Description
Carciofo Brindisino PGI is a fresh artichoke belonging to the species Cynara cardunculus, sub-species Scolymus (L.), of the Carciofo Brindisino ecotype.
Production Area
The production area of Carciofo Brindisino PGI is within several municipalities in the Province of Brindisi, in the Apulia region.
Production Method
The propagation material must come from plants with the typical characteristics of the local ecotype, and consists of basal shoots, ovuli, stumps or seedlings. Before planting, the soil must be tilled deeply and then the surface soil must be prepared. Field planting takes place between July and October and harvesting starts at the beginning of November, continuing right up until May of the following year. The artichokes must be handpicked, and the stalk must be cut with a length not exceeding 10 cm and preferably with one or two leaves. All the procedures must be carried out with extreme care so as not to damage the buds. Being easily perishable, they must then be placed in a cool, covered, and ventilated place as quickly as possible. Before being packed and labelled, the artichokes are destalked, trimmed, and the outer bracts are removed.
Appearance and Flavour
Carciofo Brindisino PGI has cylindrical buds (at least 8 cm high, with a diameter of at least 6 cm). The outer bracts are green with purple hues and the inner bracts are a greenish white. The stalk is thin to medium and the bracts are tender and fleshy with a tasty sapid flavour.
History
The first references to the consumption of Brindisino artichokes date back to 1700, in particular to several recipes found in the Oria and Otranto Seminars, which document the habitual consumption of artichoke-based dishes. The first statistical surveys started in 1930, following an increase in artichoke crops in the Province of Brindisi, and covered an area of approximately 60 hectares, concentrated mainly in the municipalities of Carovigno, Mesagne, Brindisi and San Vito dei Normanni. Over a period of about forty years, the area destined for the cultivation of the Brindisino artichoke increased considerably, arriving at more than 100 hectares in 1946 and 9,000 in the 1980s.
Gastronomy
Carciofo Brindisino PGI will maintain its organoleptic properties if kept in a cool, dry place. It can also be kept in the refrigerator in a plastic bag or hermetically sealed container, first removing the harder outer leaves and stem, then washing the product with water and lemon juice and drying it thoroughly. In this way, the artichoke will keep for 5-6 days. Due to its particularly sweet flavour and tenderness, it is ideal for eating raw in salads or crudités. Carciofo Brindisino PGI is the main ingredient in many traditional Apulian recipes: artichoke parmigiana; the so-called “artichoke alla Brindisina”, where they are stuffed with bread, olives, capers, mint, garlic and onion and then placed on a bed of sliced potatoes before being oven-baked; or in a simple pasta sauce with cherry tomatoes, basil and chilli.
Marketing
The product is marketed as Carciofo Brindisino PGI. It is available on the market from November and is packaged in recipients that must be made of a material of plant origin, cardboard, or other recyclable materials. Each pack contains at least 1 artichoke and up to a maximum of 25. The commercial categories are Extra and First.
Distinctive Features
Carciofo Brindisino PGI is an early season vegetable and is available before artichokes cultivated in other geographical areas.
