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The pumpkin hats of Ferrara — as translated in English — are a type of fresh filled pasta made with a delicious filling of velvety, pre-cooked butternut squash, or zucca violina in Italian, and grated parmesan cheese, while nutmeg imparts a warm, sweet, and spicy flavor.
Ferrara's signature pasta dish has a tradition dating back to the Renaissance: the first recipe was written in 1584 by Giovanni Battista Rossetti, the court cook of Alfonso II d'Este, Duke of Ferrara. Cappellacci are commonly served doused in melted butter, with fresh sage and a sprinkle of parmesan, but they can also be enjoyed with a tomato or meat sauce.
WHERE TO EAT The best Cappellacci di zucca Ferraresi in the world (according to food experts)
1
Recommended by Lonely Planet and 5 other food critics.
"The excellent menu mixes Ferrara staples like cappellacci di zucca (hat-shaped pasta pouches filled with pumpkin and herbs) with a less-predictable fish menu."
2
Recommended by Lonely Planet and 4 other food critics.
"Arrive early (yes, it's busy) to get some of the city's best cappellacci di zucca."
3
Recommended by Il Giornale del Cibo and 3 other food critics.
"Start with the menu that offers tipical ferrarese dishes and suggests cappellacci di zucca con ragù for primo."
4
Recommended by Michelin Guide and 2 other food critics.
"A must do for those who want to discover the great cuisine of Ferrara, the chef makes an extraordinary tribute to cappellacci di zucca."
5
Recommended by Fernando Polo and 2 other food critics.
"For the "pasta", I'd go for the "cappellacci di zucca" if you like pumpkin."
6
Recommended by Select Italy and 2 other food critics.
"Some must-have dishes include cappellacci di zucca (pumpkin ravioli)."
7
Recommended by Sara Boccolini and 1 other food critic.
"The menu will be recited by the waiter on duty and you remember the password: cappellacci di zucca. I advise you to order them with butter and sage. A steaming plate will come before your eyes in no time."
8
Recommended by Elisa Ashenden
"Silken and paper-thin pasta, filled with a subtle pumpkin centre that was not dominated by the taste of cheese. Although this dish was not an explosion of taste in your mouth, it was beautifully simple, fresh, delicate and much as you would find in exceptional home-cooking by some rustic Italian mamma!"
