Postage Stamp Vegetable Gardening

Karen Newcomb

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The Italian Inspired Kitchen Garden

No where is the connection between garden and plate more clearly drawn than Italy.   There are open-air markets everywhere.  Tables are mounded with red, green, orange, and yellow sweet peppers, the ripest tomatoes, the greenest zucchini, and piles of Romano beans.  Italian cooks not only use a lot of daily pasta with light sauces but also are clever in the use of beans, broccoli, eggplant, artichokes, radicchio, greens, and many other vegetables.

You can, of course, use common American vegetable varieties in all Italian recipes, but increasingly, discerning cooks want to prepare dishes with authentic ethnic varieties.    The ethnic varieties used here are from the seed catalogs listed under Seed Source.

To get the kids interested in gardening and to eat well, let them plant a small pizza garden.  Plant one or two Roma tomato plants, basil, other veggies and herbs of their choice and allow them to tend to the small bed themselves.  

To find  a more complete selection see Seed Source.  See Vegetable Culture on how to grow the vegetables.

I highly recommend the company Seeds from Italy  www.growitalian.com  This seed company is the exclusive mail-order distributor for Franchi Sementi, Italy’s oldest family-owned seed company.  These are the very same varieties you see when you visit the fresh markets in Italy.  The company has taken the Safe Seed Pledge.

ARTICHOKE
Heirloom
Purple Italian Romagna  Large, round-headed purple artichoke.  Grow in warm weather or grow with shelter.  Italian favorite.   Source:  BAK

Purple Italian Globe (OP)  120 days.  Large, slender heads.  Italian heirloom.  Plants tolerant to heat and cold.   Source:  IRI SEE

Romanesco (Grosso Romanesco)  85  Italian heirloom.  Very large and flavorful bronze and purple artichokes.  Source:  ANN GOU SEE

Violetto Chioggia  85 days.  Nearly spineless purple artichoke.  Italian heirloom.  Picked small when they have no choke, typical of older heirloom artichokes.   Source:  SEE TERR

BEANS (bush, Italian)
Heirloom
Marconi Black Seeded  52 days.  Heirloom bush Romano.  Very meaty flat bean.   Source:  GOU SEE

Marconi White Seeded  53 days.  Italian white seeded Romano bean.   Source:  GOU

BEANS (pole, Italian)
Hybrid
Borlotto Lingua Di Fuoco  (Firetongue)  80-120 days.  Multi-purpose Italian specialty.  Use young pods as flageolets or as haricots when fully mature.  Flattish, pale green pods heavily splashed with white and red speckled beans.  Source:  THO

Heirloom
Stortino di Trento  75 days.  Rare Italian  bean.  Anellino type “Shrimp Beans” with speckled pods.  Bi-colored seeds.  Source:  GOU

Meraviglia Venezia (Miracle of Venice)  A climbing yellow Roma.  Heavy producer of flat beans up to 10″ long with no strings and great flavor.   Source:  SEE

Romano Pole  70 days.  An Italian heirloom pole bean.  Beans are large and flat.  They can be used fresh as a snap bean or dried for soups and stews.  Source:  ANN BOU BURP SHU TERR

BEANS (Fava)
Heirloom
Extra Precoce A Grano violetta  Early variety produces long pods with 6 large purple beans.  Italian variety.   Source:  BAK SEE

Supersetter (OP)  90-100 days.  Italian variety with long, well filled pods.  7-9 large beans with sweet, warm, nutty flavor.   Source:  JOHN

BEANS (dried/shell)
Heirloom
Borlotto lingua Di Fuoco (Tongue of fire)  68 days.  Italian heirloom bush bean with beautiful coloring.   Source:  GOU SEE

Cannelli White Kidney (White Kidney Bean)  100 days.  Classic Italian white shelling bean with large kidney-shaped seed.  24″ upright plant.   Source:  SEE SHU

Coco Bianco  62 days.  Italian heirloom.  Round, plump bean for soups and stews, as well as for baking.   Source:  GOU

Dall’Occhio  (Ambelofassoula)  55 days.  Looks almost like a black-eyed pea with creamy color and black eyes.  Italian heirloom.   Source:  GOU

Italian Rose  60-80 days.  Mottled red and white pods have red speckled seeds.  Bush plant.   Source:  COO

BEETS 
Heirloom
Chioggia (OP)    (Barabietola de Chioggia, Candystripe)  54 days.  Italian heirloom, 2 1/2″ globe reveals rings of  white alternating red.   Source:  ANN BAK BOU BURP COM COO GOU IRI NIC PAR SEE SEED SOU TER TERR

Chioggia Guardsmark  60 days.  Italian novelty.  Light red roots, contrasting purple and white interiors.  Flat globe shape.  Source:  JOH STO

