An autumnal dish where the flavor of pumpkin and mushrooms is combined with the smoky note of speck, enhanced by the organic barrique-aged wine vinegar from Acetaia Guerzoni.

Ingredients

• 350g farfalle
• 250g pumpkin
• 150g pioppini mushrooms
• 100g diced speck
• 1 clove garlic
• Fresh parsley to taste
• Sage to taste
• 2 tablespoons Guerzoni Barrique-Finished Wine Vinegar
• Extra virgin olive oil to taste
• Salt and pepper to taste

Method

Cut the pumpkin into cubes and cook it in a pan with a drizzle of oil, a pinch of salt and the sage until it becomes soft.

In another pan, heat a drizzle of oil and brown the garlic, add the cleaned mushrooms, season with salt and pepper and cook for about 10 minutes. Add the chopped parsley and blend with the Guerzoni Barrique Aged Wine Vinegar, allowing it to evaporate slightly to enhance its aroma.

In a third pan, without adding oil, brown the speck cubes until they become crispy.

Bring a pot of salted water to the boil and cook the farfalle al dente, drain them, keeping a ladle of cooking water.

In the pan with the pumpkin, add the pasta, mushrooms and speck. Stir gently and add a little cooking water if necessary to mix everything together. Plate the farfalle and garnish with a drizzle of extra virgin olive oil and a few extra drops of Guerzoni Barrique Aged Wine Vinegar for an aromatic touch.