Perhaps, in the cold months, it would have been easier to import the product from Spain, but this is not Sipo's philosophy. 

"Thanks to agreements with producers, from Southern Italy who bet with us, we will have the Italian product 12 months a year. We are thus confirmed as category specialists but, at the same time, we continue with Innovation".

The harvest of Emilia Romagna's product starts in June lasts throughout July; then comes the celery from Fucino (Abruzzo area), which initially overlaps the Romagna's one and continues until September. Then, from September to March, it comes from Puglia lands, mostly from Foggia and Andria area; April and May are months where the harvest is carried out in Lazio. This year there will be even more plots of land to south of Italy, to ensure continuity of the product even in the colder months.

"Our availability is for both of green and white celery - adds Ceccarini - and with different kind of packs: either loose, "Prima Gamma" first range long or short cut; celery heart pre-packaged in a tray; celery ribs, or even as an ingredient in the mix of aromas for stocks, broth or other preparations ready to be cooked with carrots, onions and parsley ".

Coming to the latest news from Sipo, the officinal-aromatic herbs sector is increasing, as Ceccarini confirmed. The new sector is bringing results. "The requests have increased; now we are approaching new customers, interested in the wide range of references in the catalogue, including different types of hot pepper".