« cartolina da Perugia: pinoccate / postcard from Perugia: pinoccate | Main | riepilogo del weekend di erbe aromatiche numero 112 / Weekend Herb Blogging #112: the roundup »

December 06, 2007


Feed You can follow this conversation by subscribing to the comment feed for this post.


I love coming here and reading about Italian vegetable related sayings, and also I'm usually surprised how they're similar with the Turkish ones. Just like zucca: always negative in metaphors. In Turkish people also use "una zucca vuota" but for a different not-very-meaning: bald.


I haven't ever tasted acorn squash, can you believe it! Of course I've tasted all kinds of other winter squash and grown butternut squash quite a few times, but somehow I've completely missed acorn. I must remember to buy some. Love the idea of squash stuffed with that delicious mixture! Hmm, I wonder if my thyme is even still green under the snow!


That's so interesting Burcu. You really make me want to learn Turkish.

What can I say, Kalyn, I have already made you taste chestnuts this year, so there is a precedence: I truly believe you should try acorn squash. I hope your thyme is doing OK under the snow.


Simona, that's simple and lovely. Would some gorgonzola top off this nice dish?


We love acorn squash. I grow it here but bring the seeds from the U.S. (Don't tell) Just this year I've start to wee winter squashes in the markets - in the past they;re were 'pig food'


Peter, that's a great idea: I think gorgonzola would be wonderful over the stuffing. Thanks for the suggestion.

Hi Katie. The first time I saw a pumpkin in my life, many years ago, I asked how it was used and was answered 'that's for the pig.' I think that it was typical in certain areas.


I've never tasted zucca either. I like the recipe you've posted. I like Cloud's name. ;-) The sayings are funny. ;-) I hope never to hear them in reference to me, though. ;-)



Don't feel bad. I broke a knife blade doing the very same thing! Well, whacking it with the metal pounder didn't help..haha!


Ciao, arrivo dal blog di kebrunella, nel tuo profilo ho letto che ti occupi di contabilità (come me) solo che lo fai in California...come si fa? :)

Ciao dalla Puglia

Spero di capire abbastanza l'inglese per seguire il tuo blog :)


'Una zucca vuota' is an expression I can see myself using often - and a wonderful recipe, Simona!


Dear Paz, I hope you will give zucca a try.

Hi Maryann: unsafe practices, I'd say.

Ciao Baol e grazie per la visita. Blogger ha deciso di farmi uno scherzo e non ha salvato la mia scelta. Mi dispiace deluderti, ma di fatto mi occupo di ricerca in campo di informativa medica. A presto.

Thanks Lucy.

Laurie Constantino

What an interesting recipe, thanks! In Greek, the word for squash also means rubbish -- another negative expression.

Lori Lynn @ Taste With The Eyes

Thanks for reminding me to use acorn squash as a side dish, your recipe sounds terrific. We are making lamb shanks tonight, maybe we'll try squash with it.
Now I don't have "una zucca vuota"
when it comes to cooking squash. Thanks :)


Both of the squash stuffed with pear and nuts dishes sound really nice. I would never have thought of stuffing a squash with pears.


Oh my, I didn't know, Laurie.

I hope you'll like the result, Lori Lynn.

Hi Kevin. I actually tried apples too, but I prefer pears.


Adoro la zucca, cucinata in tutti le possibili varianti.


Sounds tasty. I think acorn squash has to my favorite of the winter squash--this looks delicious and the pear sounds like a great thing to pair with it.


Proprio come me, Lenny. Ciao.

Thanks Mike. I hope you will try it.

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment

Your Information

(Name is required. Email address will not be displayed with the comment.)

briciole di italiano

  • The words and images on this blog are small fragments (briciole | brɪCHōle ) I let fall to entice you to follow me, a peripatetic food storyteller.

    Contact: simosite AT mac DOT com
Privacy Policy
Get new posts via email
Your email address:*
Please enter all required fields
Correct invalid entries
follow us in feedly

briciole on Facebook