Neapolitan round pumpkin in oil: a local variety and its uses in cooking
The Neapolitan round pumpkin is a local variety from Campania, often confused with the more widely known pumpkins from northern Italy. Deep orange flesh, dark green rind, a sweet but balanced flavour — perfect for preserving in oil, a preparation less common than the usual cream but just as ancient in the peasant traditions of the South.
 | From our selection Pumpkin CreamHandmade, no preservatives. € 6,70 Discover → |
What is the Neapolitan round pumpkin?
The Neapolitan round pumpkin belongs to the species Cucurbita maxima. It is distinguished by its compact, flattened shape, thick greyish-green skin and very flavourful orange flesh. It has historically been cultivated in the agricultural areas of Campania, particularly around the Nocerino-Sarnese and Pompeii plains.
It does not hold national DOP or IGP status: it is a traditional agricultural product recognised at regional level and included in the PAT (Traditional Agri-food Products) lists of Campania.
How pumpkin in oil is made
The preparation is less common than other oil-preserved vegetables, but faithfully followed in peasant tradition:
- Pumpkin cleaned and cut into regular cubes
- Blanching in water and white vinegar (for acidification and food safety)
- Drying
- Preserving in oil (preferably extra virgin) with garlic, chilli, mint or oregano
The final pH must be below 4.6 to eliminate botulism risk — serious producers apply rigorous HACCP protocols and check the pH for every batch.
Average nutritional values (per 100 g)
Indicative values based on CREA food composition tables. Always check the label on the specific product.
| Component | Average value per 100 g |
|---|---|
| Energy | ~140–170 kcal |
| Fat | 12–15 g (of which saturates ~2 g) |
| Carbohydrates | 6–9 g (of which sugars 5–7 g) |
| Protein | 1–1.5 g |
| Fibre | 1.5–2.5 g |
| Salt | 0.8–1.2 g |
Fresh Neapolitan round pumpkin is naturally rich in beta-carotene (a precursor of vitamin A) — part of this content is retained during oil preservation. A board portion (30 g drained) provides around 40–50 kcal.
Five ways to use it
1. Quick autumn risotto
Risotto in vegetable stock — in the last minute, add drained pumpkin in oil and stir through with a little Parmesan and thyme. 18 minutes.
2. Crostini with goat's cheese
Toasted bread, fresh goat's cheese spread, 2–3 pumpkin cubes in oil, a sage leaf. An elegant autumn antipasto.
3. Express stuffed pasta
Fresh pasta sheets, filling of blended pumpkin in oil + crushed amaretti + Parmesan. A shortcut version of Mantuan tortelli.
4. Warm spelt salad
Cooked and cooled spelt, pumpkin in oil, walnuts, baby spinach, pecorino shavings, dressed with the jar oil.
5. Autumn antipasto board
On the antipasto board with preserved vegetables, the pumpkin brings the orange colour that contrasts with red peppers and green artichokes. It works especially well paired with blue cheeses.
Food pairings
| Category | Pairing |
|---|---|
| Cheeses | Fresh goat's cheese, sweet gorgonzola, Parmesan, aged pecorino |
| Charcuterie | Speck, mild prosciutto crudo, fennel salami |
| Wine | Full-bodied white (Greco, Chardonnay), southern rosé |
| Aromatics | Sage, thyme, rosemary, nutmeg |
| Dishes | Risotto, stuffed pasta, frittata, warm salads |
Difference from classic pumpkin cream
The classic pumpkin cream is a smooth, liquid preparation served hot. Pumpkin in oil is a preserve with whole cubes, used cold or slightly warmed, as a condiment or antipasto component. The two are different products with non-overlapping uses.
Storage
Sealed jar: 24–36 months in a cool, dry pantry. Once opened: 7–10 days in the fridge, covered with oil. Use clean utensils.
Frequently asked questions
Is the Neapolitan round pumpkin DOP or IGP?
No, it holds no national DOP/IGP status. It is recognised as a local variety at regional level and included in Campania's PAT (Traditional Agri-food Products) lists.
How many calories does pumpkin in oil have?
140–170 kcal per 100 g. A board portion (30 g drained) provides around 40–50 kcal.
Can it replace fresh pumpkin in cooking?
Only in cold or warm dishes. For recipes requiring prolonged cooking (cream soups, gnocchi), fresh or frozen pumpkin is better suited.
Is it vegan and gluten-free?
Yes, the base ingredients are vegan and naturally gluten-free. Always check the label.
Can it be frozen?
Not recommended — the structure does not hold up through the freeze-thaw cycle.
Sources
CREA — Food composition tables
Campania Region — PAT (Traditional Agri-food Products) lists
EU Regulation 2073/2005 on microbiological safety
Related articles
Classic pumpkin cream
Antipasto board: how to compose it
Try our Neapolitan round pumpkin in oil — Campanian heirloom variety, artisan preparation.
