Pumpkin 'Marina di Chioggia'

Cucurbita maxima

Heirloom, large turban-shaped, lumpy, dark grey, green skin and rich, sweet flesh orange flesh - one of the most beautiful and unique of all squash.

• Heirloom from Italy
• Robust, sweet flavour with an innate richness in colour
• Drier flesh texture perfect for many applications
• 5-10 kg fruits that are very ornamental
• Long Storing

The heirloom sea pumpkin of Chioggia, a fishing village on the coast of Italy, south of Venice. The large turban-shaped fruit, called “sucra baruca” (warty pumpkin) in Venetian dialect is a slightly squashed sphere with lumpy, dark green skin and rich, sweet, vibrant orange flesh - one of the most beautiful and unique of all squash. Amy Goldman in her book, The Compleat Squash, describes this Italian seaside specialty as deliziosa and a culinary revelation.

The fruit weighs between 5-10kilos each and is produced on vigorous vines. Long storing - we were still eating these in December from an April harvest.

Traditionally grilled on the back of boats with olive oil and rosemary and served as street food, this is a pumpkin that can stand alone in flavour and yet has a wide use in many dishes.

Certified Demeter Biodynamic and Certified Organic

SEED COUNT: 15 seeds, 10 grams, 50 grams approx
Seed Specifications: Cucurbita maxima average 2-3 seeds/gram
Germination: Lot#19424 88% May 2025

Seed Raising, Growing and Harvest Information

TRANSPLANTING - Sow 2-3 seeds per 5cm container 3 weeks prior to transplanting. Germinate at 24-35°C. Thin with scissors to 1 plant/container with scissors. Harden plants 4–7 days prior to transplanting. After danger of frost has passed, transplant out 60cm between plants in rows 1-1.5m apart. Handle seedlings carefully; minimal root disturbance is best.

DIRECT SEEDING - Sow in late spring when soil is at least 21°C and frost danger has passed. Sow 2-4 seeds allowing 60cm between mounds, 25mm deep. Thin to 1 plant per spacing interval after seedlings are established.

HARVEST - Fruits can tolerate 1-2 light frosts, however, temperatures below -2°C can damage fruit. When fruit color is fully developed, clip handles close to the vine. Avoid picking up fruits by handles and take care not to damage the skin/rind. Sun cure in the field for 5-7 days or cure indoors by keeping fruits at 27-29°C with good air ventilation. Store at 10-15°C with 50-70% relative humidity and good ventilation.