"We started harvesting a few days ago. Quality is very good and we're pleased with the results. Four hectares are dedicated to kale production at the moment. We also harvest in May," explains technical manager Dario Azzolini.
Harvesting is staggered and the produce is showing good resistance in the fields. The company also uses kale as a rotation crop for chicory cultivation.
"The market is not very active, although I must say we organised sales with the foreign market in mind. Demand is not very lively at the moment as local productions are still available in northern Europe."
Kale is divided into bunches for the domestic market, which are destined both to retailers and general markets. Abroad, kale is sold loose, even those destined for the fresh-cut industry.
Dario Azzolini with his wife Cristiana Furiani, owner of Geofur
Kale is still rather unknown in Italy, while it is much more popular in other countries. Good quantities destined to restaurants are sold in wholesale markets. Some chefs require it specifically for pasta or to sautée it as a base for other dishes. It has considerable nutritional properties and a flavour slightly resembling turnip greens.