I Italian cucumbers traditional – including ancient and regional varieties such as Carosello, Barattiere and Tortarello – represent a unique expression of theMediterranean horticulture,agrobiodiversity and . sustainable food. Italy is internationally renowned for its rich food culture, and among its lesser-known but priceless treasures are these traditional cucurbits, which offer aa very distinct alternative to greenhouse-grown cucumbers in the markets of Northern Europe. From the arid fields of Puglia to the fertile plains of Veneto, the cultivar Italy’s historical cucumber varieties reflect centuries of climate adaptation, culinary tradition, and biodiversity conservation (Elia & Santamaria, 2013).
Although the widely cultivated standard cucumber (Cucumis sativus) remains prevalent throughout ItalyVarious traditional cultivars of the country – often mistaken for cucumbers – actually belong to the melon species (Cucumis melo) and are harvested in their immature stage. These ancient fruits, such as Carosello and Barattiere, are typically eaten fresh in summer and are highly prized for their crunchy texture, low bitterness, and delicate sweetness (Renna et al., 2020).
As integral components of the Mediterranean diet, traditional Italian cucumbers contribute to a dietary pattern recognized by UNESCO as Intangible Cultural Heritage of Humanity, providing essential micronutrients such as potassium, magnesium and vitamin C, along with polyphenols and other antioxidant compounds which help fight oxidative stress. Their high water content also promotes hydration, while their low density calorie and digestibility make them ideal for balanced, plant-based eating patterns. At the same time, they support traditional agricultural systems that improve environmental sustainability and preserve thelocal food identity (Dernini et al., 2017; Renna et al., 2020).
History
The cultivation of cucumber-like melons In Italy it has ancient roots deeply rooted in Mediterranean agricultural traditions. Historical evidence suggests that the varieties of Cucumis melo there. flexuosus, known today as Armenian cucumbers o Tortarello, were among the first forms cultivated in the region. As indicated by images from the Roman era, C. melo subsp. melo Chate Group served as the foundation from which longer fruit was selected, with both the ancient qishu’im Israelis that the cucumis Romans who represented early forms of C. melo subsp. melo Flexuosus Group.
Secondo Pliny the Elder (Naturalis Historia, Book XIX.23.64), the emperor Tiberius had cucumis – commonly translated as cucumber – on his table every day, summer and winter. The Romans cultivated it using specularia, movable beds on wheels that were moved in the sun during hot weather, and placed under frames glazed with specular pencil during the winter – early greenhouse-like structures to ensure year-round supply (Janick et al., 2007). regional variations developed through centuries of selection by farmers reflect the deep connection between Italian agricultural practices and the local characteristics of the “terroir”, as documented in the most authoritative Italian culinary sources (Il Cucchiaio d’Argento, 2020).
Botanical characterization and seasonality
Le traditional varieties of cucumber exhibit a fascinating botanical diversity within the Cucurbitaceae family, with morphological characteristics distinct and seasonal models.
Carousel (Cucumis melo)
Il Carousel represents one of the most iconic cucumber-like fruits in Italy, traditionally grown in Puglia, Basilicata and Calabria. Although botanically it is a type of melon (Cucumis melo), the Carosello is eaten in its immature state and used exactly like a cucumber.
This variety has a oval or elongated shape, light green in color and with fine hairs on the skin. The flesh remains tender and sweet, with a refreshing flavor that lacks the bitterness present in many modern cucumber hybrids (Slow Food Foundation, 2023).
Barrater (Cucumis melo)
Closely related to the Carosello, the Barters represents another immature melon used as a substitute for cucumber, especially in Salento, the southernmost part of Puglia. Scientific analysis reveals a significant nutritional variation between the various types of Barattiere, with the Barracker of Carovigno which shows the highest values of dry weight (6,8 g 100 g⁻¹ fresh weight), sugars (45 g kg⁻¹ PF) and sweetness index (7,3) (Renna et al., 2020).
Tortarello (Cucumis melo there. flexuosus)
Il Tortarello, grown in Campania, Calabria and Sicily, belongs to the Armenian cucumber group (Cucumis melo there. flexuosus). This variety has a extra-long, curved and ribbed body, which often reaches over 50 centimeters. The seeds contain 15,75% protein, 16,19% carbohydrates, and 22,33% oil content, indicating its potential as a source of beneficial fatty acids (Henane et al., 2015).
