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In the province of Ferrara, the ‘violina’ pumpkin, with its intense orange flesh, compact, sweet and firm, grows in soils with unique organoleptic characteristics that give it an excellent quality.This production is of considerable economic and gastronomic importance; in the traditional local cuisine, in fact, the main dish is cappellacci di zucca, but the delicious fruit can also be enjoyed as a condiment for pasta, in almond cakes, in the form of soup, in slices baked in the oven, fried, sprinkled with sugar, in risotto, in gnocchi, pureed or as a magic touch of flavour in vegetable soup.