Chioggia Marine Squash (Cucurbita maxima)

Chioggia Marina Squash (Curcubita maxima) : This ancient, rustic and frugal variety has been cultivated in the Veneto region for centuries. The large, round, and flattened fruit has a knobbly skin ranging in color from green to gray. The flesh is sweet, and the stalk is distinctive and very pronounced. The plant requires high temperatures for both germination and growth, but is particularly resistant to common squash diseases. The picked fruit keeps very well throughout the winter. An Italian excellence.

It is eaten boiled, baked, stewed, or thinly sliced fried in soups, creams, minestrone, and risottos; it can also be eaten raw in appetizers or mixed salads. Thanks to its distinctive flesh—thick, plump, floury, and free of stringiness—the "Chioggia marine squash" is particularly suitable for making "zucchini gnocchi." Production area: Municipalities of Chioggia, Cavarzere, and Cona, in the province of Venice.

Pumpkins require some care to thrive. Help yourself with our free growing guide. It will guide you from soil preparation to planting:
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