Rocchetta di Cengio pumpkin
Rocchetta di Cengio pumpkin
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.
Insights
The Rocchetta di Cengio pumpkin is a variety of Cucurbita maxima, characterised by its red-orange colour and flattened shape with distinctive grooves on the skin. Of French origin, it was the model for Cinderella’s pumpkin carriage and is often referred to as the "Cinderella pumpkin" in English. The first seeds arrived in Rocchetta around 30 to 35 years ago (in the early 1970s), and over time, it has naturally adapted in size while preserving its quality. According to the "Friends of the Pumpkin"—a grassroots committee supporting the "Save the Rocchetta Pumpkin" project—it has gained excellent qualities, particularly for use in jams and creamy soups.
Features
On average, the Rocchetta di Cengio pumpkin has a maturation time of 180 days, weighs around 12 kg but can exceed 40 kg, with a diameter of 50 cm and a height of 15 cm.
How it's made
The seeds are sown at the end of April directly in the ground. Each seed packet for production comes with a letter of commitment to adhere to the regulations, along with the number of the pumpkin of origin, ensuring productive and selective monitoring. The harvest occurs at the end of September to early October, and the pumpkins can be stored until April. For quality culinary uses, pumpkins from the previous year’s production are preferred, which can be preserved for 13 to 18 months. The planting and cultivation take place in the geographical area defined by specific regulations, in compliance with designated standards.
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