1 hour 30 minutes
@
$30.00
As fall arrives, food markets around Italy explode with many varieties of edible pumpkins. Among these, the most revered is ‘Zucca Mantovana’ with its wrinkled and grey-green skin. Every part of the plant is edible from the flowers to the seeds and the pulp. Used in soups, broths, pasta dishes, pastries and more, this variety is the star of our pumpkin and sage risotto lesson today.