San Donà gherkin (Cucumis sativus)
Moving north in the Veneto, especially around San Donà di Piave, the Gherkin It is a small, crisp cucumber used primarily for pickling. This variety retains compact dimensions and firm consistency, ideal for traditional preservation methods.
Distinguishing Italian varieties from greenhouse cucumbers
Le traditional Italian varieties of cucumber they are clearly different from the greenhouse-grown cucumbers in Northern European countries like the Netherlands. The differences concern agricultural practices, flavor, and environmental impact:
cultivation methodsThe ancient Italian varieties are mainly grown in open field following natural seasonal cycles and traditional agricultural practices, while greenhouse cucumbers are grown in controlled environments with artificial climate regulation, hydroponic systems and continuous production throughout the year (Elia & Santamaria, 2013);
genetic diversity. The traditional Italian varieties represent populations of local ecotypes with genetic diversity developed through centuries of selection by farmers, in contrast to modern greenhouse varieties which typically consist of commercial hybrids selected for uniformity, shelf life and resistance to transportation rather than for complexity of flavor;
flavor. Research indicates that the open field cultivation In the Mediterranean climate, it contributes to the development of distinctive flavors and higher concentrations of bioactive compounds compared to greenhouse production systems (Renna et al., 2020). Italian varieties often exhibit more complex flavor profiles, ranging from sweet (Carosello) to slightly bitter (traditional Tortarello), while greenhouse cucumbers typically exhibit standardized and delicate flavors;
environmental footprintTraditional Italian cultivation requires minimal external inputs and is based on natural precipitation and seasonal rhythms, with a lower carbon footprint than energy-intensive greenhouse crops that require heating, artificial lighting, and climate control systems.
La seasonality It typically extends from late spring to autumn, with peak harvest in the summer months when the fruits reach optimal ripeness for fresh consumption.
Terroir, agronomical practices, and sustainable production
Terroir Puglia
La Puglia remains the heart of Italian cucumber-melon cultivation, particularly in the municipalities of Manduria, Carovigno, Fasano and Monopoli. deep clay soils of the region (locally called lands of Patuli) provide ideal growing conditions for traditional dry cultivation practices.
Il Carousel of Manduria It achieved recognition through inclusion in the Slow Food Presidia, created with the aim of protecting traditional food products at risk of extinction (Slow Food Foundation, 2023).
Traditional agriculture follows the system organically grown products, with cultivation carried out manually without irrigation or chemical treatments. Local farmers observe that the Barattiere tendrils grown near the sea using brackish irrigation water they produce more tender, fragrant and tasty fruits.
Northern Italian production
In Veneto, San Donà Gherkin It thrives in a variety of soil conditions adapted to the cooler climate of northern Italy. Cultivation continues in family gardens and artisanal companies, preserving the culinary heritage of Northern Italy through the traditional pickling practices.
Sustainable production methods
Many traditional cultivars are grown with minimal chemical inputs, often in biological or biodynamic systemsProjects like Slow Food’s Ark of Taste actively promote conservation through seed rescue, local consumption and cultural education, representing the commitment to thesustainable agriculture and environmental management (Slow Food Foundation, 2023).
Nutritional and health properties
The Italian varieties of cucumber offer nutritional profiles impressively supported by peer-reviewed scientific research. Analysis of Barattiere populations reveals substantial mineral content, with fruits showing calcium levels higher than standard cucumber (140 mg kg⁻¹ PF) and cantaloupe melon (90 mg kg⁻¹ PF) (Renna et al., 2020).
Nutritional properties of Italian cucumber varieties
The Italian varieties of cucumber demonstrate a nutritional composition superior to standard cucumbers, with comprehensive analytical data revealing their exceptional value as functional foods. Scientific research shows for example that Lecce Carousel contains significantly high levels of essential minerals, with potassium reaching up to 71,0 mg g⁻¹ dry weight (DW), representing the most abundant cation, followed by phosphorus, calcium, magnesium, sodium, iron and zinc (Palmitessa et al., 2022). mineral profile positions Italian varieties as superior sources of bioactive elements compared to conventional cucumbers.
