Choose from a wide range of common spring, summer or autumn vegetables. Our methods of cultivation are nature-friendly and in compliance with environmental regulation.

Varieties :

  • Onions, tomatoes, squash, peppers and other summer vegetables
  • Batavia, lettuce, sucrine and other varieties of salads available during 10 months of the year.
  • Cabbage and leeks to plant in summer and plan your winter harvests.

For any query, quote or price request, please contact us on 09 70 35 15 53 or

Vegetable Description Shape
Cencara (Roma) Firm and fleshy, ideal for salads or preserves Large-size, oval
Cherry Red, juicy and tasty, for aperitifs or in salads Medium-size, round and in clusters
Cobra "Marmande" type, fleshy, ideal for stuffing or in salads Large-size, round, pleated
Beef tomato Old variety, very fleshy, tasty, excellent in salads Large-size, pointy
Dona "Saint Pierre" type, juicy, thin skin, excellent for juices or in salads Medium-size, round
Maestria "Marmande" type, very fleshy, can be grilled or used in salads Large,-size, round, pleated
Black Crimean (Black krim) Old variety, black when ripe, juicy, sweet, ideal for salads Medium-size, round
Pineapple Yellow when ripe, firm and sweet, ideal for salads Medium, yellow, irregular shape
Paola Very early, juicy and tasty, suitable for canning or eating in salads Medium-size, round, smooth
Green zucchini Common variety, green, good productivity Long
Round zucchini Green and white zebra skin, medium-size, ideal for stuffing Round
Yellow zucchini Sweeter and tastier variety than the green one Long
Slicing cucumber Dark skin variety, fairly small fruit and strong taste Small long
Garden cucumber Smooth and moderately large variety, tasty, appreciated by all Half-long
Greenhouse cucumber Smooth and large variety, fairly sweet taste, easy to digest Long
Doux des Landes (Sweet Landes chilli pepper) Ideal for salads, very good productivity Long and thin
Lipari pepper Sweet, fleshy, to be eaten in salads or cooked, good productivity Long and large
Green/red pepper Fleshy, green, then red when ripe, to be cooked on plancha or in simmered dishes Large, square
Rough-skinned Italian melon Bright orange flesh, very sweet and tasty Round, rough skin
Green/yellow pepper Fleshy, green then yellow when ripe, sweeter than the red one Large, square
Musquée de Provence pumpkin Excellent variety for soups, not too big Round, ribbed
Butternut squash Good productivity and early, excellent in soup or pan-fried, small fruits Long, short
Violet aubergine Long violet variety, medium-size Medium, long
White aubergine Long, sweet and non-acidic white variety Medium, long
Pickled cucumber Small-size, very good productivity, ideal for preservation in vinegar Long, small, thorny
White watermelon Large fruit suitable for jams Round, white flesh
Red watermelon Large juicy fruit, excellent to be eaten fresh Round, red flesh


Salad Description Shape
Batavia Blonde de Paris Sweet, fleshy, to be eaten as salads or cooked, good productivity Round, summer crisp
Batavia Red Large salad, lettuce family, crispy leaves, stronger taste than Blonde de Paris Round, summer crisp
Red Oak Leaf Medium salad, lettuce family, elongated, lobed and loosely serrated tender leaves, very good strong taste Round, Looseleaf
Lettuce Large salad, standard variety, crispy leaves at the centre and tender on the outside, sweet Round, crisphead
Romaine Large salad, lettuce family, fairly strong leaves, can be eaten cooked Long, upright heads 
Sucrine Small salad, round leaves, close to Romaine in taste Round, cross between a romaine and a butterhead
Escarole Very large salad, flat, large leaves, ideal for cooking, stronger leaves than other salads Round, no head
Frisée Salad of the chicory family, strongly shaped leaves, slightly acidic taste, summer and winter variety Round, no head
Cornet d’Anjou escarole Scarole family salad, winter variety, adapted to the cold, strong taste. Round, long, no head
Sugarloaf Winter salad, adapted to the cold, the sweetest Long, head
Chioggia Italian winter salad, close to Trévise salad, red and strong taste Round, small, crisphead


Cabbage Description Taste
Savoy Cabbage Large cabbage, with tender head, autumn or winter variety, ideal for soups Crumpled leaves, head > 1Kg
Headed cabbage Crispy headed cabbage, autumn and winter variety, can be eaten as salads or in garbure Round leaves, head < 1Kg
Pontoise cabbage Soft-headed cabbage, violet, late winter variety, can be eaten in salads or soups Blistered or curly  violet leaves, head > 1Kg
Red Crunchy headed-cabbage, autumn and early winter variety, excellent in salads Red rounded leaves, head < 1Kg
Broccoli Cabbage, to be consumed in soups or sautéed autumn and early winter Serrated leaves, head < 1Kg
Cauliflower Big cabbage, fairly sweet, appreciated by most people, autumn, winter and spring variety Pointed leaves, head > 1Kg
Romanesco Cabbage belonging to the cauliflower family, green head Long leaves, head > 1Kg
Forage (cow) Cabbage, unsuitable for human consumption, grown for animals, the largest cabbage Long leaves, no head
Brussels sprout Small cabbages in clusters, winter variety, ideal for pan-frying Rounded leaves, very small heads
Coeur De Boeuf Des Vertus Cabbage Cabbage, pointed shape, spring variety, tender Pointed head< 1Kg


Onion Description Shape
White Small, sweet onion, excellent for salads. To be consumed in summer Small, round, white
Red Medium, sweeter than yellow canned onion. To be consumed in salads or cooked, medium conservation Medium, round, red
Lescure onion Large, ideal for cooking, tasty. Well preserved until spring Big, round, yellow
Trébons Large pear-shaped, sweet. To be eaten in summer and autumn. Large, long and pale yellow


Aromatic Description Use
Basil Large-leaved plant, non-perennial, partial shade exposure, water regularly Salad or sauce
White celery Small leaves with jagged edges, large white rib, non-perennial, 3 months of cultivation Use the rib mainly in soups
Celeriac Small leaves with jagged edges, white bulb, 3  months of cultivation Use the bulb in salads, alone or with an accompaniment
Chives Fine, tubular leaves, perennial. Beware of excess moisture. Use the leaves to flavour fish
Hyssop Fine leaves, blue flowers in summer, perennial For poultry or fish dishes, salad, infusion
Oregano Small leaves, perennial, sensitive to excess moisture, slightly creeping plant For tomato sauce
Parsley Small leaves with jagged edges, non-perennial, water regularly Flavour dishes
Rosemary Fine, tough leaves, perennial, very fragrant Ideal for grilled meats
Thyme Very fine leaves, perennial, water regularly Flavour different types of meat
Lovage Compact plant with small leaves with jagged edges, perennial Use the leaves in soup or simmered dishes
Lemongrass Verbena Very fragrant leaves, semi-perennial (protection necessary in winter) As an infusion
Spearmint Large leaves, very fragrant, perennial, creeping plant For tabbouleh, dessert and as an infusion

Dall'Ava Nursery