[Capsicum chinense] Carolina Reaper Pepper seeds, the world-record-holding chili with up to 2.2 million Scoville Heat Units. Wrinkled red fruits, scorpion-tail tip, intense heat for hardcore chili lovers.
La zucca gialla moscata di Provenza ha una forma tondeggiante e leggermente schiacciato alle due estremità. Il frutto raggiunge un peso di circa 8 kg. La buccia è liscia e di colore arancione scuro e la polpa è arancione. È una varietà molto produttiva e di facile coltivazione. Il frutto predilige un'irrigazione continua. In cucina viene molto usato per...
La zucca marina di Chioggia è un frutto molto grosso e di forma tondeggiante, schiacciato ai lati ed è ricoperto di grosse escrescenze. La buccia è di colore verde scuro e la polpa di colore arancione. In cucina viene ampiamente utilizzato per la realizzazione degli gnocchi di zucca.
La zucca lunga da pergola ha origini siciliane ed è una pianta rampicante appartenente alla famiglia delle Cucurbitacee. Il trapianto avviene tra i mesi di marzo e giugno. I frutti hanno una forma allungata (circa 40 cm di lunghezza) e sottile di colore verde.
La Valeriana è una pianta a fiore, appartenente alla famiglia delle Valerianacee. È una pianta vigorosa che cresce spontaneamente e molto resistente al freddo, infatti, può essere seminata fino alla fine di novembre.
Lo spinacio è una pianta erbacea della famiglia delle Amaranthaceae. Si tratta di una verdura semplice da coltivare, adatta sia alla coltivazione nell’orto domestico ma anche sul balcone in vaso. Lo spinacio cresce rapidamente e resiste molto bene al freddo.
Il sedano rosso ha origini antichissime, fu importato nel 600 dalla Francia. Questa particolare varietà ha un caratteristico colore rosso alla base e ha un sapore molto dolce, pertanto è ampiamente utilizzato in cucina. La semina comincia a marzo/aprile, il trapianto a inizio estate e sono pronti per essere raccolti in autunno.
Il sedano rapa è un ortaggio molto diffuso in Italia. Nel periodo della seconda guerra mondiale veniva offerto agli ospiti. Il sedano rapa ha un ipocolito con molte radici attaccate e anche il suo gambo è commestibile. Il sedano rapa ha un aroma piuttosto forte, dovuto alla presenza di un olio essenziale.
Il sedano è una specie erbacea biennale appartenente alla famiglia delle Apiaceae molto diffusa in quanto si tratta di una pianta sia spontanea sia coltivata. È un ortaggio ricco di minerali. Il ciclo della pianta è di circa 6-7 mesi.
Lo scalogno è una pianta erbacea delle Liliacee. Si tratta un ortaggio a bulbo, è una pianta di circa 20–30 cm di altezza, con foglie cilindriche. È molto utilizzato in cucina per insaporire i piatti e sostituisce spesso la cipolla.
La valeriana è conosciuta ed apprezzata per i suoi effetti rilassanti. Si contraddistingue per avere un fusto eretto e foglie a lamina di colore verde intenso.
Lo spinacio cresce vigoroso se irrigato costantemente, ma bisogna ricordare che non resiste molto alle alte temperature. È ricco di minerali, vitamine e ferro. Ha foglie non tanto grandi e verdi.
Il sedano ha una simpatica forma ad ombrello e cresce bene con clima mite. Si contraddistingue per avere lunghi steli verdi , una base bianca e numerose foglie di colore verde brillante.
Il prezzemolo è indicato per la coltivazione in vaso, in serra o in campo aperto. Si contraddistingue per avere gambi verdi e sottili e numerose foglie verdi e frastagliate. Per il suo sapore e odore viene utilizzato per insaporire qualsiasi piatto.
Il porro ha le stesse caratteristiche dell'aglio e della cipolla. Grazie al suo sapore viene, infatti, usato spesso per preparare soffritti o per insaporire altri piatti. Inoltre ha un basso apporto calorico. Si contraddistingue per avere un esocarpo liscio, superficie e foglie verdi e base bianca.
La rucola coltivata (Eruca sativa) è un’annuale con grandi foglie di colore verde ma con sapore meno acido. Può essere coltivata sia in vaso che in piena terra. La semina avviene da febbraio a ottobre. Viene utilizzata per donare freschezza a diversi piatti: insalate, salse, tramezzini, pizze.
La rucola selvatica è una pianta erbacea annuale della famiglia delle Brassicacee. La coltivazione è facilissima: si semina sempre in campo o in vaso, da febbraio a maggio e da settembre a novembre. Ha un sapore leggermente acido ma è ricca di vitamina C.
Il gombo è una specie appartenente alle Malvacee. È una varietà molto diffusa nel mondo orientale e nel sudamerica ma è originaria dell'Africa tropicale. È una pianta facile da coltivare pertanto può essere coltivata anche in casa all'interno di un vaso. È molto utilizzata nella cucina gourmet. Il baccello è considerato una verdura simile ai peperoncini...
Il ravanello "Marabelle" appartiene alla famiglia delle Brassicaceae. Si tratta di una pianta molto produttiva che produce ortaggi di forma tonda e di colore rosso e foglie di colore verde. La semina avviene tra i mesi di aprile e giugno. Questa varietà si adatta sia alla semina in serra che in campo aperto.