The Italian varieties of cucumber are mainly characterised by low sugar content, typically ranging from 1,4 to 3,9 g per 100 g of fresh weight, which contributes to their distinctive light and refreshing profile. A key advantage over conventional melons, well aligned with the principles of the Mediterranean diet which emphasizes the benefits of low-glycemic index foods. However, some cultivar traditional present moderate variations in sugars which improve their palatability while maintaining nutritional benefits (Renna et al., 2020; Palmitessa et al., 2022).
I bioactive compounds present in Italian varieties include health-promoting substances: methyl gallate (35,58 μg g⁻¹ PS), recognized for its antioxidant and antiviral properties; α-tocopherol (10,12 μg g⁻¹ PS), essential for the inhibition of lipid oxidation; and β-carotene (up to 9,29 μg g⁻¹ PS), crucial for vitamin A synthesis and immune function (Palmitessa et al., 2022). phenolic content varies significantly between varieties, with total phenol concentrations ranging from 21 mg kg⁻¹ PF (Barattiere di Monopoli) to 65 mg kg⁻¹ PF (Carovigno variety), indicating a strong antioxidant potential (Renna et al., 2020).
THEmicronutrient analysis demonstrates that Italian varieties provide an appreciable nutritional density, with Barattiere di Fasano showing high levels of zinc (2,3 mg kg⁻¹ PF) and copper (0,3 mg kg⁻¹ PF), while maintaining consistently higher calcium levels than standard cucumber (140 mg kg⁻¹ PF) and cantaloupe melon (90 mg kg⁻¹ PF) (Renna et al., 2020). These nutritional characteristics They are in line with Mediterranean dietary patterns, which favor nutrient-dense, minimally processed foods to contribute to cardiovascular health and metabolic well-being.
Health benefits
Scientific research also highlights several health benefits associated with the consumption of these cucumber varieties:
antioxidant propertiesScientific studies demonstrate the richness of Barattiere cucumbers in phenolic compounds with antioxidant properties (Renna et al., 2020). Cucumber extracts also contain flavonoids and tannins, compounds particularly effective in blocking harmful free radicals (Kumar et al., 2010);
anti-inflammatory activity. Studies indicate that cucumber extracts can inhibit cyclooxygenase 2 (COX-2), suggesting potential anti-inflammatory benefits (Murad et al., 2013);
hydration supportThe exceptionally high water content (approximately 96%) makes these varieties effective for supporting daily fluid requirements and promoting hydration (Heidari et al., 2016).
Purposes
Traditional culinary applications
Il Carousel It is the protagonist of summer salads, often combined with tomatoes and onions as well as the inevitable extra virgin olive oil. In Manduria, it accompanies the traditional jatedda — a summer salad of cherry tomatoes, garlic, oil, salt, capers and oregano served over friselle (Slow Food Foundation, 2023).
Il Barters serves as a refreshing snack during the warmer months, acting as a key ingredient in local peasant recipesIts crunchiness and high water content provide natural refreshment in the summer heat of southern Italy.
Il Tortarello It is ideal for raw consumption, thanks to its sweet taste and crunchy texture, with a thin skin, which it maintains even when fully ripe.
Il San Donà gherkin has a crucial role in the Italian tradition of preserve vegetables in vinegar and herbs, forming the base of the gardener (mix of Italian pickled vegetables) and various appetizer preparations.
Contemporary applications
Modern Italian cuisine increasingly recognizes the potential of these varieties for innovative culinary applications, as documented in contemporary Italian publications in the sector (Il Cucchiaio d’Argento, 2020).
Il Half-Long of Paris, although of French origin, has in turn earned its place in traditional Italian horticulture as a reliable and versatile choice for both salads and light pickles.
Advice for buyers
For food lovers
When looking for authentic varieties of Italian cucumber, give priority to certified organic products which at the same time ensure better environmental responsibility. Look for indicators of seasonal availability, as authentic varieties follow natural growth cycles rather than annual production cycles. These varieties represent living traditions and commitment to sustainable agricultural practices.
