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Marrow "San Pasquale" typical of Campania, can be used in various culinary preparations, as well as its flowers "sciurilli" yellow and orange are used for food preparation.
Ingredients: Marrows San Pasquale 67%, extra virgin olive oil 31%, wine vinegar, salt and natural flavors.
Package: Glas jar of 280 gr
Marrow San Pasquale presents fruits cylindrical oblong, green with obvious presence of streaks of light green color, the size of the fruit trade to the collection ranging between 20 to 30 cm. It belongs to the Cucurbitaceae family, genus Cucurbita, is an herbaceous, annual, with body erect and tend mono caule. The palmate leaves are dark green and hairy. The plant is dicline with the presence of separate male and female flowers. Marrow San Pasquale is prized for its organoleptic properties as well as the texture, can be used in various culinary preparations including remembers the pasta and zucchini Nerano, even the flowers ("sciurilli") yellow and orange are used for preparations gastronomic variety including "pancakes sciurilli".
The era of cultivation varies from spring to autumn, at this time you can run multiple cycles of cultivation, can be grown both in open field or in tunnels or greenhouses, the sixth plant is 1 m between rows and 1 m in the row, with a number of plants per hectare is about 10,000, although traditionally transplanted in the second ten days of May (hence the name San Pasquale). The manual harvest runs from May until late October. Fruits harvested manually are placed in boxes palstica and / or wood for direct sale to the fruit and vegetable markets.
It seems that the name San Pasquale is linked at the time of transplanting traditional occurred in mid-May, particularly on May 17 the day of the commemoration of St. Paschal Baylon (Spanish religious of the '500) which is also considered the patron saint of cooks and confectioners and every year in Nocera Superiore is held the International Competition of pavement artists and a procession with the saint.