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The Rubbio Celery
In Rubbio, a small village of 300 inhabitants situated a thousand metres above sea level on the road that goes from Bassano to the Asiago and 7 Commons Plateau, the tradition of celery is still strong. This vegetable has been cultivated for over one hundred years in all of the village kitchen gardens and is still a reason for pride and boasting. The “family” cultivation of celery is one of the main characteristics of the small community. A vegetable that is famous for its medical and culinary properties, the Rubbio celery is part of the list of national agricultural and food products that are defined as “traditional” by the regions. The mountain celery, in particular, is worthy of being saved, along with its consolidated tradition.
A peculiarity of this variety is the white colour of the leg, which is obtained by
allowing only the top tuft to remain above ground, bound in a single cylinder, to hinder penetration of light, which would provoke the synthesis of chlorophyll and the
consequent green colouring of the vegetable. Thanks to this method, the product is distinguished from celery produced elsewhere, and is an excellent ingredient for salads and soups, and is the surprising protagonist of a good many recipes.
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