Uva Italia

availability: Septiembre – Octubre – Noviembre

Cultivars obtained from the crossing in 1911 by Prof. Pirovano Bican and Muscat of Hamburg.

This crossing was not considered ideal at first. Only later, after finding behavior in different environments than the original, the variety was appreciated wisely with great success.

This variety still ranks among the most welcome. The cluster is large, 20 cm long, conical-pyramidal, winged correctly with sparse grass and stalk off. The berries are very large, regular.oval: The skin is waxy, thick, consisting of a beautiful yellow-gold, the flesh is meaty and juicy, sweet and mild and pleasant aroma of muscat.

And 'high vigor, requires expanded forms of farming that can give vent to strong vegetative vigor.We recommend, however, to avoid excessive production of leaves and vegetation as their shadow does not allow regular grape color.

The grape is excellent for transport, even over long distances. This cultivar is very attractive for its grapes not too tight and the berries large yellow and crisp.

The production is abundant (up to 400 kilos per hectare) and steady and mature if covered for the early to mid-August, when covered with nets in late August early September.

And 'the variety that lends itself best to delay the harvest (late December), as it is durable and maintains the plant for a long time, the best characteristics.

The agricultural Company Racemus supplies the different packing solutions and it is always ready to satisfy every specific demand of its customers to keep the freshness, quality and excellence of our table grapes..

* LONG LIFE system, allows storage in the cold storage of at least 40 days

Italian - ItalyEspañol (spanish formal Internacional)English (United Kingdom)

Ricette

UVA BRINATA

  Ingredienti:   - 300 g di acini d’uva bianca o nera
- zucchero quanto basta
- 1 albume
      Preparazione:  

Prima di iniziare, preparate un vassoio o un ripiano foderato con carta da forno e un piatto con lo zucchero.

Scegliete degli acini belli e integri; lavateli e asciugateli bene.
In una ciotola sbattete l’albume e immergetevi 4 o 5 acini per volta.

Dopo averli passati nell’albume, fateli rotolare nello zucchero, finchè non ne saranno completamente ricoperti.

Metteteli ad asciugare sulla carta da forno e, quando saranno pronti dopo circa mezz’ora, disponeteli nei pirottini di carta che si usano per i cioccolatini.

Fonte: www.buttalapasta.it

 

Azienda Agricola Racemus di Teresa Diomede - Produzione e Commercializzazione Uva da Tavola selezionata

Unità Lavorativa: Viale del Commercio, lotto 17-19 (zona P.I.P.) - 70018 - Rutigliano - Bari - Italy

P. Iva: IT 06547240728 - C.F.: DMD TRS 72P46 H643P

contatti: tel./fax: (+39) 0804761325 - (+39) 0804725731 - Email: info@racemus.com