BROCCOLI
Heirloom
Calabrese (OP)  (Italian Green Sprouting)  58 days.  Italian heirloom produces a 3-6″ central head, plus many side shoots.   Source:  ANN BAK COM GOU IRI NIC SEED SOU STO

Di Cicco (OP)  (De Cicco)  48-85 days.   Rich-tasting Italian heirloom.  2-3′ light-green plants.  Good side shoots.   Source:  ANN BAK BOT BOU GOU IRI JOH NIC SEED SOU TERR

BROCCOLI RAAB (rapini)
Hybrid
Spigariello Liscia  45 days.  Leaf broccoli but is grown like broccoli raab.  Forms small broccoli-like heads after 70 days.  Popular in southern Italy.   Source:  JOHN

Heirloom
Broccoletto (A Foglia di Olivo)  70 days.  Olive leaf shaped.  15-15″ high, thick stem.  Used for leaf production as well as shoots.  Source:  ANN  GOU TERR

Maceratese  Does not form a head.  Grown for its leaves which are large, succulent and numerous.   Source:  SEE

Spigariello Leaf  (OP) (Minestra Nero)  65 days.  3′ tall plant.  Forms good sized clusters.  Harvest the shoots and leaves together.  Easy to handle and grow.  Source:  NIC TERR

Toscana  45-60 days.  Tuscan variety.  Excellent choice for cooking shoots.  Bold flavor.   Source:  GOU

Rasimeno  40-65 days.  Umbria, Italy variety.  Rich color and delicate flavor.   Source:  GOU

BRUSSELS SPROUTS
Heirloom
Mezzo Nano (OP)  110 days.  Half long variety.  Tall plant.  Taste improves with frost.  Source:  SEE SOU

CABBAGE (savoyed)
Heirloom
Testa de Ferro  (Ironhead Savoy)  85 days.  Prized Italian strain.  3 pound small heads.  Light green color.  Source:  ANN GOU

St. Michelle (Verona, Verza di Verona)  74-90 days.  Popular  Northern  Italian savoy cabbage has a pink flush to the head.  Large heads.  good storage and holds well in ground during cold weather.  Source:  GOU SEE 

Verza Pasqualino  70-80 days.  Green, crinkly, tender leaves.  Good sized head.  good storage and holds well in the ground.  Source:  SEE

CABBAGE (loose-leaf)
Heirloom
Nero Di Toscana  (Black Palm)  60 days.  Beautiful deep blue-black leaves that can grow to 24″ long.  Heavily savoyed leaves.  Italian heirloom.   Source:  BAK

CABBAGE (pointed)
Heirloom
Cuor di Bue Grosso  65-75 days.  An Italian heirloom that produces small to medium sized, conical heads.  Sweet raw.  Makes excellent coleslaw and sauteed cabbage.  Great short season cabbage.  3-4 pounds.  Source:  ANN BAK GOU SEE

CARROTS
Heirloom
Nantes di Chioggia 2  75 days.  7-8″ long, deep orange carrot from Chioggia region near Venice.  Sweet and crisp.  Source:  SEE

CAULIFLOWER
Heirloom
Early Tuscan  75 days.  Tuscan cauliflower with excellent leaf coverage.  White headed.  Source:  ANN GOU

Jesi  75 days.  An old Italian heirloom.  It has very compact, round, cream-colored heads.  Source:  ANN

Marches Green  75 days.  Lime green cauliflower but with rounded head.  Italian heirloom Source:  GOU

Natalino  75 days.  Romanesco.  Classic pine-cone shape.  Sulphur-yellow/green color.   Source:  GOU

Precoce de Jesi  75 days.  Old Italian variety.  Snowball shape, but has yellowish color.  Originally from Venice.  Source:  ANN GOU SEE

San Giuseppe  78 days.  Italian heirloom Romanesco.  Rich, nutty taste.  Lime green spiraled head.   Source:  ANN GOU

Sicilian Violet (di Sicilia violetto)  68 days.  Italian purple headed cauliflower from Sicily. Turns green when cooked.  Source:  ANN GOU JOHN SEE

Violetta  70 days.  Italian variety with purple heads.   Source:  BOU

CELERY
Heirloom
Gigante Dorato 2  Light green, thin ribs.  Source:  SEE

CHARD  
Heirloom
Barese   The preferrred chard in Puglia.  Very compact with smooth leaves.  Bright green with a thick white stem.  Medium height.  Source:  SEE

Bionda di Lione  Very large leaves and thick stem.  Excellent taste.  Source:  SEE

CHICORY
Heirloom
Barba di Cappuccino (Monk’s Beard) 70-75 days.  Long thick stems are white on the bottom and green above.  Green leaves with serrated edges.  Source:  SEE

