Orbassano Red Celery (Apium graveolens): an ancient variety of celery from Piedmont with a red color and long ribs, a Slow Food Presidium. Its origins date back to the importation of a purple celery from France in the 17th century, more precisely from Orleans, by the Duchess of Savoy, Anna Maria d'Orleans, wife of Victor Amadeus II. An Italian excellence, it risked extinction after the First World War with the arrival of new commercial varieties. Fortunately, thanks to careful landscaping, it is now cultivated not only in the Slow Food area but throughout the Northeast. Sowing begins in February and April, and the seedling develops slowly. Transplanting will take place until early summer, with harvest in autumn.
Free distribution for Piedmont.
