A path towards a new frontier
Future scenarios, the value of food, the will to change tomorrow, the awareness that every one of us must and can do their part.
From this awareness, a new responsibility has been created for VERUM: improving the quality of non-alcoholic drinks.
Our desire to create soft drinks in line with a new philosophy of wellbeing has been welcomed by the Slow Food Foundation. Thanks to this, an exclusive partnership has come about.
VERUM & SLOW FOOD – an affinity has never been so natural
We share the same worldview, a taste for healthy things, ethics and respect for territories and local traditions. A meeting of two authentic worlds.
VERUM actively supports the Slow Food Presidia project and its actions to protect biodiversity.
Among these is the Ark of Taste project, which was launched by Slow Food over twenty years ago to help communities of producers escape isolation, recover native varieties that had been forgotten and make them visible to an attentive public sensitive to the value of biodiversity.
Every product catalogued by the Ark of Taste represents:
a community of producers inspired by the Slow Food philosophy
a traditional (and native) product
a territory
a legacy of culture and wisdom
a traditional (and native) product
a territory
a legacy of culture and wisdom
The biodiversity represented in the Ark of Taste is an expression of the most diverse cultures and ecosystems: from the Alps to tropical forests, from small islands to peri-urban areas.
Closeness to company values
Self-care through the natural
benefits of productsGiving food the right value
Free From products
Promoting the culture
of gastronomyNo flavourings, colourants
or preservativesCreating new awareness
Closeness to company values
Self-care through the natural
benefits of productsGiving food the right value
Free From products
Promoting the culture of gastronomy
No flavourings, colourants or preservatives
Creating new awareness
This is a large international movement committed to giving food back its value, with respect for those who produce it in harmony with the environment and the ecosystem, thanks to local knowledge and traditions.
For over 20 years, Slow Food has been working for the biodiversity at the foundation of agriculture and food production. It was one of the first organisations to focus attention on domestic biodiversity, and the very first to dedicate special attention to techniques and processed products.
The two products catalogued by Slow Food that are used by VERUM
Calabrian Bergamot
Limone di Rocca Imperiale IGP
CALABRIAN BERGAMOT
The bergamot (Citrus bergamia) is a citrus fruit similar to an orange, but with a colour that ranges from green to yellow, depending on its level of ripeness. It varies in weight from 80 to 200 grams, and is cultivated exclusively on the Calabrian coast.
There are essentially three varieties of this noble fruit: the Femminello, the Castagnaro and the Fantastico. Bergamot cultivation involves no weeding or pesticide treatments, and if they are needed, only permitted products are used. Bergamots are harvested by hand, between the 15th November and the 15th February. Once they are picked, the fruits are left to rest for 3 or 4 days, then washed and selected by hand to be peeled. Finally, the peeled bergamots are squeezed, and their juice is filtered and put in a centrifuge to remove all pulp.
There are essentially three varieties of this noble fruit: the Femminello, the Castagnaro and the Fantastico. Bergamot cultivation involves no weeding or pesticide treatments, and if they are needed, only permitted products are used. Bergamots are harvested by hand, between the 15th November and the 15th February. Once they are picked, the fruits are left to rest for 3 or 4 days, then washed and selected by hand to be peeled. Finally, the peeled bergamots are squeezed, and their juice is filtered and put in a centrifuge to remove all pulp.
THE BERGAMOT IS LISTED IN
THE SLOW FOOD ARK OF TASTE,
THE SLOW FOOD ARK OF TASTE,
a catalogue of thousands of products at risk of extinction, connected to culture and traditions all over the world.
www.fondazioneslowfood.com
www.fondazioneslowfood.com
CALABRIAN BERGAMOT
The bergamot (Citrus bergamia) is a citrus fruit similar to an orange, but with a colour that ranges from green to yellow, depending on its level of ripeness. It varies in weight from 80 to 200 grams, and is cultivated exclusively on the Calabrian coast.
There are essentially three varieties of this noble fruit: the Femminello, the Castagnaro and the Fantastico. Bergamot cultivation involves no weeding or pesticide treatments, and if they are needed, only permitted products are used. Bergamots are harvested by hand, between the 15th November and the 15th February. Once they are picked, the fruits are left to rest for 3 or 4 days, then washed and selected by hand to be peeled. Finally, the peeled bergamots are squeezed, and their juice is filtered and put in a centrifuge to remove all pulp.
There are essentially three varieties of this noble fruit: the Femminello, the Castagnaro and the Fantastico. Bergamot cultivation involves no weeding or pesticide treatments, and if they are needed, only permitted products are used. Bergamots are harvested by hand, between the 15th November and the 15th February. Once they are picked, the fruits are left to rest for 3 or 4 days, then washed and selected by hand to be peeled. Finally, the peeled bergamots are squeezed, and their juice is filtered and put in a centrifuge to remove all pulp.
THE BERGAMOT IS LISTED
IN THE SLOW FOOD ARK OF TASTE,
IN THE SLOW FOOD ARK OF TASTE,
a catalogue of thousands of products at risk of extinction, connected to culture and traditions all over the world.
www.fondazioneslowfood.com
www.fondazioneslowfood.com
LIMONE DI ROCCA IMPERIALE IGP
The Limone di Rocca Imperiale IGP has been cultivated for over 500 years in the area from which it takes its name, in the Province of Cosenza. This variety produces three types of fruit, which come from three separate flowering periods: Primofiore and Maiolino (picked from May to July), and Verdello (picked from August to October). This citrus fruit is partly cultivated under integrated control measures, which involves no use of chemicals. The Limone di Rocca Imperiale IGP is harvested by hand, between November and June. Once they are picked, the fruits are left to rest for 3 or 4 days. The fruits are then washed and selected by hand, and then peeled. The peeled lemons are squeezed, and the juice is filtered and put in a centrifuge to remove all pulp.
THE ROCCA IMPERIALE IGP LEMON IS LISTED IN THE SLOW FOOD ARK OF TASTE,
a catalogue of thousands of products at risk of extinction, connected to culture and traditions all over the world.
www.fondazioneslowfood.com
www.fondazioneslowfood.com
LIMONE DI ROCCA IMPERIALE IGP
The Limone di Rocca Imperiale IGP has been cultivated for over 500 years in the area from which it takes its name, in the Province of Cosenza. This variety produces three types of fruit, which come from three separate flowering periods: Primofiore and Maiolino (picked from May to July), and Verdello (picked from August to October). This citrus fruit is partly cultivated under integrated control measures, which involves no use of chemicals. The Limone di Rocca Imperiale IGP is harvested by hand, between November and June. Once they are picked, the fruits are left to rest for 3 or 4 days. The fruits are then washed and selected by hand, and then peeled. The peeled lemons are squeezed, and the juice is filtered and put in a centrifuge to remove all pulp.
THE ROCCA IMPERIALE IGP LEMON IS LISTED IN THE SLOW FOOD ARK OF TASTE,
a catalogue of thousands of products at risk of extinction, connected to culture and traditions all over the world.
www.fondazioneslowfood.com
www.fondazioneslowfood.com
