$6.00 - $20.00
Zucchetta Serpente di Sicilia - Serpent of Sicily. Sometimes called cucuzze or gagootza. It is actually a gourd (it has white flowers rather than yellow like squash), but is grown and eaten like a summer squash. Much favored by people from Southern Italy. Fruit can grow up to three feet long, but tastes best when picked young, no more than 12 inches. Vigorous grower with long vines so leave plenty of room. Vines can easily run 25 feet; does well on a terrace or pergola. Pinch the growing tips of the vines and saute them in olive oil; they are very tasty that way.
Zucchetta is a hot weather crop, so don't plant before the soil has warmed. Because the seeds are so hard, germination can take as long as four to six weeks. To speed germination, scarify the seeds before planting: The easiest way to scarify is to rub the seeds on coarse sand paper, just enough to weaken the seed coat without damaging the interior part of the seed. Then soak the seeds for 24 hours to further soften the seed coat. Click here for more details on scarification.
Plant seeds in hills about six feet apart, four seeds per hill and thin to two or three plants. Germination of scarified seeds occurs in about 10-14 days. About 70-75 days from germination until fruiting. 6 gram packet; approximately 30-40 seeds.
Read more about Zucchetta on our blog.
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- Description
- Reviews (5)
Description
Description
Zucchetta Serpente di Sicilia - Serpent of Sicily. Sometimes called cucuzze or gagootza. It is actually a gourd (it has white flowers rather than yellow like squash), but is grown and eaten like a summer squash. Much favored by people from Southern Italy. Fruit can grow up to three feet long, but tastes best when picked young, no more than 12 inches. Vigorous grower with long vines so leave plenty of room. Vines can easily run 25 feet; does well on a terrace or pergola. Pinch the growing tips of the vines and saute them in olive oil; they are very tasty that way.
Zucchetta is a hot weather crop, so don't plant before the soil has warmed. Because the seeds are so hard, germination can take as long as four to six weeks. To speed germination, scarify the seeds before planting: The easiest way to scarify is to rub the seeds on coarse sand paper, just enough to weaken the seed coat without damaging the interior part of the seed. Then soak the seeds for 24 hours to further soften the seed coat. Click here for more details on scarification.
Plant seeds in hills about six feet apart, four seeds per hill and thin to two or three plants. Germination of scarified seeds occurs in about 10-14 days. About 70-75 days from germination until fruiting. 6 gram packet; approximately 30-40 seeds.
Read more about Zucchetta on our blog.
Reviews (5)
Reviews (5)
Write a reviewI enjoy all your squash, but the one I have the most fun with is Zuchetta Serpent of Sicily / Cucuzza. They are showy, abundant and delicious.It starts with finding a sunny spot where I can build a trellis or arbor for these aggressive climbers to grow. I don’t bother to scrape the seed shells or soak the seeds. They germinate just fine if the soil is wet and warm. I fill a good size hole with organic leaf compost and plant 3-4 seeds in each spot.When seeds germinate I train them to grow on the trellis or arbor, although they manage just fine on their own. One important and delicious element is to prune the side growing tips of the vine and sauté them in olive oil. They are delicious and keeps the vine from getting overly bushy. Otherwise, I pick most of the cucuzza when it is 12-18 inches long. My favorite preparation is sautéed with with onion, garlic and tomato sauce, and eaten with some homemade crusty bread.I do leave a couple of cucuzza on the vine, letting them grow to 3-4 feet. They become the center of attention in the neighborhood.
Posted by Pat on 17th Jul 2019
Being part-Sicilian I've always enjoyed cucuzza and a dish made by my cousins in Sicily ... tenerumi! Your seeds grow faster than any other seeds I've tried in the past ... my plants are out of control! I'm very very happy and will continue to buy from you every year! Grazie mille!davide!
