|Cucurbita moschata 'Tromboncino'|
Tromboncino (Italian: [trombonˈtʃiːno]), also known as zucchetta (Italian: [dzukˈketta]), is a type of squash most often used as a summer squash. While nearly all summer squash are cultivars of Cucurbita pepo, tromboncino is a cultivar of Cucurbita moschata. The vining growth habit is similar to many winter squashes, but unlike most other summer squash. It is more tolerant to some common summer squash pests, including squash vine borer, squash bugs, and powdery mildew, than the more commonly grown, bushy, C. pepo summer squash cultivars. The plants are slower to start producing than some C. pepo types. The fruit color is usually pale green, fading to beige upon maturity, and it is picked around one foot long for summer squash. It is an heirloom, originally from Liguria, and remains popular throughout Italy and abroad. Tromboncino squash can be left to mature into a winter squash; such is often compared to a watery butternut squash. If left to ripen, the fruits can grow over three feet in length. Its flesh is delicious roasted or when prepared in a stew or soup.
Tromboncino is known by many common names, including: zucchetta rampicante, zucchino rampicante, climbing zucchini, climbing crookneck, trombolino d'albenga, trombetta and serpentine squash.
- "Zucchetta". Mount Vernon Northwestern Washington Research and Extension Center: Vegetable Research and Extension. Washington State University. Retrieved 10 May 2013.
- Pleasant, Barbara. "Summer Squash at a Glance". Mother Earth News. Retrieved 13 May 2013.
- McLaughlin, Chris (2013). Vertical Vegetable Gardening: A Living Free Guide. USA: Penguin Group. p. 186. ISBN 9781615643240.
- Cameron, C. W. "In Season: Tromboncino squash". The Atlanta Journal-Constitution. Access Atlanta. Retrieved 13 May 2013.
- Spurrier, Jeff. "Tromboncino squash: A fast grower that can throw some curves". The Los Angeles Times. Retrieved 13 May 2013.
- "Tromboncino Rampicante". What is That and How Do I Eat It? ~ strangeandyummy farmer's market finds. 11 September 2012.
the online consensus seems to be that as it matures into a winter squash, the texture gets stringier, more watery, and less flavorful
- "Saving Tromboncino Seed". The Witches Kitchen. 22 February 2012. Retrieved 7 September 2015.
It's not the best pumpkin ever – a bit bland and watery,