Il porro Conway è una varietà ibrida a ciclo medio. La pianta è molto grande e maestosa. Il porro ha radici di colore bianco e le foglie di colore verde. Questa varietà ha molto proprietà benefiche e viene spesso utilizzato per la preparazione di piatti dolci e deliziosi.
Il porro è un ortaggio appartenente alla famiglia delle Liliaceae, è una pianta erbacea biennale. Ha un sapore simile a quello della cipolla, pertanto spesso viene utilizzato in cucina in sostituzione di quest'ultima. Ha un sapore dolce e delicato. La semina del porro può avvenire da febbraio a giugno.
La varietà dell'indivia riccia polo tardiva è molto rigogliosa. Ricca di vitamine e minerali, è perfetta per le insalate. Le foglie sono verde chiaro, grandi e croccanti e sprigionano un sapore leggermente amaro.
La varietà dell'indivia riccia Silva si contraddistingue per un cespo sferico, compatto e con numerose piccole foglie verde brillante. Il terreno ideale per la coltivazione deve essere fertile e ben permeabile e dopo circa 70 giorni dal trapianto, lindivia può essere raccolta.
La varietà del fagiolino al burro rampicante Cobra, indicata sia per la coltivazione in serra che in campo aperto, è vigorosa e produttiva con baccelli, lunghi circa 20 cm, che si contraddistinguono per un colore verde brillante e una forma allungata.
La varietà del fagiolino al burro nano è vigorosa e produttiva con piante che raggiungono perfino i 40 cm. I baccelli, lunghi circa 14 cm, si contraddistinguono per un colore verde brillante e vivido e un esocarpo liscio, con all’interno piccoli semi piccoli bianchi.
Le zucchine Floridor sono una varietà ibrida molto vigorosa e produttiva. Il frutto ha una forma tondeggiante ed è di colore giallo. I semi sono adatti sia alla coltivazione in serra che in campo aperto. È consigliabile evitare la coltivazione in periodi troppo caldi.
Si tratta di una varietà molto produttiva a ciclo precoce che può essere coltivata sia in serra che in campo aperto. Essendo una varietà romana, presenta tutte le sue tipiche caratteristiche: la zucchina ha una forma allungata e cilindrica ed è di colore verde con costolature verde scuro, all'apice c'è il fiore di zucchina di colore giallo.
Le zucchine gialle Parador sono una varietà molto produttiva e vigorosa. La pianta produce zucchine dalla forma allungata e dal colore giallo acceso. Le zucchine hanno un sapore più superbo rispetto alle tipiche zucchine. I semi possono essere coltivati sia in campo che in serra.
Si tratta di una tipica varietà romana. I frutti, quindi, hanno una forma allungata e sono di colore verde con costolature verde più scuro. È una pianta molto vigorosa e produttiva. È molto apprezzata per le sue qualità organolettiche. Si adatta sia alla coltivazione in serra che in campo aperto.
Le zucchine trombetta d'Albenga sono una specie erbacea annuale tipiche della Liguria. Questa varietà ha una forma particolare: hanno una forma attorcigliata, sottile e di colore verde. Quando sono pienamente mature possono essere raccolte come zucche, altrimenti come zucchine.
Si tratta di una varietà costulata con fiore adatta sia alla coltivazione in serra che in campo aperto. La pianta è molto produttiva e produce zucchine di forma allungata e dal sapore dolce.
Si tratta di una varietà molto vigorosa e produttiva. La pianta produce fiori dal colore giallo/arancione. Si tratta di una varietà molto apprezzata per la preparazione di piatti gustosi. La semina avviene da febbraio ad agosto e solo dopo un mese la pianta produce numerosi fiori.
Questa varietà appartiene alla famiglia delle Cucurbitaceae. I semi di zucchine Nizza producono una varietà diversa dalle solite zucchine. Questa varietà produce frutti tondi di colore verde chiaro, con il fiore all'attaccatura del frutto. Per uno sviluppo ottimale la pianta richiede una ricorrente esposizione al sole. In cucina, solitamente, vengono...
Appartiene alla Famiglia Cucurbitacee Semina. È una pianta adatta sia alla semina al coperto nel periodo di marzo che la semina all'aperto durante i mesi di aprile e maggio. Si tratta di una varietà ibrida che produce frutti di colore verde scuro con costolature naturali di colore verde più chiaro. Il fiore ha una attaccatura sul frutto che permette alla...
Le zucchine Kos sono una varietà molto produttiva e vigorosa. I semi possono essere piantati sia in campo aperto che in vaso. La semina nel campo aperto avviene nei mesi da Aprile a Luglio. I frutti prodotti dalla pianta hanno una forma allungata di circa 15 cm e sono di colore verde chiaro. Questa varietà è dolce e adatta alla preparazione di diversi...
Vigorosa e produttiva, questa varietà genera zucchine cilindriche e giallo forte. Si adatta bene alla coltivazione in serra o campo aperto ma non in vaso. La semina avviene in primavera e la raccolta in estate.
Questa varietà ibrida originaria del Nord America produce zucchine cilindriche, della lunghezza media di 14-16 cm e dal colore verde chiaro, a polpa bianca e croccante di sapore dolce e delicato. In estate è particolarmente prolifica.
