Carciofo di Perinaldo
Perinaldo Artichoke
Perinaldo is a small town in the Crosia valley in the far west of Liguria, and its artichoke came over from Provence more than two centuries ago; the story has Napoleon bringing the French violet with him in the campaign of 1796. It is tender, with no spines and no choke, and goes into little omelettes, roasted with parmesan and mushrooms, or fried simply with garlic and parsley.
Designation
- Certification
- Slow Food Presidium
- Category
- Fruit, vegetables and cereals, fresh or processed
Where it is made
Perinaldo comune, Imperia province
How it is made
Grown between 400 and 600 metres, often along the dry-stone walls, which is where the drainage is. It takes cold and drought and needs no chemical treatment. Cut in May and June, and kept under oil the rest of the year.