San Pasquale Zucchini (Cucurbita pepo)

San Pasquale Zucchini (Cucurbita pepo): a historical ecotype from
Naples, suitable for self-production  gardens,  but also for trading due to its particular productivity. The name probably derives from the date of transplantation which traditionally coincides with the saint's day. The truth is, it is also possible to proceed with crop cycles, one in spring, and one in autumn. Great production of flowers and fruits for this early plant. This zucchini, or better called  cocozziello, requires regular irrigation to avoid little production and small fruits, it is normally ready when reaching around 20/30 cm, depending on irrigation, which makes the fruits more tender. In the kitchen it is similar the more common Roman zucchini, with striped, ribbed skin, and light, delicate pulp.