Tondo di Nizza

Family: Cucurbitaceae Vegetable

Sun-warmed and tender, Tondo di Nizza brings a beguiling, buttery sweetness with a mild, garden-fresh flavor that feels especially delicate when harvested at peak youth.

Its compact, round fruits develop a smooth, satiny skin and a pleasantly crisp bite, making them a standout for quick-roasting on sheet pans, fresh slicing, and vibrant skillet sautés—plus a charming addition to summer relishes and quick pickles. Grow it for the joy of abundant, fast returns: in about 45 days, you’ll be gathering perfectly sized rounds that look as good as they taste.

Light: Full SunMaturity: 45 DaysHabit: Vine

Botanical illustration of Tondo di Nizza

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Apr 11th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Jun 9th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	45
Sun Requirements	Full Sun
Growth Habit	Vine
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	65
Min Night Temp (°F)	55
Harden Off (days)	10

Culinary Notes

Chef's Note

Tondo di Nizza is at its best when harvested young: it has that crisp-but-tender squash bite that keeps its shape under heat. Roast or sauté it hard and quick, then finish with lemon and olive oil—this variety stays sweet and doesn’t collapse into watery mush.

Best Uses

sheet-pan quick roast—hot and fast so rounds brown at the edges while staying crisp inside
thin slicing for raw or lightly dressed salads where the satiny skin and crunch hold
skillet sauté for a glossy, spoonable finish with garlic and olive oil
quick pickles/relish—especially good for maintaining a clean snap

Flavor Profile

buttery, sun-sweet squash flavor mild and fresh with a delicate, garden-green finish crisp-tender bite in youth, turning silky when cooked through

Kitchen Pairings

lemon garlic extra-virgin olive oil parmesan basil chile flakes

Frequently Asked Questions

What pest or disease problem is most likely on Cucurbita pepo (Tondo di Nizza), and how do I control it?

For Cucurbita pepo squash, powdery mildew is a common issue in warm, dry weather and shows up as a white coating on leaves. Improve airflow by spacing plants properly and removing heavily infected leaves early, then apply a sulfur-based fungicide or horticultural oil labeled for cucurbits to slow spread. If you spot squash vine borers (wilting with a sawdust-like frass at the stem), cut and resecure the vine by burying the stem to encourage new roots and reduce further tunneling.

How often should I water Cucurbita pepo during its main growing phase?

During the active growing and fruiting period, water deeply so the soil is evenly moist but not waterlogged—aim for about 1 inch (2–3 cm) per week, increasing to more during hot stretches. Check moisture at 2–4 inches deep; water when it feels dry at that depth. Keep water off the leaves to reduce mildew by using a drip line or watering at the base.

How can I tell when my Tondo di Nizza (Cucurbita pepo) is ready to harvest?

Harvest at about 45 days when the fruit skin is fully colored and hard enough that you can’t easily puncture it with a fingernail. The stem should be drying and slightly corky, and the fruit should sound hollow-ish when tapped. Cut with a sharp knife, leaving a short stem on the squash for better storage.