The local organic 'Cren'
23.11.18
From a young organic farm in Limena, a unique project in the TriVeneto region: the cultivation of horseradish and its transformation into the sauce known as “cren”.
The Campagna del Rio farm was founded in 2015, when Alessandro Munaro, with a past as an agronomist, decided to give substance to his dreams and finally cultivate the land. A dynamic entrepreneur, Alessandro decided to dedicate most of the company (about 15 hectares) to cereals (with the idea of soon producing a line of durum wheat pasta and spelt), and, in the rest, vegetables suitable for transformation into ready-to-eat products.
With an eye turned to tradition and one aimed at the market (cren is found only conventional in the TriVeneto region), the first vegetable cultivated is precisely horseradish, intended for transformation into the sauce that in the Venetian tradition accompanies boiled meat. Collected, washed and grated by hand, it is finally packaged and pasteurized in a specialized laboratory following a very simple recipe: grated horseradish root, vinegar and salt.
The horseradish root, from the Brassicaceae family, native to south-eastern Europe and western Asia, then spread throughout Europe, especially in the north, and in North America.
Rich in vitamin C, spicy and tasty, it stimulates and helps digestion.
The Campagna del Rio farm was founded in 2015, when Alessandro Munaro, with a past as an agronomist, decided to give substance to his dreams and finally cultivate the land. A dynamic entrepreneur, Alessandro decided to dedicate most of the company (about 15 hectares) to cereals (with the idea of soon producing a line of durum wheat pasta and spelt), and, in the rest, vegetables suitable for transformation into ready-to-eat products.
With an eye turned to tradition and one aimed at the market (cren is found only conventional in the TriVeneto region), the first vegetable cultivated is precisely horseradish, intended for transformation into the sauce that in the Venetian tradition accompanies boiled meat. Collected, washed and grated by hand, it is finally packaged and pasteurized in a specialized laboratory following a very simple recipe: grated horseradish root, vinegar and salt.
The horseradish root, from the Brassicaceae family, native to south-eastern Europe and western Asia, then spread throughout Europe, especially in the north, and in North America.
Rich in vitamin C, spicy and tasty, it stimulates and helps digestion.
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