Vegetables and processed
Val di Gresta, a fertile and generous valley, also called “Valle degli Orti” is an example of agriculture that has dedicated its attention to the environment and health. Among the first in Italy to devote itself to organic farming, it produces vegetables that have become the hallmark, first of all: the cabbage, carrots, celeriac and potato.
Pure or processed, used in local kitchens to prepare delicious soups, creamy tomato souces, soft carrot cakes, vegetables carry the message of clean and genuine agriculture. And together they tell excerpts of Trentino social history. Here the cultivation of vegetables has been practiced for a long time in the family gardens, for the sustenance of the farmer and his family and therefore, also for this reason, oriented to the products that are best suited to conservation during the winter months. Always here, the fruits of a land grow up, walking at the slow pace of time, surrounded by mountains and designed by green terraces.
Cavolo cappuccio | Cabbage
Typical vegetable from Val di Gresta, the cabbage is characterized by its crunchiness, its sweetness and its shelf life. These characteristics are enhanced by the cultivation environment and traditional production techniques. From white or reddish tints, consumed fresh or fermented, up to the transformation into sauerkraut, the cabbages are one of the products that define the identity of the territory in which they grow.
Sedano rapa | Celeriac
The root vegetable, grown in open fields in the terraced grounds of Val di Gresta, is characterized by its round shape and its dark green foliage, which contrasts with the white color of the pulp. The climatic conditions in which it grows give it a harmony of flavors and a crunchiness that make it particularly recognizable.