Winter Squash
Marina di Chioggia brings centuries of Italian heritage to your garden with its unmistakable warty, blue-green skin and striking appearance that's as beautiful as it is delicious. This robust winter squash thrives across zones 3-13, maturing in about 100 days into substantial fruits perfect for both the kitchen and autumn displays. Named after the historic fishing town of Chioggia in Italy, this open-pollinated heirloom has been treasured by gardeners and chefs alike for its dense, sweet orange flesh and exceptional storage qualities.
Full Sun
Moderate
3-13
30in H x ?in W
Annual
Moderate
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The blistered, bumpy skin of Marina di Chioggia makes it instantly recognizable among winter squash, while its sweet, dense orange flesh excels in pasta dishes, roasting, and baking. This Italian heirloom offers remarkable versatility, serving equally well as a decorative gourd or a culinary treasure that stores for months in proper conditions. Its powdery mildew tolerance and reliable yields make it a dependable choice for gardeners seeking both beauty and substance in their harvest.
Marina di Chioggia shines in pasta dishes where its dense, sweet flesh creates luxurious sauces and ravioli fillings. The variety excels when roasted or baked, developing an even sweeter, nuttier flavor that works beautifully in soups, stews, and pies. Beyond the kitchen, its stunning warty blue-green exterior makes it a prized decorative gourd for autumn displays and seasonal arrangements.
Start seeds indoors 3-4 weeks before the last frost date by sowing 2-3 seeds per 2-inch container. Germinate at 75-95°F and thin to one plant per container using scissors. Harden plants for 4-7 days before transplanting outdoors after all danger of frost has passed.
Transplant hardened seedlings outdoors after soil temperature reaches above 70°F and all frost danger has passed. Handle seedlings carefully to minimize root disturbance during the transplanting process.
Direct sow seeds 1 inch deep outdoors after soil temperature reaches above 70°F and all danger of frost has passed.
Harvest when the skin becomes hard and the blue-green color deepens, typically 100 days after planting, though some sources report up to 109 days for full maturity. Cut the fruit from the vine leaving several inches of stem attached to extend storage life. Cure the harvested squash in a warm, dry place for 10-14 days before moving to long-term storage.
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“Marina di Chioggia traces its roots back centuries to the historic town of Chioggia in Italy, where it has been traditionally cultivated by local families for generations. This ancient variety, also known as Zucca Barucca, represents the rich agricultural heritage of the Veneto region, where its unique appearance and superior flavor made it a prized crop among Italian gardeners. The variety's journey from Italian gardens to modern seed catalogs reflects the dedication of seed savers and heirloom enthusiasts who recognized its exceptional qualities and worked to preserve this distinctive squash for future generations.”