In the Italian province of L'Aquila, the cultivation of Altopiano del Fucino carrots began in the 1950s. The Fucino basin is nestled between the high Apennine peaks, at an altitude of 700m, and it seems almost unreal that this huge plateau used to be covered with water.
However, having no natural outflow and repeatedly flooding the surrounding arable land, the once third largest lake in Italy was drained in 1878. Today, Fucino is a fertile valley planted with vegetables thriving in the humus-rich soil.
Formed from the organic matter found at the bottom of the lake, this soil is exactly what gives the vitamin and protein packed Fucino carrots their distinctively sweet flavor. They are available all year round, but the best carrots are harvested between June and October.
Carota dell’Altopiano del Fucino is best enjoyed raw but it also makes for an essential ingredient in numerous stews, soups and minestrones.