Galatina  90 days.  Forms voluminous heads with long, indented leaves, dark green with white ribs.  Used by some chefs as ‘asparagas chicory’.  At the base of the heads short, wide cusps grow making it look like a pine cone.  Italian variety.   Source:  GOU

Soncino (root)  85 days.  Italian root chicory is dug up as needed and prepared in various ways.  The white roots are bitter tasting.  The dried and ground root may be blended in coffee or as a coffee substitute and is often the base ingredient of herbal teas.   Source:  GOU

CHICORY (radicchio)
Heirloom
Castelfranco Variegated (OP)  80 days.  Italian heirloom.  Round slightly open heads have creamy white leaves splashed violet and burgundy.   Source:  BAK GOU NIC SEE

Mantovano  Tight headed green radicchio that looks like a small iceberg lettuce.  Italian variety.  Flavor is spicy and peppered but not overpowering.   Source:  GOU

Palla Rossa 3  65 days.  Italian variety with red head and excellent flavor.   Source:  GOU SEE

Rossa Di Treviso Precoce (OP)  70 days.  Italian variety.  Elongated, compact radicchio, brilliant red leaves with white midribs and veins.   Source:  ANN BAK GOU TER

Rossa Di  Treviso 4 Precoce (Traveiso 4 Tardiva)  60 days.  Fine line of Treviso type.  This radicchio is known for its earliness to crop.  Classic tight shape occur after exposure to cold weather.  Source:  GOU SEE 

Rossa Di Treviso Rio San Marino  62 days.  Italian variety.  Deep red, crisp leaves in elongated heads.  Quick production.  Cold weather will ensure best coloring.   Source:  GOU

Rossa Di Verona  67 days.  Deep red, round radicchio from Verona, Italy.  Beautiful colored outer leaves.  Tight inner head.  Cool weather brings out color.   Source:  ANN SEE

Variegata Di Chioggia  (Rubis)  Large round headed radicchio.  Italian heirloom.   Source:  BAK GOU SEE

CHICORY (escarole, endive not curled)
Hybrid
Full Heart  60 days.  Very popular in Italy.   Source:  GOU STO

Verde Florentina (Green Florentine)  Italian variety with firm head and fleshy leaves.   Source:  GOU

Heirloom
Bionda A Cuore Pieno (Blonde Full Heart)  60 days.  Delicate taste and beautiful presentation.  Popular in Italy and Europe.  From Milan, Italy.   Source:  ANN GOU SEE

CHICORY (cutting)
Heirloom
Asparagus (OP) (Puntarella, Puntarelle a Folia Stretta)  85 days.  Italian heirloom.  Resembles a dandelion on steroids.  Hardy, excellent greens.  Very long slender leaves.   Source:  BAK NIC

Catalogna a Foglia Liscia  (OP)  (Italian Dandelion)  52-83 days.  Fast growing plant traditionally used for early greens.  Deep-cut long broad leaves resembling dandelion.  16″ tall.  Source:  BOU GOU SOU

Red Ribbed Dandelion-Leaved (OP)  35-55 days.  Rustic Italian salad green is often called Italian dandelion.  Serrated leaves with deep red midribs.   Source:  NIC

Romanesca da Taglio  (Roman Leaf)  70 days.  Very productive and hardy cutting endive that immediately sends up new shoots.  Indented brilliant green leaves with greenish ribs.   Source:  GOU

Spadona    Cutting chicory for salads.  Long thin leaves, almost non-existent stem.  Leaves are rounded and smooth without serration.  Will regrow after cutting.  Will take frosts.  Source:  SEE

Wild White Stem  (Selvatica da Campo)  Wonderful original wild chicory.  More pungent in flavor than the regular cultivated varieties.  From Umbria, Italy.   Source:  GOU SEE

CORN 
Heirloom

Fioriani Red Flint  100 days.  Heirloom from Valasugana valley of Italy near Trento.  Deep-red kernels are slightly pointed.  7-10′ stalks.  Made into corn meal that has a pink cast.   Source:  SOU

CUCUMBERS
Heirloom
Tortarello Abruozzese  65-70 days.  Italians love melon cucumbers.  Picked small, they tastee like a cucumber.  Allow them to ripen and they turn yellow and get sweeter.  10-11″ long, mild, prolific, light green with some ribbing.   Source:  SEE

Half Long of Puglia    Green cucumber/melon type.  Pick before they lighten up in color.   Source:  SEE

EGGPLANT
Hybrid
Salangana  61 days.  Long, slender Italian variety.  Deep purple.   Source:  GOU

Vittoria  60-65 days.  Long, slim, deep purple Italian variety.  Stocky plants grow to 3′ tall.  Pick dark glossy fruit at 9″ long and 2-3″ wide.   Source:  JOHN

