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September- March I Mantua, Italy

Delica pumpkins are widely grown across northern Italy but what sets Oscar Zerbinati's crop apart is his trademark dedication to growing for flavour, not yield. Grown entirely outdoors in the rich, chalky soil of the Po floodplains, his pumpkins are watered just enough, stressing the plants to build a concentration of essential nutrients and minerals in the flesh. The pumpkins are then slow-cured for thirty days, which allows the natural sugars to develop while drastically reducing the water content for dense, highly-flavoured flesh.

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