Vigorosa, resistente e produttiva, questa varietà genera zucchine lisce, cilindriche, dalla buccia verde scuro e molto brillante. Se correttamente accudita, i frutti possono raggiungere i 19 cm di lunghezza e conservarsi bene anche una volta raccolti.
Poco esigente e non particolarmente bisognosa di irrigazione, questa varietà dal portamento eretto tollera anche la coltivazione al coperto. Le sue zucchine verde chiaro e lunghe sono ricche di vitamine A e C e ipocaloriche.
La varietà del carciofo violetto cresce vigorosa e produce circa 10 capolini, i quali, a loro volta, producono 3 carciofini. Dopo il raccolto è consigliabile non innaffiare la pianta in modo tale da permettere il riposo vegetativo. Le foglie si contraddistinguono per essere viola con sfumature verdi e prive di spine.
La varietà del carciofo sardo è molto produttiva, i frutti, verdi con sfumature viola, sprigionano un sapore ricercato, amaro e al tempo stesso dolce e sono croccanti. Il terreno ideale per la coltivazione deve essere senza ristagni d'acqua ed è consigliabile non esporre mai la pianta al gelo.
La varietà del carciofo romanesco cresce vigorosa a temperature miti e in terrenti fertili e drenanti. Ha origini mediterranee e si contraddistingue per steli verdi da cui nascono grandi carciofi dal colore violaceo/verde.
La varietà del carciofo in vitro cresce vigorosa e ogni pianta produce circa dieci carciofi. Il frutto, che pesa circa 200 grammi, sprigiona un sapore delicato con sentori più amari e si contraddistingue per avere una forma ovale e un colore viola chiaro.
Si tratta in sostanza di una varietà di piselli (Pisum sativum), di cui si mangia anche il baccello, da qui il nome "Mangiatutto". Si tratta di semi di una varietà molto produttiva. Ha bisogno di un terreno molto ricco e di grande esposizione al sole. I baccelli e i piselli sono entrambi di colore verde e hanno un sapore dolce.
Si tratta di una varierà di pisello rampicante. La pianta è molto produttiva, i baccelli di colore verde e di lunghezza media contengono circa 10/12 piselli molto dolci e piccoli. La semina si effettua in autunno e in primavera.
È varietà precoce del tipo mezza frasca. I baccelli sono di colore verde e di medie dimensioni. I piselli sono molto dolci e piccoli. Si tratta di una pianta semplice da coltivare che non necessita di grandi cure. È adatto sia alla coltivazione in serra che in campo.
Si tratta di una varietà rampicante molto produttiva. I baccelli sono di colore verde e mediamente lunghi, raggiungono una lunghezza media di 20 cm. I semi sono di colore nero. La pianta è adatta sia alla coltivazione in serra che in campo.
[Phaseolus vulgaris] Seeds of a vigorous climbing borlotti bean with classic red-and-cream pods and high yield.
[Phaseolus vulgaris] Seeds of a vigorous climbing bean with wide, flat, firm green pods and a long production season.
[Phaseolus vulgaris] Seeds of the classic Italian white cannellini bean, thin-skinned and creamy, great fresh or dried.
[Vigna unguiculata subsp. sesquipedalis] Seeds of a vigorous climbing bean producing extra-long, thin pods, ideal for stir-fries.
[Phaseolus vulgaris] Seeds of a dwarf bean with wide, flat, firm-fleshed green pods and steady summer-long yield.
[Phaseolus vulgaris] Seeds of a dwarf borlotti bean with classic red-and-cream streaked pods, great fresh or dried.
[Phaseolus vulgaris] Seeds of a vigorous climbing bean with long, tender, stringless butter-yellow pods and extended harvest.
[Phaseolus vulgaris] Seeds of a vigorous bean variety with long, wide, butter-yellow pods and abundant yield.
[Phaseolus vulgaris] Seeds of a dwarf bean with striking purple pods that turn green when cooked, tender and antioxidant-rich.
[Phaseolus vulgaris] Seeds of a dwarf bean with tender, stringless butter-yellow pods, no support needed.
[Beta vulgaris var. cicla] Seeds of a colorful chard mix with red, yellow, orange, pink and white stalks, decorative and edible.
[Beta vulgaris var. cicla] Seeds of a leaf chard variety with tender, thin leaves, perfect for quick, repeated harvests.
[Beta vulgaris var. cicla] Seeds of a chard variety with wide, fleshy white stalks and crisp green leaves, great for both stalks and leaves.
Early, highly productive F1 sweet corn with long ears and small, intensely yellow, sweet kernels. Cycle of 85-90 days.
Corn variety specifically selected for popcorn, with compact kernels that pop perfectly. Easy to grow, gluten-free.
Highly productive broad bean variety with pods 30-35 cm long, 8-9 tender sweet beans, excellent raw or cooked.
Spontaneous woodland strawberry, tiny and highly fragrant. Reliable seed cultivars like Alexandria and Baron Solemacher, ideal for pots.
Spontaneous woodland strawberry species with small, intensely fragrant fruits. Perennial, adapts well to pots and shaded spots.
Everbearing strawberry variety yielding 800-1,200g per plant across the season, ideal for pots, balconies and open ground.
Everbearing strawberry variety with staggered flowering and fruiting from spring to autumn, ideal for repeated fresh harvests.
Remontant strawberry variety with staggered flowering from April to October, providing fresh fruit for many months.