Heirloom
Bianca Sfumata di Rosa (Rotonda Bianca Sfumata Di Rosa, Romanesca)  75-120 days.  Italian variety.  White to white blush, classic egg shape.   Source:  ANN BAK GOU SEE

Prosperosa  65-75 days.  Italian heirloom.  Medium purple with white flesh.  4-5″ pleated eggplant.  Grown in Tuscany for generations.  Source:  ANN GOU PAR TER

Purple Pickling  90 days.  Traditional Italian variety.  Fore eating fresh or used in relish.  Pear-shaped up to 8″ long.   Source:  SEED

Rosa Bianca (OP)  70-90 days.  Italian heirloom with rose-pink fruits with white shading.  No bitterness.   Source:  BAK BOU GUR JOH JOHN SEED SOU TERR

Violette di Firenze   Round, violet to pink in color with heavy ribbing.  Source:  SEE

FENNEL
Heirloom
Romanesco  85 days.  Classic fennel from Rome.  Large head with thick, tightly wrapped stalks.  Source:  SEE

GARLIC (softneck)
Hybrid
Early Italian Purple  90 days.  Sweet and mild.  Stores up to 10 months.   Source:  IRI JOHN

Italian Late  Strong pungent and winter hardy.  Can be stored for 6-9 months.   Source:  COO IRI SHU

Italian Softneck  Artichoke type.  Produces large flavorful bulbs that store up to 10 months.  Source:  SOU

Heirloom
Purple Italian Easy  Rich, spicy flavor.  Easy to peel.   Source:  TER

GARLIC (hardneck)
Heirloom
Early Red Italian  Originated in southern Italy.  Large heads store well.   Source:  TER

KALE
Heirloom
Black Tuscan (OP)  (Nero Di Toscana, Toscano, Palmizio Senza Testa, Black Palm Cabbage, Dinosaur, Cavolor Nero Lacinato)  50-60 days.  Italian curly kale.  Dark and meaty 2-3′ evergreen colored leaves.  Hardy.   Source:  ANNBOU COO GOU JOHN SEE TER TERR THO

Toscano  (Tuscan, Toscano)  65 days.  Italian heirloom.  Lacinato type.  Unique heavily savoyed extra dark green leaves.  Tolerant of hot and cold weather.   Source:  BOT JOH

LEEKS
Heirloom
Lunge Della Riviera  100 days.  Mediterrean/Italian variety known for long base.  Can be used like bunching onions or let grow to full size.  Not frost tolerant.   Source:  GOU

LETTUCE (Butterhead, Batavian)
Heirloom
Regina delle Ghiacciole  Crisp leaf type.  You can pick them before they head or after.  Works well during summer.  Source:  SEE

Rossa di Trento  55 days.  Green with red tips, loose head.  Slow bolting.  Source:  SEE

LETTUCE (Romaine/Cos)
Hybrid
Bionda degli Ortolani   65 days. Classic romaine with large tight head, dark green crunchy leaves.  Does best in spring and fall.  Can grow in summer for baby lettuce.   Source:  SEE

Green Winter (Verde d’ Inverno) 75 days.  Italian variety.  Glossy green leaves, tight heads.  Cold resistant.  Source:  GOU

Lentissima  71 days.  Italian romaine.  Tall tight heads of rich green leaves.  Slow bolting.  Source:  GOU

LETTUCE (loose leaf)
Heirloom
Lollo Bionda  53 days.  Lime-green, frizzy, crinkled and compact leaves.   Source:  BAK GOU JOHN SEE

Lollo Rossa (OP) (Lollo Rosso)  53-60 days.  Italian variety with red fringed green leaves.   Source:  ANN BOT BAK COO GOU JOH JOHN SEE SEED

Lollo Rosso Darkest (OP) 75 days.  Deeply frilled deep magenta leaves with a green base.  5 x 8″ heads.   Source:  IRI NIC

Rossa Di Trento  45-60 days.  Savoyed red-tipped cutting lettuce from Milan, Italy.  Widely adapted.  Resists bolting.   Source:  ANN SEED

LETTUCE (mesclun, lettuce blends, microgreens)
Hybrid
Frisee and Radicchio Blend (OP)  50-60 days.  Tangy blend of Tres Fine Mariaichere, Rossa di Verona Radicchio and Castlefranco Radicchio.  Source:  JOHN

Torino Italian Misticanza  30-40 days.  Red Lolla Rossa and blonde-green Lolla Bionda lettuces, Oakleaf, Little Gem, rubens, Arugula, Spadona Chicory, and Peppery Cress.  Source:  JOHN

Heirloom
Italian Salandini Blend (OP)  30 days.  Mediterrean blend of Continuity, Brunia, Bianca Di Milano, Treviso chicories and Salad Burnett.   Source:  TER

