features
Turnip is a root that is part of the brassica family, it is cultivated in autumn and spring.
The pink turnip of Chioggia, with a more delicate flavor, is excellent especially in salads and seasoned with only oil, salt and pepper; while the red turnip is excellent for enriching sauces, cooked in the oven rich in iron and folic acid with digestive and remineralizing properties!
The pink turnip of Chioggia, with a more delicate flavor, is excellent especially in salads and seasoned with only oil, salt and pepper; while the red turnip is excellent for enriching sauces, cooked in the oven rich in iron and folic acid with digestive and remineralizing properties!
Producers
Corezzola (PD)
Laura Patt manages her company supporting her passion for agriculture with biodynamic methods that combine care for the earth with that of biodiversity.
In Laura's company, only natural fertilizers are used, including heaps and organic manure, which are required to “mature” for months under layers of organic matter. His chioggia turnips are sweet and crunchy, excellent in salads.
