As every year my mother has been great in the cultivation of colorful pumpkins. A little to use them in the kitchen, and a little to indulge my passion for this wonderful fruit. This year is the turn of turkish turban pumpkins, which I think are ornamental. No matter, if they were edible, I would keep them all together on my table, as each winter. Those I’m going to use for ravioli or soup, I’d buy directly in the store.
The collection is so rich that they have benn divided three persons, and as usual I’m very proud of my super colorful table.
