Zucchetta ‘Tromba d’Albenga’ Seeds | Italian Heirloom Climbing Squash | Tender Sweet Flesh

‘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

Tips & Tricks
Train the plant upward to produce straighter fruits and save ground space.
Harvest young for the most delicate flavour and texture.
Mulch generously to retain moisture and support steady growth.

Garden-to-Table Recipe

Sautéed Tromba d’Albenga with Garlic & Herbs (Serves 4)

Ingredients
1 medium Tromba d’Albenga squash, sliced into thin rounds
2 tbsp extra‑virgin olive oil
2 garlic cloves, finely chopped
A handful of fresh parsley or basil, chopped
Sea salt and black pepper
A squeeze of lemon juice

Method
Warm the olive oil in a large pan over medium heat. Add the sliced squash and cook for 6–8 minutes, stirring gently until tender and lightly golden.
Add the garlic and cook for another minute until fragrant. Season with salt, pepper and a squeeze of lemon.
Finish with fresh herbs and serve warm as a side dish or over toasted bread.