Cooking Class: Pumpkin, Squash, and Sage Risotto with Gina Tringali

Cooking Class: Pumpkin, Squash, and Sage Risotto with Gina Tringali


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Pumpkin, zucca, belongs to the cucurbit family, the Cucurbitaceae. Cucurbita pepo (an extension of the zucca genus) includes summer and acorn squash, spaghetti squash, and pumpkin. In Italy, there are a seemingly endless variety of zucche. From Marina di Chioggia in the north to Zucca d’Albenga in the south, the quality is dependent on many factors. Even pumpkins from the same plant can be unique in taste, color, and size. Recipes and seasonings are used to transform them into delicious plates.

With fall upon us, food stands around Italy display many types of edible pumpkins. Amongst them is the Regina Zucca Mantovana (Mantua Pumpkin) with its wrinkled and grey-forest green skin. It blossoms around the city of Mantua in the region of Lombardy and is the main ingredient of Mantua’s representative dish, tortelli di zucca di Mantova.

Mantua pumpkin, Marina di Chioggia and Butternut squash are used in soups, broths, pasta dishes, pastries, and more. In our cooking seminar, we will make a creamy pumpkin risotto topped with fried sage leaves. During our seminar, we will have the opportunity to learn about diverse types of pumpkins, risotto making techniques, and seasonal adaptations that will make risotto an anchor dish in your kitchen.

We're not giving away the secret recipe* just yet, but here are some things that you will need for the cooking class:

  • Arborio rice
  • Vegetable or chicken broth
  • Onion
  • White wine
  • Fresh sage leaves
  • Olive oil
  • Mantovana (or mantua) pumpkin, marina di Chioggia pumpkin, or butternut squash
  • Salt and freshly ground black pepper
  • Grana Padano cheese
*Participants will be provided with a full ingredient list prior to the class.

Gina is a food historian, coffee connoisseur and cook. Born into an Italian-American family, Gina spent countless hours in the kitchens of her mom and her Neapolitan and Sicilian grandmothers – watching, cooking, tasting – dreaming of living in Italy. In 2007 she relocated to Rome where she earned a Master’s degree in Italian Gastronomic Culture from the Università degli Studi di Roma “Tor Vergata”, and became a certified sommelier and member of AIS. She also holds an MBA from NYU. Before relocating to Rome, she worked for Tom Colicchio's Craft family of restaurants in NYC in business development and marketing and she spent some time in the kitchen. Her writing appears on numerous food and travel publications.

This conversation is suitable for all ages

90 minutes, including a 30 minute Q&A.

Customer Reviews

Based on 6 reviews
100%
(6)
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0%
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S
S.K.
Gina is the best
C
C.A.
Great class, delicious recipe!
A
A.
J
J.N.
Pumpkin Sage Risotto cooking class
D
D.D.
A very enjoyable and informative cooking session

Customer Reviews

Based on 6 reviews
100%
(6)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
S
S.K.
Gina is the best
C
C.A.
Great class, delicious recipe!
A
A.
J
J.N.
Pumpkin Sage Risotto cooking class
D
D.D.
A very enjoyable and informative cooking session