1) Peel the pumpkin, remove the seeds and cut the pulp into small pieces. Cook it steamed for about 15 minutes or until tender if pricked with a fork, blend it and season it with salt and pepper.

2) Cleanse the radicchio, cut it julienne, wash it, dry it and toss in a pan with 4 tablespoons of oil. As soon as it fades, wet it with the vinegar, season with salt and pepper and continue cooking for a couple of minutes. Take it off from fire.

3) Boil tagliolini in abundant salted water; while they are cooking dilute the pumpkin pulp with the cooking water until it becomes fluid. Drain the pasta and toss with the pumpkin pulp and radicchio. Serve it, garnish each portion with the walnut kernels and the crumbled amaretti biscuits and sprinkle the plates with the coffee powder passed through a fine mesh strainer.