BLACK CELERY
OF TREVI

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.

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