Unique white-fleshed strawberry with red seeds and a flavor reminiscent of pineapple. Non-remontant perennial, cold-hardy.
Globe-shaped, flattened fruits, smooth skin turning from green to intense red. Thick flesh, typical of southern Italy and Calabria.
Round, flattened fruits about 5-6x10 cm, glossy bright yellow. Very thick flesh, the ideal variety for stuffing and filling.
Squared, elongated fruits with smooth, glossy red skin at maturity. Thick, meaty flesh, continuous staggered production over an extended harvest.
Elongated square fruits about 380 g, 16-18 cm long, turning bright red. Thick, sweet flesh, naturally resistant to viruses and nematodes.
Large, square, meaty fruits typically harvested green but fully edible. One of the most voluminous and early sweet pepper varieties.
Large square-fruited variety, turning from green to intense red. Thick, meaty and sweet flesh, ideal for stuffed peppers or gratins.
Large fruits about 11x17 cm, turning from green to intense red. Very thick, sweet mesocarp, ideal for gratins and baked dishes.
Medium-long fruits about 11x16 cm, bright uniform golden yellow. A rustic F1 hybrid, highly reliable and productive in open field cultivation.
Regular fruits about 15x8 cm with 3-4 lobes, turning from dark green to bright yellow. Thick, sweet flesh, very productive in greenhouse or open field.
Square-elongated fruits about 7x9 cm, turning from citrine yellow to orange-red. An Eastern European variety prized for its high digestibility.
Elongated conical fruits about 13 cm long, turning dark intense red. A traditional sweet variety from Benevento with thick, meaty flesh.
Round fruits 3-4 cm in diameter resembling a cherry, turning from dark green to glossy intense red. A beloved Italian variety, 40,000-50,000 SHU.
Elongated, slightly curved fruits 12-20 cm long, turning from green to vermilion red. A native Calabrian variety, medium-low heat, 2,000-5,000 SHU.
Long, thin fruits 14-16 cm with smooth flesh, turning from green to vivid red. The classic variety behind Cayenne pepper, 30,000-50,000 SHU.
Smooth, conical fruits 4-6 cm long, arranged in upward-facing bunches, turning from green to intense red. A compact, ornamental and edible variety, about 25,000 SHU.
Elongated, cylindrical fruits with bright yellow color at ripeness. A compact, vigorous hybrid plant with steady, uniform production, suited to greenhouse or open-field growing.
Regular, block-shaped fruits with thick flesh and intense yellow color. An early-ripening elongated variety, ideal fresh, stuffed or grilled.
Conical, elongated, deep green fruits with thin flesh, sweet flavor and a slight hint of heat. Ideal in salads or sautéed, from a productive and resistant plant.
Conical, elongated, deep green peppers about 12 cm long, with thin, tender flesh and high digestibility. A classic Neapolitan variety, ideal fried or pan-cooked.
Very small, cherry-shaped, intense red fruits with mild heat (about 10,000 SHU). Perfect for stuffing or preserving in oil, from a compact and productive plant.
A small, round-fruited variety with thin, compact flesh ideal for preserving in oil or vinegar, or for small stuffed parcels. Compact plant, also suited to container growing.
A professional variety with oval, elongated fruits and intense red pigmentation inside and out. High tolerance to viral diseases, suited to both greenhouse and open-field growing.
A conical, elongated variety with smooth, vivid red skin and firm, boldly flavored flesh. Fruits reach 18-22 cm and ripen in about 70-80 days from transplanting.
An early bull's horn variety with smooth, bright yellow skin and thick, sweet flesh. Fruits reach 18-20 cm and ripen in about 70 days from transplanting.
Seeds of a classic sweet pepper variety, elongated and curved, turning bright yellow at full ripeness.
Seeds of an old sweet pepper variety from southern Italy, thin and curved like a goat's horn, prized for drying.
[Capsicum annuum] Seeds of Elongated Red Favilla pepper, a hardy medium-long variety with consistent yield and thick sweet flesh.
[Capsicum annuum] Seeds of Elongated Yellow Nestor pepper, a quadrilobate greenhouse-ready variety with thick, sweet flesh.
[Capsicum annuum] Seeds of Blonde Cigarette pepper, a thin, productive Italian variety perfect for pickling and mixed salads.
[Capsicum annuum] Seeds of Red Cuneo pepper, a hardy Italian variety with thick meaty flesh and bright intense red color.
[Capsicum annuum] Seeds of Yellow Cuneo pepper, a prized Italian variety with exceptionally thick, sweet, digestible flesh.
[Capsicum annuum] Seeds of Crusco pepper, Basilicata's traditional dried sweet pepper, thin-fleshed and famous for its crispy fried garlands.
[Capsicum annuum] Seeds of Elongated Red Carpet pepper, a uniform greenhouse-ready variety with thick flesh, turning green to intense red.
[Capsicum annuum] Seeds of Elongated Red Alceo pepper, a large quadrilobate greenhouse variety turning from green to intense red.
[Capsicum annuum] Seeds of Elongated Yellow Mohai pepper, a productive disease-resistant variety with sweet, thick, meaty flesh.
[Brassica oleracea] Seeds of Red Ox Heart cabbage, a colorful antioxidant-rich variety with compact heads, great raw or cooked.
[Brassica oleracea] Seeds of Ox Heart cabbage, a fast-growing early variety with compact cone-shaped heads, crisp and ideal for spring harvests.
