Best Italian Inflorescent Vegetable Types
Also known as Tondo di Paestum, the Paestum artichoke of is grown within the province of Salerno in the Campania region, where it thrives in the cool and rainy microclimate of the area. Amazingly tender and delicate, Carciofo di Paestum exhibits a deep green to bright violet color and has a particularly strong, slightly astringent flavor.
This variety of artichokes can be consumed fresh, grilled, boiled or tempura-fried. Being an essential ingredient of the Mediterranean diet, the Paestum artichoke plays an important role in the gastronomic and farming culture of southern Italy, particularly in Campania.
Traditionally grown in coastal areas and along riverbanks on the island of Sardinia, where it thrives due to favorable soil quality and climate conditions, the spiky Sardinian artichoke is easily distinguished by its shape and the long sturdy spikes at the top of its purple bracts.
Unlike other varieties, the fleshy core of Carciofo Spinoso di Sardegna is naturally very tender and is best eaten raw, to fully preserve its health and cleansing qualities. It has a particularly sweet flavor, only slightly astringent, and an intense flowery aroma.
This tasty artichoke is grown in the provinces of Rome, Viterbo and Latina, where it flourishes due to the perfect microclimate in the Lazio region and where the tradition of artichoke cultivation can be traced back to pre-Roman times. Carciofo Romanesco del Lazio comes in two varieties: Castellammare and Campagnano.
Harvested unripe, they have an almost round head varying in color from green to violet. Because of its particular tenderness, Lazio artichokes are considered quite a versatile ingredient: they can be eaten raw, sliced together with parmesan cheese and seasoned with salt, oil, lemon, and mint; or they can be cooked, which doesn't take more than 15 minutes.
The cultivation of artichokes is known to have been present in the Apulia region for centuries, and this particular ecotype was first mentioned in several recipe books published in 1736. Today, Carciofo Brindisino is produced exclusively in the Apulian province of Brindisi, where it thrives in the mild Mediterranean climate, and it is one of the early types, suitable for harvesting long before others.
However, it is very delicate and can only last for a few days after picking. Brindisino artichokes are very tender and have a sweet taste, which makes them perfect for various crudité plates. They are also the essential ingredient of many traditional Apulian recipes such as Carciofi alla Brindisina, oven-baked artichokes stuffed with bread, olives and capers, altogether seasoned with onions, garlic and mint.
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