It’s pumpkin time! Combine pumpkin and our Italian coppa to create a super tasty salad. It only takes a few steps to enjoy the flavors of fall! 

Ingredients for four people:

  • 6 oz of pumpkin
  • 1 bunch of white grapes
  • sumac to taste
  • 5 oz of goat cheese
  • 1 tablespoon caster sugar
  • 3 oz of coppa Veroni
  • 1 pomegranate
  • extra virgin olive oil
  • salt and pepper
  • balsamic vinegar




  1. Cut the pumpkin into wedges. In a large bowl, pour 1 tablespoon of extra virgin olive oil together with the sumac, salt and pepper.
  2. Mix everything to combine, then add the pumpkin and stir until it is completely covered with the sauce.
  3. Transfer the pumpkin to a baking tray lined with baking paper and bake in the preheated oven at 392°F for about 30 minutes or until it is soft.
  4. Heat the remaining tablespoon of oil in a non-stick frying pan and add the grapes, cooking them over a medium heat until their skin cracks slightly.
  5. Add the balsamic vinegar and sugar and mix them until the sugar has dissolved and the sauce is a little thick and syrupy.
  6. Place the pumpkin wedges, grapes, pomegranate seeds and sliced cheese on a serving plate and cover with the remaining pan sauce.
  7. Serve immediately with a few drops of balsamic vinegar and the sliced coppa.
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