{"title":"FRUIT AND VEGETABLES","description":"\u003cp\u003e\u003cspan\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cb\u003eVALDIBELLA\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eValdibella is a cooperative of organic farmers based in Camporeale, in the hills ofwestern Sicily, where agriculture is understood not simply as production, but as aresponsibility towards the land and the community. Its members practise organicand regenerative farming, nurturing soil fertility through crop rotation, legumes andminimal intervention, while integrating cultivated fields with native plants, hedges,woods and uncultivated areas to protect biodiversity and create a resilient, balancedecosystem.\u003c\/p\u003e\n\u003cp\u003eEqually important is Valdibella’s social purpose: fair and transparent relationshipsthroughout the supply chain, dignified work, social inclusion and the conviction thattruly good food should benefit everyone, from the farmer and the surroundinglandscape to the person who ultimately eats it.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/valdibella.com\/en\/\" rel=\"noopener\" target=\"_blank\"\u003eRead more about Valdibella\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eA DREAM FIFTEEN YEARS IN THE MAKING\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eAs a wine merchant for more than half my life, coming to terms with Valdibella’sphilosophy of wine was challenging. In fact, it was seismic in my personaldevelopment. Whenever I discussed wine with Massimiliano Solano, one of theguiding figures of the community, he would place wine on the same footing as fruitand vegetables. At first, this was a hard pill to swallow, as I had been brought upwith the notion that wine stood at the very top of the food chain.\u003c\/p\u003e\n\u003cp\u003eI am deeply grateful to Massimiliano for grounding a city boy who still visitsagricultural areas with excitement and awe, but who has never lived the complexreality of being a farmer in southern Italy today, with all its rewards and formidablechallenges.\u003c\/p\u003e\n\u003cp\u003eOver time, and with a growing understanding of what really goes on in the food andwine industries, I have become increasingly conscious of what we are sold and fed,and of how difficult it can be to know the truth and make informed choices abouthow we nourish ourselves and those we love.\u003c\/p\u003e\n\u003cp\u003eThat is the dream I have held for fifteen years, and it comes true tomorrow eveningwith the arrival of a refrigerated truck carrying our first pallet of fruit and vegetables,weighing 650 kilograms: the kind of produce I dream of eating and sharing.\u003c\/p\u003e\n\u003cp\u003eAs the magnificent Teobaldo Cappellano wrote on his wine back labels: “Is it adream? Allow me to dream.”\u003c\/p\u003e\n\u003cp\u003eHopefully, this dream will endure.\u003c\/p\u003e\n\u003cp\u003eA special word of thanks goes to an acquaintance of mine, a successful Czechlogistics professional, who untied the logistical Gordian knot by making it possiblefor me to transport everything from Italy, including this first refrigerated pallet of freshfruit and vegetables. Thank you!\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0608\/2327\/3705\/files\/Hromadne_ovoce.jpg?v=1788711492\" alt=\"\" style=\"margin-top: 16px; margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cb\u003eTHIS WEEK’S HARVEST IN SICILY\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eWhat a journey these past thirty years have been, and yet this feels like only thebeginning.\u003c\/p\u003e\n\u003cp\u003eWorking with genuinely artisanal farmers means moving in step with nature: in wine,adapting to the character of every vintage; in fresh produce, responding to whateach new week brings. This is agriculture in its truest form, not a corporate supplyoperation designed around fixed demand throughout the year.\u003c\/p\u003e\n\u003cp\u003eEvery Monday, I receive a list of what is ripe, ready and at its best that week. By thefollowing day, some products may already have sold out. Nothing is bought in fromelsewhere simply to fill the gaps, satisfy the market or generate a little extraturnover. When something is gone, it is gone.