SIPO starts Italian season of the mangetout

They are known by different names: snow pea, mangetout or sugar pea, but they all refer to the same vegetable. The green mangetout season has finally begun. SIPO has started the harvest in Sabaudia (Latina - Italy), the soil and climate of this area are especially suitable for this type of cultivation.

With their light green color and a wide flat shape, mangetout are much appreciated for their sweet, delicate and delicious taste. They can be used in very easy recipes: boiled, steam cooked, cooked in the oven or sautéed and seasoned as one likes. Mangetout are rich in fiber, iron and vitamins, which help regulate bowel movements as they prevent colitis and constipation.

Mangetout are grown in greenhouses, which are specially high in order to favor natural ventilation and will be picked until the end of November 2016. The growth cycle, from planting to harvesting, varies from 60 days in the first period to 30 days in the warmer periods of summer.

They are packaged in 500g trays, which are ideal for 4 people. An information slip showing the nutritional values and preparation advice is inserted in each tray.

SIPO has grown with pride, for generations, the best Italian vegetables, especially from the Romagna, the historical site of the farm since the 50's. Today, he continues with the same philosophy and desire to qualitatively enhance the Italian fruit and vegetables, while respecting the environment, seasonality, nutritional quality and by keeping it local.

Contacts:
SIPO Srl
Via Fermignano 20
47814 Bellaria Igea Marina (RN) - Italy
Tel.: +39 0541 339711
Email: export@sipo.it
Web: www.sipo.it