Involtini di zucca

**Involtini di zucca** is a traditional Italian culinary preparation consisting of thin slices of pumpkin rolled around a savory filling. While pumpkin-based dishes are common throughout Italy, this specific preparation is a hallmark of the Molise region, particularly in the province of Campobasso.

The dish typically features seasonal squash or pumpkin, which is sliced thinly and often lightly steamed or pan-seared to achieve a tender texture. The core ingredients for the filling generally include ricotta cheese, aged Pecorino, breadcrumbs, and aromatic herbs such as sage or nutmeg. The rolls are then baked or simmered in a light sauce, such as a sage-infused butter or a light tomato base, to meld the flavors.

A great version of *involtini di zucca* is distinguished by the balance between the natural sweetness of the pumpkin and the salty, creamy profile of the cheese filling. The texture must be delicate; the pumpkin should be soft enough to roll without breaking, yet firm enough to hold its shape during cooking.

Regional variations exist across Italy. In Northern regions, the dish may incorporate more heavy cream or gorgonzola, whereas Southern iterations, such as those found in Campobasso, tend to rely on sharper sheep's milk cheeses. In Campobasso, the venue *Miseria e Nobiltà* has been noted for serving this dish, as highlighted by creator Giovanni Fois, emphasizing its role as a staple of local gastronomic identity.