A beautiful pumpkin grilled for the scariest night of the whole year.

Is the scariest night of the whole year approaching and do you want to scare everyone? Okay, but not in the kitchen!

Discover with us all the right secrets, tips and ingredients for a truly Halloween menu .

Watch our selection of quick Halloween recipes and start notifying your friends: October 31st will be celebrated with an evening full of appalling recipes and thrilling preparations.

Grilled pumpkin for the scariest night of the whole year.

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Want to know the recipe for preparing a delicious Grilled Pumpkin ?

The protagonist of the dish that we show you today is a brightly colored autumn vegetable with a juicy pulp: we are talking about grilled pumpkin.

This food, thanks to its extraordinary versatility, is useful in cooking in the preparation of velvety and risotto. But also side dishes raw, boiled, baked or steamed, which make it a tantalizing and appetizing dish. In fact, there are many ways to cook pumpkin.

Read also: Zucchini rolls with red pepper and ham.

A special version of grilled pumpkin.

We propose a special version of the pumpkin which, after being grilled, will go with some slices of toasted homemade bread. All covered with a generous layer of soft Charterhouse.

In this way, from a simple side dish, it will turn into a delicious appetizer of which will be greedy adults and children.

For the little ones, we advise you to dress them with an emulsion of salt and oil, removing the garlic and the chili pepper.

Here are ingredients and tips.


for 4 people

1 pumpkin
6 tablespoons of oil
a pinch of salt and one of chilli.

Preparation .

10 '

  • To prepare the grilled pumpkin, first clean the pumpkin by removing the peel, seeds and filaments.
  • Then cut it into slices about half a centimeter thick.
  • Finely chop the garlic, place it in a bowl and mix it with the chopped parsley, 6 tablespoons of oil, a pinch of salt and one of chilli.

10 '

  • Meanwhile, heat the barbecue well.
  • Then place the pumpkin slices on a grill and roast them for about 5 minutes on each side.
  • Once ready, transfer them to a baking dish and season with the previously prepared emulsion.
  • Now, cut the homemade bread into slices and toast this too on the grill for a few minutes.
  • Spread a generous spoonful of Charterhouse on each slice and finish with a couple of slices of grilled pumpkin.

Dragons on Halloween? Do you expect an evening with friends to celebrate Halloween but don't know what to prepare for dinner?

In this section you will find lots of ideas to make simple, tasty and even ... scary main courses!

Choose among the many quick and easy recipes and, without difficulty, you will conquer adults and children.

Among the countless ingredients available to you, it is impossible not to think of the symbol of this festival par excellence: the pumpkin.

Halloween recipes the scariest night of the whole year: burger dragons with Galbanino.

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Discover all the recipes with yellow squash and bring easy and delicious second courses of Halloween to the table such as, for example, grilled pumpkin and galbanino or the cremosissimi flan.

Have fun creating monstrous burger dragons, which will make children go crazy *, garnish your creations with spiders, spider webs and ghosts and you're done! What are you waiting for?

Wear the scariest costume you have and bring Halloween to the kitchen too! Will you frighten your friends or delight them?

Read also: Ideas and recipes for the Christmas holidays: the perfect Christmas sauces.


for 4 people

4 slices of Galbanino in slices
4 sandwiches for hamburgers
500 g cooked red beans
½ onion
2 teaspoons of mustard
2 eggs
1 sprig of parsley
1 cooked carrot
2 black olives
corn flour to taste
breadcrumbs to taste
4 tablespoons of ketchup
1 pinch of salt and pepper
extra virgin olive oil to taste
salad to serve

Preparation .

15 '

  • Take the sandwiches and cut them in half lengthwise.
  • Then prepare the burgers by draining the beans very well from their cooking water.
  • Pour them into the mixer and add spices, cooked and previously drained onion, mustard, parsley and whisk well.
  • Then add the eggs, stir and add breadcrumbs until the mixture is workable but not sticky.
  • Pass the burgers obtained in the corn flour and set them aside.
  • Meanwhile, peel the carrot, cut it into slices to simulate the eyes and set them aside.
  • Take the black olives and cut them into strips to create the eyebrows of the dragons.

15 '

  • Take the burgers and cook them in the oven or pan for about 10 minutes with a drizzle of extra virgin olive oil, browning both sides.
  • Take the lower part of the sandwiches and spread on the ketchup.
  • Lie down on the burgers.
  • Take four slices of Galbanino and shape them with scissors, to simulate the teeth of the little dragon.
  • Place the slice of Galbanino on the burger and cover with the top half of the bread.

Read also: How to organize a bomb-proof Christmas menu: Potato and salami pie.

