The production of kiwis has found excellent conditions in the province of Verona. The cultivated area in the Veronese region covers about 2,000 hectares, representing some 80% of the kiwi investments in the Veneto region and 10% of national investments. Thanks to this soil, our kiwi yield has increased significantly over the years. The kiwi is enriched with vitamins C and E and with potassium.
Golden Delicious Apples
The Golden Delicious apple is mainly found in the southern Veronese area in the alluvial sections of the Adige River. This results in a yield with different organoleptic properties and colouring. Crunchy, low acidity, marked aroma and excellent, balanced flavour are the distinguishing properties of this variety, accompanied by basic skin colour characterized by typical golden streaking.
The strawberry is one of the most important yields and is cultivated in protected agriculture to protect it from damage caused by temperatures and humidity. This results in autumn and spring yields marked by excellent organoleptic properties such as texture and a bright red colour.
Our farms have been producing leafy greens for a few decades now, taking advantage of the favourable characteristics of the soil, which drains well and is enriched with organic substances. Enriched with water and fibre, leafy greens only have a few calories and therefore play an important role in the daily diet as they contain vitamins A, B, C and D and many mineral salts.
Cucumbers are medium-short and are only cultivated in greenhouses to anticipate transplanting and extend harvesting until November. The product (less than 270 g) is picked daily to ensure it is healthy and fresh and has an excellent shelf life.
Due to its mild-humid climate, the province of Verona is particularly suitable for cultivating this delicious vegetable. The asparagus stands out for its meaty consistency and a very delicate flavour. There are several asparagus varieties based on flavour, appearance and type of cultivation. The white asparagus - typical in Verona - is cultivated in deep soil with no light, while the asparagus cultivated in open fields takes on a green colouring as a result of photosynthesis. The asparagus is enriched with fibre, vitamins A and C, mineral salts and iron.
l consiglio di amministrazione di APO Scaligera, guidato dal presidente... see »
La fragolicoltura veronese è diversa da tutte le altre produzioni... see »