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Biting a Zuccurì is an authentic sensory experience. The cooked pulp has a soft consistency on the palate that first crumbles and then melts in the mouth. For this characteristic it is called chestnut pumpkin and its natural sweetness is misleading to the point that many think it has been artificially sweetened.

The thin green skin once cooked is totally edible. Inside, the orange pulp is rich in essential nutrients for the body such as beta carotene which is a powerful antioxidant and fibers that regulate intestinal functions.

Zuccurì can be appreciated in various ways: in Tempura (fried), in the microwave (just 5 minutes of cooking) or in soup. Cooked and cut into small pieces, it is a very tasty snack.

Curiosity: the original name Zuccurì was born from the fusion of Kuri (chestnut in Japanese) and Pumpkin. In fact Kuri kabocha means chestnut pumpkin.

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It is possible both to sow directly into the ground and to transplant the seedlings grown in pots in the nursery with a recommended planting distance of 60-70 cm in the row and 3.5m between the rows.


The best period for harvesting will be 40-50 days after the opening of the female flowers.

The fruit will reach its maximum size around the 25-30th day after transplantation but it will not be ready to harvest yet.

When the pumpkin is ready, the stalk will change consistency (as shown in the photos below), suberifying. The color of the peel will change from a bright, shiny green to a slightly duller shade.


Leave the fruits not superimposed on each other and in a ventilated place, for at least 7 days, avoiding direct exposure to the sun. Only after the peduncle is completely dry, will it be possible to pile the pumpkins in an airy environment and away from the sun. This step is essential for a good shelf life. The best period for consuming pumpkin is between 30 and 60 days for the TSX 819.


Cultivate during periods characterized by high temperatures
It prefers a soil well equipped with available nitrogen
Get good leaf coverage