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ROAST PUMPKIN

Or suca rosta as they say in Venetian! The pumpkins from Chioggia, next to Venice, are famous for their tasty flesh. You can recognise them by their knobbly skin. They are perfect for risotto, ravioli, or just cut into slices and baked at 200°C (400°F/Gas 6) with rosemary, salt and a little olive oil until tender (about 40 minutes). The seeds can be toasted in the oven after being cleaned and seasoned with salt.