Description
The Finocchio di Isola Capo Rizzuto PGI refers to the hybrids/varieties of the species Foeniculum vulgare M., subspecies capillaceum, var. dulce or aziricum, in their fresh state. There are two different types: Precoce (early-ripening), which includes the varieties Guttuso, 50-57, Tiziano, Michelangelo and Tiepolo; and Tardivo (late-ripening), which includes the varieties Narciso, Donatello, Tintoretto and Riace.
Production Area
The production area of Finocchio di Isola Capo Rizzuto PGI is within the entire territory of the municipalities of Botricello and Belcastro in the Province of Catanzaro, and the municipalities of Mesoraca, Cutro, Capo Rizzuto Island, Crotone, Rocca di Neto and Strongoli in the Province of Crotone, in the Calabria region.
Production Method
Crop rotation is carried out by sowing directly in the fields, including self-reproduced seeds, for no more than one production cycle, or by nursery transplantation, with a density of plants per hectare that varies between 65,000 and 90,000 units. Irrigation is carried out with low and medium flow sprinklers and/or drip systems (hoses). For the early-ripening fennel the harvest starts in the middle ten days of October and ends in mid-February, and for the late-ripening variety from the end of March until mid-June. The fennels are harvested by hand, with a maximum field production of 60 tonnes per hectare. The post-harvest operations consist of refrigeration at 5 °C; "capitozzatura", a pruning technique consisting of cutting the green tops; cleaning and elimination of waste; washing with chilled potable water at 5 °C; and finally sizing.
Appearance and Flavour
Finocchio di Isola Capo Rizzuto PGI stands out for its typical very sweet taste. It leaves a strong sense of freshness on the palate, is crunchy when chewed, and has easily removable filaments. The diameter is between 50 and 150 mm and the gross weight of the "bulb", the overlapping bases of the leaf stalks that form the compact head, is between 200 g and 1 kg. The top and bottom of the early-ripening fennel are flattened, and it has upright fronds. It is characterised by its white colour with light green veins and a green tuft. The late-ripening variety is round and very bright white with light green veins.
History
Fennel cultivation in the historic area boasts very ancient origins. Its arrival on the island of Capo Rizzuto dates back to the 4th century BC, when it was imported from the plain of Marathon by the ancient Greeks. In Magna Graecia it was in fact indicated with the term marathon.
Gastronomy
Finocchio di Isola Capo Rizzuto PGI must be stored in a place with a temperature between 4 and 5 °C, preferably in a cold room or outdoors in the winter months. It can be consumed on its own or used in typical recipes from the local culinary tradition, such as baked fennel with bechamel, grilled fennel, fennel salad, and cream of fennel soup.
Marketing
The product is marketed in two varieties: Finocchio di Isola Capo Rizzuto PGI Precoce – Guttuso, 50-57, Tiziano, Michelangelo and Tiepolo varieties – and Finocchio di Isola Capo Rizzuto PGI Tardiva –Narciso, Donatello, Tintoretto and Riace varieties. In addition to the European PGI logo, the packaging must also display the words Finocchio di Isola Capo Rizzuto PGI accompanied by the product logo. The product can be packaged and also undergo fourth range processing. The product may also be sold ""a mozzarella"", leaving only the edible part, i.e. without the "stems".
Distinctive Features
The particularly mild climatic conditions and the presence of sandy-loam soil in a very superficial layer, allow for the creation of controlled water stress in the plant, which promotes moderate growth and a low dry matter content, resulting in the fennel being crunchy and succulent. The soil’s distinctive consistency does not hinder the development of the bulbs, favouring the growth of a morphologically perfect product.
