Village fair dedicated to the the traditional pumpkin with stalls, tasting sessions, exhibitions with linked events and dinner with chefs in local restaurants.
Pumpkin is inextricably linked to Ostellato, an ever-present and long-cultivated crop in this area: used in soups, risotto and fried and roast dishes, as well as desserts, but it is in the famous cappellacci, pumpkin-filled pasta, where the pumpkin is in its element, glorifying the delicate balance between sweet ans savory.
The term cappellaccio evokes the form of the traditional straw headgear used by the local farmers. Cappellacci are prepared using baked violin pumpkin, with its distinctive violin shape, with the addition of Parmesan cheese, nutmeg and breadcrumbs to taste. This filling is enveloped in a square of pasta, expertly made using a rolling pin, and smothered in a delicious mince meat sauce, or butter and sage for a less calorie-laden version.
The best time to purchase pumpkins is the end of the summer, and the autumn is the best time to taste this delicacy.