Toscanina
€18.00
Synonym: Olive tree with grappa.
Cultivar characterized by more than good chemical and organoleptic characteristics of the oil. Overall, the characteristics are better than those of other widely used Apulian cultivars, e.g. Ogliarola salentina and Cellina di Nardò, for which their use in varietal conversion interventions can be recommended.
The diffusion is very modest in the province of Brindisi and sporadic in some municipalities in the province of Bari.
Description
Aptitude: Oil
Habit: expanded
Leaf: elliptical, deep green
Fruit: ripening black, rounded apex, less than 2 g
Average yield: 15-17%
Oil: light yellow, fruity mainly of sweet fruit and vegetables. The taste is highlighted by tomato and grass, the presence of spiciness persists.
Disease resistance: high
Cold resistance: medium-low
Quick Comparison
| Toscanina remove | Quince Portugal remove | San Castrese remove | Omega remove | Feijoa Acca Sellowiana remove | Theo remove | |
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| Name | Toscanina remove | Quince Portugal remove | San Castrese remove | Omega remove | Feijoa Acca Sellowiana remove | Theo remove |
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| Price | €18.00 | €20.00 | €18.00 | €20.00 | ||
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| Additional information | ||||||
| Description | Synonym: Olive tree with grappa. Cultivar characterized by more than good chemical and organoleptic characteristics of the oil. Overall, the characteristics are better than those of other widely used Apulian cultivars, e.g. Ogliarola salentina and Cellina di Nardò, for which their use in varietal conversion interventions can be recommended. The diffusion is very modest in the province of Brindisi and sporadic in some municipalities in the province of Bari. |
It rightfully belongs to the category of “forgotten fruits.” Cultivated since the time of Ancient Greece, widespread in vegetable gardens and orchards until the early 1900s, now its cultivation is very limited. The scientific name Cydonia derives from Cidonia city on the island of Crete from which quinces known as “cydonee apples” came in Roman times. A very hardy, rustic plant, it prefers soils with little lime. In the past the fruits were used to perfume linens in drawers as an alternative to lavender, important, since Roman times, the phytotherapeutic use, which remained in folk medicine for a long time.
| Intermediate-maturing plant identified in the Vesuvian area but of unknown origin and first described by Fideghelli and Monastra in 1968. It presents tree of strong vigor, expansive habit and high and constant productivity . It fructifies on both mixed and one-year-old branches. The fruit is normally medium to large in size (if well thinned they reach a large size), round-elliptical shape, deep yellow ground color with light and shaded orange overcoloring extended for 10-20% of the surface. The light orange flesh has high texture, stands out and has medium and sour taste and poor aroma. | CHARACTERISTICS Ripening-5 daysGarofa-cov Flowering time Garofa-cov High flowering Very high production Vigorous, half-open tree FRUIT Round shape Consistency very good Split NO Skin color 100% dark red Caliber A High organoleptic qualities | Feijoa-the Portuguese name forAcca Sellowiana derived from the discoverer of the plant-is a perennial fruit tree that belongs to the Myrtaceae family. In addition to food purposes, it is also exploited as an ornamental shrub in many gardens. The feijoa plant is native to the subtropical zone of South America. It is grown in areas characterized by mild, dry climates. The tree has leaves that are dark green above and silvery below. It possesses large white flowers with a purple interior. The fruits, on the other hand, have an oblong shape and are about 2 inches long. These are also green, but clear and opaque. They bear a translucent and tender pulp inside. The flavor of feijoa is similar to that of pineapple along with guava and strawberries. | FLOWERING vigorous, semi-open VIGORATION high FRUITING very good FLOWERING early, Flopria epoch AUTOFERTILITY yes SHAPE round, oval CALIBER 2A-3A COLORATION orange, red facade BRIX 12° MATURATION +5 Nestor |
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