It is one of the icons of Halloween. But, above this status, one of the fruits of the earth that signals the transition of the agricultural cycle.
And that’s also why it will be highlighted at Sergio Crivelli – Ristorante Italiano during the week that hosts All Saints’ Day (November 1). Directly from the organic garden that chef Crivelli cultivates, in the Mantovana variety, to seasonally refresh the gastronomic offer of his restaurant unit, which features typical Transalpine cuisine on the menu.
“Zucca [pumpkin in Italian] is one of the fruits of the earth that symbolizes the passage from the hottest time of the year to the winteriest days. And it is no coincidence that it appears today as one of the images associated with Halloween. In times gone by, various pagan rites celebrated the passing of agricultural time and dispelled evil spirits through the fire, placed inside vegetables, such as turnips, initially, and pumpkins, later, to light paths and houses. This is our restaurant’s way of evoking tradition and giving priority to the cycle of what the earth gives us”, explains Sergio Crivelli, originally from Spoleto, an Italian town recognized worldwide as a gastronomic centre, but who has lived in our country for decades.
At the table, this evocation will appear in different forms. Ravioli di Zucca Mantovana is one of them, but the chef will also have available Risotto with Zucca and Burrata, Pasta with Zucca and even a Tagliatelle with Pumpkin and Pork Cheeks. In addition to these specialities, O Ristorante Italiano will prepare some desserts and accompaniments for starters, with pumpkin taking centre stage.
Pumpkin, remember, is an extremely nutritious and low-calorie food. It is rich in vitamins A and C, has fibre, potassium, magnesium, calcium, vitamin E, iron and also vitamins B1, B3, B5 and B6. It is rich in carotenoids, and pigments with photoprotective properties that protect the skin (and also the eyes) against the sun’s ultraviolet rays.
Portugal produces around 60 thousand tons of pumpkin per year, with an estimated market value of more than 13 million euros, and is the third largest supplier of this crop in Europe, only surpassed by Spain and France. A large part of what our country produces, especially in the Western region, is destined for export, given that the consumption of pumpkin in the national territory is only 0.85 kilos per capita. The segment has initiatives underway to increase consumption, also thinking about the gastronomic and nutritional value of the fruit.
Located at 705 Rua de Brito Capelo, the restaurant also stands out for its 100% gluten-free menu, with those who have this type of intolerance in mind. The attention that chef Sergio Crivelli has made his vocation and has placed the name of the restaurant as a reference in many speciality itineraries.
Sergio Crivelli – Ristorante Italiano renewed its Travelers’ Choice status on the TripAdvisor platform a few days ago, which places it in the list of the 10% of the best restaurants in the world, which takes into account the opinion of visitors to tourism and restaurant spaces.
About Chef Sergio Crivelli:
Born in Spoleto, recognized worldwide as a gastronomic centre, he lived in Assisi, passing through several Italian cities, such as Terni, Milan and Rome. An international tour in Lausanne (Switzerland), Munich (Germany), London (England), and Lisbon, among other short stays throughout Europe. Tradition and ambition for entrepreneurship have always led him to great challenges, such as being trained in the world of cooking, in the best hotels in major European cities and, thus, learning and developing his art with the best chefs in the area. , mainly Italian cuisine. His grandmother was passionate about pure-flavoured cooking, where she developed delicious recipes with truffles, which makes Chef Sergio Crivelli passionate about mushrooms and one of the greatest experts in the country.
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