The Kiwi Latina becomes part of the official list of typical Italian products with the certification PGI (protected geographical indication) that was released August 21, 2004.
Being a product of PGI certification requires that at least one phase of the production process should be carried out in the region of Lazio.
The Kiwi Latina PGI is the only variety of kiwi to be awarded the quality mark PGI. Introduced in the Pontine Marshes in the seventies, the Kiwi Latina is characterized immediately as a product of superior quality, tastier and virtually free of columella, thanks to its excellent geographical location, favorable climate and soil characteristics, sandy and full of minerals of volcanic origin.
A unique product, very pleasant and sweet and sour taste, properties favored by a late harvest compared to other areas of Italy: the mild climate makes it possible to defer the collection, ensuring the achievement of proper maturation and a higher sugar content .
Far the eastern origins of this fruit pulp green that has spread in Europe not only for its unique taste, but also for a unique mix of beneficial properties. Rich in vitamin E and C, the kiwi is known and appreciated for its antioxidant factor: it protects our body, fighting the aging of tissues and strengthening at the same time, the immune system. This fruit is made up to 84% water and contains only 9% of carbohydrates: characteristics, these, that make it low in calories. The fibers present help to decrease the level of cholesterol in the blood and regularize the absorption of sugars. The high presence of potassium makes a food indicated for those who suffer from hypertension.
Not everyone knows that Italy, with a market amounted to 460,000 tons, is the leading producer of kiwifruit in the world. The region cornerstone of all production is Lazio, which boasts 30% of the national production of the entire surface.
The Kiwi Latina PGI comes dall’Agro Pontino, Lazio province of Latina, where you arrive in the seventies. The area was once covered with swamps, now boasts the production of one of the best on the market kiwi.
The Kiwi is consumed mostly natural, after being peeled, but is increasingly being used in the preparation of jams, fruit jellies, sweets. Being extremely rich in water, should be stored in the refrigerator and used within 3 or 4 days of purchase. To prolong the shelf life of up to two weeks, you can close the fruit inside a bag, preserving moisture and helping to keep longer freshness. The kiwi should not be kept with other fruits instead, because it speeds up the ripening process.


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