This website uses cookies to ensure a better browsing experience; in addition to technical cookies, third-party cookies are also used. To learn more and become familiar with the cookies used, please visit the Cookies page.
By continuing to browse this site, you automatically consent to the use of cookies.

Continue

Plants and herbs

Piante ed erbe aromatiche dettaglio

Piante ed erbe img 1 FVG
 
Place of production
Rauscedo - San Giorgio della Richinvelda (Pordenone)
 
Product description
Barbatella is a cutting or offshoot of the vine from which the roots have grown. 
Barbatella VCR is world-renowned for its high reliability and its superior genetic and health properties. The most widely used graft in Rauscedo was originally the so-called “celerina or interlocking” one. In the 1980s, the French "omega" graft began to take hold, as it is quicker and simpler to carry out. Thanks to the new automatic grafting machine, the “Celerina Plus”, designed and patented by Vivai Cooperativi Rauscedo, there has been a return to production of vine cuttings using this grafting system. Production, which has exceeded 60 million cuttings for many years now, involves not only the 250 partners and their relatives, but also many local and foreign workers, for a total workforce of 2,000 people.

Expand Collapse
History / Traditions / Interesting Facts
In 1920, in Rauscedo, a town at the foothills of the Carnic Prealps, in an economically depressed area characterised by mass emigration, the first nursery/vine-growing activities were started. Several years previously, an officer from the Royal Army had helped several local farmers to refine the grafting technique, which they learned and absorbed avidly, in the hope of improving their day-to-day lives A modest level of activity started in this way and continued until around 1929-30, when it was realised that forming an association would allow higher production at more profit, and Vivai Cooperativi Rauscedo was created in 1933. After the Second World War, the town was given a new lease of life; the younger generations did not emigrate and the returning soldiers did not want to abandon their land. Over 3 million grafts-cuttings were made in 1948 and the association was converted into a limited liability cooperative. As time passed and the amount of work increased, many emigrants returned to their homeland, so the company was able to satisfy the greater production needs with new human resources and new structures. Subsequent generations took strength and encouragement from these memories for the social, economic and technical development of their nursery activities, aware that the cuttings they produced would be planted in wine-making regions throughout the world.

Contact information 
Vivai Cooperativi Rauscedo
Via Udine, 39 – 33095 Rauscedo (Pordenone) 
Tel.  +39 0427 948811
vcr@vivairauscedo.com
 
Comune di San Giorgio della Richinvelda
Via Richinvelda, 15 – 33095 San Giorgio della Richinvelda (Pordenone)
Tel. 0427 968611

For more information
segreteria@com-san-giorgio-della-rinchivelda.regione.fvg.it
http://www.comune.sangiorgiodellarichinvelda.pn.it/
www.vivairauscedo.com

News and events
Evento “Le Radici del Vino” (secondo o terzo fine settimana di ottobre)
 
 
 
Piante ed erbe img 2 Liguria
 
Place of production
Tyrrhenian coast of Liguria
 
Product description
The whole plant is packaged in bunches with at least two pairs of true leaves (one fully expanded and the other in the formation phase), up to a maximum of four pairs of true leaves. The plant is of average to very tall height with an expanded or cylindrical shape. Its leaves are elliptical in shape, with a puckered or blistered appearance. It has an intense and characteristic aroma with the complete absence of a minty scent.
It is grown in a protected environment all year round and out in the fields in spring and summer months. The product for fresh consumption is packaged and sold in bunches or bouquets. Basil destined for small-scale or industrial processing is sold in bulk, mainly to companies involved in manufacturing semi-finished products for industrial or commercial use, or to processing facilities to be used directly as an ingredient.

Expand Collapse
History / Traditions / Interesting Facts
Genoese DOP basil is the distinctive ingredient that has made Genoese pesto famous throughout the world. It is also one of the most representative and typical crops of Liguria, the symbol of an agriculture perched above the sea and a traditional flavoursome cuisine. Grown for centuries, Genoese DOP basil has enjoyed unprecedented popularity in recent years, both in Italy and abroad, among consumers who show a growing appreciation for the contribution its aromas make to enriching the flavour of a dish, and because the product represents the quality, simplicity and unique character of a land and its culture; basil is a species that is strongly influenced by the cultivation environment.
Over the years, certain varieties of basil have established themselves in Liguria as suitable for making Genoese DOP basil. These varieties are characterised by the complete absence of any minty scent, a very intense and pleasant aroma, and a particularly delicate colouring of the leaves. These characteristics, which are easily discernible even after processing the raw material, are determined by the unique climate and soil conditions of the Ligurian region.
 