\u003c\/p\u003e","products":[{"product_id":"stanley-plum-1-kg","title":"Stanley Plum 1 kg","description":"\u003cp\u003eOrganicProducer: Francesco BisulcaBotanical name: \u003ci\u003ePrunus domestica \u003c\/i\u003eL. ‘Stanley’\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFrancesco Bisulca’s farm has belonged to his family for three generations and isnow cultivated by Francesco with three collaborators. It lies in the Alto Belice area ofwestern Sicily, between the protected woodlands of Bosco della Ficuzza and MonteSan Leonardo. Here, naturally moist soils rich in minerals support an abundance ofexceptional fruit without irrigation. Alongside several varieties of plums, the farmalso has an olive grove of approximately 300 trees.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eORIGIN OF THE NAME\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eStanley is the name of the cultivated variety, just as Granny Smith identifies aparticular apple. It was created by the horticulturist Richard Wellington at the NewYork State Agricultural Experiment Station in Geneva, New York, from a cross\u003c\/p\u003e\n\u003cp\u003ebetween the famous French prune plum d’Agen and the large Grand Duke,distinguished by its dark skin.\u003c\/p\u003e\n\u003cp\u003eThe cross was made in 1913, and the resulting variety was introduced commerciallyin 1926. A small agricultural hamlet named Stanley lies near Geneva, making it apersuasive possible source of the name, although the Experiment Station’ssurviving accounts do not appear to confirm this explicitly. What is firmlydocumented is that Wellington’s Stanley went on to become one of the world’s mostwidely cultivated European plums.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFLAVOUR AND USE\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eStanley is an elongated plum with dark purple skin, firm golden flesh and abeautifully balanced, richly sweet flavour. Its naturally high sugar content andrelatively firm texture make it unusually versatile: delicious eaten fresh, yet equallywell suited to cooking, preserving and drying.\u003c\/p\u003e\n\u003cp\u003eIt belongs to the group commonly known as prune plums, not because the fresh fruitis itself a prune, but because its dense flesh and concentrated sweetness allow it tobe dried successfully into one. The fruit also handles and stores particularly well,qualities that helped Stanley become an important variety for both growers andcooks\u003c\/p\u003e","brand":"Valdibella","offers":[{"title":"Default Title","offer_id":54864338157909,"sku":null,"price":145.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0608\/2327\/3705\/files\/Svestky_88c986ac-64b4-4dc7-9a04-143a81e0d084.jpg?v=1788704079"},{"product_id":"sicilian-red-onion","title":"Sicilian Red Onion 1 kg","description":"\u003cp\u003e\u003cb\u003eOrganic\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eProducer: \u003c\/b\u003eAlessandro Scibetta \u003cb\u003eBotanical name: \u003c\/b\u003e\u003ci\u003eAllium cepa \u003c\/i\u003eL.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAlessandro Scibetta grows his red onions at Capo Granitola, his small family farmnear Campobello di Mazara on Sicily’s southwestern coast. Founded in 2013 andrun according to principles of permaculture, independence and environmentalresponsibility, the farm occupies four hectares of light, sandy soil close to theMediterranean Sea.\u003c\/p\u003e\n\u003cp\u003eAlessandro cultivates red, white and golden onions alongside sweet potatoes,Jerusalem artichokes, cabbage and sesame, using crop rotation to protect thevitality of the soil and working without synthetic chemicals. His red onions bringcolour, fragrance and a pleasing balance of sweetness and pungency to the kitchen:crisp and lively when served raw, they become softer, sweeter and more deeplyflavoured when slowly cooked.\u003c\/p\u003e\n\u003cp\u003eThere is an appealing second life behind these onions: Alessandro is both anorganic farmer and a teacher of Latin and Ancient Greek. His work brings togetherclassical culture and a contemporary return to responsible Sicilian agriculturepractised on a small scale.\u003c\/p\u003e","brand":"Valdibella","offers":[{"title":"Default Title","offer_id":54864561307989,"sku":null,"price":175.