Roman Zucchini (cucurbita pepo): from Lazio, a variety that boasts a ribbed shape, intense flavour, and crunchy skin. It should be harvested when reaching 15 cm. To harvest the seeds, allow the fruits to reach their final size (about 3 kg).
The habit is bushy, allow 90 cm between the plants and 90 between the rows. The flowers are edible, really good when battered and fried. The zucchini can be eaten in many ways, from sautéed to boiled because the pulp remains firm even after cooked; in many recipies, however, is the skin that is mostly used because of its particular consistency.
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