Tromboncino | Heritage Vegetable

Tromboncino – A Vegetable for Music Lovers? May be a jokey question, but this is a tasty if oddly shaped squash that deserves a space in your vegetable garden.

Also known as Trombetta squash, Tromba d’Albenga, the “little trumpet from Albenga”, is named for a city in Liguria, in the North of Italy. Since making its way over from the Americas during the seventeenth century it has become a Ligurian delicacy. Although it is popular in all the French and Italian Riviera markets

Tromboncino is closely related to Butternut squash, both are Cucurbita moschata, members of the squash family. The seeds of moschata are found in the bulbous end, unlike a courgette, where they are spread throughout the plant.

Strictly speaking squash are fruit, not a vegetable. This is because they flower and from the pollinated flower grows the fruit, which we then eat. Often, certainly with the squash family, some of the flowers are also eaten. To save confusion, gardeners often refer to this type of vegetable as a flowering vegetable rather than a fruit. This way they are distinguished from vegetables that we eat before they flower. (Of course you may be more confused now, in which case, maybe we should have a gardening lesson where I can explain it all!)

Growing Tromboncino

Long curved fruits make it an attractive addition to any vegetable garden. Some gardeners have reported that it has straighter fruits when grown vertically than when allowed to romp through the vegetable border.

As a climbing, vining vegetable, you can grow tromboncino on wires against a fence. Also up a trellis or obelisk. Or be inventive and wrap wire between the steps of an old ladder as a home-made obelisk. It would certainly make a talking point in your vegetable garden!

Sow seeds under cover to get a good start on the season. Keep the young plants protected from frost, as you would with all squash grown in the UK. Work on the rough basis that one plant will feed 1-2 people. Naturally this depends on how much room it has to grow, whether you’re including edible flowers, the summer weather, etc.

A well-drained, nutritious soil in a sunny spot will give you the best crop. Tromboncino like a neutral to slightly acid soil, pH6-7. Needless to say it grows well in raised beds. Full afternoon sun is not essential, but it will need more hours of direct sunlight than many of the winter squash.

The squash plant is monoecious, meaning that is has both male and female blossoms on one plant. It’s the female that will become the tromboncino after pollination. The male flowers are edible (after pollination!).

Wondering how to tell the difference between male and female blossoms? Look under the blossom toward the base of the flower where it attaches to the stem. If there is a swollen area, then it’s female.

Companion planting to reduce pests and diseases – try marigolds, nasturtiums, borage, chives, garlic. Or try the Three Sisters cultivation method.

Harvest

The tromboncino skin is pale green when young and yellow when ripe. Young squash have a thinner skin which thickens as it matures. In this sense it manages to be both a summer and a winter squash.

If picked and used as a summer squash, when 20 -30 cm long, I personally think the flesh is sweeter than courgettes and less watery. It can eaten raw.

You can harvest some as young plants and leave others on the vine to reach full maturity. At this point, the squash can be stored whole and used as a winter squash. It should store for up to five months or so in a cool dark, frost free place.

Tromboncino and Kitchen Garden Ideas

You could perhaps grow it in your garden near Tomato Albenga. This is a beefsteak variety from the same region and the flavours will complement each other. Basil, Sage, Rosemary, Thyme, Garlic and Garlic Chives are my favourite herbs to grow with the aim of cooking with Tromboncino.

It is possible to get a decent crop in a small area if you let the tromboncino scramble up a trellis. This also enables you to grow other edibles and ornamentals nearby. For example, as in the photo of the raised bed, tomatoes, strawberries, dianthus and a rose are just some of the other plants sharing the space. A cottage garden in miniature, you could say!

Tromboncino and Cooking Suggestions

For summer harvested, I prefer to cook with basil, thyme and garlic chives. Peel and chop the squash, throw in tomatoes, sliced beefsteak or whole cherry plum, herbs, and lightly cook in olive oil. Makes a lovely bruschetta alternative.

Winter harvested squash is stronger, nuttier flavoured and is well-matched with rosemary, sage and garlic. Delicious as a soup sprinkled with parmesan and served with crusty bread.
If you’re eating the flowers, they are flavoursome dipped in a light batter and fried. Although I have thrown them raw into salads as well this has proved less popular. (Subjective opinion of family and friends of course!)

and finally…

If you’d like to try growing heritage varieties, unusual vegetables and interesting modern cultivars but are not sure where to start, then start by checking out the Plews Potting Shed blog. We have a good range of topics covered. For individual help with a consultancy visit, design or gardening course, do get in touch to discuss your specific needs as we’d love to help you have a taste of Italy in your own garden!