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You are here: Home / foods of florence / Ingredients: Zucca Lardaia

Ingredients: Zucca Lardaia

Febbraio 23, 2015 by Gaia

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Zucca Lardaia is a specie of pumpkin that grows in the area surrounding Florence. It cames in different shapes and sizes, and has a bright orange pulp.

Zucca Lardaia is traditionally served fried and then braised in tomato sauce, and it also works great in soups and risottos. I like to roast it with rosemary and sage until the pulp becomes tender and juicy, and the pumpkin tastes nutty and caramelized. I either serve it as a side dish or use it for ravioli filling.


La Zucca Lardaia è una varietà di zucca tipica dell’area fiorentina. Può avere forme e dimensioni diverse, mentre la polpa è sempre di un arancio acceso.

Il modo più tradizionale di servire la zucca lardaia è quello di friggerla e poi ripassarla nella salsa di pomodoro, ma viene utilizzata spesso anche per preparare zuppe e risotti. A me piace arrostirla in forno con salvia  e rosmarino, finché la polpa diventa morbida e caramellata. La uso per fare i ravioli o come contorno.

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Filed Under: foods of florence, ingredients, Tuscan Tagged With: fresh pasta, pasta fresca, pumpkin, ravioli, zucca

Next Post: Recipes: Ravioli di Zucca Lardaia »

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