This post is also available in: Italian

Pumpkin and chestnut are the symbols of the autumn season and as a result I came to think of trying to match them, but in addition to seasonality I remembered their nutritional properties.

Of American origin, the pumpkin is orange for betacarotene and is rich in vitamins A and C. It is also an excellent antioxidant and is also low in calories, being made up 90% of water.

Chestnuts have been appreciated for a long time so that during the Middle Ages there was the craft of the “castagnatores”, people specialized in their harvesting and conservation, and many people flocked to this nourishing fruit. Unlike the pumpkin, chestnuts are a hypercalorie food and therefore balance the nutritional aspect of the pot.

The recipe for this first “Pumpkin with Chestnut Cream” dish was born from the desire to play with two sweet ingredients that I wanted to modify without altering the characteristics.


’Velvet’ Pumpkin · Roasted Chestnut crumbs and cream · Bread Croutons · Roasted Onions · Fresh Ricotta · Oregano and Beetroot Sprouts



Pumpkin: Cut the pumpkin into cubes and briefly fry them. Add water and bake for about 10 minutes, then whisk it all. No salt.

Chestnuts: cook the chestnuts in the pan used for hot roasting, then grind them and fry them by adding water and a swirl of olive oil until reaching the consistency of a cream. Salt to taste.

Spring onions: clean the spring onions and cook them on a hot cast iron pot for 4/5 minutes. Salt to taste.

Bread croutons: make bread cubes, better if old so you do not throw anything away, and fry in a hot frying pan with a pinch of oil until golden. Salt to taste


Pour two ladles of ‘velvet’ pumpkin into a deep dish and add about ten teaspoons of chestnut cream. Spread the croutons and cover them with pieces chopped off the onions. Finish with fresh ricotta and oregano leaves, and if you like the spicy add some red beetroot sprouts.

Daniele Zito

IT Di essere definito chef proprio non ne vuol sapere, per evitare di cadere in determinate categorie e stereotipi. Lui si definisce un "amante della cucina e della manipolazione della materia prima" e per l'appunto sono proprio queste che, qualunque sia la provenienza e il modo in cui sono interpretate, rendono l'essenza della sua cucina. La scelta della materia prima è il primo passo per poter creare un piatto che possa catturare l'attenzione di chi lo gusta, e in più un occhio attento al rispetto della tradizione ma che guarda all'innovazione contribuiscono a offrire un'esperienza gastronomica ricca di gusto e storia. Questo è Daniele Zito, messicano ma di adozione Romana, cuoco ma prima ancora amante del settore enogastronomico in generale! Potete trovare le sue creazioni su Instagram: daniele89zito e nella pagina Facebook: FourEyedChefs  ENG He'd prefer not to be thought of as a chef, to avoid being categorized under a narrow role or stereotype. Daniele considers himself simply a "lover of cooking and of managing raw ingredients".  In fact, it's raw ingredients,  regardless of where they come from and how they're interpreted, that serve as the foundation of his cooking. Choosing the right ingredients is the first step in creating a dish that can capture the attention of those who taste it, though it is also important to keep a watchful eye on culinary traditions, respecting them, but without forsaking innovation, all with the goal of offering a rich culinary experience filled with taste and history. This is Daniele Zito, originally from Mexico but raised in Rome, a chef but, above all else, someone who loves serving fine foods and wines! You can find his culiary creations on Instagram: daniele89zito and Facebook: FourEyedChefs