Renowned for its dramatic, bumpy form and exceptionally rich flavour. This winter variety is widely known as the “King of Italian Squashes.” The fruits are medium to large, typically weighing 4–8 kg, with a flattened, turban-shaped form and a deep blue-green to grey-blue rind covered in pronounced ridges and “sugar warts”. Dense, deep yellow-orange flesh with a sweet, nutty flavour and velvety texture when puréed,
Marina di Chioggia has been grown for more than 300 years, with cultivation centered on the fishing port of Chioggia—often called “Venice’s Little Sister”— from which the variety takes its name. Its cultural importance is well documented, appearing in Carlo Goldoni’s 1762 play Le Baruffe Chiozzotte and in Fortunato Luigi Naccari’s 1824 Flora Veneta. Traditionally, the squash was sold by Venetian street vendors, roasted and served in thick wedges, as depicted in the play.
An excellent keeper, storing for up to four to six months in a cool, dry, well-ventilated place. Vigorous and vining, with a growing season of around 95–120 days. Seeds may be sown in pots two to three weeks before the last frost or directly outdoors once soils have warmed. Plants perform best in full sun and rich, fertile, well-drained soil. A tile or rack beneath developing fruits helps prevent rot. Harvesting should be done as late as possible before the first frost, once the rind has fully hardened and cannot be dented with a fingernail.
Renowned for its dramatic, bumpy form and exceptionally rich flavour. This winter variety is widely known as the “King of Italian Squashes.” The fruits are medium to large, typically weighing 4–8 kg, with a flattened, turban-shaped form and a deep blue-green to grey-blue rind covered in pronounced ridges and “sugar warts”. Dense, deep yellow-orange flesh with a sweet, nutty flavour and velvety texture when puréed,
Marina di Chioggia has been grown for more than 300 years, with cultivation centered on the fishing port of Chioggia—often called “Venice’s Little Sister”— from which the variety takes its name. Its cultural importance is well documented, appearing in Carlo Goldoni’s 1762 play Le Baruffe Chiozzotte and in Fortunato Luigi Naccari’s 1824 Flora Veneta. Traditionally, the squash was sold by Venetian street vendors, roasted and served in thick wedges, as depicted in the play.
An excellent keeper, storing for up to four to six months in a cool, dry, well-ventilated place. Vigorous and vining, with a growing season of around 95–120 days. Seeds may be sown in pots two to three weeks before the last frost or directly outdoors once soils have warmed. Plants perform best in full sun and rich, fertile, well-drained soil. A tile or rack beneath developing fruits helps prevent rot. Harvesting should be done as late as possible before the first frost, once the rind has fully hardened and cannot be dented with a fingernail.
