Cappellacci di Zucca Ferraresi PGI

I Cappellacci by Zucca Ferraresi PGI is a filled fresh pasta, the pastry of which is obtained from the processing of eggs and soft 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 ​​the Cappellacci di Zucca Ferraresi PGI includes the entire territory of the province of Ferrara, in the Emilia-Romagna region.

The manufacturing process of Cappellacci di Zucca Ferraresi PGI involves the preparation of the pastry based on a mixture of 00 soft and durum wheat combined with eggs. The dough thus obtained is subsequently worked by hand with a wooden rolling pin or mechanically with the aid of a sheeter until obtaining a sheet with a thickness of between 0.4 and 0.7 mm. To prepare the filling, the pumpkins are opened and removed from the seeds, then cooked in the oven for 120-140 minutes and then left to cool. This is followed by the removal of the pulp to which the grated cheese, breadcrumbs, nutmeg and possibly sugar are added. Frozen pumpkins can also be used. To prepare the final product, the pastry is cut into squares of 6.5 or 9.5 cm on each 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 escaping and give the typical cappellaccio shape.

According to historians, the origins of Cappellacci di Zucca Ferraresi PGI date back to the Renaissance, as also demonstrated by Giovan Battista's Dello Scalco recipe book Rossetti, in 1584. In addition to the use of pumpkin, a typical cultivation of the Ferrara countryside, the Ferrara pumpkin cappellacci boast a technique for processing egg pasta which has a very ancient tradition in the production area, as documented in the 1549 recipe book "Banquets composition of food and general apparatus"by Cristoforo da Messisbugo. Despite the "poor" pumpkin-based filling, the product was considered a luxury and prestigious preparation, worthy of being served on official occasions. Traces of the name in its current form, however, can already be found in the nineteenth century, in classic Ferrarese cookbooks.

Characteristics

The Cappellacci di Zucca Ferraresi 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 tending to soft. The overall flavor is of puff pastry with a perception of the contrasts between the sweetness of the pumpkin, the saltiness of the cheese and the aroma of nutmeg.

Pairings

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

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