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

Red

Fruit Color

Red

Fruit Shape

Oblate / Ribbed

Fruit Size

Extra Large / Large

Leaf Type

Regular

Maturity

Late

Plant Type

Indeterminate

Species

Solanum lycopersicum

Variety

Heirloom / Open Pollinated