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Carciofo Spinoso di Sardegna D.O.P.

Its thorns are contrasted with the elegance of roses, but also with the sweetness of some vegetables.

The famous Carciofo Spinoso di Sardinia, that which corresponds to the rules and requirements set by the Production Regulations that the Consortium of the same name undertakes to ensure compliance by the producers, is of recognized quality. So much so that it has obtained the coveted Protected Designation of Origin by the European Community.

This artichoke is not like the others... In appearance, it has a conical head that is stretched and compact at the tip, green in color with large purple-brown shades, the presence of yellow thorns in the bracts and a stalk on the interior which is very fibrous, soft and edible. From the point of view of organoleptic characteristics, it has an intense aroma of thistle flowers, the base of the bracts are fleshy but, at the same time, tender and crisp, full-bodied and well balanced between bitter and sweet. The presence of tannins, natural components of artichokes, is hardly felt, because the astringent flavor is counterbalanced by the sweet one due to the high carbohydrate content (2.5 grams of a hectogram of fresh product).

This vegetable is not only delicious, it is also healthy: it possesses a high nutritional value because it contains a high number of vitamins such as A, C, B2 and PP, and various minerals, including potassium, calcium, sodium and iron, as well as phenolic compounds such as cynarin, which has powerful digestive action, and flavonoids such as luteolin, which enhances the activity of the liver, and a high total fiber content, well distributed between soluble and insoluble. Produced in those areas of Sardinia where you can find all the soil and climate qualities suitable for its cultivation and all the cultural heritage of experience, traditions and technical knowhow which guarantees the typicality of the product, the Sardinian Spinoso is packaged immediately after harvest because in this way, it retains all of its properties, in particular the texture, taste, smell and color.

In Sardinian cuisine, it is often used raw, as the ingredient in tasty salads that “crunch” and to go along with other typical products of the island, as in the traditional appetizer of carpaccio of Carciofo Spinoso with Bottarga di Muggine. If eaten cooked, this wonderful vegetable enters into the preparation of many first and second courses of meat or fish, such as in classic lamb with artichokes.