In breve

The dish in short

• A filling of only violina pumpkin baked in the oven, grated cheese, breadcrumbs and nutmeg, with sugar if needed; no colourings or preservatives.
• Egg pasta of tipo 00 and durum wheat flours, mostly soft wheat, rolled 0.4 mm–0.7 mm thin and cut into squares of 6.5 cm–9.5 cm.
• Each square folded into a triangle, then its two sharp corners joined into the hat shape: 4 cm–7 cm across, 10 g–28 g.
• The PGI covers the filled pasta only; in Ferrara it is dressed with melted butter, sage and Parmigiano, or with a meat ragù.