with stringy arruscatella pumpkin. The ancient Neapolitan recipe

A simple and tasty first course, where the sweet taste of pumpkin meets the strong and savory one of speck, which in this dish also gives a crunchy note, all made even more delicious by the stringy provola.


  • 360 gr of rigatoni
  • 750 gr of pumpkin
  • 150 gr of speck
  • 200 gr of provolone
  • Extra virgin olive oil
  • Parsley
  • Pecorino cheese
  • salt


To prepare the rigatoni, with speck, pumpkin and provolone, start removing the skin from the pumpkin, cut it and wash it.

Put it in a pot with a little water, a clove of garlic, a drizzle of extra virgin olive oil and let it dry over low heat.

Meanwhile, cut the speck and provolone and set aside.

As soon as the pumpkin begins to flake, add a little water, remove the clove of garlic and start mashing it with the prongs of a fork, cook for about twenty minutes.

Start cooking the pasta directly in the pumpkin, gradually adding more water, season with salt.

When almost cooked, add the speck and finish cooking.

Turn off the heat and stir in the pecorino, finally add the provolone and mix everything.

Serve and enjoy immediately.