Misticanza Salad Mix  Italian version of the French Mesclun.  Includes arugula, sorrel and corn salad.  Includes, Rocket Salat, Italiko Roso Chicory, Catologna a Foglia Frastagilate Chicroy, Forellenschluss lettuce, Paris Island Cos, Rouge d’Hiver lettuce, Lolla Rossa lettuce, Oak leaf, Salad Bowl, Tango lettuce and Endive di Ruffec.  Source:  ANN SEE

MELONS (cantaloupe)
Heirloom
Zatta (Brutto ma Buono, Ugly But Tasty)  71-85 days.  One ugly melon, but has intense, rich flavor.  Italian heirloom.  Source:  GOU BAK SEE

MELONS (honeydew)
Heirloom
Italian Honeydew  86 days.  Rind turns from green to creamy white to yellow when ripe.   Source:  GOU

MELONS (specialty melons)
Heirloom
Rampicante Zuccherino  (Climbing Sugar Melon)  80 days.  Grow on trellis.  2- 21/2 pound fruits.  Salmon to orange flesh.  Italian heirloom.  Source:  BAK SEE

Rugoso Di Cosenza   ‘Amarillo Oro’ type melon from Italy.  Bright golden rind with ridges.  White flesh.   Source:  BAK

Valencia Winter Melon   An old-time 1830s melon believed to have come from Italy.  Cream-colored flesh, dark green rind.  Can keep for four months.   Source:  BAK

ONIONS (slicing)
Heirloom
Bianca Di Maggio  80-110 days.  Long day type.  Flat Italian ‘cipollini’.  Small white onions are very sweet and mild.  Used in Italy for pickling, grilling and on salads.   Source:  ANN BAK GOU JOH

Borretana (Cipollini)  100 days.  ‘Cipollini” onion with classic button shape and translucent yellow color.  Use as a pickling onion.  Long to intermediate day type.  Italian  heirloom.  Source:  ANN GOU IRI JOHN NIC SEE SEED TER TERR

Dorato di Parma  110 days.  Golden onion of Parma, Italy.  Upright top-shaped large bulbs.  Excellent storage quality.  Long to intermediate day type.  1986 heirloom.   Source:  ANN GOU SEE SEED

Flat of Italy   Very old Italian heirloom.  ‘Cipollini’ onion.  Bright red and very flat.  Source:  BAK BOT

Long Red Florence  100-120 days.  Italian heirloom.  Long bottle-shaped bulbs, attractive color.  Mild and sweet.  Best used for fresh eating.  Long day type.   Source:  SEED

Piatta di Bergamo  100 days.  Long to intermediate day type.  Red-pink shading.  Terrific red pickler.  Small flat bulbs.  Source:  ANN GOU SEE

Piatta di ‘Italia  105 days.  Large, flat Italian onion.  Red-violet color.  Not a long keeper.  Long to intermediate day type.  Source:  ANN GOU

Romata di Milano  110-115 days.   Golden-yellow Italian onion from the Milan region.  Golden skin.  Long to intermediate day type.   Source:  GOU

Red of Florence   Long day type.  Oblong, bright red onion.  Very mild and sweet.  Italian heirloom.   Source:  BAK

Rossa de Toscano Vernina  110 days.  The famous red onion of Tuscany, round somewhat flattened.  Excellent storage qualities.  Long to intermediate day.  Source:  GOU

Rossa Lunga de Firenze  100 days.  A Florentine onion with excellent flavor.  Long, red  ‘Italian torpedo’ onion.  Mild.  short to indeterminate day.   Source:  ANN BOT GOU SEE

Rossa di Milano  110-150 days.  Glossy, red Italian onion with high sugar content and medium hot flavor.  Flat tops taper to barrel-shaped bottoms.  Long to intermediate day type.  Tolerates cool climates.  Source:  TERR

PEAS (snap)
Hybrid
Feltham’s First (Marvel of Italy)  58 days.  Italian strain.  Smooth, round peas and slightly curved pods.  Good short season variety.   Source:  GOU

Piccolo Provenzale  55-60 days.  Dwarf rustic country-style pea.  36″ high plant.  Very tiny, incredibly sweet peas, 6-8 per pod.  Source:  SEE

PEPPERS (sweet, blocky)
Hybrid
Topepo Rosso  90 days.  3 1/2 – 5″ fruits.  Modern update of a classic northern Italian stuffing pepper.  1/2″ thick walls.   Source:  PAR

Heirloom
Quadrato D ‘Asti Gallo (OP)  80 days.  Giant yellow Quadrato bell pepper.  Blocky with very thick walls.  Sweet and rich.  Italian heirloom.   Source:  GOU JOHN SEE SEED TERR THE

