Description

“Neapolitan Zucchini San Pasquale”

The San Pasquale Zucchini is grown in the provinces of Naples and Salerno. It has elongated, cylindrical fruits, green with distinct light green stripes. The fruit size at harvest varies between 20 and 30 cm. It belongs to the Cucurbitaceae family, genus Cucurbita, and is an annual herbaceous plant with an upright, single-leafed stem and separate male and female flowers. The San Pasquale zucchini is prized for its organoleptic qualities and texture. It can be used in various culinary preparations, including pasta and zucchini alla Nerano. Even the yellow-orange flowers (“sciurilli”) are used in the preparation of various gastronomic specialties, including “sciurilli fritters.”

The cultivation period runs from May to the end of October, during which more crops can be grown, and harvesting is done exclusively by hand.

It seems that the name San Pasquale is linked to the time of the traditional transplantation, which took place in mid-May, specifically on May 17, the day on which San Pasquale Baylon is celebrated (Spanish religious of the 500), considered the protector of cooks and pastry chefs.

Ingredients: San Pasquale Zucchini (courgette) 67%, extra virgin olive oil 31%, wine vinegar, natural flavours and salt.

Contents: 270 g.