Flavours of Umbria

Sedano nero di Trevi


According to local tradition, the tiny black celery seeds should be planted on the day before Easter, and left to sprout until the seedlings are 30 cm high. At this point the celery is this carefully supported (most of the work is still done by hand) so that the large, colourful, intensely aromatic leaves will appear by the end of the summer. Trevi black celery, grown locally since the 17th century, is one of the six Umbrian Slow Food specialities.