BIO Lollo Bionda

This particularly popular cut and picked lettuce forms a compact rosette of leaves, not a closed head. Its leaves are curled and dark red to purple at the edges. A variety that enriches the vegetable market is Lollo Bionda, which differs from Lollo Rosso in its green-yellow leaf colour. Both have a crisp, fresh, slightly tart, mildly nutty taste.

Markus Hautziger

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The generation-rich business, Biogemüse Hautzinger, which is run as a vegetable business in the 3rd generation, has been converted to organic production since 2002.

The passion of Markus Hautzinger for nature and the production of vegetables started in his childhood. At the age of about 6, he was always the first one up in the morning to help out on the farm, which was still run by his parents at the time.

At that time, he was the first one to get up in the morning.

At that time, this was still a pure family business, with grandparents, parents and Markus with his siblings.

In the meantime, of course, the business has developed a lot and currently employs 12 people.

Specialised in the field of woodworking.

We specialise in organic salads, organic melanzani, organic chilli and peppers, although Markus is always keen to try out new things.

 

Origin

The Lollo Rosso lettuce is native to Italy. Today it is also cultivated in France, the Netherlands and Germany. Lollo Rosso is available on the market all year round. Our domestic harvest from May to December is supported by imports from Italy, France and the Netherlands in the other months.

Tipps.

Tips

Lollo Rosso lettuce, popular in the catering trade because of its good shelf life and lasting freshness, can be stored in the vegetable compartment of the refrigerator for a few days.

Preparation

The crunchy lollo rosso is usually eaten raw as a salad. Mixed salads in particular are spiced up by its red colouring. Its curly leaves are also very suitable for decorative garnishing.