Silvia Parodi
zucchini trumpet
and violet asparagus from Liguria
zucchini trumpet
and violet asparagus from Liguria
Azienda Agrituristica Il Colletto
Via Cavour, 34
17031 Campochiesa d'Albenga
Savona
335.260254
www.agriturismoilcolletto.it
ilcolletto@virgilio.it
Via Cavour, 34
17031 Campochiesa d'Albenga
Savona
335.260254
www.agriturismoilcolletto.it
ilcolletto@virgilio.it
Silvia Parodi and her sister Claudia have generations of farmers behind him. And a passion that flows in the veins. Always in Albenga, in the plain the most extensive of Liguria. Ideal area for the cultivation of vegetables. Twenty years ago, the family decided, following the market, transform itself from a vegetable farm to nursery, starting to cultivate flowers and plants in vase.
Nine years ago, a new change of course. Pointing the bow towards the origin, and returning to the production of fruit and vegetables. But with a novelty compared to the past: the idea of the packaging of fruit and vegetable baskets, two times a week, with home delivery. It was immediately successful: and today, next to the provision of shops and restaurants, the baskets represent a good slice of the revenues of the company. The clientele is predominantly in the area (Albenga and Ceriale), but once a week, the baskets are delivered to Savona and Genoa. "We called it "The basket of grandfather Corrado", my dad – explains Silvia Parodi – because he is the testimonial of this product. The composition changes from week to week".
In the 8 hectares of land of the company (5 of which cultivated), mostly flat (it's a little more high, and decking, a part of the olive grove and the orchard) we are constantly in production 10-12 products. The inevitable, of course, the four so-called “Albenga”: zucchini Trombetta, asparagus Violet, tomato Heart of ox, and Spiny artichoke. In ’95 it was made of a farm: four apartments designed especially for families, with all the equipment you need for children.
Nine years ago, a new change of course. Pointing the bow towards the origin, and returning to the production of fruit and vegetables. But with a novelty compared to the past: the idea of the packaging of fruit and vegetable baskets, two times a week, with home delivery. It was immediately successful: and today, next to the provision of shops and restaurants, the baskets represent a good slice of the revenues of the company. The clientele is predominantly in the area (Albenga and Ceriale), but once a week, the baskets are delivered to Savona and Genoa. "We called it "The basket of grandfather Corrado", my dad – explains Silvia Parodi – because he is the testimonial of this product. The composition changes from week to week".
In the 8 hectares of land of the company (5 of which cultivated), mostly flat (it's a little more high, and decking, a part of the olive grove and the orchard) we are constantly in production 10-12 products. The inevitable, of course, the four so-called “Albenga”: zucchini Trombetta, asparagus Violet, tomato Heart of ox, and Spiny artichoke. In ’95 it was made of a farm: four apartments designed especially for families, with all the equipment you need for children.
Zucchini Trombetta
and Asparagus Violet
and Asparagus Violet
The Trombetta courgette owes its name to its characteristic shape: it is born with a small curve that resembles the handle of an umbrella and then "goes down" straight. And it has a large, beautiful flower that resembles a trumpet. It has an extensive production run, from April to November: in spring and autumn it is grown in greenhouses, outdoors in the summer months. It has a sweet and very delicate flavor and is very versatile in the kitchen. "It is good in every way you cook it - assures Silvia Parodi -. And it is also very good raw, thinly sliced or julienne ". A peculiarity is that, towards the end of production, some Trombetta courgettes are left on the plant, where they reach very important dimensions (even a meter and a half in length), they turn orange and can be kept for the winter, for the preparation of a soup.
Violet asparagus is definitely unique. In addition to the color that gives it its name, the flavor and texture are characteristic, very particular and different compared to green or white asparagus. Thanks to the soil and climate of Albenga, but also of genetics, which make the violet asparagus distinctly different from its "brothers". The cultivation period is from mid-March to mid-late June. It is versatile in the kitchen: it is eaten raw or cooked, from the simple (and exquisite) risotto with more sophisticated preparations. "It's a special product that works very well - says Silvia Parodi -. The chefs know him well ". A product that has admirers even very far from Albenga. "Many years ago, Queen Elizabeth wrote a letter to my brother-in-law's family, who cultivated the violet asparagus, because she had had the opportunity to taste it and was impressed by it ".
