The black celery of Trevi
Discovering of a garrison '' slow food
'', rich of gastronomic tradition, between secular olive and the black celery,
a vegetable from the incomparable taste
Who believed that the celeries were all
similars, has to retract him, since once tasted the celery of Trevi,
inevitably becomes more demanding. In a slender and selected strip of ground,
inclusive between Borgo and the river Clitunno, clayey, damp and
very fertile, a group of farmers have realised a small agricultural miracle:
the black celery of Trevi. It's a typology of celery very appreciated by the
very dark colour and by the very woody aspect. For this reason it suffers
further workmanship and trials, as the burial, getting so a celery from the
white coasts, without threads and a very tender and rich heart of pulp. Some
experts have identified in the sacred waters of the Clitunno the hidden
ingredient that more than other contributes to confer aromas and unique
perfumes to the vegetable. In every way the result exceptional, and it is a
real pity that its marketing is almost totally prevented, because of its scarce
production that is just enough to the realisation of the Exhibitoion Market
of the Black Celery of Trevi. The cost slightly results increased, because
of the thoughtful cares that its cultivation requires. But all these elements
compete to create attends towards this vegetable and of the dishes that thanks
to it are realised.
There are not only celery here, and coming
to the city is noticeable the huge presence of olive, a practically boundless
quantity of knotty that stems winding the city. The road that conducts in the
city centre from the lower part, unties its ample coils through a sharp pain
green forest that winds Trevi in a soft cloud of leaves and olives. The
elevated quality of the produced oil is recognised by the connoisseurs, and not
casually the centre of the Presidency of the association National City of
the oil is in Trevi.
Being such products considered as
seasoning or contour for courses of greater merit, the ability and the care of
the man has also raised them to the rank of absolute protagonists of the table.
Among the a lot of recipes that the kitchen can propose, we suggest to taste
mixing them as less as possible to other foods. A dish of the poor tradition
imposes necessity to the attention, the pinzimonio, that allows to
combine in the case of Trevi and to exalt the gustatory feelings that these two
champions of the gastronomy can offer.
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