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0608\/2327\/3705\/files\/Cibule.jpg?v=1788705082"},{"product_id":"italia-white-table-grapes-1-kg","title":"Italia White Table Grapes 1 kg","description":"\u003cp\u003eOrganic\u003c\/p\u003e\n\u003cp\u003eProducer: Vito Orobello Botanical name: \u003ci\u003eVitis vinifera \u003c\/i\u003eL. ‘Italia’\u003c\/p\u003e\n\u003cp\u003eVito Orobello cultivates his grapes at San Giuseppe Jato in the province of Palermo.His family farm has practised organic agriculture for more than 30 years, first underhis father, then Vito and now, whenever possible, with the help of his two daughters.\u003c\/p\u003e\n\u003cp\u003eVito manages approximately six hectares. Almost one hectare is devoted to RedGlobe table grapes, while a smaller planting of Italia has been added more recently.The remaining land is occupied by the family’s olive groves and rotations of ancientgrains, including Timilia, vetch and other forage crops. Sowing vetch every two orthree years replenishes nitrogen naturally, helping to preserve the fertility andbiological balance of the soil.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eORIGIN OF THE NAME\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eItalia \u003c\/i\u003eis the proper name of the grape variety and therefore remains untranslated. Itwas created in 1911 by the Italian grape breeders Luigi and Alberto Pirovano from acrossing of Bicane with Muscat of Hamburg. Initially identified by the rather lesspoetic breeding number \u003ci\u003ePirovano 65\u003c\/i\u003e, it was later given the name \u003ci\u003eItalia\u003c\/i\u003e. It is alsoknown elsewhere as Ideal, Doña Sofía and Italian Muscat.\u003c\/p\u003e\n\u003cp\u003eThe variety was reportedly almost discarded during its development. Only after itsbehaviour had been observed in different growing environments did its exceptionalqualities become apparent. It subsequently became one of the world’s most admiredand widely cultivated seeded table grapes.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFLAVOUR AND HARVEST\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eItalia produces handsome, generously proportioned bunches of large, oval berries.Their skin ranges from pale green to straw yellow, acquiring beautiful golden oramber tones as the fruit ripens. A natural whitish bloom on the skin protects theberry and is also a sign of freshness.\u003c\/p\u003e\n\u003cp\u003eThe flesh is firm, crisp and exceptionally juicy, with a full sweetness and a distinctiveyet delicate Muscat fragrance inherited from its Muscat of Hamburg parent. Unlikemany contemporary table grapes, Italia contains seeds, an integral part of thistraditional variety.\u003c\/p\u003e\n\u003cp\u003eHarvested from late summer into autumn, Italia combines beauty with excellentkeeping qualities. It is magnificent served whole, particularly alongside cheese,almonds or other fruit of late summer: a grape whose name, fragrance and goldenappearance have made it an enduring emblem of Italian table grape culture.\u003cb\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e","brand":"Valdibella","offers":[{"title":"Default Title","offer_id":54864748478805,"sku":null,"price":199.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0608\/2327\/3705\/files\/Bile_hrozno.jpg?v=1788708252"},{"product_id":"italian-coscia-pear-1-kg","title":"Italian Coscia Pear 1 kg","description":"\u003cp\u003eOrganic\u003c\/p\u003e\n\u003cp\u003eProducer: Salvatore Cirrincione Botanical name: \u003ci\u003ePyrus communis \u003c\/i\u003eL. ‘Coscia’\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSalvatore Cirrincione cultivates his pears at Tenuta Cirrincione, a family farm in thecountryside between Roccapalumba and Vicari, in the Sicilian interior. The estatewas established in its present form in 2012 by Salvatore and his sisters, Mariangelaand Alfonsa, who combined their different experience to give the family farm a newdirection.\u003c\/p\u003e\n\u003cp\u003eSalvatore is responsible for agricultural production, from planning and tending theorchards to improving the crops and overseeing the harvest. Fruit, and pears inparticular, forms the heart of the estate, alongside vegetables, almonds, pricklypears, aromatic herbs and other seasonal Mediterranean produce. The family also\u003c\/p\u003e\n\u003cp\u003etransforms part of its harvest into pear preserves, including pears in syrup, pear jamand pears steeped in Nero d’Avola.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eETYMOLOGY\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eCoscia \u003c\/i\u003eis the variety’s proper name and literally means “thigh” in Italian, a referenceto the pear’s gently rounded, tapering form. It is also traditionally known as \u003ci\u003eCoscia dimonaca\u003c\/i\u003e, meaning “nun’s thigh.”