The Roman artichoke of Lazio joined the official list of typical Italian products with the certification PGI (protected geographical indication) that was released on November 22, 2002.
Being a product of PGI certification requires that at least one phase of the production process should be carried out in the region of Lazio.
The cultivars grown along the coast north of Rome near Ladispoli and Cerveteri, an area particularly suited to the production of the Roman artichoke PGI currently are two: “Castellammare” (early) and “Campagnano” (late).
The Roman artichoke of Lazio PGI, also called “violet”, is big and with the head nearly round, has little waste and is the most suitable to be cooked stuffing.
The edible part of the plant is actually the flower and heart center called “cimarolo” is the most sought after, and therefore also the most expensive, because more tender and the leaves more serial. Very versatile in the kitchen, the tradition prefers the “Roman”, slow cooked and seasoned with breadcrumbs, garlic, parsley, pepper and plenty of oil, or the “Jewish style”, spiral cut to remove the woody part, fried in the oil with the stem up and nice crisp.


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