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A summer and winter squash that goes by many names in Italy but commonly called a climbing zucchini, little trombone squash or an Albenga pumpkin. Popular as a young summer squash but also left to mature and used in innumerable pumpkin dishes based around pasta especially stuffing in gnocchi and ravioli. Cooked with yellow tomatoes, the dark yellow flesh makes a delicious soup. The large male flowers are perfect for stuffing or frying.
Maturity 55 days from transplant.