Pumpkins might not be the first Italian vegetable you think of, but they’re used with aplomb in the northern reaches of the country. Often paired with game in more mountainous areas or put front and centre in pasta dishes, the bright colour and fruity flavour is prized among Italian chefs. Our collection of Italian pumpkin recipes proves why.

One of Lombardy’s most famous dishes is Tortelli di zucca, which sees parcels of fresh pasta stuffed with pumpkin, amaretti biscuits and mustard-spiked fruits. It’s also a popular pairing with egg, something Giulia Scarpaleggia showcases in her Frittata di zucca. For something more complex, try Francesco Bracali’s Pan-fried hare with pumpkin, bergamot jelly and cumin potatoes, or use it in another game dish by following the recipe for Igles Corelli’s aptly titled ‘The woods’.

Pumpkins can be cooked in a variety of ways, but are often best roasted as this unlocks their natural sweetness. Many Italian pumpkin recipes also see pumpkin flesh puréed before use, which makes it perfect for both stuffing into pasta or dressing plates.