Products.

The Lusia PGI Salad is a salad of the Asteraceae Lactuca Sativa family, and is presented in two varieties: Capitata or Cappuccia and Crispa or Gentile.

La Gentile has a bulbous leaf with jagged edge, bright green in color, subject to significant variations in relation to the climatic trend;

The Lusia PGI Salad is protected by the EC Regulation number 1137 of 25 November 2009 published in the Official Gazette 311 of 26/11/2009.

La Gentile presenta una foglia bollosa con margine frastagliato, di colore verde chiaro brillante soggetto a sensibili variazioni in relazione all’andamento climatico;

L’Insalata di Lusia IGP è tutelata dal Regolamento CE numero 1137 del 25 novembre 2009 pubblicato sulla Gazzetta Ufficiale 311 del 26/11/2009.

The Lusia PGI Salad is a salad belonging to the Asteracee Lactuca Sativa family, and is presented in the two varieties: Capitata or Cappuccia and Crispa or Gentile.

The Cappuccia has a compact and wavy leaf with a whole margin of a medium bright green color subject to significant variations in relation to the climatic trend;

The Lusia PGI Salad is protected by the EC Regulation number 1137 of 25 November 2009 published in the Official Gazette 311 of 26/11/2009.

The Brazilian salad is a round shaped lettuce, with very broad, concave and wrinkled leaves, and a crunchy texture.

The Romaine lettuce is a cutting lettuce, has a very elongated shape and a crunchy consistency of fleshy coasts and oblong and voluminous tuft.

Scarola: a plant with wide and smooth leaves, with just jagged edges, characterized by a crunchy consistency and a slight bitter taste, it is not a lettuce but is part of the endives.

Riccia lettuce (pictured): has curly leaves that do not close even at full development and bitter taste.

The ``Early`` seeding is carried out from the beginning of December to the end of April in seedbeds, or from the beginning of March directly in the field; the harvest takes place between April and mid-July. The ``Late`` type is sown in seedbeds from 20 June to 15 August or directly in the field from July to August; It is harvested from September to March.

Consistent and compact, similar to that of the cabbage, it can touch the half kilo considering only the edible part

The leaves are round, have a ``cup`` shape and have a light green color with red variegations, not homogeneous, sometimes inconspicuous. The head is spherical, the outer leaves are open while the inner ones close compact towards the center.
The variegated radicchio of Lusia, with a bitter taste, is widely used raw in salads.

It stands out because shorter and more round. Spheroidal in shape, it has rounded leaves that close in autumn. The main rib is white; the leaf flap is red and has no jagged edges.

It comes with regular, uniform and compact shoots. The leaves are tight, tending to close at the top. The head has a root proportionate to it.

The processing of the product: The radicchio, after the first frost, are collected and stored, pressed on each other, ``in busa``, in a kind of greenhouse. The ``busa`` (Venetian word indicating hole) is covered with a sheet of black plastic, which replaces the traditional straw. At a temperature of 14 degrees, obtained with a heating system, in a fortnight develops a new heart of radicchio. It is beautiful, very recognizable, crisp.

It consists of smooth leaves grouped in a compact, variable color (white, red, green, purple). The leaves are very crisp.

Cauliflower, also called cimone, is one of the most common cabbage. The best must be firm and compact, without brown or greyish spots.

Cauliflower can be white, creamy white, violet, orange and green.
(in photo: cauliflower).

Cauliflower, also called cimone, is one of the most common cabbage. The best must be firm and compact, without brown or greyish spots.

Cauliflower can be white, creamy white, violet, orange and green.
(in photo: roman cauliflower ``pigna``).

It has green, wrinkled leaves that form a compact but less dense head of cabbage.

It consists of smooth leaves grouped in a compact, variable color (white, red, green, purple). The leaves are very crisp. This variant is elongated.

The leek is a herbaceous plant that has a cylindrical fusiform bulb, of different sizes depending on the variety. Of the leek you use the lower white part, you have to buy it and consume it fresh otherwise it acquires an acrid taste.

Greenhouse carrots are available all year round, field ones are found in summer.

Carrots have very hard cell walls. A very short cooking, makes them more digestible and increases the availability of the nutrients contained in them. In recent years the colorful carrots are returning to the markets, have a taste very similar to that of the orange carrot more or less tasty depending on the intensity of the color.

The celery plant has a life cycle of about 6-7 months, reaches up to 1 meter in height, the leaves are green, the flowers are white arranged in an umbrella
Celery from the coast, the most common, has a sweetish taste, consists of fleshy petioles of whitish or green color (it is in turn classified into white celery or green celery);
The green celery is grown directly in the sunlight, while the white celery is grown protected from light, so it is less colorful at the time of sale.

The potatoes are distinguished according to the consistency of the dough that can be firm or floury.
The new potatoes are those harvested before complete ripening, have a thin skin and a tender, sweet pulp, usually smaller than ripe ones.

From Anguillara Veneta it is then the sweet potato, also known as American potato and less commonly as batata.

La Bieta is a variety of vegetable beet.
In the chard (also called ribs) both the leaves and the leafy coasts are consumed, the leaves have a prevalence in the leafy beet.

Like all leafy vegetables, the color is dark green.

Catalonian chicory is characteristic and valuable for spring production.
It has very developed tufts, dark green leaves, elongated, narrow and very jagged. The ribs are white, very wide and thick.

The taste is bitter (especially in summer).