappellacci boast an egg pasta making technique that has a very old tradition in the production area, as documented in the 1549 cookbook "Banchetti composizione di vivande e apparecchio generale" by Cristoforo da Messisbugo. Despite its "poor" pumpkin filling, the product was considered a luxurious and prestigious preparation, worthy of being served on official occasions. Traces of the name in its present form, on the other hand, are found as early as the 19th century, in classic Ferrara cookbooks.

Characteristics

The Ferrarese Pumpkin Cappellacci PGI have a rounded and folded shape. They have a yellow color typical of egg pasta, with darker shades corresponding to the pumpkin filling which has an intense yellow color, typical of ripe pumpkin. The consistency of the dough must be medium to soft. The overall flavor is of puff pastry with a perception of the contrasts between the sweetness of the pumpkin, the salty of the cheese and the aroma of nutmeg.

Pairings

The Ferrarese Pumpkin Cappellacci PGI are excellent seasoned with meat sauce, but to fully appreciate the taste of the pumpkin you need to serve them simply seasoned with melted butter, sage and a sprinkling of Parmigiano Reggiano PDO or Grana Padano PDO. Cappellacci di Zucca Ferraresi PGI can be paired with a mature white wine with a delicate aroma and a savory taste that contrasts the sweetness of the pumpkin, such as a Romagna Albana PDO.

Soft wheat flour, durum wheat, fresh eggs and a typical stuffing of baked pumpkin, grated cheese, nutmeg and a pinch of breadcrumbs.