Settimo Torinese Savoy Cabbage
Definition
Savoy Cabbage is a herbaceous plant belonging to Cruciferae family. Savoy Cabbage, also called Savoy, has a rather short stalk and well-developed leaves with corns and ripples. The edible part consists of the leaves, tight around the central bud, and looking like a "ball".
Fit for temperate climates, it also tolerates the cold, but not frost. The most adequate soils are well-structured with a good water content, but well drained and with a neutral reaction.
Irrigation is very important, above all in spring and summer after transplantation; the lack of water is dangerous above all in the hottest periods: it can lead to early blooming and hinder the formation of the head.
Savoy Cabbage is very rich in vitamins and mineral salts, in particular vitamins A and C, potassium, phosphorus, and iron.
The production of Savoy Cabbage has always been widespread in the area of Settimo Torinese. In the past, this vegetable was cultivated in an intensive way.
Currently, it is produced both for self-consumption and for the sale.
- Legislative Protection: Settimo Torinese Savoy Cabbage is classified among the "Traditional Agri-foodstuffs of Regione Piemonte", according to art. 8 of the Legislative Decree 30th April 1998, n. 173 and the Annex to the Decisions of the Regional Council 15th April 2002 n. 46-5823.
