Fruit, vegetables and pulses

Gesualdo celery

Gesualdo celery: Irpinia's accio, bright green and sweet to the heart

In Gesualdo, in Irpinia, celery goes by the name accio, and this local variety has been kept going for dozens of generations by leaving the choicest plants in the field each year to set seed. Sown in January and harvested in June and July, it is grown in rotation with legumes and cereals on organic manure; it is a Slow Food Presidium and a traditional agri-food product (PAT) of Campania.

• Bright green ribs and leafy top, the stalk paling to almost white at the base
• Slimmer than common celery, three to six centimetres across, yet up to a metre tall
• A solid, rounded stalk with the sweet flavour that marks it out at the table

How to enjoy it. Its sweetness shows best raw: dipped in olive oil as pinzimonio, or sliced into a salad.

Production areas

Campania

Season

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