The Amazing Zucchini Trombetta Albenga

Originally imported from Centre North America , the  Zucchini Trombetta  Albenga (a Ligurian town) has become a Ligurian delicacy which you can find in the French and Italian Riviera markets during the summer period.

zucchini trombetta from Albenga 4_1_1

They are very different from the normal zucchini.

Long and thin, they have all the seeds at the end.

As a consequence, they are less watery, and much more consistent and crunchy.

Their pulp is compact and crunchy.

As a matter of interest, I always cut my vegetables over a dedicated vegetable cutting board as it is more hygienic.

I use a Joseph Joseph Large Index Advance Chopping Board Set - Dark Grey you can find on Amazon (affiliate link)

Each board is colour coded and has a symbol indicating its use e.g. meat (red), fish (blue), vegetables (green), and cooked food (white).

Ratatouille 30_4_1

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zucchini trombetta from Albenga 3_2_1

The zucchini Trombetta Albenga have a diameter between 2 to 3 cm and they can reach a length of 20 cm, sometimes turning around like trumpets, I guess that is where the name derives from.

They are definitely worth a try.

So in their honour, I recommend these 3 Zucchini recipes:

  1. Zucchini and mushroom quiche
  2. Ratatouille
  3. Agne’s zucchini

I would also like to take this opportunity to reveal my special ingredients to make the best

  1. Fried Zucchini Flowers.

zucchini flowers_2_1

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zucchini trombetta albenga long and thin, with no seeds, they are crunchy with a nutty taste.

 

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  10 comments for “The Amazing Zucchini Trombetta Albenga

  1. Lesley
    19th August 2016 at 3:05 pm

    I grow this variety of courgette in Brittany and agree they are much better than traditional varieties. They are more tasty and stay fresh in the fridge for longer. Try making a courgette cake with them they are great because they have less water.

    • Laura
      19th August 2016 at 4:48 pm

      Lesley, thank you so much for your comment. I am glad to hear you can grow them in Brittany. Great suggestion about the cake, I will certainly try !

  2. 16th June 2017 at 3:47 pm

    Yummy Laura!! This was a fun read and the quiche looks heavenly!

    • Laura
      17th June 2017 at 3:50 am

      Thank you Elaine

  3. 17th June 2017 at 7:09 am

    That looks so good…wanna try this soon! Great recipe

    • Laura
      18th June 2017 at 11:45 am

      Thank you Bebs

  4. 19th June 2017 at 8:23 pm

    Interesting post. The zucchini flowers have intrigued me the most. A wonderful collection of recipes using zucchini trombetta. I’ve learnt something new today 🙂

    • Laura
      20th June 2017 at 4:05 am

      Thank you Mayuri, they are very common in France and Italy

  5. 20th June 2017 at 8:53 am

    Mmmm! Can’t do without these every week, love your collection of trombini zucchini recipes, I make a few of them. In Switzerland we only had the traditional zucchini with lots of water and seeds, can’t stand them now, my husband still brings me some when he goes shopping, makes me so hungry 😀

    • Laura
      21st June 2017 at 7:08 am

      LOL, what a nightmare! Renaud from the Lavancia Farm gives them to his pig

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