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These pumpkins were to be found at Campo de' Fiori - this is where you will find the largest choice.....and probably the largest pumpkin!
Chestnuts were here too and are generally widely available in Italy but especially right here in the Lazio region from the Cimini Mountains, which is also famous for hazelnuts. Pecans, maple syrup, cranberries, stuffing and tinned pumpkin can all be found in Castroni (Rome's best international food stores located around Rome and on Via Cassia but the one with the largest stock is probably the one on Via Cola di Rienzo).
Whole turkeys can be ordered from local butchers (macelleria), try in Trastevere: Tamagnini on Via di San Francesco a Ripa, 24, another (sorry don't have his name) inside the indoor market on Via Cola di Rienzo (as you enter he's toward the back left), or the Mercato Trionfale.
If you wanted to order pumpkin or pecan pie there are numerous cake shops nowadays around Rome who make them such as HomeBaked.
If you need baking trays etc.. I like c.u.c.i.n.a. who have 4 stores including the historic centre of Rome, and Kitchen tucked behind the Vatican, or try the department stores such as COIN or Rinascente.
Below we've included a recipe for Pumpkin Muffins with cream-cheese frosting....I used Libby's pumpkin purée (cheating a bit, I know)....
Pumpkin Muffin Recipe
I don't remember exactly where I got this recipe but it's not my own, and I have adapted it a bit here and there to my own personal taste....
Preheat oven to 350 degrees F (180°c)
Line a 12-cup standard muffin tray with paper liners and set aside.
In a large bowl combine: flour, pumpkin spice, baking powder, cinnamon, baking soda, pinch of salt.
In a large glass bowl, whisk together: pumpkin puree, sugars, golden syrup, olive oil, eggs.
Pour the mixture over the dry ingredients and stir using a rubber spatula just until moist.
Scoop the batter evenly into the paper muffin liners.
Place in oven and bake for approx 15-18 mins, or until a tester inserted into the centre comes out clean.
When ready remove from oven and allow to cool completely on a wire cooling rack.
For the frosting
Mix together: butter + cream cheese until light and fluffy; gradually add the icing sugar until incorporated.
Use an icing bag to apply the mixture to decorate the tops of the muffins and garnish with mini pumpkins - or preferred decoration - as desired.
Pumpkin Cookie Recipe
1. pre-heat over to 180° and prepare a large flat baking tray coating it thinly with butter. This temp depends on your own oven - all ovens can be out by a few degrees. The trays should be large enough to hold 8 biscuits so you'll need 2 trays approx 20 x 30cm and about 1cm deep. If you only have 1 tray bake 1 lot then the other.
2. mix with a wooden spoon all the sugar and butter together until pale and fluffy (an electric whisk probably works but I don't have one - I prefer to burn off the extra calories to balance the eating of the biscuits anyway)
3. add all the vanilla essence and golden syrup and mix well - this depends on taste so add a bit more or a bit less to suit you.
4. add a bit at a time the egg - slightly beaten first.
5. in another bowl sieve the flour together with the baking powder and salt.
6. add the flour mix a bit at a time into the egg mixture until the consistency is quite a floppy dough - in fact not quite as far as dough stage but if the mixture is too wet add a bit more sieved flour).
7. place it - covered in clingfilm - in the fridge for a couple of hours - this makes it easier to work with when you roll it out to cut into shapes.
8. have a clean and wash up, have a coffee or whatever for 2 hrs.
9. your mixture should now be nice and chilled and ready to work with. The mixture makes 16 pumpkins (10cm width at widest part of pumpkin) so divide the mixture into 4 and work with each small piece individually (it's easier this way) aiming for 4 pumpkins from each quarter.
10. I used icing sugar for my first batch and flour for the second, for rolling out and making the mixture workable. You can use either, but I preferred how the biscuits turned out when using a mix of icing sugar and flour.
11. Carefully lay them out onto the baking tray so that they don't touch each other.
12. bake for approx 10-12 mins - they should be golden or slightly brown and will smell divine.
13. get them out and leave them to cool somewhere flat (like a proper cooling tray) - you don't want them to warp while cooling.
then decorate how you like!!!!!
If you want extra pumpkin definition you can use the pumpkin cutter on the biscuits as soon as you remove them from the oven and are still a bit soft (please don't burn yourself).
14. decorate them however you like! To get the icing/frosting to set it is best to mix it with some egg white powder (sometimes called meringue powder).
Sooo...I hope you've enjoyed the post I enjoyed writing/baking it :) and I look forward to hearing about your favourite Thanksgiving recipes at home or away...wherever you are in the world this year xx
Thanks for stopping by.
We hope to see you in Rome soon!