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Typical Products

LETTUCE I.G.P. OF LUSIA


DESCRIPTION:

Insalata di Lusia I.G.P.Lettuce of Lusia IGP is from the costus lactuca sativa family and comes in two varieties: Capitata or Cappuccia and Crispa or Gentile.
The Protected Geographical Indication Lettuce of Lusia is reserved for vegetables that have the following characteristics:
•  very thick stem of short length variable from 2 to 6 cm, with leaves of variable number, colour and shape depending on the climate;
• fresh and crunchy taste;
• absence of fibrous texture, has characteristic turgescence due to lack of fibres, has no woody patches;
• If the product is grown in greenhouses it has a slightly more open structure with respect to cultivation in the open.
Depending on the type, the following characteristics must be possessed:
Capitata or Cappuccia
• compact leaves with wavy margin intact, bright medium green color subject to variations in relation to conditions of the climate;
• average weight of the head 200 to 450 gr.

Crispa or Gentile
• bubbly leaf with irregular margin, light bright green subject to variations in relation to the conditions of the climate;
• average weight of head may vary between 150 to 450 gr.


PRODUCTION AREA:

The production area of Lettuce of Lusia IGP falls within several communes of the province of Rovigo, which are Lusia, Badia Polesine, Lendinara, Costa di Rovigo, Fratta Polesine, Villanova del Ghebbo, and of the province of Padua, which are Barbona, Vescovana and Sant'Urbano, in the Veneto region.


BIOLOGY, ECOLOGY AND HISTORY:

The origins of Lusia salad are quite uncertain. What is certain however, is that the production of vegetables began in Veneto in the early 1900s.
Initially family run, this production was favoured by a soil with characteristics that made it more suited to the cultivation of vegetables, rather than extensive types of crops such as cereals.
Manuscripts from the 1930s make references to the term salad to designate both "lettuce" and "endives", and an epistolary of the same period describes the conditions of the farmers’ land and their difficulties in dealing with merchants.
If until this period there was a single term to refer to two different varieties of salad, from 1933 the lettuce or salad denomination appears clearly marked in relation to the Cappuccia Lettuce. The first statistics date back to the 1950s and coincide with the foundation of the Centrale Ortofrutticola of Lusia. The figures show salad among the top products, in quantitative terms, second to the potato. In the 1960s some traders from Lusia, who attended the market of Verona, noticed the Gentile lettuce which was soon introduced in most local agricultural businesses, with excellent results. These businesses were thus encouraged to implement proper selection to improve the cultivation and organoleptic characteristics of this salad.


GEOGRAPHY:

The production area of Leuce of Lusia IGP is characterised by a loose soil of medium texture with coarse "weaving" - i.e. an uneven distribution of mineral components of the rock - and by good permeability that aids rainwater drainage; These two features allow optimum working of the soil whatever the climatic conditions. The surface layer of Lusia, lying at a depth of one metre and being constantly irrigated, thanks to a system of artificial canals, ensures availability of water throughout the year. This enables harvesting of the product all year round. In addition, the minerals in the water gives the product a particular flavour, making it possible to consume without adding salt.


SEASONALITY:

The period of cultivation guarantees the presence on the market of the product for 10/11 months a year.


USEFUL TO KNOW:

In order not to compromise the turgescence and crunchiness of the leaves, it is important that the stages of harvesting, selecting, washing and packaging of Lettuce of Lusia IGP are very close to one another.
The Salad of Lusia contains vitamins A and C, calcium and iron, is rich in fibre and is known for its purifying and refreshing properties.
The lettuce is rich in folic acid regulator of the hormonal system that aids the body’s regeneration in spring; Moreover, due to its lactiferous nature, lettuce it has bland analgesic and excellent relaxing properties.
Salad of Lusia IGP must be stored in a cool, dry place, away from light or heat.
To accompany second courses of meat or fish it makes an ideal side dish, but can also be served as a meal in its own right, together with raw vegetables, legumes, cereals, beans, tuna in oil or cheeses of various types.


LEGISLATION:

This product has been registered with Regulation EC number 1137 on November 25, 2009 posted on Official Journal 311, 26/11/2009.


MARKET OF REFERENCE:

Fruit and vegetable market of Lusia
Via Providence, 25/3-45020 Lusia (RO)-tel. 0425 607024
Wholesale:
from Monday to Saturday-morning
Retail sales by Cooperativa Ortolani di Lusia:
Saturday-afternoon




Gastronomy:

RISOTTO WITH LUSIA SALAD

Ingredients (for 5 servings)
400 g rice, 100 grams of Lusia salad, 60 g onion, 1 glass of dry white wine, 1.5 litres of vegetable or meat broth, 10 g olive oil, 40 g of butter

Method
Gently brown finely sliced onion in oil until softened, add the chopped salad, add the rice and fry a little with the onion and lettuce. Drizzle with wine and evaporate on a high flame.
Stir often adding the broth, a ladle at a time, until done. Cream with the parmesan cheese and a small knob of butter.

Wine Matching
Soave classico Inama



LUSIA SALAD

All lettuce is at its best eaten raw, lightly seasoned and dressed to taste. Important is that the vegetable has been picked not before the previous day and is perfectly ripe. But you can enjoy it cooked in baked dishes, risottos, roulades and soups.

A head of finely shredded romaine lettuce and browned with a fresh onion, becomes an excellent base for a risotto or even for the stuffing for baked lasagna.

The outer leaves of cappuccia I.G.P. of Lusia lettuce, softened with a drizzle of salsa rosa (prawn salad dressing) become a tasty shrimp roll.

A head of Gentile Lusia lettuce i.g.p. liquidized and added raw to vegetable broth thickened with potatoes, becomes an aromatic cream of a splendid colour and is an ideal base for tortelli pasta stuffed with vegetables. Do not cook the lettuce; it would lose its colour and aroma.




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