Professional buyers and international trade
International buyers looking for reliable suppliers of traditional vegetables Italians should consider collaborating with established networks that understand the complexities of sourcing local varieties. The team of GIFTS (Great Italian Food Trade) offers extensive experience connecting international buyers with verified Italian producers, ensuring authenticity and quality standards and supporting sustainable agricultural practices.
GIFT’s approach includes rigorous evaluation of producers based on quality standards, traditional cultivation methods and environmental sustainability. Its network includes certified producers throughout Italy, providing professional buyers with access to seasonal availability programs, quality certifications, and logistical support for international distribution.
Quality selection criteria
When choosing varieties premium liquors of Italian cucumber, examine:
organic certification which ensures sustainable production practices;
verification of regional origin that maintains authentic connections to the “terroir”;
seasonal authenticity which follows natural growth cycles;
producer traceability with documented cultivation histories.
Choosing these varieties means embracing a food culture which evaluates authenticity, regional identity and environmental management.
Conclusions
The Italian varieties of cucumber represent living traditions, conservation of biodiversity and commitment to thesustainable agricultureFrom Puglia’s Carosello to Veneto’s Cetriolino, these varieties offer unique flavors and textures that modern hybrids often lack, providing scientifically supported health benefits through their valuable nutritional and antioxidant profiles.
these ancient cucumbers they tell a story of regional pride, climate adaptation, and food sovereignty. Whether consumed in traditional dishes or incorporated into contemporary cuisine, they demonstrate Italy’s unparalleled agricultural heritage and commitment to preserving biodiversity for future generations.
Dario Dongo
References
Elia, A., & Santamaria, P. (2013). Biodiversity in vegetable crops, a heritage to save: The case of Puglia region. Italian Journal of Agronomy, 8 (1), 4. https://doi.org/10.4081/ija.2013.e4
Heidari, H., Kamalinejad, M., Noubarani, M., Rahmati, M., Jafarian, I., Adiban, H., & Eskandari, M. R. (2016). Protective mechanisms of Cucumis sativus in diabetes-related models of oxidative stress and carbonyl stress. BioImpacts, 6 (1), 33-39. https://doi.org/10.15171/bi.2016.05
Henane, I., Ben Slimane, M., & Jebari, H. (2015). Cucumis melo there. flexuosus the Armenian cucumber or snake melon: Nutritional and oil composition analysis. Research Journal of Pharmaceutical, Biological and Chemical Sciences, 6 (4), 456-463.
The Silver Spoon, 11th edition. Editorial Domus, Rozzano (Milan), 2020. ISBN 978-88-3333-167-6
Janick, J., & Paris, H. S. (2007). The cucurbits of Mediterranean antiquity: Identification of taxa from ancient images and descriptions. Annals of botany, 100 (7), 1441–1457. https://doi.org/10.1093/aob/mcm242
Kumar, D., Kumar, S., Singh, J., Narender, Rashid, B., & Vashistha, B. D. (2010). Free radical scavenging and analgesic activities of Cucumis sativus L. fruit extract. Journal of Young Pharmacists, 2 (4), 365-368. https://doi.org/10.4103/0975-1483.71627
Murad, H. A., Habib, H. M., Kamal, A. M., Abdel-Rahman, M. K., & Ramadan, M. F. (2013). Phytochemical and therapeutic potential of cucumber. Phytotherapy, 84, 227-236. https://doi.org/10.1016/j.fitote.2012.10.003
Palmitessa, O.D., Durante, M., Caretto, S., Quinto, M., De Paola, A., Santamaria, P., & Serio, F. (2022). Nutraceutical profile of “Carosello” (Cucumis melo L.) grown in an out-of-season cycle under LEDs. Antioxidants, 11 (4), 777. https://doi.org/10.3390/antiox11040777
Renna, M., Montesano, F., Gonnella, M., Signore, A., & Santamaria, P. (2020). Barattiere: An Italian local variety of Cucumis melo L. with quality traits between melon and cucumber. Plants, 9 (5), 578. https://doi.org/10.3390/plants9050578
Dario Dongo, lawyer and journalist, PhD in international food law, founder of WIISE (FARE – GIFT – Food Times) and Égalité.
Dining and Cooking