Marina di Chioggia Pumpkin (Cucurbita maxima)

Marina di Chioggia Pumpkin (Cucurbita maxima): this heirloom, rustic, frugal variety has been cultivated in Veneto for centuries.

The large, round, flattened fruit has lumpy skin with multiple shades of green and gray. The pulp is sweet, its peduncle, a main characteristic, is very pronounced.

The plant needs high temperatures in both, germination and growth, however, it is particularly resistant to common diseases of pumpkins.

The harvested fruit keeps very well throughout winter. A real Italian excellence.

It is a versatile variety, hence it allows for multiple recipes; it can be eaten boiled, baked, stewed, fried in thin slices, soups, creams, broths, minestrone, and risotto. Also raw in appetizers or mixed salads.

Thanks to its peculiar  pulp, thick, turgid, floury, and non-fibrous, the Chioggia is particularly suitable for making “Pumpkin gnocchi”.

Territories interested in its common production: Chioggia, Cavarzere and Cona, in the province of Venice.