Announcements

Job offersmore »





Tweeting Growers

Top 5 - yesterday

Top 5 - last week

Top 5 - last month

Exchange ratesmore »




Italy: Unique conditions make for a special pepper

PDO Peppers from Pontecorvo grow near the Monti Aurunci Natural Park in southern Ciociaria, where the Liri valley meets the land of San Benedetto.



This area is located in the Frosinone province and includes the towns of Pontecorvo, di Esperia, S. Giorgio a Liri, Pignataro Interamna, Villa S Lucia, Piedimonte San Germano, Aquino, Castrocielo, Roccasecca and San Giovanni Incarico. The alluvial origin of the soil, its chemical-physical characteristics, good fertility as well as the abundant rainfall and proximity of the sea, make it possible to grow a very tasty niche product.

Azienda agricola Rocca is located in Esperia (FR), which is where the ecotype was identified and recognised as PDO on 11th November 2010.


In the photo, Isabella Rocca in a pepper field. The product has been recognised as PDO in 2010 and, over the years, has become an integral part of the local economy. 

In addition to peppers, the company also grow vegetables such as aubergines, broccoli, courgettes, pumpkins and green beans as well as cereal and feed crops.



The leading products are the PDO peppers, also known as "cornetto di Pontecorvo", which are truly unique thanks to their red colour and characteristic oblong shape. Harvesting is carried out by hand in mid-July and mid-August and continues until October. 

The skin and flesh are thin, the flavour is sweet and mineral salt content is rather high. The peppers are also easily digestible, so they definitely stand out against similar products.

"We grow aubergines, courgettes, pumpkins, green beans and broccoli using integrated cultivation techniques. We almost exclusively employ products of natural origin."

"The entire range used to be destined to local markets apart for small quantities, which I used for our family." 

"In 2007, I decided to create a small area where I process the produce according to traditional recipes, without adding acidity regulators or preservatives. My idea is to supply customers with products that are not in season and, at the same time, to use surpluses."



"Each jar is different, exactly as it should be with everything that is natural. But I do carry out strict inspections along the chain. Traceability and retraceability systems must be implemented for all phases, from cultivation to processing and packaging."

Spreads and patés are made using raw material that have just been harvested, which is then sorted and processed following traditional recipes, with the sole addition of extra virgin olive oil. They can be seen as a modern version of a traditional preserve.



Azienda Rocca grows its vegetables in open fields according to the season. The produce is then processed on the same day it is harvested to preserve its aroma and flavour. 

Compared to what is sold as fresh produce, the quantities processed are minimal and are destined to be sold directly, in delicatessens or online.

Processing is carried out entirely at Azienda Rocca, in dedicated areas equipped to ensure the production of a good product with intact organoleptic qualities.  



Each phase is carried out in a sterile environment with modern equipment - from sorting to slicing, cooking, grilling, packaging and down to sterilisation. All according to natural methods and traditional local recipes.

"Our main objective is for our products to arrive directly in the hands of consumers, not only to enable our customers to purchase an excellent product at competitive prices, but also to shorten the chain and favour a direct relationship between producers and consumers. It is with great pride that I can say we managed to combine three aspects that don't often go together - appearance, flavour and healthiness - therefore meeting the demands of our clients."

Contact Information:
Azienda Agricola Rocca

Badia di Esperia (FR)
via Campovezzuni, 15
Mob.: (+39) 338 9530767
Email: info@aziendarocca.it
Web: www.aziendarocca.it

Publication date: 3/16/2017

 


 

Other news in this sector:

5/22/2018 New Zealand: Bumper crop of winners from Young Vegetable Grower
5/22/2018 Australia: Sundrop Farms looking for investors
5/21/2018 US (TX): Urban farm uses hydroponic systems to teach, feed Dallas
5/21/2018 US (CA): European vegetable takes root in Solano County
5/21/2018 US (MI): Nature meets technology at urban growers
5/21/2018 From tarantulas to turtles
5/18/2018 “Combining greenhouse veggies with other regional wares”
5/18/2018 US (WY): Pastor and hydroponic lettuce grower preaches local
5/17/2018 US (WV): Federal funding to support agriculture program for veterans
5/17/2018 NL: Tomato grower cuts free from fossil fuels
5/17/2018 'Combining outdoor and greenhouse cultivation at two locations’
5/17/2018 US (OR): Volcano Veggies packs 2 acres of food into 200 square feet
5/16/2018 British family producing some record-breaking vegetables
5/15/2018 CAN (BC): Yellowpoint grower does big business in microgreens
5/15/2018 US (WI): Hydroponic greenhouses give grower fast start in wet spring
5/15/2018 US (WI): Farmers take Mother Nature out of the equation
5/14/2018 US: Maine student receives Bigelow scholarship
5/11/2018 The future of hydroponics in Indonesia
5/11/2018 Puration announces acquisition of Canadian Cannabis Farmers Co-Op
5/11/2018 From military to microgreens: the story of Nordamark