[Brassica oleracea] Seeds of Tuscan kale, a hardy heirloom cabbage with dark bubbled leaves, ideal for soups, pesto and winter harvests.
[Brassica oleracea] Seeds of Savoy cabbage, a hardy vegetable with wrinkled leaves, versatile in the kitchen and rich in vitamins.
[Brassica oleracea] Seeds of an early red cabbage variety with a compact, bright red head and good resistance to splitting.
[Brassica oleracea] Seeds of a round cabbage variety with smooth leaves and a delicate flavor, versatile in the kitchen.
[Brassica oleracea] Seeds of an early hybrid cabbage variety with dark green leaves and a sweet taste, quick to harvest.
[Beta vulgaris var. cicla] Seeds of a chard variety with striking bright red stalks and green leaves, decorative and nutritious.
[Beta vulgaris var. cicla] Seeds of an ornamental chard with bright yellow, magenta and orange stalks, ideal for colorful baby leaf salads.
[Beta vulgaris var. cicla] Seeds of leaf beet, a rustic vegetable with thin ribs and a delicate spinach-like flavor, ideal for successive harvests.
[Beta vulgaris var. cicla] Seeds of Swiss chard, valued for its fleshy pale stalk and bright green leaf, easy to grow in the home garden.
[Beta vulgaris] Seeds of red beetroot, a hardy root vegetable with sweet, deep red flesh, ideal for the home garden.
[Cichorium endivia] Seeds of a traditional escarole variety with an elongated head and a crisp, cornet-shaped, self-blanching heart.
[Cichorium endivia] Seeds of a late escarole variety with dark green, bubbled and crunchy leaves and a compact round head.
[Cichorium endivia] Seeds of a popular Italian escarole variety with a large, compact head, mild sweet flavor and pale heart.
[Eruca sativa] Cultivated rocket seeds, fast-growing and easy to grow, with rounded leaves and a peppery taste milder than wild rocket.
[Diplotaxis tenuifolia] Wild rocket seeds, a hardy perennial with narrow, deeply lobed leaves and a bold, peppery taste, more intense than cultivated rocket.
[Cichorium intybus] Late Treviso radicchio seeds, Veneto's most prized PGI chicory, water-forced into a sweet, crunchy wine-red heart.
[Cichorium intybus] Early Treviso radicchio seeds, the field-matured phenotype of Treviso's famous PGI red radicchio with broad, deep red-violet leaves.
[Cichorium intybus] Variegated Castelfranco chicory seeds, the ornamental "winter rose" chicory with red-speckled pale leaves and a sweet, delicate taste.
[Cichorium intybus var. foliosum] Mid-early sugarloaf chicory seeds, oval subcylindrical heads with a strong regrowth habit after cutting.
[Cichorium intybus var. foliosum] Early sugarloaf chicory seeds, also known as Milan chicory, vigorous and tender with bright green cylindrical heads.
[Cichorium intybus var. foliosum] Extra-early sugarloaf chicory seeds, ready in just 80 days for compact, tender-hearted heads ahead of the main season.
[Cichorium intybus] Variegated Lusia chicory seeds, a Veneto variety with attractive red-speckled leaves and a sweet, crunchy taste, almost free of bitterness.
[Cichorium intybus] Cicorione (catalogna chicory) seeds, a highly productive Italian chicory variety with narrow green leaves and a pleasantly bitter taste.
[Cichorium intybus] Late red ball chicory seeds, the most cold-hardy ball-type chicory, forming large dark red heads with bright white veins for winter harvests.
[Cichorium intybus] Mid-late red ball chicory seeds, forming large, globe-shaped heads with intense red-purple colouring, ideal for autumn and winter harvests.
[Cichorium intybus] Mid-early red ball chicory seeds, forming compact, uniform red heads with good bolting resistance.
[Cichorium intybus] Early red ball chicory seeds, a fast-growing radicchio variety forming compact, bright red heads in just 60-80 days.
[Cichorium intybus] Narrow-leaf puntarelle chicory seeds, an upright, medium-early variety with long, dark-green leaves and large, meaty shoots.
[Cichorium intybus] Galatina puntarelle chicory seeds, a Salento variety known for its large, compact, flavorful inner shoots.
[Cichorium intybus] Gaeta puntarelle chicory seeds, a Lazio ecotype prized for its long, tender, pleasantly bitter central shoots.
[Brassica oleracea convar. capitata var. sabauda] Famosa savoy cabbage seeds, a hardy, disease-tolerant variety with tightly packed, crinkled dark-green heads.
[Brassica oleracea var. gongylodes] White kohlrabi seeds, a fast-growing crucifer prized for its tender, mild bulb halfway between cabbage and turnip.
[Cynara cardunculus var. altilis] Cardoon seeds, an ancient relative of the artichoke grown for its tender, delicately bitter leaf ribs.
[Brassica oleracea var. acephala] Tuscan black kale seeds (Lacinato), the rustic dark-leaf variety at the heart of Tuscany's traditional ribollita.
[Brassica oleracea var. gemmifera] Brussels sprouts seeds, producing dozens of tender little sprouts along a tall sturdy stem all winter long.
[Brassica oleracea var. acephala] Christmas soup kale seeds, a traditional Campania variety producing tender leafy shoots all winter long.
