Dolce Passione obtained by Lamboseeds is the only black-rind variety selected in Italy. It arrived on the market a couple of years ago, but quantities will be higher this year. The watermelon variety was discussed during a meeting at Bagno Prey in Lido degli Estensi (Ferrara) on July 14th 2022, where it was also included in a menu prepared by the chef Mauro Spadoni.
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Sandro Colombi (Lamboseeds), Luigi Castello and Andrea Spigolon (Ortofrutta Castello), Pietro Viviani, Gabriele and Giovanni Lorenzini (Lorenzini Naturamica), Carmine Alfano (Alma Seges), Renzo Piraccini (Macfrut), Luciano Trentini (expert consultant) were the speakers.
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"Dolce Passione is a watermelon developed by Italian genetics that involved Lamboseeds (Sant'Agata Bolognese) together with Alma Seges (Eboli, Salerno) and Ortofrutta Castello (Stanghella, Padua). Lorenzini Naturamica (Sermide – Mantua) believed in the project and joined the others a few months ago," explained Lamboseeds director Sandro Colombi.
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The production will be commercialized mainly through big retail channels and the general markets and may exceed 600 tons, grown over 100 hectares choosing the most suitable areas to produce watermelons.
"We were pleased to join the Dolce Passione project and have organized for our watermelons to have a progressive code so that consumers can get to know the chain and learn the Brix level of the single fruits purchased," explained Pietro Viviani from Lorenzini Naturamica.
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Sandro Colombi
Giovanni and Gabriele Lorenzini, the young sons of Giusy and Cristiano Lorenzini, talked about their will of representing the future of 'their' business.
Renzo Piraccini explained how the food sector is increasingly strategic and that the future of agriculture is in the hands of those who can look forward. Italian research, such as that employed to obtain Dolce Passsion, is fundamental.
Colombi described the fruit as "a lively red and crunchy watermelon with a sugary flavor (Brix level not below 12) and rich in fiber thanks to the absence of seeds. The weight varies between 3 and 5 kg, with a low percentage of waste (rind) and a large quantity of edible flesh."
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Chef Mauro Spadoni
Carmine Alfano from Alma Seges and Luigi castello from Ortofrutta castello stressed how "the produce is available between May and September thanks to transplants in various parts of Italy."
Such a watermelon is suitable for various dishes, as confirmed by the menu prepared by the chef Mauro Spadoni at Bagno Prey in Lido degli Estensi (Ferrara). "Spadoni exalted the potential of the fruit creating a journey from starter to dessert," illustrated Colombi.
The starter
Chef Spadoni used Dolce Passione for all courses. Starter: Shrimp sauté with Tropea onions, balsamic vinegar and watermelon dices; First course: Gorgonzola cheese and cucumber risotto; Second course: warm chicken and watermelon salad; Dessert: watermelon and yoghurt mousse.