Posted by davide cuccia on 23rd Jul 2017
My mother was born in Cefalu, Sicily in 1910 and immigrated to the United States through the Port of New Orleans with her parents as a small child. Growing up, I remember Mama growing huge Cucuzzas (we called them gagootzas) along the fence line at our house in Alexandria, Louisiana. My non-Italian friends used to tease me because of the shape of this delicious squash. Fully grown, it resembles a baseball bat. I'm certain the appeal to m parents was the large (think inexpensive) harvest these seeds produce. Mama was a great cook, and she prepared the gagootzas perfectly. She would peel them, cut them into cubes and saute them in olive oil, onions, garlic and tomatoes from our backyard garden. She would also add smaller chunks of Romano cheese and the tenerumis (the tentacles on the tip of the vines). I recently purchased some seeds from Seeds from Italy, and I can't wait to try and replicate my Mama's recipes. Buono appetite!
Posted by Joe Nasello on 31st Mar 2017
If too much is never a bad thing, then cucuzzi are just the ticket. I planted 3 seeds at the end of a trellis (15 feet long) near a stand of corn. Those three tiny seeds produced vines that today have overwhelmed that trellis and most of the finished corn stalks as well. And fruit?!?!? We have so much. This is like zucchini on steroids. What is needed is unique family heritage recipes for this unique (and wonderful) vegetable. How about a cucuzzi cookbook?
Posted by Croquetman on 13th Oct 2012
This is the Sicilian squash known as cucuzzi. They have a delicate flavor which is unmatched. If you let them, as I sometimes have, they will grow to be very close to 6 feet long!!! The vines are stupendous, and they have delicate white flowers! Fun to grow & better to eat!
Posted by Margaret in NY on 22nd Mar 2012
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As an avid enthusiast with a deep understanding of horticulture, specifically in the realm of unique and exotic crops, I can confidently delve into the intricacies of the article about Zucchetta Serpente di Sicilia, also known as the Serpent of Sicily or cucuzza. My expertise in gardening practices and plant biology allows me to provide valuable insights into the cultivation and characteristics of this particular gourd.
Firstly, the article introduces the Zucchetta Serpente di Sicilia as a distinct gourd with white flowers, setting it apart from typical summer squash with yellow blossoms. It is highlighted that despite being a gourd, it is grown and consumed similarly to a summer squash, making it a favorite among people from Southern Italy.
One key aspect emphasized in the article is the optimal size for harvesting the Zucchetta. It mentions that the fruit can grow up to three feet long but attains the best taste when picked young, preferably no more than 12 inches. This specific harvesting information showcases a nuanced understanding of the plant's development and flavor profile.
The article further details the vigorous growth of the Zucchetta, with vines extending up to 25 feet. To manage this growth, the recommendation is to provide ample space, suggesting it does well on a terrace or pergola. Additionally, the article suggests pinching the growing tips of the vines, turning them into a delectable dish when sautéed in olive oil.
In terms of cultivation, the article provides crucial information on the germination process, highlighting that the seeds have a hard coating, leading to a germination period of four to six weeks. To expedite this process, the article recommends scarifying the seeds by rubbing them on coarse sandpaper and soaking them for 24 hours to soften the seed coat.
Practical planting advice is also offered, suggesting planting seeds in hills about six feet apart, with four seeds per hill and subsequent thinning to two or three plants. This careful guidance indicates a hands-on familiarity with the needs and behavior of the Zucchetta plant.
The timeframe for the Zucchetta's growth cycle is outlined, indicating that scarified seeds germinate in approximately 10-14 days, with fruiting occurring around 70-75 days from germination. This temporal information is crucial for gardeners planning their growing seasons.
The article concludes with a seed packet description, providing details such as the packet size (6 grams) and the approximate number of seeds (30-40 seeds). This meticulous attention to detail is indicative of a comprehensive understanding of the plant's characteristics and the practicalities of gardening.
In addition to the article, customer reviews further validate the expertise presented. Testimonials from individuals who have successfully cultivated and enjoyed the Zucchetta add a layer of real-world experience, attesting to the credibility of the information provided. These testimonials reflect the community's positive experiences with the Zucchetta, from its growth habits to its culinary appeal.
In summary, my in-depth knowledge of horticulture allows me to affirm the credibility of the information presented in the article on Zucchetta Serpente di Sicilia. The comprehensive coverage of cultivation practices, harvesting techniques, and practical tips, coupled with real-world testimonials, underscores the authority and reliability of the information provided.
