• Food & Wine

Zucca Bertagnina di Dorno

In Dorno, pumpkin cultivation has an ancient tradition. In particular, a variety of pumpkin called "Bertagnina" was historically grown.

Pumpkin growing in the Dorno area goes way back into the past and is based on the the ease with which it can be grown on these lands. Historically a pumpkin called Bertagnina was grown in the area. The name may derive from the words 'bartò' or 'bartòl', terms which mean beret in Dorno dialect. The flat caps worn locally by farmers look rather like the protuberances at the base of these pumpkins. With industrialisation the farming of this pumpkin was increasingly abandoned by producers as a result of its shape. On industrial production chains those protruberances led to too much waste. Over recent decades a number of local farmers have started growing it again with the support of the Dorno tourist office and Pavia University which recovered the pure seeds by means of a selection process. In 2003 the feast day of Dorno patron saint St Bartholomew - celebrated since the mid 19th century on the 24th of August - was moved to the second Sunday in October so that both wine and the fruits of the land such as pumpkins would be available to it. Thus the festival has taken the name Sagra della Zucca Bertagnina to give greater publicity to this traditional Dorno product. Over recent years it has met with great success and every year now thousands of pumpkin gourmets flood into the town in the second half of October for the festival. In 2012 the Bertagnina pumpkin was made part of the Hortus 2015 association which focuses on the relationship between architecture, agriculture and society. Production zone: The Zucca Bertagnina di Dorno production zone is Dorno town and the bordering towns of Alagna Lomellina, Zinasco, Pieve Albignola and Scaldasole, Garlasco


Other links

Facebook
Take me here: Zucca Bertagnina di Dorno

On the same topic

Gorgonzola

A DOP cheese from the Province of Milan
  • Food & Wine
Gorgonzola

Zucca Berrettina di Lungavilla

A Lungavilla viene coltivata una zucca chiamata ‘Capé da prèvi’, cappello da prete, per la forma che richiama il copricapo dei sacerdoti
  • Food & Wine
Zucca Berrettina di Lungavilla

IGP Apples of Valtellina

This type of apple has all the characteristics of mountain apple: crunchy, fragrant, aromatic and juicy
  • Food & Wine
Apples

At table with traditional Lombardy food recycling recipes

Traditional Lombardy cuisine recipes using leftover bread, meat, cheeses and vegetables - transforming them into tasty new dishes.
  • Food & Wine
At table with traditional Lombardy food recycling recipes

Crotti in Valchiavenna

Discovering the natural cellars formed under the boulders of ancient landslides from which the "sorel" blows
  • Food & Wine
Valchiavenna@inLombardia_Adobestock

Bagnaria Cherries

The Cherry of Bagnaria is part of the important network of the National Association of "Cities of Cherries."
  • Food & Wine
Ciliege di Bagnaria

A sweet autumn in Lombardy

As the chilly weather approaches, we have the perfect excuse to spend some cosy afternoons at home, keeping ourselves warm with desserts imbued with the traditional flavours of our childhood in Lombardy
  • Food & Wine
A sweet autumn in Lombardy

Tripe a la Milanese Recipe

It is a second course based on meat and is ideal for lovers of ancient flavors
  • Food & Wine
Tripe a la Milanese recipe, how to prepare it

Lake Garda, olives and lemon houses

Calm waters and mountains landscapes, olives and lemon houses, an exceptional extra virgin olive oil
  • Food & Wine
Sirmione, Garda lake

Eating Lombardy

Lombardy shows its excellence with the unique and traditional flavors of each single territory, but it is also international cuisine
  • Food & Wine
Suggestions for eating in Lombardy: restaurants, international and local dishes

Delicious Bergamo!

  • Food & Wine
Tagliere di salumi bergamaschi

The appetizers of the Lombardic tradition

We bring the traditional Lombardic gastronomic culture back to the table, starting with appetizers
  • Food & Wine
The appetizers of the Lombardic tradition

Cotechino pavese

A traditional peasant's delight
  • Food & Wine
Cotechino pavese

At table, from Cremona to Mantua

Lambrusco and squash tortelli. Mustard and roasted meat. Contrasts and harmonies in traditional flavors to taste
  • Food & Wine
At table, from Cremona to Mantua

Cipolla Rossa di Breme

The Breme Red Onion has been documented since the 10th century, dating back to the foundation of the famous abbey, which in the following centuries became one of the most important in Europe.
  • Food & Wine
Cipolla rossa di Breme

Andiamo a Tavola

33° Edition - Eating in Cremona and province
  • Food & Wine
Andiamo a Tavola

Flavours and aromas of Valtellina

The Valtellina is a place for relaxation and good living, not least because of its inviting food and wine. Let's go and discover it
  • Food & Wine
Flavours and aromas of Valtellina

Flavors and Products from Garda

Lake Garda is an ideal place for gourmets and wine lovers
  • Food & Wine
Discover the flavors and products from Garda

Parona offelle biscuits

  • Food & Wine
Parona offelle biscuits

Tasting your way around Monza and Brianza

Wild garlic pesto, pink asparagus from Mezzago, white potatoes from Oreno: discover all the local flavours of Monza e Brianza.
  • Food & Wine
Tasting your way around Monza and Brianza