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Riccio di Parma

  • Variety
  • Color
  • Shape
  • Fruit Size
  • Culinary Use
  • Plant Type
  • Leaf Type
  • Flavor Profile

About Riccio di Parma

Riccio di Parma is a very rare and valuable variety from the Italian province of Parma in the Apennines, in the Emilia-Romana region. Strongly ribbed, red fruits are huge and can reach over 1,5kg. Indeterminate, regular leaf plants, with very good yield of beautiful, crack free fruit. Very good canning and cooking tomato, as well as for fresh eating – good tomato flavor. About 80-85 days to maturity.

Heirloom / Open Pollinated
Fruit Colors
Flesh Colors
Fruit Shapes
Oblate / Ribbed
Fruit Sizes
Extra Large / Large
Culinary Uses
Paste / Sauce / Canner / Slicer
Plant Types
Mild / Sweet

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