The most used in cooking are the “zucca violina” - recognizable by its long shape - and the traditional pumpkin, Reggiana and Mantovana, also known as “cappello di prete” (literally, priest’s hat), due to its round shape. It is used in various recipes, such as in the preparation of risotto, even though one of the main traditional dishes is represented by the pumpkin “tortelli”, an ancient recipe perhaps dating back to the Renaissance period, with a characteristic sweet and slightly spicy flavour.