top of page

Pumpkin Marina Di Chioggia

Cucurbita maxima

 

The Marina Di Chioggia is thought to be originally from the fishing village of Chioggia at the southern tip of Venice. Once the salt marshes were drained and cultivated, they became a major source of vegetables. With its rich, dense texture, winter squash, such as Chioggia, became a staple for the winter months and for those who couldn’t afford meat. This beauty of a squash is still served on the canals of Venice, grilled with olive oil by the bargemen and served as a whole wedge.

 

 

A perfect variety for market gardeners. The rich, sweet flesh is a deep yellow-orange and of good quality, delicious baked or in pies. The fruit weighs about 10 lbs each and is produced on vigorous vines.

Avg. 6–12 lb. bumpy squashes make a wild, yet subdued ornamental statement for fall. Amy Goldman in her new book, The Compleat Squash, describes this Italian seaside specialty as deliziosa, especially for gnocchi and ravioli, and great for pasta-making.

 

Details:

Plant life cycle: annual

Site: full sun

Days to maturity:90-100 days
Seed depth: 1"

Plant spacing: 18-36"

Rows spacing:

Approx seeds per packet: 15

 

How to grow:

 

CULTURE:Fertile, well-drained soil with a pH of 5.8–6.8 is best. 
Plastic mulch and fabric row covers (AG-19 grade) can aide plant establishment and exclude insect pests during the seedling stage. Row covers should be removed when plants begin to flower. Poor fruit development may indicate insufficient pollination. Time plantings so that varieties will mature for the fall market. Overexposure to sun in the field after maturity and foliage dieback reduces fruit and handle color quality.

 

TRANSPLANTING:Sow 2-3 seeds per 2" container or plug flat about 3 weeks prior to transplanting. Germinate at 75-95°F (24-35°C). Thin with scissors to 1 plant/container or cell with scissors. Harden plants 4–7 days prior to transplanting. After danger of frost has passed, transplant out according to the spacing recommendations for each variety. Handle seedlings carefully; minimal root disturbance is best.

 

DIRECT SEEDING:Sow in late spring when soil is at least 70°F (21°C) and frost danger has passed. Sow 2 seeds at the appropriate spacing interval for the variety's vine length, 1/2-1" deep. Thin to 1 plant per spacing interval after seedlings are established.

 

PLANT SPACING:For between-row spacing, bush plants require 4-5'


 

Organic Italian Heirloom winter Pumpkin Marina Di Chioggia NonGmo

$4.95Price
  • Roasted Marina Di Chioggia (Pumpkin) Gnocchi

    Ingredients

    • 2 1/2 cups cooked pumpkin such as Marina di Chioggia
    • 3/4 teaspoon dried powdered thyme
    • 1/2 teaspoon fresh grated nutmeg
    • 1 teaspoon sea salt
    • pinch of black pepper
    • 2 cups flour plus a bit extra for dusting
    • Topping of choice such as Parmesan and oil brown butter and sage, or red sauce

    Instructions

    • Preheat oven to 350 Cut pumpkin in half. Scrape out seeds and place pumpkin cut side up in a roasting pan. Fill pan with hot water to 1-inch. Cover with foil and roast 90 minutes or until tender. Cool.

    • Scoop out pumpkin pulp and press through a ricer, sieve, or hand mash to achieve a smooth consistency.

    • Place 2 1/2 cups pumpkin puree in a mixing bowl. Add thyme, nutmeg, salt, and pepper and mix well. Add flour, mixing until all the flour is absorbed and a sticky dough is formed.

    • Turn dough out onto a lightly floured surface. Knead dough for about 2 minutes or until the dough comes to a smooth consistency and color, using extra flour as needed. Do not overwork the dough or your gnocchi will be chewy.

    • Divide dough into quarters. Roll each quarter into a 3/4-inch diameter cylinder. Cut the cylinder into 1/2-inch pieces. One by one, take each piece and roll off the back of a fork

bottom of page