Speck is a traditional salami from the Trentino Alto Adige Italian region. The first references to this salami date back to 1200, however, the term Speck, a term of German origins that refers to the lard, was spread in the 18^th century.

It is a salami typically produced in the Trentine farmhouses, where the farmers preserved it to guarantee food stocks during the cold winters.

The realization of the salami blended different traditions: the smoking tradition, technique that originated from the north and the seasoning tradition, a mediterranean technique.

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The pumpkin tortelli were born in northern Italy around the Renaissance period, making them a very old recipe. The traditional pumpkin filling came after the introduction of the pumpkin, by the Americans, finding North-Italy as one of the best places to grow and spread.

This meal was born as a poor meal, but the Gonzaga Family made it into a fine noble dish by adding next to the pumpkin, the strong flavour of the Mantuan mustard and both the sweetness and the crunchiness of the amaretti cookies, both very pricey at the time.

Anciently, the meatless filling made the pumpkin tortelli often consumed for the religious fasting period. Nowadays, they are the protagonists of the holidays season, especially consumed around Christmas Eve.

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