Castellazzo Bormida Red Beet

The history of Castellazzo red beet begins in the second post-war period in Fontanasse, a country hamlet of Casalcermelli. Cultivated and processed locally, it covers the 60% of the national production.

The root, that is the edible part, has a dark red color: in order to develop well, it needs an abundant leaf apparatus.
The farmers provide the product to specialized firms in the area of Casalcermelli, where the beets are selected, cleaned, and cooked in the oven or steamed. Traditionally or vacuum-packed, the roots are stored in the fridges and then are sold.