\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFLAVOUR AND HARVEST\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eCoscia is an Italian summer pear that ripens early and is particularly prized in Sicily.Small to medium in size, it has a remarkably thin, smooth skin that changes frompale green to an intense yellow as it ripens, sometimes developing a delicate pink orred blush on the side exposed to the sun.\u003c\/p\u003e\n\u003cp\u003eIts flesh is creamy white, juicy, sweet and lightly perfumed, with a fine, gently grainytexture and a refreshing trace of acidity. Harvested principally in July and August, itis more delicate and fleeting than the familiar autumn and winter pears. It is afragrant expression of the Mediterranean summer, best enjoyed fresh and at perfectripeness.\u003c\/p\u003e\n\u003cp\u003eIts natural sweetness also makes it a particularly fine companion for mature orpiquant cheeses.\u003c\/p\u003e","brand":"Valdibella","offers":[{"title":"Default Title","offer_id":54864788324693,"sku":null,"price":175.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0608\/2327\/3705\/files\/Hrusky.jpg?v=1788709191"},{"product_id":"sicilian-yellow-canary-melon-1-kg","title":"Sicilian Yellow Canary Melon 1 kg","description":"\u003cp\u003e\u003cb\u003eOrganic\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eProducer: \u003c\/b\u003eSalvatore Stellino \u003cb\u003eBotanical name: \u003c\/b\u003e\u003ci\u003eCucumis melo \u003c\/i\u003e(Inodorus Group)\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eA wonderfully flavourful winter melon with firm, pale flesh, a fruity aroma and asatisfyingly sweet, refreshing flavour. Salvatore Stellino grows his melons without\u003c\/p\u003e\n\u003cp\u003eirrigation or pesticides, allowing the fruit to develop in response to the naturalconditions of the Sicilian landscape.\u003c\/p\u003e\n\u003cp\u003eThe Gialletto is elliptical, with a deeply yellow, finely grooved and lightly netted skin.Its high water content makes it exceptionally refreshing, while its remarkablekeeping qualities explain why it is traditionally known as a winter melon. Althoughharvested in summer or early autumn, it can be stored in a cool cellar untilDecember and, in parts of Italy, is traditionally saved for Christmas\u003c\/p\u003e","brand":"Valdibella","offers":[{"title":"Default Title","offer_id":54864798777685,"sku":null,"price":115.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0608\/2327\/3705\/files\/Zluty_meloun.jpg?v=1788709557"},{"product_id":"kensington-pride-mango-1-kg","title":"Kensington Pride Mango 1 kg","description":"\u003cp\u003eOrganic\u003c\/p\u003e\n\u003cp\u003eProducer: Andrea Palermo Botanical name: \u003ci\u003eMangifera indica \u003c\/i\u003eL. ‘Kensington Pride’\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eMANGOES FROM SICILY? ABSOLUTELY.\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eAndrea Palermo grows his mangoes near Menfi on Sicily’s western coast, bathed inMediterranean sunshine. After studying viticulture and oenology in Friuli VeneziaGiulia, he returned home to apply that experience to the family farm.\u003c\/p\u003e\n\u003cp\u003eToday Andrea, his father and two collaborators cultivate a diverse organic farmspanning 22 hectares producing grapes, citrus fruit, pomegranates, olives,avocados, mangoes and finger limes. They avoid chemical fertilisers, herbicides andsynthetic insecticides, using organic fertilisers and permitted natural treatmentsinstead.\u003c\/p\u003e\n\u003cp\u003eAndrea began experimenting with mangoes almost a decade ago. After testingseveral varieties, he concentrated principally on Kensington Pride and Irwin;approximately 600 trees now occupy two hectares, cultivated with raised beds anddrip irrigation.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eETYMOLOGY AND ORIGIN\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eThe name Kensington refers neither to London nor to Kensington, Victoria, but to amango farm near Bowen in northern Queensland. In the late nineteenth century,sailors involved in the horse trade with India reportedly gave mango seeds to Bowenharbourmaster G. E. Sandrock. He planted and selected them at Woodlands beforepassing promising material to a Mr McDonald at Adelaide Point.