"Currently, we have watercress in its entirety, including the stems, leaves, and flowers. Then, we will only sell it as stems and leaves. It is a vegetable that lends itself to many culinary preparations," says Andrea Tessadrelli, the scientific manager of L'Orto di Mimì.
Watercress cultivation is typical of Northern European countries, but thanks to some technical and agronomic techniques, L'Orto di Mimì has managed to produce it in Lombardy as well. L'Orto di Mimì is located in the Italian province of Brescia and was founded by chef Antonio D'Angelo. It was recently awarded a European prize as the best certified organic 'Japanese Farm.'
We harvest the watercress and ship it directly to customers throughout Italy and Europe. Depending on the customer's preferred weight, we can package it in recyclable trays. The 100-gram trays are generally the most popular."
To create a more suitable environment for growing watercress, we shade the cultivation tubs. The water used in our wasabi cultivation tanks is continuously purified through a closed-loop system. Since the cultivation is organic, we control insects through isolation with nets.
How is watercress used in the kitchen? Because it has an intense, almost spicy flavor, it is served with other dishes. In a sense, it resembles rocket, so you can add it to salads or serve it with meat or fish dishes. It also lends itself well to being processed into pesto to accompany pasta," the company explains.
What does L'Orto di Mimì offer lovers of unique vegetables? For one, it is the only place in Italy that cultivates organic shiso. This aromatic plant, also known as Japanese basil, is an essential ingredient in sushi and kombucha preparations, particularly in high-end dishes. After years of testing, trying out different plants, and natural selection of the best plants, the company L'Orto di Mimì grows and makes red and green shiso in such a way that one could say an Italian shiso has been created.
"They also grow wasabi (Eutrema japonicum), a brassica native to Japan that is widely used in cooking. Traditionally, the grated rhizome is used to accompany raw fish, particularly sushi and sashimi. The leaves can be fried in tempura, and the stems can be used to make the classic kizami.
For more information:
L'Orto di Mimì
Via Macina, 25030
Castel Mella (Brescia) - Italy
[email protected]
www.lortodimimi.com