‘Tromba d’Albenga’ is a highly productive Italian heirloom squash, known for its vigorous climbing habit and its distinctive long, curved fruits that swell gently at the end. The light green skin and elegant elongated shape make it instantly recognisable, while the flesh remains tender, sweet and remarkably versatile in the kitchen. Young fruits are especially prized for their delicate flavour and fine texture, ideal for sautéing, grilling or adding to summer dishes.
This traditional variety thrives when given space to climb, rewarding the gardener with abundant harvests and exceptional culinary quality.
🌱 Sowing information
Sow from April to June in pots or directly outdoors once the soil has warmed. Cover lightly and keep the soil evenly moist.
☀️ Light exposure
Requires full sun to develop flavour, sweetness and strong growth.
💧 Water needs
Water generously and consistently, especially during fruit formation. Avoid waterlogging.
🌡️ Germination temperature & time
Germinates in 7–14 days under warm, steady temperatures.
📏 Plant spacing & final size
Transplant seedlings 80–100 cm apart. Vigorous climbing habit; provide trellis or support.
Bullet Technical Data
🌱 Sowing depth: 2–3 cm
📅 Sow: April–June
☀️ Light: full sun
🌡️ Germination: 7–14 days
📏 Height: climbing variety
🪴 Spacing: 80–100 cm
⏳ Harvest: July–October
🔢 Seeds: approx. 4 g
When to sow
April to May indoors, outside from late May. This variety is a climber, so it needs a fence, trellis or arch. It can also be left to trail along the ground.
How to grow
Treat it like a courgette but give it a vertical structure to climb. The plant is more drought-tolerant than standard courgettes once established. Harvest the fruits at 30 to 40cm for best flavour.
Recipe idea
Zucchetta fritte. Slice into rounds, dust with flour, fry in olive oil until golden. A pinch of salt. That is it. In Liguria they eat this with every meal in summer.