Dragons decoration.
  • Decorate the burger with the eyes and eyebrows previously prepared and served with rocket or fresh salad.

Fried squash of yellow pumpkin ? It's only when you sit down together at the table and the appetizers are served that the party really starts. And Halloween is no exception.

Whether it's pumpkin patties, savory pies filled with various delicacies or a sophisticated quiche, the appetizer is always welcome. This is why it is important to always have at hand so many delicious recipes with which to amaze family and friends.

Fried squash of yellow pumpkin.

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Do you want to know the recipe for preparing a delicious fried pumpkin ghosts?

The protagonist of the dish that we show today is an autumn vegetable with a bright color and juicy pulp: we are talking about the yellow pumpkin.

This food, thanks to its extraordinary versatility, is useful in cooking in the preparation of velvety and risotto. But also side dishes raw, boiled, baked or steamed, which make it a tantalizing and appetizing dish. In fact, there are many ways to cook pumpkin.

Read also: Tartlets with ham and Belgian endive.

Halloween ghosts.

As soon as the cooking is finished, place the slice of the beautiful country on top of the still hot fritter. In this way it will melt slightly. Or pass the pancakes with the cheese on the oven grill for 2 minutes. The slice will melt, becoming the sheet of a Halloween ghost

Here is the recipe, ingredients and tips.


for 4 people

400 g of yellow pumpkin
100 g of flour
4 thick slices of beautiful country
Seed oil for frying

Preparation .

20 '+ 30' of rest

  • Peel the pumpkin, then cut it into strips 3 mm thick, shaping them with person-shaped molds.
  • Then place them on a tray with a kitchen cloth.
  • Salt the pumpkin and season it with the rosemary, leaving it to rest for at least 30 minutes.
  • Meanwhile flour the pumpkin omini and pass them in a colander to remove excess flour.

15 '

  • Put the seed oil to heat and when ready to fry.
  • Immerse yourself the little men and with the help of two spoons make sure that the pancake, of a diameter of at least ten centimeters, does not open while frying.
  • When the pancake is golden brown, remove it from the oil and let it cool on absorbent paper.
  • After 1 minute, place the slice of the beautiful country on top of the pancake, which will then melt slightly or pass the pancakes with the cheese on the oven grill for 2 minutes.
  • The slice will melt, becoming the sheet of a Halloween ghost. Serve hot

Hamburguer on Halloween? Yes, but not the usual hamburguer.

The burgers are succulent flattened meat balls. I am a very tasty and inviting second, especially for children *: they love them for their unique taste and simplicity!

The burgers can be placed in the middle of two slices of bread for a really fun and very tasty sandwich. The possibilities of filling are many and you can use the ingredients you prefer.

Recipes for Halloween the scariest night of the whole year: tasty hamburguer.

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The recipe for the tasty burger includes the use of the bel paese cream cheese, the tomato, the lettuce and the grilled courgettes.

Here's how to make the sandwich to give it a funny and fancy face!


for 4 people

  • 300 g minced beef
  • 30 g grated Parmesan cheese
  • 1 sprig of parsley
  • 8 Formaggini Cream Bel Paese
  • 4 hamburger buns with seeds
  • 4 slices of grilled zucchini in oil
  • pepper as needed
  • 4 tomato slices
  • Salt to taste
  • 4 leaves of green salad
  • extra virgin olive oil to taste
  • stuffed olives to taste
  • ketchup to taste

Read also: Typical dishes of Italian cuisine: how to choose them and in what order to bring them to the table.

Preparation .

15 '

  • To prepare tasty hamburgers started with parsley.
  • Wash it, dry it well and chop it.
  • Take a large bowl and put in the minced beef, grated Parmesan, parsley, salt and pepper.
  • In the meantime, begin to mix with your hands, crushing the meat and turning it on itself.
  • Continue kneading until you get a homogeneous mixture.
  • Then divide the dough into 4 meatballs which should weigh 75 grams each.
  • Cut out two circles of parchment paper the size of the potato crush.
  • However, line the bottom of the schiaccia potatoes with a circle of paper and place a meatball on top that you will cover with the other paper circle.
  • Crush them gently and then flip them over and mash the potatoes and take out the burger.
  • Repeat this for all the meatballs.
  • When you have prepared all the hamburgers, lightly oil a plate with a little oil and put it on the stove to heat.

