Gohan Zuccurì


For the dressing
360 g of still water
25 g of light soy sauce
25 g of sake
25 g of mirin
Salt to taste

For the Zuccurì gohan
300 g of Zuccurì
300 g of Japanese rice

For finishing
to taste roasted pumpkin seeds
to taste almonds in toasted flakes


In a bowl, mix all the ingredients for the dressing.

Cut the Zuccurì into 2 cm cubes.

Wash the rice several times with cold water and remove the outermost layer, rubbing it between your hands.

Proceed by changing the water several times until it is transparent.

Let the rice drain and let it rest for about 30 minutes.

Transfer the rice to a clay pot and add the prepared dressing.

Arrange the cubes of Zuccurì, cover with a lid, cook over high heat and bring to the boil.

Once it has boiled, lower the heat to low and cook for another 15 minutes until the rice absorbs all the water.

Turn off the heat and let the rice rest in the pot for 15 minutes, without ever removing the lid.

Serve the Zuccurì gohan directly in the cooking pot.

Complete with toasted pumpkin seeds and toasted flaked almonds.

Chef Hiro

Zuccurì Tiramisù


For the Zuccurì
250 g of Zuccurì
30 g of maple syrup
q.s. vanilla essence

For the cream
2 egg yolks
50 g of granulated sugar
2 egg whites
50 g of granulated sugar
250 g of mascarpone

For the wet
250 g of coffee
75 g of granulated sugar
Rum to taste

For finishing
16 ladyfingers
q.s. cocoa powder


For the Zuccurì
Cut the Zuccurì into 5 cm slices, wrap with aluminum foil.
Bake in the oven at 200 degrees for 30 minutes.
Remove the aluminum foil, with the help of a spoon, obtain about 150 g of Zuccurì pulp.
Add the maple syrup and vanilla essence, mix with a whisk until creamy.
Leave to rest at room temperature.

For the cream
Beat the egg yolks with the granulated sugar until a foamy consistency is obtained.
Beat the egg whites with the granulated sugar until stiff.
In a bowl, mix the mascarpone with the Zuccurì cream.
Add the egg yolk mixture and incorporate the whipped egg whites.

For the wet
In a bowl, combine the granulated sugar in the hot coffee.
Cool to room temperature, then flavor with rum.

For finishing
Soak the ladyfingers in the syrup and arrange them on the base of the pan.
Pour in half of the Zuccurì cream.

Again spread the ladyfingers soaked in the syrup and sprinkle with the other half of the cream.

Leave to rest in the refrigerator, complete with cocoa powder before serving.

Chef Hiro

Zuccurì pureed soup


Zuccurì: 800 grams of pulp
Onion: 1 (100 grams)
Vegetable broth: 1.2 liters
Sage: 2 leaves
Rosemary: 1 sprig
Salt to taste.
Sweet paprika to taste
Extra virgin olive oil: 4 tbsp


1. To prepare the Zuccurì pureed soup, obtain 800 grams of clean pulp (without seeds and internal threads) and cut it into cubes, meanwhile heat the vegetable broth over medium heat.

2. Pour the extra virgin olive oil into a pan, add the finely chopped onion to the knife and let it dry over very low heat together with the sage leaves and rosemary. Remove the rosemary and add the pumpkin pulp and vegetable broth to the pot, until it is completely covered.

3. Cook for 30 minutes, and when the pumpkin is tender, remove some broth from the pan (keep it aside), then blend everything with an immersion blender.

4. Add salt and a pinch of sweet paprika; blend everything one last time and then plate your cream. Your cream is ready to be enjoyed.

Mixed salad of walnuts and Zuccurì


Zuccurì 600 gr
Dried oregano
Walnuts 40 grams
Salad: 1 bag for 125 grams of salad (rocket, lettuce, baby spinach)
EVO oil 4 tablespoons
Lemon juice 1 tablespoon
Balsamic vinegar
Parmesan cheese flakes: 40 gr
Black pepper


1. Preheat the oven at 180 ° C, cut the pumpkin in half, do not peel it, remove the seeds and filaments and then cut it into slices.

2. Arrange the slices on the baking sheet with parchment paper, add salt and pepper, sprinkle with a little oregano and sprinkle with 2 tablespoons of oil. Bake for 20-25 minutes, until the pumpkin is tender.

3. In the meantime, sauté the walnuts then let them cool and chop coarsely.

4. Mix the lemon juice and vinegar with 4 tablespoons of EVO oil and season with salt and pepper.

5. Add the cooked pumpkin, chopped walnuts, lemon and vinegar to the salad.