Description
Carciofo Romanesco del Lazio PGI is a fresh artichoke deriving from the bud (flower head) of plants belonging to the species Cynara cardunculus L., subspecies Scolymus, which is harvested unripe. It derives from the Castellammare and Campagnano cultivars and related clones.
Production Area
The production area of Carciofo Romanesco del Lazio PGI is within the municipalities of Montalto di Castro, Canino and Tarquinia, in the Province of Viterbo; Allumiere, Tolfa, Cittavecchia, Santa Marinella, Campanano, Cerveteri, Ladispoli, Fiumicino, Rome and Lariano, in the Province of Rome; and Sezze, Priverno, Sermoneta and Pontinia, in the Province of Latina, in the Lazio region.
Production Method
The soil is carefully prepared with manure pits and the surface is levelled. Young plants with the root ball or carducci (basal shoots) can be used for transplanting new artichoke beds; planting takes place between August and October. The artichoke beds cannot be cultivated for more than four years, with a three-year crop rotation. Harvesting is carried out by hand, with an oblique cut on the stalk at about 15-18 cm from the ground. Harvesting starts in January and can last right up until the end of May, although the ideal period is between March and April. Picking the artichokes at the right time stops the formation of excessive downy hairs inside the flower head.
Appearance and Flavour
Carciofo Romanesco del Lazio PGI is large, with an almost round head that ranges from green to violet in colour. The central flower head, known as the “cimarolo” or “mammola”, is spherical, compact and thorn-free, with a diameter of over 10 cm. It is preferred to the lateral heads as it is very tender.
History
Carciofo Romanesco del Lazio PGI boasts a long tradition, having been part of the rural and culinary culture of central Italy from time immemorial. Several wall paintings inside the Etruscan necropolis in Tarquinia confirm that it was around at that time. The first real evidence of its cultivation dates back to the 15th century, when artichokes spread from the Naples area – where they had been introduced by Filippo Strozzi – into Tuscany and later into other areas in Italy. However, it was only after the Second World War that they began to spread rapidly. Thanks to its excellent organoleptic properties and incredible versatility, today it is widely cultivated throughout southern and central Italy, but the highest quality artichokes are still found in the Lazio region.
Gastronomy
Carciofo Romanesco del Lazio PGI should be eaten immediately after buying, although it can be kept in the refrigerator for a few days. If it is very young, it can be eaten raw, cut into thin slices and seasoned with salt, oil, lemon and mint, and topped with shavings of Parmigiano Reggiano PDO cheese. It is an extremely versatile ingredient, and thanks to its characteristic tenderness it cooks in just 15 minutes. Carciofo Romanesco del Lazio PGI is very well-known for its use in the traditional dish “Artichoke alla Romana”, stuffed with garlic, parsley and wild mint, and slow-cooked in water and white wine. When fried, it is known as “Artichoke alla Giudea”.
Marketing
The product is marketed as Carciofo Romanesco del Lazio PGI and is available from mid-February to May, in the Castellammare and Campagnano typologies. It is sold in sealed boxes containing the central heads or lateral heads, covered with plastic nets, or in bunches tied together with a band.
Distinctive Features
Carciofo Romanesco del Lazio PGI found perfect growing conditions in the Lazio region, allowing it to adapt easily and flourish.
