…Telling the Story of Vegetables, Fruit and Legumes
Describe the main characteristics of the variety or ecotype grown, including information on its history or interesting facts about its production.
The Vesuvio Piennolo cherry tomato has an oval shape, small size and is characterized by longitudinal grooves (ribs) and a small pointed tip. Its name comes from an ancient practice of preservation, called “al piennolo,” which involves tying the stems to form clusters, called “schiocche,” and hanging them from the walls or ceiling of well-ventilated areas.
Point out where it is produced (the province, the country or even the region, to indicate precisely where the growing is done). If it is significant, indicate the altitude. It is also useful to specify the pedoclimatic characteristics of the production area, but only those that give the product particularly unique, identifying or organoleptic characteristics.
The farm and its fields that grow chickpeas are found in the town of Cicerale (Campania, Italy), in the Cilento National Park, Diano and Alburni Valley. The calcareous soil and the warm, but not humid, climate give this legume a delicate fla- vor and high nutritional quality. The Romans first planted it in this area and christened it “terra quae cicera alit” (land that nourishes chickpeas), as is seen in the coat of arms of the town which depicts a chickpea plant.
Indicate how much land is cultivated and where the seeds come from: if they are bought (and where) or if they are saved by the farmers themselves. Specify the period in which the seeds are planted and the planting technique. Indicate how the soil is worked and with what kinds of systems or equipment, focusing on any interesting elements: use of poles, crop rotation (and which kinds). Explain the specific types of irrigation used (drip, overhead, etc.) and if necessary, types of weeding employed (mechanical, chemical, etc.). Describe how and with what the land is fertilized. Indicate if other treat- ments for disease and pest control are used and which ones.
The farm grows around 5 hectares (about 12 acres) of Nizza Monferrato hunchback cardoon. The seeds, chosen and saved by the farmer, are sown in rows in May. The soil is not fertilized nor irrigated and the cardoons do not need to be treated for disease control. Weeds that grow at the beginning of the season are removed manually and, later, are over- come by the strong vegetative growth of the cardoon. In September, between the ribs and the leaves, jute string is used to tie the plants. The cardoons are covered with soil; by doing this, they lose their chlorophyll and become white. Attempting to reach the light of the sun, they swell and curve, becoming characteristically hunchback.
Harvest and storage
Describe in which period harvest takes place and by which method. Note cleaning, storage and packaging techniques.
The pods are harvested by hand starting at the end of October, when they have dried out as much as possible on the plant. They are brought to a well-ventilated area, spread out on the ground on a cotton cloth, and left for about 10 days. The beans are then mechanically removed from the pods and left on the ground again for a few days to dry out completely. To protect against insects, which could appear during storage, the seeds are put in the freezer for a few days before being sold.
… if the narrative label describes a processed plant, include this additional paragraph:
Give a description of the processing of the plant, specifying the ingredients used and their origins. If processing is done in an external location, indicate the name of the processing company and where it is located.
The tomatoes are cleaned and blanched in water for about 5 minutes. The tomato pulp, separated from the seeds and from the skin using a strainer, is then bottled.
Tips for use or storage
How and where to best store the product and how to cook it or prepare it for cooking.
Once opened, store the bag in a dry and well-ventilated place, or: Soak the lentils for 8 hours before cooking them.