ODE TO THE ROSE OF GORIZIA
Here is the season of the Rose of Gorizia: we have a priceless treasure that is produced from the little cultivable land left in the municipal territory, which was born for particular climatic conditions, for the characteristics of the land itself, for a long custom and study in the field (in the true sense of the word) of very good farmers who have preserved and, indeed, perfected the appearance, taste and flavour of a vegetable of incredible quality. Among them Carlo Brumat, unbeatable defender of this hyper-Gorizia product.
The knot lies in the fact that production is scarce, very scarce, and some people in good faith, others in bad faith, say that we are at a crossroads: increase production and then extend the denomination to a wider territory, which also goes beyond the borders of the former province of Gorizia. Apart from the fact that Rosa di Gorizia farlocca (the approximated product) can be found today more or less in all the restaurants in the region and even beyond, this solution would also mean wider marketing of the product, which a company in Gorizia is already carrying out. Are you all right? No obviously, because anyone who understands something about niche products and their success (i.e. slow food) understands that Rosa di Gorizia just doesn't have the characteristics to become an industrial discourse. On the contrary, it is a very precious component of tourism tout court for our city, because a typical product of Gorizia, so rare and so difficult to grow, is perfect in its intrinsic qualities only in Gorizia, in that strip of land that goes from Piuma bridge to Solkan.
The farmers of Gorizia who have been growing it for generations have happily joined together in the association 'Produttori Radicchi Rosso di Gorizia or Rosa di Gorizia and/or Canarino di Gorizia' are convinced (and, from direct experience, we support them without fear) that the flavour, the 'crunchiness', the very consistency of the two radicchi reach their ideal peak only in Gorizia, so much so that I can suggest that the real tourist-cultural challenge would be to promote our town as a place to invite all tourists and especially the neighbours.
Udine and Trieste, in the winter season, to come in restaurants in Gorizia to taste this rarity: maybe sipping that magnificent Ribolla Gialla in whose name some good producers from Gorizia have also formed an association. Since the members of the association rightly sell their product to some excellent regional restaurants (and not only) it would be right to bind their sale to a very strict seal of quality (even the De.Co. is fine even if going to the special site you can read Rosa di Gorizia with TRIESTE in brackets).
Today more than ever it is necessary to form, under the aegis of the municipality, an association between producers of excellence in Gorizia (among which we also put the honey of Lucinico, the producers of Ribolla, the wonderful Gubana of Gorizia already celebrated in a beautiful book of the unfortunately forgotten Lella Au Fiore (and that many people insist on equating to the similar product of Trieste) together with the restaurateurs of Gorizia, aimed at the concrete and real launch of the specificity of Gorizia, which is identity, therefore culturally important. In short, doing what, in "Gorizia" proportions, they have been doing for decades in the Veneto or Emilia Romagna.
Among other things, from a cross-border perspective, it would be very interesting to be able to obtain European funding. We know that the Gorizia association of producers of Rosa di Gorizia would be ready to welcome among its ranks also those farmers who grow it in the Solkan area. That would be a considerable leap in quality.