\u003c\/p\u003e\n\u003cp\u003eThe selection then passed through William Lott and his son Henry Bankhead ‘Harry’Lott. At his Adelaide Point farm, aptly named Kensington, Harry isolated anexceptionally flavoursome, almost stringless mango and established a smallcommercial orchard. The fruit became known as Kensington, later Kensington Pride,as well as Bowen Mango and Bowen Special.\u003c\/p\u003e\n\u003cp\u003eHarry reportedly guarded the variety carefully, yet its seeds eventually spreadthrough the Bowen and Burdekin districts. Its deeper ancestry remains uncertain,but several generations of Queensland selection created the variety we know today,and its name preserves the memory of Harry Lott’s Kensington farm.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"Valdibella","offers":[{"title":"Default Title","offer_id":54864817815893,"sku":null,"price":425.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0608\/2327\/3705\/files\/Manga.jpg?v=1788710446"},{"product_id":"black-muscat-table-grapes-1-kg","title":"Black Muscat Table Grapes 1 kg","description":"\u003cp\u003eOrganic\u003c\/p\u003e\n\u003cp\u003eProducer: Enzo Rotolo Botanical name: \u003ci\u003eVitis vinifera \u003c\/i\u003eL. ‘Muscat Hamburg’\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eEnzo Rotolo is one of the farmers belonging to Valdibella’s network of organicproducers in western Sicily. His Black Muscat grapes form part of the cooperative’sseasonal harvest, founded upon organic cultivation, agriculture practised on a smallscale and a direct relationship between growers and consumers.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eORIGIN OF THE NAME\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eBlack Muscat is the English name commonly used for Muscat Hamburg, known inItalian as \u003ci\u003eMoscato d’Amburgo\u003c\/i\u003e. Despite its name that sounds continental, the varietycame to prominence in Victorian England through Seward Snow, head gardener atWrest Park in Bedfordshire, during the middle of the nineteenth century.\u003c\/p\u003e\n\u003cp\u003eModern DNA analysis has established that it is a cross between Schiava Grossa,also known as Trollinger, and the ancient Muscat of Alexandria. The reason itacquired the name “Hamburg” remains uncertain, but the name has followed thevariety around the world.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFLAVOUR AND HARVEST\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eBlack Muscat produces handsome bunches of large grapes ranging from deeppurple, sometimes with reddish tones, to almost black, naturally covered with adelicate bloom. Beneath the skin lies juicy, sweet, seeded flesh with theunmistakably intense floral and perfumed aroma of the Muscat family.\u003c\/p\u003e\n\u003cp\u003eMore expressive than most modern table grapes, its fragrance can suggest roses,ripe berries and warm spice. It is a grape that seems to occupy the space betweenfruit and perfume. It is delicious eaten fresh, particularly when served cool ratherthan directly from the refrigerator.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e","brand":"Valdibella","offers":[{"title":"Default Title","offer_id":54865554047317,"sku":null,"price":199.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0608\/2327\/3705\/files\/Cervene_vino.jpg?v=1788713804"},{"product_id":"red-globe-table-grapes-1-kg","title":"Red Globe Table Grapes 1 kg","description":"\u003cp\u003eOrganic\u003c\/p\u003e\n\u003cp\u003eProducer: Vito Orobello Botanical name: \u003ci\u003eVitis vinifera \u003c\/i\u003eL. ‘Redglobe’\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eVito Orobello cultivates his Red Globe grapes at San Giuseppe Jato in the provinceof Palermo. His is a family story spanning more than 30 years: first his father, thenVito and now, whenever possible, his two daughters have contributed to the farm.\u003c\/p\u003e\n\u003cp\u003eVito manages approximately six hectares, almost one of which is planted with RedGlobe table grapes; a small quantity of Italia grapes has also been introduced inrecent years. The remaining land is devoted to family olive groves and rotations ofancient grains, including Timilia, and forage crops.\u003c\/p\u003e\n\u003cp\u003eThe farm has always been organic, not in response to fashion or commercialconvenience, but from a conviction that agriculture must respect both the land andthe people who cultivate it. Every two or three years, Vito sows vetch between hiscrops to replenish nitrogen naturally and help maintain the fertility of the soil.