No one touch the sea zucchinis

Zucchini plants are popular for their green elongated fruits that we commonly see in the markets. However, there is a unique variety of zucchini that grows in the coastal regions of Italy – the sea zucchini or courgette di mare in Italian. The sea zucchini is different from the regular zucchini we know because it grows on a vine that floats alongside the coastal waters. While it looks like a zucchini, it has a tougher skin and is saltier than the typical variety.

For generations, cultivating the sea zucchini has been a tradition in the coastal town of Marina di Camerota, located in the Cilento region of southern Italy. The local farmers grow this squash by laying out vine stems on the sea floor, setting them afloat, and letting them drift with the tide. The process of cultivating this unique zucchini is a delicate one, requiring the right conditions, experience, and knowledge.

Sea zucchini farming involves planting the zucchini in sandy soils, watering them frequently, and guiding their growth with nylon cords that extend from the coast. As the zucchinis grow, they float on the surface of the water, absorbing the minerals and salts found in the seawater. The sea zucchinis are harvested from the vines when they are ripe and are then washed, trimmed, and sorted by hand.

The unique aroma and flavor of the sea zucchini are due to the rich minerals and salt that the plants absorb from the sea. It is a perfect ingredient in traditional Italian recipes, such as pasta dishes, soups, salads, and frittatas.

Unfortunately, the sea zucchini’s popularity in Italy has led to an unfortunate side effect – poaching. The high demand for the sea zucchini has resulted in several unauthorized people harvesting them from the coast, without regard for the farmers or the regulations. This issue has become a problem for the sustainability of the sea zucchini and the livelihood of the local farmers.

The practice of poaching not only affects the farmers but also the ecosystem. The sea zucchini’s cultivation requires adherence to specific farming practices, ensuring that the land and sea ecology remains unharmed. Unauthorized harvesting of these zucchinis can disturb the natural balance of the ecosystem and could have severe consequences.

The local authorities and farmers of the Cilento region have taken several measures to protect the sea zucchini from poaching. This effort includes expanding the protected cultivation zone, increasing the number of inspections, and imposing heavy fines and penalties for offenders. Additionally, there has been a concerted effort to raise awareness of the importance of sustainable farming and the significant contributions of the sea zucchini in the local cuisine.

In conclusion, the sea zucchini is not just an excellent food ingredient, but it is a vital cultural and natural resource for the people of Marina di Camerota. The delicate process of cultivating this exceptional variety of zucchini is something worth protecting. The authorities’ efforts to protect this natural resource are commendable and should serve as an inspiration to other communities worldwide. As consumers, we can also do our part to support local, sustainable food practices and discourage poaching practices that endanger our ecosystem. No one should touch the sea zucchinis, but everyone should respect and protect them.