Pastinaca di Capitignano
Capitignano Pastinaca
A root like a carrot but creamy white and branching in a way that recalls ginger. It is a local ecotype settled into the soil and weather of Capitignano, at 900 metres in the highest part of the Aterno valley northwest of L'Aquila on the Lazio border, partly within the Gran Sasso and Monti della Laga park.
Designation
- Certification
- Slow Food Presidium
- Category
- Fruit, vegetables and cereals, fresh or processed
Where it is made
Capitignano, upper Aterno valley, 900 m, L'Aquila province
How it is made
It wants well-drained ground without many stones. Sown in spring once the late frosts have passed, and usually strawed against the cold; lifted from November to the beginning of March.