Carciofo Violetto di Sant'Erasmo
Sant’Erasmo Violet Artichoke
The clay of Sant'Erasmo is salty and drains well, and what grows on it tastes of something: this artichoke among the rest, dark purple, tender, spiny and long in shape. Venetian calls them articiochi, and it was the Jewish community that brought them into the city's cooking; they are generally eaten raw. The first apical buds, the castraure, are the delicacy.
Designation
- Certification
- Slow Food Presidium
- Category
- Fruit, vegetables and cereals, fresh or processed
Where it is made
Sant'Erasmo, Vignole, Mazzorbo and Lio Piccolo, Venice lagoon
How it is made
The lagoon plots were fed with scoasse, household refuse, or with shells and crab shell, which also corrected the acidity of the soil. Fresh from the end of April to early June, and under oil the rest of the year.