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Riccio di Parma

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 a 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.

Culinary Use
Paste / Sauce / Canner / Slicer
Flavor Profile
Mild / Sweet
Flesh Color
Fruit Color
Fruit Shape
Oblate / Ribbed
Fruit Size
Extra Large / Large
Leaf Type
Plant Type
Solanum lycopersicum
Heirloom / Open Pollinated

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