Trevi Black Celery

Italy

Umbria

Vegetables and vegetable preserves

Back to the archive >
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.

  • Hai imparato qualcosa di nuovo da questa pagina?
    Did you learn something new from this page?

  • Yes   No

Season

Harvesting starts in October and continues for at least a month.

Back to the archive >
Despite its qualities, Trevi black celery is little known outside the region and is often confused with ordinary celery. The objective of the Presidium, which unites four growers, is to spread awareness of the variety beyond Umbrian borders and prevent its complete disappearance. It is threatened by hybrid, self-blanching celery varieties with inferior sensory characteristics, which require much less care during cultivation.

Production area
Trevi Municipality, Perugia Province

Presidium supported by
Umbra Valley and Sibillini GAL, Umbria Regional Authority
Emanuela Baldoni
Borgo Trevi (Pg)
Via Faustana, 30
tel. +39 0742 381165

Annibale Bartolomei
Borgo Trevi (Pg)
Via Canapine, 6
cell. 347 6934576
annibale.bartolomei@alice.it

Cesare Bartolomei
Borgo Trevi (Pg)
Via Canapine, 6
tel. +39 0742 78770

Angelo Mattioli
Trevi (Pg)
Via Sant' Egidio, 73
tel. +39 0742 78680
Slow Food Presidium Producers’ Coordinator
Annibale Bartolomei
Tel. +39 347 6934576
annibale.bartolomei@alice.it

Slow Food Presidium Coordinator
Gianluca Polidori
Tel. +39 0743 274134
+39 338 7119510
gpolidori@castellodiporeta.it
Despite its qualities, Trevi black celery is little known outside the region and is often confused with ordinary celery. The objective of the Presidium, which unites four growers, is to spread awareness of the variety beyond Umbrian borders and prevent its complete disappearance. It is threatened by hybrid, self-blanching celery varieties with inferior sensory characteristics, which require much less care during cultivation.

Production area
Trevi Municipality, Perugia Province

Presidium supported by
Umbra Valley and Sibillini GAL, Umbria Regional Authority
Emanuela Baldoni
Borgo Trevi (Pg)
Via Faustana, 30
tel. +39 0742 381165

Annibale Bartolomei
Borgo Trevi (Pg)
Via Canapine, 6
cell. 347 6934576
annibale.bartolomei@alice.it

Cesare Bartolomei
Borgo Trevi (Pg)
Via Canapine, 6
tel. +39 0742 78770

Angelo Mattioli
Trevi (Pg)
Via Sant' Egidio, 73
tel. +39 0742 78680
Slow Food Presidium Producers’ Coordinator
Annibale Bartolomei
Tel. +39 347 6934576
annibale.bartolomei@alice.it

Slow Food Presidium Coordinator
Gianluca Polidori
Tel. +39 0743 274134
+39 338 7119510
gpolidori@castellodiporeta.it

Territory

StateItaly
RegionUmbria

Other info

CategoriesVegetables and vegetable preserves