A traditional Campania cabbage with long, narrow leaves and a sweet, delicate flavour, perfect raw or cooked.
A traditional Campania cabbage with long wide leaves and a sweet, delicate flavour, perfect for classic Neapolitan winter soups.
An ancient, hardy Campania cabbage variety with thick curly dark green leaves, rich in vitamin C, folic acid and potassium.
A strikingly ornamental curly kale with bright green frilled leaves, rich in vitamins and antioxidants, hardy through frost.
A strikingly ornamental curly kale with intense reddish-purple leaves, rich in anthocyanins and antioxidants.
A unique broccoli-asparagus flavoured cabbage with numerous purple florets and sturdy green stems, rich in vitamins and minerals.
A hybrid cabbage producing uniform small dark green florets with a sweet, pleasant flavour, ideal for successive harvests.
A versatile medium-late Chinese cabbage hybrid with compact heads, excellent storage ability, ideal for summer and autumn growing.
An Asian cabbage variety with an open shape, crunchy white-based leaves and a delicate, sweet flavour, ideal raw or cooked.
A striking reddish-purple savoy cabbage with spherical heads and light green interior, rich in anthocyanins.
A very late, highly productive savoy cabbage with round compact heads, resistant to splitting and frost, ideal for late-winter harvests.
A hardy savoy cabbage variety with blistered leaves and dark green, round-to-oval heads, well suited to cold-season growing.
An early savoy cabbage variety with large, compact dark green heads, resistant to splitting and overripening.
A vigorous, late savoy cabbage variety with compact round heads and blistered green leaves, and a growing cycle of over three months.
An early, vigorous savoy cabbage variety producing slightly flattened green heads up to 3 kg, wrapped in large protective leaves.
A distinctive pointed red-violet cabbage variety with sweet, tender leaves, compact head of 1-1.3 kg and excellent post-harvest storage.
An early red cabbage variety with bright colour, excellent tolerance to splitting and a compact, roundish head of about 1.5 kg.
An established, versatile round white cabbage with excellent market presentation and good resistance to splitting in the field.
A round-headed cabbage variety with bright green colour, prized for its resistance to splitting and good productivity in the field.
An original variety born from a natural mutation, with a bright orange head rich in beta-carotene that keeps its colour after cooking. Early cycle, 80-85 days.
A distinctive F1 variety with an intense pink, compact, fine-grained head that turns purple when cooked. Sweet, delicate flavour, 85-90 day cycle from transplant.
A late-cycle F1 variety, requiring 130-140 days from transplant, with a compact green head well protected by foliage. Typical of the Macerata growing area.
One of the best known green-headed cauliflower varieties, with a compact green head coloured by chlorophyll exposed to light. Mid-season cycle, autumn harvest.
A medium-cycle, highly productive F1 variety with a light green, large, compact head, well protected by leaves and resistant to common diseases.
A typical Sicilian variety with an intense purple head rich in anthocyanins, up to 1.5 kg, harvested 100-110 days from transplant. Hardy and vigorous plant.
A traditional Italian variety grown since the late 1800s in the Marche region, with a globe-shaped white head enclosed by broad ash-grey leaves. Early and hardy.
A late-cycle hybrid variety with upright habit and excellent leaf coverage, producing a round, pure white head. Suited to both fresh market and processing, 190-200 day cycle.
A late, February-harvest variety with a compact, pure white head around 1.6 kg and excellent frost resistance. Transplanted July-August for a 160-180 day cycle.
A top-quality, very late-cycle variety, transplanted August-September for harvest through to April. Few large leaves support a pure white, large round head.
A slow, late-cycle variety resistant even to harsh climates, with a pure white head wrapped in light green foliage. Excellent holding capacity in the field.
A late F1 hybrid variety for late-winter harvests, with a fine-grained white head averaging 1.2-1.5 kg. Vigorous plant with excellent leaf coverage protecting the head.
A well-established November-harvest F1 hybrid, with a pure white, fine-grained head that can exceed 1.5 kg. Vigorous, sturdy plant, harvested from late autumn to early winter.
[Brassica oleracea var. botrytis] Memphis white cauliflower seeds, valued for its uniform, compact milk-white curd suited to both fresh market and processing.
[Brassica oleracea var. botrytis] Barcellona white cauliflower seeds, a hardy Mediterranean variety well suited to warmer, drier growing conditions.
[Brassica oleracea var. botrytis] Candid white cauliflower seeds, prized for its pure white, tightly packed curd and reliable, uniform yield.
[Brassica rapa subsp. sylvestris] Olive leaf turnip tops seeds, named after its smooth, olive-like leaves and prized for its tender, slightly bitter tops.
[Brassica rapa subsp. sylvestris] Maceratese turnip tops seeds, a prized Marche variety grown for its tender heart leaves and mild, aromatic flavour.
[Brassica rapa subsp. sylvestris] Puglian turnip tops seeds, representing the hardy local varieties grown across Puglia and used for the region's famous orecchiette con le cime di rapa.
[Brassica rapa subsp. sylvestris] Leccese turnip tops seeds, a traditional Puglia ecotype with a broad, leafy rosette and abundant side shoots after cutting.
A hardy, highly productive variety named for its intense purple inflorescence. Numerous stems of varying sizes, sweet and tender, best harvested in deep winter.
