Brunelli Daniele S.r.l. – Via Quinto Agostini 90 – frazione Case Castagnoli – 47521 Cesena (FC) –
Reg. Imp/Cod. Fisc./P.IVA IT02311360404 – REA FO-256810 – Cap. Soc. € 12.040 i.v.
Belonging to the Apiaceae family, celery (Apium graveolens L.) is a biennial herbaceous species native to the Mediterranean region, which has been known as a medicinal plant since the time of Homer.
Green celery and white celery
Packaged according to a minimum weight
Celery (Apium graveolens) is a plant with sturdy, grooved stems and branches, which grows from 30 to 90 cm tall depending on the variety. Its pinnate leaves are intense shade of green with an aromatic smell and flavour due to sedanolide.
“If farmers knew the value of celery, they would fill the whole garden with it,” says an ancient proverb.
In fact, this vegetable was once rumoured to offer a thousand properties, but it was particularly appreciated for its intense aroma, which gave it the scientific name of graveolens, meaning “strong smelling”. Celery is a Mediterranean vegetable that has been known since the time of the ancient Egyptians, and is actually mentioned in Homer’s Odyssey. Selinunte, an ancient Greek city on the south-western coast of Sicily, owes its name to the wild celery growing on the surrounding plain, and its coins even bore an image of the vegetable.
1.6 g (soluble fibre 0.18 g; insoluble fibre 1.41 g)
Calamarata with celery pesto and fried anchovies
Want to jazz up your pasta dishes? Try making this calamarata with celery pesto and fried anchovies. The freshness of the celery pesto cuts through the oiliness of the fried anchovies, while the shelled edamame add a crunchy texture.
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