Kiwi Latina PGI is a fresh fruit belonging to the Actinidia deliciosa species, deriving from the Hayward variety.
Production Method
The plant flourishes in cool, deep soil that is well drained and rich in organic elements and minerals, such as iron and magnesium. For successful pollination and therefore a good harvest, the male and female plants need to be alternated correctly: 5-8 females for every one male. In the period between the end of June and the beginning of July, the fruit are thinned by removing those which present evident defects, so as to leave a maximum of 450 thousand fruit per hectare. Harvesting takes place when there is a minimum of 6.2 degrees Brix and the hardness of the fruit (with an 8 mm tip) is no less than 6 kg.
Appearance and Flavour
Kiwi Latina PGI is cylindrical and ellipsoidal with a diameter smaller than its height. It has a brown skin with a light green bottom. The interior of the kiwi is soft, containing many small black seeds, and the pulp is a bright, pale emerald green colour with an off-white placentation. It has a characteristic acidic sweet flavour, which is pleasant when the kiwi fully ripens.
Production Area
The production area of Kiwi Latina PGI is within the territory of 24 municipalities in the provinces of Rome and Latina, in the region of Lazio.
History
Well-known as a fruit from New Zealand, the kiwi was only imported to Italy at the beginning of the twentieth century, when several missionaries began cultivating the so-called Chinese gooseberry (as the kiwi was formerly known) as a decorative plant. It had already been cultivated in China for 700 years at the court of the Great Khan, where it was prized for its rare, intense green colour and the excellent flavour of its flesh. It was only after half a century of testing that a commercial variety was obtained in New Zealand, named kiwi after the bird that is the symbol of the country. The plant from which Kiwi Latina PGI descends, was introduced into Italy at the beginning of the 1970s and quickly became widespread. In 1971, Ottavio Cacioppo first tested kiwi cultivation in San Felice Circeo in the Lazio region, and in 1973 the first plants were born in the Province of Latina. In 1978, the first convention on Actinidia was organised in Turin, during which, the Pontine agricultural area was mentioned as being particularly suitable for kiwi production.
Gastronomy
Kiwi Latina PGI can be kept in the fridge and should preferably be consumed within a few days. If it is kept inside a plastic bag, it can keep for up to two weeks. It is also advisable to not keep it next to other fruit, as this will cause accelerated ripening. Rich in vitamin C and an excellent antioxidant, it is generally eaten fresh, peeled and sliced, but it is also an ideal ingredient for fruit salads, marmalade, jam, ice cream, juices, syrups and liqueurs.
Distinctive Features
The unique characteristics of Kiwi Latina PGI stem from the combination of several elements, including the humid-temperate climate of the area in which it is grown, where there is hardly any frost, and the volcanic and sandy soil is rich in minerals.