15 '

  • Cook the burger on the hot plate over a medium heat for 5 minutes on each side.
  • Take the sandwiches and cut them in half.
  • Pour a layer of ketchup on a slice of bread, then spread a nice country cream cheese.
  • On top of a slice of bread with the smeared cheese, put the hamburger, a leaf of green salad, another cheese, the slice of tomato and finally the slice of zucchini grilled for the long time.
  • The courgette must come out of the bread to look like a long tongue.
  • Close with the other slice of bread. Put two toothpicks in the middle of the sandwich, spacing them half a centimeter apart from each other and insert the stuffed olives onto the ends that come out of the bread, so as to form 2 eyes.

Read also: How to create a perfect Halloween menu: Bread of the Dead a traditional dessert.

Hamburger decoration.
  • Your fancy burger is ready to be enjoyed.
  • Take a good look at your sandwiches: with olives like eyes and grilled zucchini as a tongue, they will have taken the form of many beautiful frogs!

The altimetric differences, which from 2005 m of Monte Papa degrade up to 300 m of the base of the Murgia of S. Oronzo and ecological heterogeneity, have shaped over the centuries an extraordinarily rich nature of plant biodiversity. The areas with the highest naturalistic value, fall mainly in the phytoclimatic mountain range which is approximately from 1,000 to 1,800 m. s.l.m: the area pertaining to the Beech (Fagus sylvatica).

The beech-woods of the Maruggio Mountains, Arioso and Pierfaone, are ascribable to the type Aceri Lobelii-Fagetum thanks to the presence of majestic beech trees in association with noble broad-leaved trees such as the Maple of Lobel (Acer lobelii), the Acer Opalus, the Country Maple (Acer campestris), the Carpinella (Carpinus orientalis). In the northern area of ​​the park, there is a powerful forest complex that extends over the slopes of Monte Serranetta and includes the Bosco di Rifreddo, where the splendid beech forests as the altitude falls are enriched by different species, in particular the Turkey oak (Quercus cerris).

In support are found many species typical of heliophilous woods such as eastern hornbeam (Carpinus orientalis), black hornbeam (Ostrya carpinifolia), hazel (Corilus avellana), maple of Hungary (Acer obtusatum), Acer lobelii, Pyrus spp. Among the herbaceous plants there are Veronica officinalis, Anemone apennina, Scilla bifolia, Atropa belladonna, Allium ursinum formante, in the freshest and most fertile valleys, extensive vegetable coulters together with Sambucus nigra and Galantus nivalis.

In the rupicolous areas of Serra di Monteforte there is the Lucanian yarrow (Achillea lucana). In the south-east direction rises the mountainous cordon formed by the Serra Mountains of Calvello, Monte Volturino, Monte Madonna di Viggiano, Monte S. Enoc, M. Caldarosa which host the most imposing forest of the Region. Numerous endemisms give value to the flora of the grasslands of altitude: we remember Hippocrepis glauca exclusive of the Volturino, Schlerantus perennis, Geranium cinereum, Veronica austriaca. A site already designated as a SIC area is the Abetina di Laurenzana, a high forest with subjects as high as 40 m, predominantly of silver fir (Abies alba). The typical association Spruce-Beech leaves the phytosociological patterns of the Apennine areas of central-northern Italy as it represents a more thermophilic and heliophilous variant with the presence of species such as holly, hawthorn, dog rose and, among the herbaceous ones, the Seal of Solomon, the Myosotis, the cyclamen, the odorous little star.

To the west, south-west, on the border with Campania, we find a spectacular example of thermophilic beech-wood: the Faggeto di Moliterno framed by the association Aquifolio - Fagetum. The herbaceous cover is of great value and includes in addition to the species mentioned above: Lathirus venetus, Euphorbia amygdaloides, Lilium bulbiferum and, in the Sterraturo prairies, numerous orchids such as, among others, Orchis simia, Ophiris apifera, Ophiris lucana, Ophiris sphegodes. Lake Laudemio is framed by the limestone massif of Mount Sirino - Pope extensive beech forests combining with the Neapolitan alders (Alnus cordata) of the lake shores. The area includes rare floristic endemisms such as Vicia sirinica and Astragalus sirinicus.

In the hills up to 500 m dominates the Mediterranean vegetation that encloses the horizon of the heliophilous broadleaf trees, dominated by the Leccio. In relation to altitude and exposure, the Lecceta gives way to mixed stands of Turkey oak and downy oak, often accompanied by other deciduous species such as Quercus fraineto, Acer obtusatum, Fraxinus ornus, Alnus cordata, Ostrya carpinifolia and Castanea sativa, the ciavardello (Sorbus torminalis) and rowan of the birdies (Sorbus aucuparia).

