It’s a type of celery, almost a niche, whose cultivation takes place mostly in Italy and Spain while in the other celery production areas of the world it’s practically unknown.

It is distinguished by the golden color of the stalks that in the innermost part, the “Heart”, turns to white. It is also distinguished from an organoleptic point of view for its low salty flavor and becasue celery typical aromas are expressed in a much more delicate form.

It is consumed both raw and cooked especially in northern Italy where it is used as an ingredient in various typical local recipes or for the preparation of gourmet dishes.

Fortini Ortofrutticoli produces and markets the WHITE type twelve months a year: the cultivation takes place in different areas from north to south Italy and Spain. Over the years the company has researched, and continues to search for, varieties of white celery that express high quality standards as the production in the field is also complicated by the general uniqueness-fragility of plants of this type.