Agretti carving out shelf and menu space in major U.S. cities
Agretti carving out shelf and menu space in major U.S. cities
Even if you are familiar with Agretti, describing it is challenging to say the least. What would grass look like if it were round and tubular-shaped, and at a height that would beckon you to rev up the lawn mower? Or, imagine fennel greens, but with thicker, slightly longer leaves. Conjure up the idea of a flavor that is like spinach, but milder, with maybe a bit of a chive aftertaste and a slightly salty undertone.
Sorry, but these are as accurate descriptions as even farmers who grow it are able to offer.
Agretti, also known as barba dei frate, (which translates to "monk's beard" and may be the most accurate visual description yet), Roscana, Liscari sativa and even saltwort, is traditionally grown and eaten in the Umbria and Lazio regions of Italy.
At least one farm in the United States, Mountain Sweet Berry Farm in Roscoe, NY, is using seed imported from Italy to grow Agretti. The companys first season with the item is proving successful. It is selling it to Baldor Specialty Food, headquartered at the Hunts Point Terminal Market in the Bronx, NY, which is supplying it to restaurants, foodservice and retail customers. One of those customers, Agata & Valentina, a premier gourmet marketplace located in New York Citys Upper East Side, is also enjoying success with the product.
Steve Koutsoumbaris, the chef at Agata & Valentina, has overseen the stores extensive prepared foods section for over two years. He said that Agretti can be eaten several ways. It can be used raw as a salad ingredient, or cooked. Its especially good when mixed with other vegetables, especially baby vegetables. It is also good as a fish and shellfish garnish. The mild flavor lends itself to light braising and mixing with potatoes and onions. Although it resembles fennel greens in appearance, it has a completely different flavor. It is not as pungent as fennel, so it tends to pick up stronger flavors of other foods. We offer it saut?ed with garlic and olive oil, and saut?ed with baby vegetables.
Agata & Valentina also offers raw Agretti in its produce department for $2.99 per pound.
Rick Bishop, the owner of Mountain Sweet Berry Farm, which was founded in 1985 and which developed its reputation around Tri-Star strawberries, said, A couple of top restaurants in New York City are also using the Agretti. They generally jump at the opportunity to have a new and unique product to offer patrons. We use authentic Italian seed, and do whatever possible to plant and grow using conditions as similar as possible to the regions of Italy where the product grows. Although ours is a different environment, we get it as close to genuine as possible.
Agretti is also appearing on restaurant menus in Los Angeles, Miami and other major cities all in the ongoing and mutual quest chefs have of continually offering new and interesting products to customers. Research reveals that Agretti is grown in saltwater-irrigated land near the Mediterranean Sea, but it also grows well without salt water. Mr. Bishop said that he is buying seed from two sources, which produce slightly different product. Agretti is of the chard family of produce.
Sorry, but these are as accurate descriptions as even farmers who grow it are able to offer.
Agretti, also known as barba dei frate, (which translates to "monk's beard" and may be the most accurate visual description yet), Roscana, Liscari sativa and even saltwort, is traditionally grown and eaten in the Umbria and Lazio regions of Italy.
At least one farm in the United States, Mountain Sweet Berry Farm in Roscoe, NY, is using seed imported from Italy to grow Agretti. The companys first season with the item is proving successful. It is selling it to Baldor Specialty Food, headquartered at the Hunts Point Terminal Market in the Bronx, NY, which is supplying it to restaurants, foodservice and retail customers. One of those customers, Agata & Valentina, a premier gourmet marketplace located in New York Citys Upper East Side, is also enjoying success with the product.
Steve Koutsoumbaris, the chef at Agata & Valentina, has overseen the stores extensive prepared foods section for over two years. He said that Agretti can be eaten several ways. It can be used raw as a salad ingredient, or cooked. Its especially good when mixed with other vegetables, especially baby vegetables. It is also good as a fish and shellfish garnish. The mild flavor lends itself to light braising and mixing with potatoes and onions. Although it resembles fennel greens in appearance, it has a completely different flavor. It is not as pungent as fennel, so it tends to pick up stronger flavors of other foods. We offer it saut?ed with garlic and olive oil, and saut?ed with baby vegetables.
Agata & Valentina also offers raw Agretti in its produce department for $2.99 per pound.
Rick Bishop, the owner of Mountain Sweet Berry Farm, which was founded in 1985 and which developed its reputation around Tri-Star strawberries, said, A couple of top restaurants in New York City are also using the Agretti. They generally jump at the opportunity to have a new and unique product to offer patrons. We use authentic Italian seed, and do whatever possible to plant and grow using conditions as similar as possible to the regions of Italy where the product grows. Although ours is a different environment, we get it as close to genuine as possible.
Agretti is also appearing on restaurant menus in Los Angeles, Miami and other major cities all in the ongoing and mutual quest chefs have of continually offering new and interesting products to customers. Research reveals that Agretti is grown in saltwater-irrigated land near the Mediterranean Sea, but it also grows well without salt water. Mr. Bishop said that he is buying seed from two sources, which produce slightly different product. Agretti is of the chard family of produce.
