Description
Yellow pumpkin is the symbol of the Halloween party, because his great form, lends itself well to the creation of monstrous shapes, which are then internally lit with candles or lanterns, but also lends itself well to the preparation of exquisite dishes, typical autumn or winter, very tasty, sweetish and low-calorie, therefore particularly suitable for those following a diet for weight control. Of yellow pumpkin, it is not only used the pulp, but also the seeds, in fact these are dried and then salted, to be tasted as simple snacks.
The pumpkin is a common vegetable in many cultures, this is well suited to be prepared in many ways, from baking to that from a pan, or boiled in boiling water, or even fried. Ideal also for the realization of tasty sauces for pasta or rice, or for the creation of sweets and cakes typical of the winter season. Yellow pumpkin, is also used in the field of herbal, thanks to its many medicinal properties, as well as in cosmetics.
This is an annual, monoecious and herbaceous plant, with shoddy or climbing stem, which can reach a length of 7 meters, covered with shaggy hair and full of tendrils racemose. The leaves present are quite large and stalked, heart-shaped and consist of five lobes. The flowers are large in scale, in fact, their diameter, can reach the 7 cm and the corolla is yellow, it consists of five petals. The holes can be both female and male and are in the same plant.
The result clearly is the yellow pumpkin and it is of various sizes, with smooth or wrinkled, variously colored not only yellow but also orange, gray and green. The pulp inside is very bright orange color, some yellow times. The fruit in its interior contains many seeds, both of oval shape than flat.
Yellow pumpkin, grows well in average soils, very fresh and enriched in organic matter, with a pH preferably acid. However, this plant, it adapts very well to every kinds of soil. The pumpkins in general, prefer warm temperate climates, and grow easily at a temperature comprised between 18 degrees and 24 degrees.
Pumpkin varieties
Pumpkin, in general, can be classified into five major groups: the first belongs to the “Cucurbita maxima”, the second to the “Cucurbita moschata”, the third group the “Cucurbita melanosoerma”, which is also called spaghetti pumpkin for the consistency of its meat once cooked, comparable to the angel hair. This is a very special plant, typical of the East Asian, native to Mexico.
The fourth group is the “Curcubita pepo”, while the fifth group belongs to the “Lagenaria”, an ornamental gourd, which was used in ancient times after being emptied, as a container for the water or for the wine.
Classification
According to another classification, but less scientific than that described above, the pumpkins are cataloged in: Pumpkin from zucchini, or (Curcubita pepo), and by the typical bushy plants, which are used immature fruits and flowers men still enclosed in bud. This category also includes “Cocuzzelle of Naples”, and they are very productive plant, with elongated fruits, dark green, with streaks of lighter green color.
We should also mention the “long of Italy”, a variety is also very productive, with typically bushy, and also the “round pumpkin” without branch to force, which is capable of producing even thirty green fruit, the shape rounded and very tasty. Pumpkin from winter, it includes “Curcubita maxima” and “Curcubita moschata”.
The species maxima, also includes a subspecies called “varieties turban”, which is much cultivated in the center and south of our country, with ornamental purposes, thanks to the colorful and very bright due to its irregular shape and lumpy. The “turban pumpkin” is used a lot for the famous Halloween party, as mentioned at the outset, for its particularity in both the original hat.
We must remember also that even the gray of Bologna pumpkin, is an excellent vegetable for the realization of jams, while the Chioggia marine pumpkin, has a very large, elliptical with the peel of green color, and the pulp in its interior is tending to orange. Among the various pumpkins that we just listed, we must not forget the pumpkin full of Naples, with a very long fruit, cylindrical, inflated at its ends. The inner pulp, has a rather sweet flavor, yellow or orange color, while the surface and totally yellow, in some cases tending to reddish. We conclude this article, remembering that the pumpkin is a very nutritious vegetable and low in fat, which you can use with great ease in the kitchen.
Pumpkin in the Italian recipes
As we said, in Italy the pumpkin is widely used for recipes, in any course. We can find it as filling for the very famous tortellini or agnolotti, with the rice for the sweet pumpkin risotto but also with classic pasta. Pumpkins in fact, can be perfect for condiments with the penne, but it is also used as ingredient for the preparation of homemade egg pasta like tagliatelle, along the flour, to give a different and sweet taste to this pasta. As second course can be prepared with many recipes, both as side for meat than as vegetables. Perfect also for salty pies and starters. The pumpkins can be used also for desserts, despite this is not one of the most used ingredients.