Quadrato D ‘Asti Rosso  80 days.  Very thick, brilliant red flesh is very sweet.  Very popular in Italy.  Good all-round pepper, raw, stuffed or fried.  Italian heirloom.   Source:  ANN BAK GOU JOHN SEE

Torpedo Rosso   Italian heirloom.  Blood-red round pimento type pepper.  Very sweet thick flesh.  Short compact plant.  Can be used fresh or cooked.   Source:  BAK SEE

PEPPERS (sweet, tapering)
Hybrid
The Godfather  64 days.   Flavorful Italian 7″ long fruit is green then becomes exceptionally sweet when picked at the red stage.   Source:  BURP COO

Thor  70 days.  12″ long Italian variety with thick walls, smooth skin.  Ideal for stuffing.  Turns from green to chartreuse to red.   Source:  BURP COO

Heirloom
Corno De Toro  Traditional favorite in Italy.  Long, 8″ fruit.   Source:  BAK GOU

Corno di Toro Giallo  75-85 days.  Long, thin, yellow Italian sweet pepper.  Yellow strain of Corno di Toro pepper.   Source:  ANN JOHN SEE

Corno De Toro Rosso (Corno De Toro Red, Bull’s Horn)  75-90 days.  Same as the Corno di Toro yellow, but deep glowing red.  Italian heirloom.  6-8″ long and 2″ diameter.   Source:  ANN BAK BOU GOU JOHN SEE SHU SOU THE TOT

Fiarello Di Napoli  67 days.  Heirloom frying pepper of Naples, Italy.   Small, long cone-shaped peppers.  Sweet.  4-5″ long.   Source:  BAK GOU THE

Golden Marconi  80 days.  A late heirloom Italian pepper.  Big, yellow 7″ tapering fruit.  Very sweet, great for frying or fresh.   Source:  ANN SEED THE

Italia  75 days.  Italian type.  Long, 2 1/2 x  8″ fruits.  Green and ripen to a dark crimson red.  Sweet, full pepper flavor.   Source:  JOH THE

Italian Pepperoncini (OP)  75 days.  A popular thin, little pickling pepper.  This heirloom comes from southern Italy.  3-5″ fruits have superb flavor with a hint of heat.  Small plants.  Source:  BAK IRI SEE TER TOT

Jimmy Nardello (OP)  75-90 days.  1887  Southern Italy heirloom.  Long, thin-skinned frying pepper dries easily.  Rich flavor.  Ripens to deep red.  6-9″ long.   Source:  BAK BOU NIC SEED SOU TER THE TOT

Marconi Gold  90 days.  3 lobed, 1″ long, used for frying.  Source:  BOT

Marconi Red  70-90 days.  Prolific Italian heirloom.  12″ long sweet red fruits.  Eaten fresh or fried.   Source:  BAK SEE SEED SOU THE TOT

Melrose  70 days.  Heirloom Italian frying pepper.  4 x 2″ fruit turns brilliant red.  Very sweet.  Great for fresh or frying.  Widely grown in the Chicago area.   Source:  BAK GOU SOU TERR

Sigaretta De Bergmo  (Sigaretta Dolce, Italian pepperoncini)  72 days  “Cigarette pepper” of Bergamo, Italy.  Long, slender, cigarette-shaped fruit is highly popular in salads.  Also perfect for pickling or drying.   Source:  BAK GOU THE

Tolli’s Sweet Italian  75-85 days.  Sweet Italian heirloom.  Large dependable 5″ long scarlet red peppers.   Source:  SEED THE

Topepo Rosso  75 days.  Italian spicy-sweet, rounded peppers.  Pimento style with thick red flesh.  Can be stuffed, or left to dry and use as paprika.  Source:  ANN GOU

PEPPERS (hot)
Heirloom
Etna (Devil’s Kiss)  Small red cherry, 1-2″ diameter, round hot pepper with medium heat. Use fresh, dried, or pickled.  Source:  SEE

Joe’s Long  80 days.  Italian heirloom.  Cayenne style less hot.  Long, thin red peppers.  35,000 to 50,000 Scoville units.   Source:  BOU JOH SEED SOU THE

Pepperoncini Golden (OP)  50 days.  Also known as Tuscan peppers.  Trim upright 30″ bushes are loaded with slender, slightly wrinkled green to red peppers.  Pick when 2-4″ long.   Source:  ANN NIC TERR

PUMPKINS
Heirloom
Quintale a Seme Giallo (Tonne)  105 days.  Italian variety.  Large, round, and only lightly ribbed oblate fruit.  Orange-colored.  Slightly paler pulp.  Seeds are used for oil, and for cooking.  Grows to 50 pounds or more.  Sweet dry flesh.   Source:  GOU

Tonda Padana  95-100 days.  Italian pumpkin.  Alternating vertical ribs of grey, green and orange.  Dry sweet flesh.   Source:  TERR

