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Marina Di Chioggia Marina Di Chioggia Squash Seeds Marina Di Chioggia Squash Seeds

Marina Di Chioggia Squash Seeds


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Marina Di Chioggia Squash Seeds (95-100 days)

(Cucurbita maxima)

4g, Avg 12, heirloom squash seeds in a packet

Marina Di Chioggia Squash  known as "Chioggia Sea Pumpkin", "Zucca Barucca" and "Zucca Santa"

An heirloom winter squash that comes from the small Italian seaside village of Chioggia. 

The town of Chioggia has a long history as a trading seaport and was once part of the Byzantine empire.

Chioggia is a miniature Venice next to the Mediterranean Sea making this squash perfect for those with maritime influences.  

Marina Di Chioggia is a turban Squash (gets its name from the shape).

Shiny aquamarine green bumpy skin. 

Squash averages 10-12 pounds. 

Mariana Di Chioggia has dry, sweet flesh that is traditionally used in gnocchi and ravioli, but can be used in soups as well. 

Excellent keeper.

Reliable heavy producer. 

In her book The Complete Squash Amy Goldman says "Marina was born to be gnocchi and ravioli."

Great Recipes on-line for Marina Di Chiogga

Seed Planting Depth

Seeds per ounce

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Days to Germination

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100' Row Yield


1" 90-110 70-85 3-10 48" 24-36" 100 lb. Full

Planting Tips For Heirloom Winter Squash Seeds:

Heirloom winter squash don't mind the heat as much as their name implies.  Only plant once the soil temperature warms to at least 70 degrees and keep in mind that most heirloom varieties of winter squash take 110 days to mature.  So be sure to leave enough time to allow them to fully develop. 

Plant 3-6 heirloom squash seeds per hill.  Once they have shown true leaves and grown in size, you should thin out to the 3 strongest plants.  Remember, harvest these winter squash continually in order to keep the plant producing.

Seed Care tips for Heirloom Winter Squash:

Heirloom seeds are hardy, but always take care with your garden seeds to give them the appropriate amount of moisture - don't let the vegetable seeds dry out prematurely, and don't overwater and possibly have them rot.


1 Winter squash (a favorite for this recipe is Acorn squash)
1 Tablespoon butter
2 Tablespoons brown sugar
2 Teaspoons maple syrup
a pinch of salt
Preheat the oven to 400°F
Cut the squash in half and use a spoon to scoop out the seeds and strings from the center of each half of the squash.
Take a sharp knife and cut a few half inch deep X shapes into the inside of the squash flesh.  This should not be cutting chunks out, but simply scoring the flesh.
Place the squash cut side up onto a baking sheet.  It is helpful to fill the baking sheet about 1/4 inch deep with water to prevent the squash from burning or drying out.
For each half, rub with a tablespoon of butter, sprinkle with 1 tablespoon of sugar, one teaspoon of maple syrup, and 1 pinch of salt.
Cook for about an hour to an hour and fifteen minutes.  It will be done when the top is slightly browned and the flesh is soft.
When the halves are cool enough to handle, cut out the cooked flesh and serve.  
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