The term pumpkin identifies the fruits of different plants belonging to the Cucurbitaceae family, in particular some species of the genus Cucurbita (Cucurbita maxima, Cucurbita pepo and Cucurbita moschata) but also species belonging to other genera such as the Lagenaria vulgaris or ornamental gourd.
The collection period in Italy runs from September to the end of November.
Pumpkin is commonly used in the cooking of different cultures: in addition to pumpkin pulp, seeds are also eaten, suitably salted. Pumpkin is a vegetable that lends itself to a thousand recipes: it is eaten cooked in the oven, steamed, in risotto or in soups, fried in batter. The tortelli alla mantovana are particularly famous, filled with the homonymous pumpkin variety. The seeds produce a reddish oil used in cosmetics and traditional cooking. Flowers of the pumpkin can also be used, only the male ones, that is, those with the stem, which is called peduncle, thin, which after pollination are destined to wither, to be fried, after having breaded them, like those of zucchini.