RADISHES (round)
Heirloom
Bunny Tail (Small White tip, Rosso Tondo a Piccola Punta Bianca)  22 days.  Italian heirloom.  Small red and white rootlets.  Mild flavor.   Source:  ANN GOU

Giant of Sicily  Large, 2″ round, summer radishes.  Bright red.  Sicilian heirloom.  Great taste.  Source:  ANN BAK GOU

SPINACH (savoyed leaf)
Heirloom
Merlo Nero (Black Bird)   Italian spinach has dark green savoyed leaves.   Source:  BAK SEE 

SQUASH (summer, zucchini)
Hybrid
Latino  46 days.  Popular with Italian cooks.  Nutty flavor and firm, crisp texture.  9″ long, and slender with attractive dark green skin.   Source:  GUR TER

Zucchini for Blossoms   Specially bred strain of zucchini.  Bush plant.  All male blossom production.  Perfect for traditional Italian fried blossom dishes.   Source:  GOU

Heirloom
Cocozella Di Napoli  55 days.  Long, slender fruit, ribbed, pale, greenish-yellow, striped with dark green.   Very firm.  Italian heirloom zucchini.   Source:  ANN BAK BOT BOU COM IRI NIC TERR

Costata Romanesco  52 days.  Famous Italian/Roman ribbed zucchini.  Long, fluted and ribbed.  Medium-green striped skin, rich flavor.  When cut the slices are scalloped.  Source:  ANN BAK BOU GOU JOH SOU

Cucuzzi (OP)  65 days.  Italian heirloom  Pick half ripe and use like a zucchini.  Does best when grown on trellis.  Source:  JOHN NIC

Lungo Bianco  Italian variety.  Light green/cream fruit is mild and sweet.  Bush plant.   Source:  BAK

Milano Black (OP)  40-50 days.  Dark green skin Italian zucchini.  Dwarf bush.  Best picked when no longer than 8″.   Source:  JOHN

Pergola Lagenaria (Cucuzzi)  55 days.  Botanically an edible gourd and can be eaten when immature at 6-18″ long.  Classic heirloom highly prized by southern Italy.  Huge vines are very prolific.  Let grow out and dry for contorted gourds.  Source:  GOU

Striata D ‘Italia  (Italian Striped)  50 days.  Medium long Italian zucchini.  8-9″ long and somewhat thicker at the blossom end.  Skin is striped in light and dark green.  Superb flavor.   Source:  BAK GOU JOHN

Tondo Scurio di Piacenza  51 days.  Italian heirloom.  rich, dark-green, round and very flavorful.  Vigorous plants.   Source:  ANN BAK GOU SEE

Tomboncino (OP) (Tromba d’ Albenga)  60 days.  Italian heirloom squash used much like zucchini.  Long fruits are best grown on a trellis to allow the fruit to develop properly.  Characteristic bulb shape at the end.  Will ripen to a nice yellow when fully mature.   Source:  GOU JOHN NIC SEE SOU TER

Verde Chiaro d’ Italia  45 days.  Early Italian zucchini with very light streaks on smooth, nearly rib-less light green fruit.  Good blossom producer for frying.   Source:  GOU

Zucchini Rampicante (Zucca D’Abenga)  Famous Italian heirloom vining zucchini.  Long, slender, 15″ fruits have a flat bulb at the bottom.  Very tender and mild.  Italians use it for stuffing, in gnocchi and ravioli.   Source:  BAK

Zucchino da Fiore  (Edible Flower)  You may get a few small fruit, but mostly you get lots and lots of very larger flowers for cooking.   Source:  SEE

SQUASH (summer, misc.)
Rugosa Friulana (Wrinkled of Fuiuli)   Common in northeastern Italy.  Light yellow fruits are beyond wrinkled, they are warted.  Rich and full of flavor.  Source:  BAK

SQUASH (winter, butternut, bottle-shaped)
Heirloom
Long of Naples  Large, oblong, butternut-shaped fruit can weigh 20-35 pounds.  Bright orange flesh is rich and sweet.  Needs a long growing season.  Italian heirloom.   Source:  BAK

Rogosa Vilina  “Gioia”   100 days.  An Italian butternut-type squash.  Has a violin shape and wrinkled tan skin.  The flesh is deep orange and sweet.  Bake, roast, stuff or use for desserts.  Source:  BAK SOU

Tardiva di Napoli (Late Naples)  Shaped like a butternut it has a greenish grey exterior and sweet orange flesh.  15-40 pounds on average.  fine delicate flavor.   Source:  GOU SEE

WINTER SQUASH (other, misc.)
Heirloom
Piacentina  (Beret of Piacenza)  105 days.  Italian heirloom.  Flattened round grey/green rind with yellow-orange flesh.  3-5 pounds.  Exceptional storage capabilities.   Source:  GOU