A highly productive variety, also known as rapino, with a small head surrounded by numerous green leaves. Harvested about 75-90 days after sowing.
A precocious, vigorous variety also known as headless turnip broccoli, grown for its leaves rather than heads. Highly productive with continuous side-shoot harvest for months.
A late variety typical of Lazio, harvested about 140-145 days after transplanting, coinciding with the feast of San Giuseppe. Characteristic pyramidal head made of small spiral rosettes.
One of the latest turnip top varieties, with a medium-small, very compact broccoletto-type inflorescence. Especially widespread in Northern Italy.
A variety named for its harvest period, generally in March, with a tall inflorescence harvested in characteristic tied bunches. A key ingredient in Southern Italian cuisine.
A late variety, one of the most productive, requiring about 120 days from sowing to harvest. Large leaves and rounded heads, especially suited to Southern Italy.
A medium-late variety harvested about 90 days after sowing, mainly eaten in winter. A traditional ingredient in Apulian cuisine, perfect for orecchiette.
The classic semi-late variety, ready in about 60 days from sowing. Voluminous, with a pungent yet pleasant flavour — a traditional ingredient in Apulian cuisine.
An extremely productive, early variety with distinctive purplish-red, round heads and a sweet flavour. Rich in anthocyanins, with dark green leaves surrounding the head.
A high-quality, low-vigour winter variety, planted from September and harvested in spring. Dark green, pyramid-shaped heads protected by large leaves.
An early variety that regrows after the main head is cut, producing numerous tender side shoots. Ideal for staggered sowings and harvest from December to February.
A vigorous, late-cycle variety that tolerates cold and frost well, harvested in the depths of winter. Pyramid-shaped heads with a bright green colour.
A medium-cycle hybrid, similar to October Roman broccoli but with longer maturation, harvested around December. Bright green, pyramid-shaped heads that tolerate discolouration well.
The Roman broccoli Gitano plant is productive and produces large heads, able to weigh up to 1 kg. Unlike other varieties, this one does not give off a bad smell when cooked.
Seeds of a classic late variety from the Lazio tradition, with a round, white, tightly closed bulb and thick low-fiber sheaths.
Seeds of a late winter variety with a globe-shaped, very white bulb, crisp low-fiber sheaths, highly resistant to cold and bolting.
Seeds of a variety with a very white, round bulb up to 500-600 g, thick fleshy sheaths, very crisp and low in fiber.
Seeds of a mid-early hybrid variety with a very regular, compact, bright white bulb and uniform plant development.
Seeds of a mid-early hybrid variety with a round, compact white bulb and good flexibility in sowing times.
Seeds of an early hybrid variety producing compact, well-formed white bulbs in a short growing cycle.
Seeds of an early hybrid variety, very slow to bolt. Bright white, round, compact bulb, ideal for summer harvest.
Seeds of a hybrid variety with a solid, round, smooth white bulb, sweet and delicate flavor. Early and very slow to bolt.
Seeds of a triploid variety with sweet, crisp flesh free of the typical hard seeds. Needs a diploid pollinator variety nearby to set fruit.
Seeds of a variety typical of southern Italy, with intensely red, very sweet flesh and a dark green rind that turns almost black.
Seeds of a medium-sized variety. Its distinctive dark rind encloses bright red, juicy and sugary flesh. A peculiarity of this watermelon is its very few seeds inside.
A rather early variety, giving fruit similar to melons weighing 3-4 kg, with dark green rind striped in lighter green and juicy red flesh, almost seedless.
A late-cycle hybrid plant, high-yielding with dense foliage, producing very regular oblong fruit; the bright green rind is thick and sturdy, the flesh sweet.
A hybrid plant with a medium-early cycle and high yield; fruit quality is immediately visible, with the typical striped green rind and juicy, sweet red flesh.
A vigorous, high-yielding plant producing fruits up to 15 kg, with a thick light green rind streaked in dark green and firm, fine-textured red flesh.
A high-yielding, continuously producing plant with fruits reaching up to 6 kg; the rind shows glossy, bright striping while the flesh inside is yellow and sweet-tasting.
Roman broccoli Cornelio, a plant with an unmistakable pyramidal shape and seeds of very high quality, boasts bright green pigmentation and large leaves at the base. This variety is very early and adapts to any soil and low temperatures.
Roman broccoli White Gold is a hybrid, medium-early plant, capable of producing a large amount of florets. Once mature, the broccoli takes on the classic pyramidal shape and a bright green colour that fades over time.
Clove or bulbil of Valdichiana elephant garlic, ready to be planted
A garlic variety native to the lands of Sulmona, with unique characteristics. Red garlic boasts an almost white to pinkish outer skin, enclosing cloves of a fully red colour arranged in a circular pattern. Compared to traditional garlic, this type matures about 20 days later.
Traditional food found in every culinary culture, white garlic has a strongly distinctive flavour and boasts numerous qualities that translate into benefits for those who consume it. It has significant antioxidant, antibiotic and antiparasitic properties. Each bulb, white in colour, holds a number of cloves ranging from 6 to 14, depending on its size.
[Ocimum basilicum] Basil seeds, the queen of Mediterranean aromatic herbs: fragrant leaves perfect for pesto, sauces and salads, easy to grow in pots or open ground.
[Ebook] 100 Melon Recipes: from the iconic prosciutto and melon to summer salads, semifreddo and spoon desserts, the great classic of Italian summer.
