Julienne the white cabbage, marinate in a bowl with some evo oil, a pinch of salt and a white balsamic condiment. Leave to marinate for a few minutes. In the meantime make the pumpkin cream. Bake the pumpkin for around half an hour or until the pulp becomes creamy. Place the pulp in a bowl, add a little salt and a drizzle of evo oil. Use a fork to mash into a cream. Assemble the burger: first add the white cabbage, then the slices of Cotechino Modena PGI. Complete with the pumpkin cream and garnish with some leek sprouts.

Cotechino Modena PGI

Cotechino and zampone are Zampone Modena PGI and Cotechino Modena PGI: some of the most ancient Italian deli meat products.

The two gastronomic excellences, protagonists on the Italian tables during the holidays and not only, saw the light 500 years ago in the surroundings of Modena. The existence of these tasty products is due to the ingenuity of the people of Mirandola who, to take away the pigs from the invading enemy, they stuffed the minced meat into the pork’s rind and legs: this cleverness which today still allows us to taste these two delicacies.

The Cotechino Modena IGP and Zampone Modena IGP consist of noble parts of pork and rind, as required by the traditional recipe.The meat is gently minced and flavoured with spices and herbs (cloves, pepper, nutmeg, cinnamon and wine) and then stuffed into casings (Zampone is stuffed into a natural casing, represented by the skin of the pig’s front leg, linked to the upper end, according to tradition)

Cotechino and Zampone Modena PGI have always been the symbolic food of Christmas and New Year’s gatherings; however, thanks to their balanced calorie content and their versatility of use, they are increasingly featuring in dishes all year round, suitable as tasty and original ingredients in simple and creative dishes that are delicious, whatever the season.

Project realized with the Mipaaf D.M 20145 contribution of 8.04.2020