BLACK CELERY OF TREVI
SLOW FOOD PRESIDIO
Until a few decades ago, Trevi’s black celery enjoyed great fame. Today there are few left to cultivate it in the gardens near the Clitunno river. The peculiarities of black celery are the length – it can measure up to one meter – the dark green ribs, it is completely free of threads and very fragrant, with a tender and pulpy heart.
The operations carried out to obtain the “nero di Trevi” are rigorous and have remained unchanged for centuries. The farmers of Trevi are very jealous of their seeds and each reproduces their own. In mid-October the celery is ready to be harvested.
The particularly intense flavor of Trevi’s black celery is enhanced in the Trevi cuisine in preparations which, during the annual festival, are regularly proposed again.
The classic pinzimonio, the black celery parmigiana, the stuffed celery, a rich recipe that in the meeting of vegetables, sausage, extra virgin oil well summarizes the originality and the leitmotif of the gastronomy of this territory: the accomplice meeting between lard civilizations and oil culture.
THE MENU YOU WILL FIND ON THIS PAGE IS SEASONAL, AVAILABLE FROM MID SEPTEMBER TO NOVEMBER.
OUR MENU DEDICATED TO TREVI’S BLACK CELERY
Sedano Nero in pinzimonio
Pecorino con Marmellata di Sedano Nero
Crostino al Sedano Nero
Coppa di testa e Lonzino
Bruschetta con l’Olio nuovo
Vellutata di Sedano Nero con scaglie di Ricotta salata e Olio nuovo
Sedano Nero ripieno
Crostata di Sedano Nero
Contact the Terziere Albergo Ristorante
Contact Il Terziere Hotel Restaurant in Trevi. Write a message in the form for the availability of our rooms and for a quote, indicating the date of arrival, departure and the number of people.
Also write to us to receive any other type of information. Our staff will reply as soon as possible.
Via Coste, 1 – 06039 Trevi PG
Tel: +39 0742 78 359