The strawberries are one of the most beloved and cherished fruits in Italian tradition, a symbol of spring and a treasure trove of flavors, aromas, and extraordinary health benefits.
From Basilicata to Trentino, from Campania to Veneto, Italian strawberries embody the excellence of a cultivation method that combines tradition, innovation, and respect for the land.
Among them all, the Candonga from Basilicata stands out as a variety of excellence, an authentic expression of a unique region.

La Candonga: The Jewel of Basilicata

The Candonga strawberry is a native variety of Basilicata, grown mainly in the Metapontino area and along the Ionian coast of Basilicata.

This region, characterized by sandy and clayey soils rich in minerals, a temperate Mediterranean climate, and its proximity to the sea, creates the ideal conditions for producing strawberries of exceptional quality.
The Candonga variety stands out for its unique sensory characteristics: an elongated conical shape, an intense bright red color, firm yet juicy flesh, and above all, an incredibly intense aroma reminiscent of wild strawberries.
The flavor is perfectly balanced between natural sweetness and a slight tang that enhances the fruit’s freshness.

Candonga is grown using traditional methods passed down through generations of farmers in Basilicata.
The trees grow on carefully prepared soil, benefiting from the temperature variation between day and night typical of the area, which promotes the development of sugars and aromas.
Harvesting is done strictly by hand, in the early morning hours, when the fruit retains all its freshness and fragrance.

Italian Strawberry Varieties

Italy boasts a rich biodiversity of strawberries, with varieties that have adapted to the different regions of the peninsula.

The Terracina strawberry, grown in thePontine Marshes region of Lazio, is known for its generous size and sweet flavor.

The Maletto strawberry, grown on the slopes of Mount Etna in Sicily, benefits from the mineral-rich volcanic soil that gives the fruit a distinctive and intense flavor.

In Veneto, the Verona strawberry is characterized by its firm flesh and bright red color.

The Trentino-Alto Adige produces Alpine strawberries —small and incredibly fragrant—that ripen later due to the high altitude.

The Romagna has historically been one of the regions best suited to strawberry cultivation, with varieties such as Elsanta and Maya, prized for their texture and sweetness.

Health Benefits of Strawberries

Strawberries are packed with nutrients and health benefits.
They are very rich in vitamin C (a 100-gram serving contains more than an orange), which supports the immune system, promotes iron absorption, and has significant antioxidant properties.

They contain anthocyanins, natural pigments responsible for their red color, which have been shown to have protective effects on the cardiovascular system.

Strawberries are rich in folic acid, which is essential for DNA synthesis and particularly important during pregnancy.
They contain potassium, which helps regulate blood pressure; manganese, which is important for bone metabolism; and flavonoids with anti-inflammatory properties.

Strawberries also have a low glycemic index and are low in calories (about 32 kcal per 100g), making them ideal for those following low-calorie diets or who need to monitor their blood sugar levels.

From Farm to Table: Ways to Enjoy Strawberries

Strawberries are the undisputed stars of Italian pastries, from classic tarts to the most elaborate modern cakes.
They are the key ingredient in artisanal jams, creamy ice cream, refreshing sorbets, and delicate mousses.
The simplicity of fresh strawberries with whipped cream or vanilla ice cream remains one of the most beloved desserts.

In contemporary cuisine, innovative chefs use strawberries to create interesting contrasts with savory ingredients: salads with strawberries and arugula, beef carpaccio with strawberry shavings, and risottos finished with strawberry purée and balsamic vinegar.
Strawberries pair perfectly with fresh cheeses such as ricotta and goat cheese, as well as aged cheeses like Parmigiano Reggiano.

Strawberry juice is used to make energy-boosting smoothies, detox juices, and refreshing cocktails.
Strawberries are also used to flavor balsamic vinegars and to produce artisanal liqueurs with a delicate flavor.

Healthy Recipe: Strawberry and Greek Yogurt Cups

Ingredients (serves 4):

• 500g of fresh strawberries (preferably Candonga)
• 400 g plain Greek yogurt
• 2 tablespoons of acacia honey
• 100 g of whole-grain granola
• 2 tablespoons of chia seeds
• Fresh mint leaves
• Grated lemon zest

Preparation:

1. Gently wash the strawberries under cold running water and pat them dry with paper towels.
2. Remove the stems and slice them thinly, setting aside a few whole ones for garnish.
3. In a bowl, mix the Greek yogurt with the honey until the mixture is smooth and creamy.
4. Add the chia seeds and let them sit for 5 minutes so that the seeds absorb a little liquid.
5. Take four small bowls or clear glasses and build the layers: start with a spoonful of honey yogurt at the bottom, add a layer of sliced strawberries, then a spoonful of granola.
6. Repeat the layers until the cups are full, finishing with a layer of yogurt.
7. Garnish the surface with whole strawberries, a few fresh mint leaves, and a light grating of lemon zest, which will bring out the strawberries’ aroma.
8. Drizzle with a little honey and serve immediately.