As autumn colors fade into winter and Thanksgiving draws near, I love celebrating the spirit of togetherness in true Italian style. This year, we’re sharing a seasonal recipe from one of Italy’s most soulful and least-known regions: Basilicata.
Tucked between Campania and Puglia in the south of the country, Basilicata is a land of quiet beauty, ancient history, and deep traditions. Once known as Lucania, this rugged region was home to Greek settlers, Roman legions, and later Norman rulers, each leaving their mark on its culture and landscape. Its hilltop towns and centuries-old churches tell stories of resilience and devotion, while the cave dwellings of Matera, inhabited since prehistoric times, stand as a testament to human continuity through the ages.
Overlooking both the Tyrrhenian and Ionian seas, Basilicata remains one of Italy’s least discovered corners. Life moves at a slower pace here, and the cuisine reflects that: simple, rustic dishes crafted from humble local ingredients, each carrying the flavor of the land and the memory of generations.
This Thanksgiving, we’ve created a special twist on a regional favorite that brings together Italian flavors and a beloved American ingredient: squash. Our Cavatelli alla Zucca, Pancetta e Burrata is comforting, colorful, and perfect for sharing with family and friends.
Wherever you are in the world, we wish you a Thanksgiving filled with good food, great company, and a touch of Italian warmth!
Cavatelli with Squash, Pancetta & Burrata
Ingredients
(Serves 4)
- 12 oz (350 g) fresh cavatelli pasta
- 1 lb (450 g) butternut squash, peeled and diced
- 3 oz (80 g) pancetta, diced
- 1 small onion, finely chopped
- 2 tbsp extra virgin olive oil
- 1 sprig of fresh rosemary
- Salt and freshly ground black pepper to taste
- 1 burrata (about 7 oz / 200 g)
- Freshly grated Parmigiano Reggiano
Instructions
1. Prepare the squash:
In a large skillet, heat the olive oil over medium heat. Add the onion and sauté until translucent. Stir in the diced squash and rosemary, season with salt and pepper, and cook for about 15–20 minutes, stirring occasionally, until soft and lightly caramelized. If needed, add a splash of water to help it cook through.
2. Cook the pancetta:
In a separate small pan, cook the pancetta over medium heat until crisp. Set aside, leaving a bit of the rendered fat in the pan.
3. Blend the squash:
Remove the rosemary sprig. Using a blender or immersion blender, purée the squash until smooth, adding a few tablespoons of pasta water for a creamy texture.
4. Cook the pasta:
Bring a pot of salted water to a boil and cook the cavatelli until al dente. Drain, reserving some of the cooking water. (If you don’t have cavatelli, a short pasta like rigatoni or penne can be used instead.)
5. Combine everything:
Toss the cavatelli with the pumpkin cream and a splash of the reserved cooking water. Stir in the crispy pancetta.
6. Serve:
Plate the pasta, top each portion with a spoonful of burrata, and finish with a drizzle of olive oil and a sprinkle of Parmigiano Reggiano.
In the Italian tradition, meals are meant to be savored slowly, surrounded by family and friends. Pair this dish with a glass of Aglianico del Vulture, one of the region’s most celebrated red wines: robust, warm, and perfectly suited for a Thanksgiving table.
Happy Thanksgiving!
Felice Giorno del Ringraziamento