Carciofo bianco, also known as white artichoke, is a traditional vegetable found in the Campania region of Italy. It is specifically grown in towns and communes such as Paestum, Eboli, and Battipaglia. This variety of artichoke is highly valued for its delicate flavor and tender texture.
One popular recipe that showcases the carciofo bianco is Carciofi alla Paestumana, a dish from the town of Paestum. The artichokes are first cleaned and trimmed, then cooked in a mixture of olive oil, garlic, parsley, and white wine. They are simmered until tender and served as a side dish or antipasto.
Another delicious recipe is Carciofi Ripieni, or stuffed artichokes. This recipe is commonly prepared in Eboli and Battipaglia. The artichokes are hollowed out and filled with a mixture of breadcrumbs, garlic, parsley, grated cheese, and olive oil. They are then baked until golden and served as a flavorful appetizer.
The carciofo bianco from Campania has received the PAT (Traditional Agri-Food Product) recognition, which guarantees its authenticity and adherence to specific production methods. According to the PAT specifications, the artichokes must be grown in designated areas of Campania and follow traditional cultivation techniques. This recognition helps preserve the cultural heritage and traditional flavors of the carciofo bianco.
– “Carciofo Bianco di Paestum” – www.agricoltura.regione.campania.it
– “Carciofo Bianco di Eboli” – www.agricoltura.regione.campania.it