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.

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

Variety

Heirloom / Open Pollinated