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