Carota Novella di Ispica

The cultivation of Carota Novella di Ispica began in the 1950s in Syracuse, but later the production spread to the neighboring province of Ragusa, particularly around the town of Ispica, where this variety of carrots is grown even today.

They are obtained by cultivating the Daucus carota subspecies Sativus Arcangeli, while the varieties used are derived from the Nantes semi-long carrot group and their hybrids. The Ispica carrots ripen quite early and reach their full market maturity from as early as the end of February up to the beginning of June. Because of its delicate flavor, and a fresh herbal aroma, Carota Novella di Ispica is best enjoyed raw, in salads or various crudité platters, but it is widely used in cooking as well.