[Ebook] 100 Eggplant Recipes: from Catania's pasta alla Norma to parmigiana, disputed between Campania, Sicily and Calabria, the great Mediterranean classic.
[Ebook] 100 Corn Recipes: from Valtellina's polenta taragna to Piedmont's polenta concia, a journey through every Italian regional tradition around cornmeal.
[Ebook] 100 Lettuce Recipes: from butter-braised lettuce to creamy veloute, from vignarola pasta to creative salads, going far beyond the simple side dish.
[Ebook] 100 Fava Bean Recipes: from Roman vignarola to Sicilian macco, from May Day fava beans with pecorino to Lucca's garmugia, spring on your table.
[Ebook] 100 Bean Recipes: from Neapolitan pasta e fagioli to Roman beans with pork rind, every regional variation of Italy's great comfort food legume.
[Ebook] 100 Strawberry Recipes: from fresh spring fruit salad to indulgent cakes, no-bake cheesecakes and spoon desserts, celebrating the fruit that defines spring.
[Ebook] 100 Onion Recipes: from Florence's Renaissance carabaccia soup to Tuscan farmhouse cipollata, every regional Italian tradition around this humble ingredient.
[Ebook] 100 Cabbage Recipes: from Tuscan ribollita to Lombard pizzoccheri, from cassoeula to Piedmont-style soup, every Italian winter tradition in one book.
[Ebook] 100 Swiss Chard Recipes: from Ligurian torta pasqualina to Lombard malfatti dumplings, every regional Italian recipe celebrating chard and beet greens.
[Ebook] 100 Basil Recipes: from mortar-pounded Genovese pesto to surprising desserts, every recipe celebrating the aromatic herb that defines Italian summer.
[Ebook] 100 Beetroot Recipes: from creamy magenta risotto to colorful gnocchi and sweet-and-sour salads, every way to bring beetroot into your kitchen.
[Ebook] 100 Asparagus Recipes: from the famous Venetian risotto to spring veloutes, frittatas and gourmet dishes celebrating this seasonal star.
[Ebook] 100 Watermelon Recipes: from summer granitas to savory salads with feta and mint, every sweet and creative way to use watermelon beyond the classic slice.
[Ebook] 100 Garlic Recipes: a journey through Italian regional cooking, from Piedmont's bagna caoda to the classic spaghetti aglio, olio e peperoncino.
[Ebook] "100 Cucumber Recipes" gathers fresh, light ideas for summer, from salads and cold soups to pickles and refreshing dishes perfect for the hottest days.
[Ebook] "100 Pumpkin Recipes" is a collection dedicated to the queen of autumn, from classic risottos and Mantuan-style tortelli to side dishes, savoury pies and indulgent desserts.
[Ebook] "100 Ricette con il Carciofo" celebra uno degli ortaggi simbolo della cucina italiana, dai grandi classici della tradizione romana alle interpretazioni regionali piu curiose, dagli antipasti ai primi piatti.
[Ebook] "100 Carrot Recipes" is a collection of dishes, desserts and side dishes dedicated to one of the most loved and versatile vegetables in Italian and international cuisine, from starters to the most indulgent desserts.
[Ebook] "100 Spicy Recipes" is a journey through the flavours and cultures that made chili peppers a cornerstone of world cuisine, blending spices, traditions and new culinary discoveries.
[Cobaea scandens] Cup and Saucer Vine seeds, a fast-growing Mexican climber with large bell-shaped flowers that shift from creamy green to deep purple.
[Ricinus communis] Ornamental Castor Bean seeds, a fast-growing exotic plant with large red-bronze palmate leaves, perfect as a dramatic focal point in the garden.
[Cuphea ignea] Cigar Plant seeds, a Mexican shrub with distinctive tubular orange-red flowers tipped in white, blooming continuously from spring to autumn.
[Trachymene coerulea] Blue Lace Flower seeds, an Australian annual with delicate lavender-blue umbels made up of tiny star-shaped florets resembling fine lace.
[Physalis alkekengi] Chinese Lantern seeds, a perennial plant with striking orange lantern-shaped husks, perfect for decorative displays and dried flower arrangements.
[Consolida ajacis] Larkspur seeds, an annual plant with tall spikes of blue, pink or white flowers, perfect for vertical borders and cut flower arrangements.
[Cynara cardunculus] Ornamental Cardoon seeds, a striking perennial with dramatic silver-grey foliage and large purple-blue thistle-like flowers, grown as a true architectural garden feature.
[Eryngium giganteum] Sea Holly "Miss Willmott's Ghost" seeds, biennial with spiky metallic silver flower heads, an architectural plant with outstanding vase life.
[Xerochrysum bracteatum] Strawflower (Golden Everlasting) seeds, annual with daisy-like flower heads and papery bracts in vivid colors, an outstanding dried flower that lasts for years.
[Orlaya grandiflora] White Lace Flower seeds, annual with delicate pure white lace-like umbels, featuring larger outer florets in a lace-cap style.
[Bupleurum griffithii] Bupleurum (Hare's Ear) seeds, annual with blue-green foliage and star-shaped lime-yellow umbels, a prized filler for fresh and dried bouquets.
[Ammi majus] Bishop's Flower (Laceflower) seeds, annual with airy white lace-like umbels, a top choice filler flower for bouquets and wedding arrangements.