Fruit, vegetables and pulses

Carciofo di Paestum (artichoke)

Carciofo di Paestum PGI: the round, spineless artichoke of the Sele plain

Tondo di Paestum, a local Romanesco type, grows in fourteen towns of the Sele plain, Battipaglia, Capaccio and Agropoli among them, and spread there after the land reclamation of 1929-30. It is cut from 1 February to 20 May, and the plain's cool, rainy weather keeps it tender. It is among the earliest artichokes of its kind each season.

• Round, compact heads with no spines, green with violet shading
• A fleshy heart with a full yet delicate flavour
• Medium size: no more than four heads with stem to the kilo

How to enjoy it. Enjoy it fresh, grilled over embers, boiled, or battered and fried, and in local dishes such as pizza with baby artichokes. To keep it a few days, trim the tough leaves and stem and store it covered somewhere cool.

Production areas

Campania

Season

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