The variety is a traditional crop cultivated for centuries on the volcanic soils of Mount Etna. The plant is small in size, and the stem-tuber is covered with characteristic purple stripes or veins. The flesh of the vegetable is described as juicy, tender, and crunchy.
The taste profile of the variety combines sweetness with a slight spiciness. The traditional cultivation cycle is divided into two periods: spring, with harvest from April to June, and autumn-winter, with harvest from October to December. The product is used fresh and cooked.
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Countries of admission
1 jurisdiction
Green indicates countries where the variety is listed in the national catalogue and its seeds are authorized for sale. Expired registrations are marked separately: the variety was previously admitted, but sale is no longer permitted.
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