Sedano Nero di Trevi
Trevi Black Celery
Widely known until a few decades ago and now put in by a few growers only, in the plots near the Clitunno springs that Carducci, Byron and Goethe all wrote about. It went after the Second World War, when American celery arrived. It is longer than other celery, the ribs dark green, entirely without strings, and it smells strongly; earthed up, the ribs blanch almost white and the heart turns tender and juicy.
Designation
- Certification
- Slow Food Presidium
- Category
- Fruit, vegetables and cereals, fresh or processed
Where it is made
Trevi comune, Perugia province
How it is made
Cut from October into November.