One of my faithful readers asks what the status of Halloween is here in Italy. I've noticed that the local tabachi in Fidenza is selling Dracula teeth and witch makeup, and that the little Chinese store in town has devil horns and witch hats in its window.
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| More Halloween in an Orvieto tabachi's window. |
The holiday certainly hasn't reached the level that it has in the U.S., where it is rivaling Christmas when it comes to things like outdoor light displays and even cards. And jack-o-lanterns aren't part of the local culture. The only pumpkins I've ever seen in the markets here are the big green ones with thick orange flesh, the zucca used to make tortelli filling and soup.
But global commercial forces are on the move, it seems. Romano sent me this photo from the local supermarket.
The box reads: "The Halloween pumpkin! Contains 1 pumpkin, 1 little knife, 1 tealight, and instructions for preparation. Product not edible."
Romano's comment: "Halloween for dummies."
3 comments:
I am interested in learning the words for different types of winter squash. From what I know, there is a generic term for pumpking, kabocha squash, acorn squash, delicata, etc. Mind you, I have not done a LOT of work on this. But if you had knowledge along these lines, please share!
Colleen
So honored to have a blog post made for ME! As I write this, I don't know if you're back in California yet...I look forward to the next time you pass through NYC.
Prego, Lisa!
Colleen, they do seem to call everything "zucca," but beyond that I don't know. I did find this guide on line, though. http://www.agrodolce.it/2017/10/20/varieta-di-zucca-come-utilizzarle-in-cucina/
The big green one looks like what I kept seeing in the markets.
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