Poli Museo della Grappa

Poli Grappa Museum

Poli Distillerie

Poli Distillerie

Platter of Baked pumpkin with Grappa, smoked scamorza with Honey Balls and Veg-balls.


Split the pumpkin into 3-4 wedges and roast it in the oven at 180° for about 40 minutes.
Meanwhile sprinkle  the small scamorzas and meatballs  with a generous amount of honey and let them rest.
When the pumpkin is cooked and cold  enough to be handled, remove the skin, seeds and filaments and cube it.
Transfer them on a baking dish, add the cheese and meatballs and give a good mix  to distribute the honey also on the pumpkin.
Season with olive oil, balsamic vinegar, Grappa, season with salt and pepper and set  in the oven at 180° for about ten minutes.
Serve freshly baked.

Recommended Grappa:
Poli Cleopatra Moscato Oro

Link to the recipe:

  • Ingredients:

    800 g pumpkin
    180 g smoked scamorza
    A carton of soy meatballs
    4 tablespoons of chestnut honey
    A drizzle of extra virgin olive oil
    4 tablespoons of balsamic vinegar
    A splash of aged Grappa
    Long pepper

  • Author:
    • Serena Grossi, blog Omino di Panpepato
  • Typology:
    • First courses
  • Preparation time:
    • About 2 hours
  • Notes:
    • A tasty way to present the dish is to serve it inside a hollowed loaf of bread.