Among the common shrubs is Butcher's Broom, wild asparagus, hawthorn, privet, cotognastro, and cornel. Where the morphology softens, the holm oak rises forming small woods rich in junipers; widespread nuclei of lentisks (Pistacia lentiscus), terebinths (Pistacia terebinthus) and filliree (Phyllirea latifoglia) enrich the picture of the Mediterranean flora which, in the most arid areas, gives way to cysts (Cistus salvifolia and C. monspeliensis) and to the scented broom (Spartium jungeum). Interesting is the cerreta of the regional state forest Fieghi-Cerreto located in Piano dei Campi at the foot of Monte Raparo. Lago del Pertusillo is surrounded by thermophilic Roverella woods, rich in mushrooms and truffles. Oaks, holm oaks, lentisk cores, junipers, phillyrea, up to the cysts and the broom, enrich the edges of the valley forming a dense green carpet. Below, the Agri river flows in its twisted bed, the waters of which bathe the woods of poplars, willows and viburnum that in spring offer a spectacular white bloom.


The Park area influences and is influenced by the wildlife communities of the neighboring parks and guarantees genetic exchanges among the populations hosted in this vast system of protected areas.

The environmental variability is reflected in a good diversity of fauna.

Aquatic ecosystems are rich in Amphibians and Crustaceans. Among the Amphibians it is necessary to remember the widespread presence of the Italian newt (Lissotriton italicus) of the yellow-bellied toad (Bombina pachypus), of the spectacled salamander (Salamandrina tergiditata) and of Hyla Intermedia.

The most important crustaceans are: the Crab (Potamon fluvialis fluvialis) and the Shrimp (Austropotamobius pallipes); the latter, among other things, represents an important indicator of water quality.

These Crustaceans together with the rich Fishes present in Lake Pertusillo constitute an important aquatic community and represent an indispensable food source for rare and significant species such as the Otter (Lutra lutra).

Along with Cyprinids such as Cavedano (Leuciscus cephalus) and Rovella (Rutilius rubio), both the brown trout (Salmo trutta fario) and the rainbow trout (Oncorhynchus mykiss), the bleak (Alburnus alburnus alborella) are found in the waters of the lake , the Carp (Cyprinus carpio) and many other species.

Rivers and humid environments represent the ideal environment also for different species of birds frequenting inland waters, some of which are migratory, such as the Black Stork (Ciconia nigra) which is a nesting species and the White Stork (Ciconia ciconia). Always among the waders are frequenters of the lake and of the swamps: the greater white Heron (Egretta alba), the red Heron (Ardea purpurea) and the more common Gray Heron (Ardea cinerea); species such as the Garzetta (Egretta garzetta), the Spatula (Platalea leucorodia) and the Cavaliere d'Italia (Himantopus himantopus) are easily seen as well as the Night Heron (Nycticorax nycticorax). Another noteworthy presence is that of the Capovaccaio (Neophron percnopterus), a nesting species in the territory of the Park.

The open spaces at high altitudes, over 1500 meters, are the domain of the large birds of prey that for some years have seen the return of erratic individuals of Golden Eagle (Aquila chrysaetos), the stable presence of the peregrine falcon (Falco peregrinus) and the imperial crow (Corvus corax). A little further down, in ancient forests the presence of the Eagle Owl (Bubo bubo) is also reported, while in the hilly areas the Red Kite (Milvus milvus) and the Poiana (Buteo buteo) are particularly abundant. In wet environments it is possible to spot the Black Kite (Milvus migrans) and the Marsh Harrier (Circus aeruginosus).

Among the reptiles there is the water turtle (Hemys orbicularis) and the rare Hermann turtle of land (Testudo hermanni). Among the large snakes it is common to find the Cervone (Elaphe quatuorlineata) and the Saettone (Zamenis lineatus) and it is not rare to find butterfly apparently in the Viper (Vipera aspis) frequenting warmer and dry environments. Very interesting are the colonies of Luscengola (Chalcides chalcides) in high altitude meadows where it is also possible to see the Orbettino (Anguis fragilis), Sauri with reduced or absent limbs.

The varied terrestrial environments are the kingdom of numerous species of small and rare carnivorous mammals such as the Puzzola (Mustela puteorius) and the wild cat (Felis silvestris). The Wolf (Canis lupus) is undoubtedly the terrestrial predator at the top of the food pyramid that sees among its favorite prey the Wild boar (Sus scrofa), very diffused in the Park.

The mountain and foothill meadows, in addition to offering shelter to the Porcupine (Hystrix cristata), are the elective environments of the timid European Hare (Lepus capensis) which is prey to the much more common Fox (Vulpes vulpes).

Among the insects, the presence of Rosalia alpina is worthy of note, a beetle that with its lively color makes its presence appear in the most mature forests along the entire mountain ridge.






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