Trevi Black Celery

Until a few decades ago, Trevi black celery enjoyed wide renown, but these days it is only planted by a few growers in their plots near Clitunno, close to the springs celebrated by Carducci, Byron and Goethe. The cultivation of the variety began to be abandoned after the Second World War, with the arrival of American celery. The celery’s distinctive characteristics are its long length compared to other varieties, the dark-green color of the ribs, the absence of fibers and the intense fragrance. When earthed up, the ribs turn pale, almost white, and the heart becomes tender and juicy.

Season

Harvesting starts in October and continues until November.