Fellini Patrizio

White celery getting more popular

The price of celery does not vary much throughout the year, but this does not mean there is no news. Fellini specializes in both green and white celery.

Lamberto Giovanardi, sales manager at Fellini Patrizio

"White celery is a unique variety that mostly comes from the shores of lake Lesina in Apulia. It is more difficult to grow, hence the higher price. Sales are in line with those of a niche product, but are on the up. Of course traditional green celery sells the most quantities," explains sales manager Lamberto Giovanardi.

White celery packaged under the Freschissimi brand

At the moment, green celery costs 70-80 eurocents per piece, against the €1.20 or more of the white one. Fellini packages most of the production in 500 gram packets. "Between the spring and November, our company Azienda 67 produces locally for our processing facility. This year, over 15 hectares will be destined to celery cultivation." 

Green celery

Giovanardi boasts over 40 years of experience in the fresh produce sector and has witnessed the change occurred over the decades. "I started working in a warehouse at 19. To be able to do the summer campaign, I obtained my agricultural license and started out as a warehouse assistant."  

"Over the years, I have worked in both private companies and cooperatives, but I learned how to work from my father, who was a livestock broker. Later on, I learned a lot by working in the Cesena wholesale market, which was among the leading in Italy in the 1980s. But I must say I have learned something from each operator and employer I have met," recalls Giovanardi. 

Contacts:
Fellini Patrizio S.r.L.

Via G. Pascoli, 875
47035 Gambettola (FC) – Italy
Tel.: (+39) 0547 659 777
Email: emile@fellinipatrizio.it 
Email: lamberto@fellinipatrizio.it 
Website: www.fellinipatrizio.it


Publication date:
©



Receive the daily newsletter in your email for free | Click here


Other news in this sector:


© FreshPlaza.com 2021

Sign up for our daily Newsletter and stay up to date with all the latest news!

Subscribe I am already a subscriber