TOMATOES  (early, red)
Heirloom
Cour Di Bue  Oxheart type Italian heirloom.  12 ounces, heart-shaped fruits have sweet taste.  Beautiful looking tomato.   Source:  BAK TERR

TOMATOES (mid-season, red)
Hybrid
Rhodia  72 days.  Italian beefsteak tomato in Europe.  Large fruit full of flavor.  Ripens from the inside out.  Indeterminate.   Source:  GOU

Sophya  75 days.  Italian green tomato that ripens red.  9-11 ounce fruits are globe-shaped and slightly flattened.  Firm flesh.  Indeterminate.   Source:  TOT

Heirloom
Costobuto Genovese (OP)  85 days.  19th century Italian heirloom.  Determinate.  Flattened and quite attractive with deep ribbing.  Standard for eating and preserving.  Source:  BAK BOU COO GOU JOHN PAR SEE TER TERR TOT

Costuluto Florentino  81 days.  Highly fluted Florence, Italy heirloom.  Good flavor for eating, or made into a sauce.   Source:  ANN SEE

Giant Red Pear Abruzzese (OP)  73 days.  Giant pear Italian heirloom.  Deep color.  Indeterminate.  Source:  GOU

Ingegnoli Gigante Liscio  75 days.  giant fruit up to 2 pounds.  Bright red and rich tasting.  Italian heirloom.  Source:  BAK

Italian Heirloom  70-80 days.  Dual purpose tomato.  Can be a slicer or used to make sauce.  Easy to peel.  Indeterminate.  Source:  ANN BOU SEED

Pantano Romanesco (OP)  70-80 days.  Italian heirloom.  Large deep red fruit.  Flesh is very rich, flavorful and juicy.  Like most Italian tomatoes, they ripen from the inside out.   Source:  BAK GOU

Rosso Sicilian (Russo Sicilian Togetla)  75-90 days.  Sicilian heirloom.  Crayfish red costoluta (ribbed) fruits weigh up to 6 ounces each.  Firm, pithy flesh.  Thin skin.  Determinate.  Source:  SEED

TOMATO (pink, mid-season)
Heirloom
Cuore de Toro (Bull’s Heart) 89 days.  Italian heirloom.  Huge pink oxheart-type weighs 2 pounds or more.  4″ fruit has sweet flavor.  Indeterminate.   Source:  SEE TOT

TOMATOES (paste, plum)
Heirloom
King Umberto (King Humbert, King of Italy)  89 days.  Indeterminate.  Pre-1800s.  Red, 2 ounce, red pear-shaped paste tomato.  Slightly acidic.  Great little paste tomato.   Source:  TERR

Mama Leone  Real old-time Italian paste tomato.  5-6 ounces, full flavored red fruit.  Italian heirloom.  Source:  BAK

Martino’s Roma  75 days.  Italian heirloom.  Puckered foliage.  Heavy set of mild 2-3 ounce fruits.  Fruits tend to fall off vine when fully ripe.  Indeterminate.   Source:  ANN SEED TOT

Piramide  95 days.  Italian heirloom.  Distinctively long tapered shape with pointed end.  Resembles a ‘Bull’s Horn’ pepper.  Very meaty, little juice or seed.  Indeterminate.   Source:  GOU

Principe Borghese   70-80 days.  Determinate.  Italian heirloom.  1-2 ounce, grape shaped.  Very dry and has few seeds.  These are the famous Italian tomatoes used for sun drying.  1-2″.   Source:  BAK BOT BOU GOU GUR SEE SEED SOU TER TERR TOT

TOMATOES (small fruited)
Heirloom
A Grappoli Inverno   Old Italian heirloom that resembles little romas.  Delicious and great for snacking.   Source:  BAK

Italian Red Cherry (OP)   Early variety.  Can be grown in containers or small gardens.  Small vined.  Sweet fruit.   Source:  BAK GOU

Poima Amoris Minora Lutea Monastery  Italian heirloom.  Small bright yellow fruit are borne in trusses.  Nice flavor.   Source:  BAK

TURNIPS
Heirloom
Bianca Collito Viola  55 days.  Italian variety.  elongated shape, white roots with red collar.  Sweet flavor.   Source:  GOU SEE

Ideal Purple top Milan  Improved Milan turnip.  roots are very flat white with purple tops.  Sweet and mild.  Italian 19th century heirloom.   Source:  BAK COM

Milan (De Milan Rouge, Viola di Milano)  34-45 days.  Buttery flavored baby turnip.  Sweet and tender.  Bright red shoulders.  Favorite in Europe.  Source:  ANN GOU JOHN

Pistoiese  50 days.  Multi-use turnip from the Tuscan region.  elongated white roots.   Source:  GOU

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