The Rocchetta di Cengio pumpkin is a vibrant orange and features a dense, sweet flesh. It is ideal for making savoury pies, velvety creams, various fillings, excellent risottos, jams, and mustards.

The Rocchetta di Cengio pumpkin is recognised as a PAT (Prodotto Agroalimentare Tradizionale) and is registered under the De.Co (Denominazione Comunale) designation. Since 2014, it has consistently received notable quality certifications. The cultivation and processing of this pumpkin are managed by a dedicated association. During the initial months of the Slow Food Condotta Alta Valle Bormida, a group of Slow Food members launched the project “Save the Rocchetta Pumpkin.”

This initiative seeks to promote local products, cuisine, and culinary traditions, countering the standardisation that endangers the Valley’s gastronomic culture and the well-being of its residents. The project concentrates particularly on traditional local dishes made with a pumpkin suitable for both sweet and savoury recipes. In recent years, only one or two elderly farmers have maintained the tradition, producing as few as four or five pumpkins, which they shared with friends and acquaintances.

In 2005, Slow Food identified the few remaining seeds to distribute to farmers and horticulturists in the Valley. They committed to cultivating them in purity to safeguard their survival. This effort mitigated the risk of extinction, allowing them to regain the ability to reproduce the seeds.

From the small production of just 40 specimens in 2005, 850 seeds were selected from the best pumpkins and distributed to 130 individuals.