Traditional vegetable from the extreme west of Liguria, it has a delicate green color and a more crunchy texture and a more compact pulp than other varieties of zucchini.
After being washed and cut into slices, the courgettes are blanched for a few minutes in water and vinegar and then left to flavor in flavors such as oregano, pepper, bay leaf and chilli and preserved in extra virgin olive oil.
Ideal for teasing or as a side dish to meat or fish dishes. Excellent in the dough of savory pies or focaccia.
Coming from the Americas, it was introduced in Liguria by Ligurian sailors returning from trips to distant seas. It is also known as "Albenga pumpkin" because the fruits can be eaten both immature (small and light green in color) and ripe (large, consistency of the pumpkin). Light green in color, with a rather sweet pulp and delicate that it can also be eaten raw. Its flowers are elegant and exquisite.
Generally the Trombette d'Albenga are found in Liguria, in the seaside resorts.