Lungo de Napoli: Growing the Italian Heirloom Winter Squash in Kansas
By Autumn Prairie Pumpkins
Lungo de Napoli, "Long of Naples", is the squash that's been a cornerstone of Neapolitan cooking for centuries. It's a massive, elongated Cucurbita moschata that can stretch 2–3 feet long, with a bulbous seed end and a long, thick neck that's almost entirely solid, dense, orange flesh. In the markets of southern Italy, it's sold by the slice, vendors cut wedges from the cross-section, displaying the brilliant orange interior like jewelry.
For Kansas gardeners, Lungo de Napoli combines Italian culinary heritage with the practical toughness of moschata genetics. It handles heat, resists vine borers, and produces squash with some of the densest, sweetest flesh in the entire species. This is the variety for anyone who takes cooking seriously and wants the best possible raw material from their garden.
Why Lungo de Napoli Thrives in Kansas
Naples sits in southern Italy, Mediterranean climate, hot summers, abundant sun. Kansas offers similar summer heat with more extremes. Lungo de Napoli handles it all. The moschata vine borer resistance keeps plants healthy through our worst pest months, and the heat that stresses many garden crops actually benefits this variety by promoting fruit development.
Days to maturity run 100–120 days. Start indoors for the best results in Zone 6b. Fruits are long and large, 15–25 lbs is typical, with some reaching 30+ lbs under excellent conditions.
K-State's squash vine borer guide (MF3309) covers Kansas-specific growing practices for moschata varieties.
How to Grow Lungo de Napoli in Kansas (Zone 6b)
Starting Seeds
Start indoors 3–4 weeks before last frost for the best results with this longer-season variety. Transplant mid-May after soil reaches 65°F. Direct sowing works if you have a reliably long fall, but indoor starts give you a safety margin.
Spacing
8–10 feet between plants. The long fruits need space to develop without being constrained. Lay straw mulch in the fruit zone to keep the elongated squash clean and prevent ground rot. Train vines in one direction for easier management.
Soil and Fertility
Rich, well-drained soil with abundant compost. pH 6.0–6.8. Heavy feeder, large fruits demand significant nutrition. Side-dress with nitrogen when vines run and consider a mid-season compost tea when fruits are sizing up.
Watering
1.5–2 inches per week through fruit development. Drip irrigation is essential. The long fruit shape can develop unevenly with inconsistent watering, keep it steady through the sizing period.
Harvest and Storage
Harvest when the skin is tan-buff and hard, the stem dry. These large fruits need careful handling, support both ends when lifting. Cut with 4 inches of stem. Cure 2–3 weeks in warm, dry conditions. Lungo de Napoli stores 5–8 months, one of the best storage squash in existence. The dense flesh and thick skin protect beautifully over time.
Lungo de Napoli in the Kitchen
This is the squash of Neapolitan cuisine. The flesh is intensely dense, deep orange, dry, and remarkably sweet, some of the highest sugar content among moschata varieties. In Italy, it's used for pasta con la zucca (pasta with squash), zucca al forno (oven-roasted squash), and as a filling for ravioli and tortellini.
The long neck provides an enormous amount of solid, seed-free flesh. Slice into thick rounds, roast until caramelized, and you have one of the simplest, most satisfying vegetable preparations in all of Italian cooking. Also makes exceptional soup, gnocchi, and risotto.
Saving Seeds
Open-pollinated. Save seeds from the bulb end of fully mature fruits. Scoop, rinse, dry 2–3 weeks. Cross-pollinates with other moschata. Given the exceptional quality of this variety, seed saving is well worth the effort.
Naples to Kansas, One Seed at a Time
Lungo de Napoli Squash Seeds ship from Newton, Kansas. Explore our full heirloom seed collection.
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