ON THE ROAD WITH ESSENTIAL HAIRCARE DEDE

A TASTE FROM PIEDMONT LANDS: ORBASSANO RED CELERYA SPECIAL ITINERARY WITH ESSENTIAL HAIRCARE & SLOW FOOD PRESIDIA TO PROMOTE UNIQUE CULTIVARS AND PRESERVE BIODIVERSITY


ESSENTIAL HAIRCARE AND THE ORBASSANO RED CELERY

It takes delicacy to detangle the hair, that’s why the formula of DEDE / shampoo, DEDE / conditioner and DEDE / hair mist, conceived for daily use, is enriched with Orbassano Red Celeryextract, with an extremely sweet taste. The extract comes from the celery's leaves, and it is pulled with an innovative sustainable method that avoids any kind of damage to the plant.





This extraordinary celery is particularly rich of mineral salts an it has a re-mineralizing action on the hair. It is about a cultivation that requires much care and patience: for these reasons it is at risk of extinction since the Sixties. In 2004 the farm Agricola Pozzatello has started a genetic selection process with the aim of recovering its ancient pureness. Since 2010, the Orbassano Red Celery became a Slow Food Presidium. In the video, Mr. Giancarlo Pozzatello tells the story of this unique celery.




THE ORBASSANO RED CELERY IN THE KITCHEN

Not everyone knows that the precious Red Celery has such a delicate taste that it can even be used in sweet recipes as a candied fruit. Its flavor, as Mr Giancarlo Pozzatello says, is similar to that of almond, while its leaves, as well sweet and perfumed, can be a valid alternative to basil to prepare pesto: the Red Celery pesto is indeed a traditional recipe of Orbassano. However it deserves also to be tasted uncooked in salads or oil dip.




VISIT ORBASSANO

The Orbassano Red Celery grows in the beautiful agricultural lands that are located between theNational Park of Stupinigi and the city of Orbassano. The Natural Park, very close to Torino, is a real jewel of Piedmont, where it is possible to visit the magnificient Palazzina di Stupinigi, one of the Residences of the Royal House of Savoy, and UNESCO World Heritage Site from 1997.

The best chance to taste this celery and to know those who produce it, it’s surely the yearly Red Celery Fair, during the first week of October. In the aftermath, you cannot miss the Salone del Gustoin Turin, where the Red Celery has a dedicated space, within the Slow Food Presidia project.

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