PEPPER is the common name given to the berry obtained from some varieties of the Capsicum annuum species and used as a vegetable. The varieties of peppers produce fruits of different shapes (elongated, conical, prism or globe), surfaces (smooth or ribbed), colors (green, red, yellow, orange, violet) and flavor (acrid or sweet). The peppers are eaten both fresh (raw or cooked), and in some cases dried (for example the crusco pepper). The nutritional values of the pepper can vary according to the different varieties. VARIETIES OF PEPPER CULTIVATED BY US: POMPEO RIALTO
Broccoli (Brassica oleracea var. Italica), also called broccoli cabbage, is a variety of Brassica oleracea, the large family of plants commonly known as cabbage and which includes numerous very different varieties of appearance. The broccoli fall into the group of plants whose leaves are not eaten but the inflorescences which are not yet ripe. It is grown in various parts of Italy. It is a well-known vegetable. Product temperature From 2 ° C to + 8 ° C They are a very popular food because, in addition to the pleasant and tasty flavor, broccoli has very few calories (27 per 100 gr.) And is therefore often consumed in low-calorie diets. There are different varieties but the most famous are two: the broccoli cabbage which has a short stem and inflorescences of a bright green color, with whitish flowers, very similar to those of the cauliflower although smaller; the branchy broccoli cabbage which is similar to cauliflower and has a blue-green top and soft side shoots, of a dark green color, called broccoli.
VARIETIES OF BROCCOLI CULTIVATED BY US:
NAXOS CYCLE 75 DAYS GRAIN VERY FINE TRANSPLANTATION FROM 20/07 TO 10/09
TRITON CYCLE 80 DAYS GRAIN FINE TRANSPLANT FROM 01/08 TO 20/09
PARTHENON CYCLE 90 DAYS GRAIN VERY FINE TRANSPLANTATION 01/08 / TO 20/09