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.

Varieties
Heirloom / Open Pollinated
Fruit Colors
Red
Flesh Colors
Red
Fruit Shapes
Oblate / Ribbed
Fruit Sizes
Extra Large / Large
Culinary Uses
Paste / Sauce / Canner / Slicer
Maturities
Late
Plant Types
Indeterminate
Leaves
Regular
Flavors
Mild / Sweet