Celeriac is a variety of celery belonging to the botanical family of the umbiliferous, classified as apium graveolans of rapaceum variety. It has a very enlarged root, which forms a compact globe of 15-20 cm of diameter. This part is white, hard, edible and its tastes is similar to the one of celery ribs, which it can replace. Known and cultivated only in some areas of northern Italy, this particular vegetable is considered a secondary importance vegetable and a niche product. Celeriac is instead well known in northern European countries, where crops cover very large areas and where there is a well-established market for both fresh and processed products.