Contact information
Consorzio di tutela del basilico genovese DOP 
 
For more information
www.basilicogenovese.it
 
 
 
Piante ed erbe img 3 Umbria
 
Place of production
Eastern Apennines
 
Product description
Truffle - There are many different varieties, the most highly regarded being the prized Norcia and Spoleto black truffle, which can also be found in the territories of Valtopina, Gualdo Tadino and Terni, while the prized white truffle abounds in the Umbrian Upper Tiber and Alto Chiascio.
 
Castelluccio di Norcia IGP lentil - A local ecotype very small in size with variegated colour, very fine skin, delicate consistency and long shelf life.
 
Monteleone di Spoleto DOP spelt - A local spelt ecotype, which over time has taken on the specific and distinctive characteristics of theTriticum dicoccum species.
 
Colfiorito IGP red potato - It has a distinctive rough, thin, reddish skin with firm, crisp, light yellow-coloured flesh.
 
Saffron - The cultivation of this spice was revived in the 90s, in particular in the areas of Cascia and Città della Pieve. Cascia saffron, a highly pure saffron of Umbria, was included in the list of traditional food products (PAT) of the region.
 
Slow Food Presidium - Roveja of Civita di Cascia: a small pea-like legume, with a seed ranging in colour from dark green to grey-brown. Trevi black celery, with long, dark green stalks, no fibres and an intense aroma. Amerino cottòra broadbean, also known as mezza fava (half broadbean), on account of its small size. Lake Trasimeno bean, a bean-like legume, with an oval shape and varied colour details ranging from cream to black.

Expand Collapse
History / Traditions / Interesting Facts
The products mentioned play an important role in the Umbrian agricultural economy where the conservation of the territory, the preservation of biodiversity, the protection of traditions and ancient flavours are valued strengths. The truffle is surely an important element in regional cuisine and the Umbrian economy. The Castelluccio di Norcia lentil has an ancient history dating back to the origins of Umbrian agriculture. The Monteleone di Spoleto spelt has very ancient origins, as evidenced by some historical findings, primarily the Etruscan "chariot" tomb (6th century BC); the grain examples found included spelt caryopses. The Colfiorito red potato is a much more recently cultivated crop; its appearance in the Colfiorito plateau dates back to the Napoleonic period. The Roveja Presidium involves four small producers from Civita di Cascia; the presidium, having recovered the ancient seed, aims to spread knowledge of this legume and get other farmers involved. The Trevi black celery is grown in lands not far from the springs celebrated by Carducci, Byron and Goethe. These vegetables are also known as canapine (little hemp) because in the past they were also used for the cultivation of hemp fibre. Saffron was widely used in dyeing and pharmacology, and also for cooking, from the Middle Ages to the Renaissance.
 
Contact information
Consorzio “Alberto Viganò” per la tutela de “Il Croco di Pietro Perugino – Zafferano purissimo in fili di Città della Pieve”
Via Vittorio Veneto, 1 - C.P. 45
06062 Città della Pieve (Perugia)
T +39 0578 299375 - F +39 0578 299375 - crocoperugino@libero.it

For more information
http://www.fondazioneslowfood.com/it/nazioni-presidi/italia/?fwp_regioni_italiane_presidi=umbria
www.zafferanodicascia.it

News and events
National market show of white truffle and food products in Gubbio, October/November
Festival of the Colfiorito Red Potato, 14-23 August
Market show of Cascia Pure Saffron, 30 October-3 November
Zafferiamo in Città della Pieve, 23-25 October
Market show of Trevi Black celery, 4-7 June

 
 
 
 
 
 
To follow the activities of  Expo and regions
 
Facebook
FB Expo e Territori
 
Twitter
@ExpoeTerritori
#expoeterritori
 
instagram
@expoeterritori
 
 
 
 
 
 

Our Shareholders

Official Global Partners

Expo Milano 2015 Supporting Initiatives