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eORIGIN OF THE NAME\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eRed Globe was developed in California by the celebrated grape breeder Harold P.Olmo and his colleague Albert T. Koyama at the University of California, Davis.Created from a complex crossing involving Hunisa, Emperor and Nocera grapes, itwas officially released in 1980 and subsequently became one of Olmo’s most widelyplanted table grape varieties.\u003c\/p\u003e\n\u003cp\u003eIts name is charmingly literal: \u003ci\u003eRed \u003c\/i\u003edescribes the berries’ skin ranging from pink andred to deep ruby, while \u003ci\u003eGlobe \u003c\/i\u003erefers to their exceptional size and almost perfectlyspherical form.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFLAVOUR AND HARVEST\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eRed Globe ripens late and was developed specifically as a table grape rather thanfor winemaking. It produces large, visually impressive bunches of exceptionallygenerous berries with firm, crisp and juicy flesh.\u003c\/p\u003e\n\u003cp\u003eThe flavour is pleasantly sweet, balanced and relatively delicate, sometimesfinishing with a refreshing trace of acidity. Unlike many modern table grapes, RedGlobe contains seeds, part of the variety’s traditional character. Its substantialberries, robust skin and firm texture also give it excellent keeping and handlingqualities.\u003c\/p\u003e\n\u003cp\u003eMagnificent served whole, Red Globe is particularly attractive on a fruit table andmakes a natural companion for mature cheeses. It is a grape intended to beadmired as much as eaten: a great ruby red globe from California, now cultivatedorganically beneath the Sicilian sun.\u003c\/p\u003e","brand":"Valdibella","offers":[{"title":"Default Title","offer_id":54866436227413,"sku":null,"price":199.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0608\/2327\/3705\/files\/Stolniredvino.jpg?v=1788727239"},{"product_id":"nubia-red-garlic-1-kg","title":"Nùbia Red Garlic 1 kg","description":"\u003cp\u003e\u003cb\u003eOrganic\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eProducer: \u003c\/b\u003eAlessandro Scibetta. \u003cb\u003eBotanical name: \u003c\/b\u003e\u003ci\u003eAllium sativum \u003c\/i\u003eL.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eNùbia Red Garlic takes its name from Nùbia, a small rural hamlet of Paceco nearTrapani, not from the African region of Nubia. The precise origin of the Sicilian localname remains uncertain, while rosso refers to the vivid skins in shades of red andpink surrounding the cloves.\u003c\/p\u003e\n\u003cp\u003eBeneath its pale outer tunics tinged with pink, each bulb contains approximatelytwelve intensely aromatic cloves. Its penetrating aroma and powerful, persistentflavour are associated with an allicin content significantly higher than that of mostgarlic varieties.\u003c\/p\u003e\n\u003cp\u003eFarmers working on a small scale cultivate it in the dark soils rich in clay aroundPaceco, rotating it with winter melons, broad beans, legumes and durum wheat tohelp preserve soil fertility. The bulbs are harvested by hand in May and June, oftenduring the cooler, more humid evening or night hours, when their leaves remainflexible enough for braiding.\u003c\/p\u003e\n\u003cp\u003eAfter partial drying in the fields, the bulbs are woven into traditional braids calledtrizze. Historically, one trizza could contain as many as one hundred bulbs andwould be hung from a balcony or stored in a cool cellar; once properly dried, thegarlic keeps throughout the year.\u003c\/p\u003e\n\u003cp\u003eNùbia Red Garlic is fundamental to western Sicilian cooking. It gives pesto allatrapanese, pounded with basil, almonds, tomato, pecorino and extra virgin olive oil,its characteristic intensity and is equally indispensable in Trapani’s celebrated fishcouscous.\u003c\/p\u003e","brand":"Valdibella","offers":[{"title":"Default Title","offer_id":54866440552789,"sku":null,"price":199.0,"currency_code":"CZK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0608\/2327\/3705\/files\/Cesnek.jpg?v=1788727961"}],"url":"https:\/\/flemmings.wine\/collections\/fruit-andvegetables.oembed","provider":"Flemmings.wine","version":"1.0","type":"link"}