The short answer (and short is the wrong word for this gargantuan squash) is that tromboncino tastes phenomenal as a summer squash and just ok as a winter squash.
Tromboncino, also known as zucchetta rampicante and Tromba d’Abenga (Albenga is a city on the Italian Riviera where tomboncino originates) is a cultivar of Cucurbita moschata, a constellation of squashes that includes butternut squash. Trombonchino, as far as I know, is the only or one of the few squashes in the Cucurbita moschata family that is harvested as a summer squash
I think of tromboncino as the new zucchini. It has a sweeter flavor than zucchini and the long neck is always free of seeds. As a winter squash it’s passable, but somewhat bland. If you’ve got the room to let this thing sprawl (ours is over 25 feet long) you’ll find it more productive than zucchini. I planted seeds in April, transplanted the seedlings in May and in early November I still have squash on the vine.
Like all squash it benefits from copious amounts of nitrogen and compost. We grew ours in straw bales. I’ve heard that it’s resistant to squash borers (not a problem I’ve had, so I can’t speak from experience). The seeds came from Franchi via the Heirloom Seed Store.
Have you grown tromboncino? Let us know in the comments . . .