Posts Tagged ‘artichoke varieties’

When In Rome, Eat Artichokes

December 30th, 2009

We start in Rome.


When in Roma, eat artichokes alla Romana or alla Giudea. You wont regret it.

Alice and I had a Chrismas holiday together with Alice’s brother, Chris. He’d never been to Italy before so we showed him around Rome, Florence, Venice, Milan and Turin. I never get tired of going back to these places. There is always more to explore and discover, especially on a culinary level.

For our first lunch we were directed to Da Tonino, (Via del governo vecchio, 18, 00186 – Roma (RM) Italia Cell.333 5870779 )MAP
A hole in the wall kind of establishment which served good, honest and generous portions of flavoursome  food. In some respects, this first lunch of my holiday was the most memorable, even more than our Christmas lunch. I have simple tastes and I’m a total sucker for food without pretense. I do appreciate talented chefs experimenting with new fusion of flavours  and skillfully presenting dishes, but the simple, the rustic, the humble and the down to earth gets me much more excited.


Artichokes in Venice

December 8th, 2009


Artichokes ready for the chop.                                    Artichoke bottoms (fondi) sitting in lemon water

Artichokes ready for the chop. Artichoke bottoms (fondi) sitting in lemon water

I just got back from 2 weeks in Venice. This obsession with artichokes started in Venice where, in the most part, they don’t even worry about the leaves and go straight to the heart. Here they use the fondi (bases) of the artichoke. Some artichokes are left on the plant a little longer than usual just for this purpose. Although I’ve never seen a Californian artichoke in the flesh, I think they are probably suitable for this purpose too. The most typical recipe and traditional way the Venetians use these fondi is to simply boil them and dress them with olive oil garlic and parsley. They can be served hot, warm or cold. You will find them on most restaurant menus and also at cicchetti bars. Cicchetti are small portions of food, usually eaten standing at a bar anytime between breakfast and dinner. Cicchetti are similar to the Spanish Tapas and can be had as an entire meal or as a snack between meals.


Artichoke Varieties / Varieta’ di Carciofi

October 27th, 2009

1. Spinoso Sardo – AKA – Spinoso di Albenga

Sardinia, Liguria (Italy)

2. Spinoso di Palermo – AKA – Spinoso di Sciacca, Gela

Sicily, (Italy)

3. Verde di Putignano

Puglia (Italy)

4. Precoce Violetto di Chioggia – AKA – Violetto di Venezia

Veneto, (Italy)

5. Violetto di Toscana – AKA – Violetto

Toscana , Emiglia Romagna, Marche (Italy)

6. Moretto -AKA- Morello -similar to number 5

Liguria (Italy)

7. Verde di Castellammare

Lazio (Italy)

8. Verde di Pesaro

Marche (Italy)

9. Catanese – AKA – Violetto di Sicilia

(France, Tunisia, Algeria,Egypt,Israel, Italy)

10. Masedu – AKA – Liscio Sardo

Sardinia (Italy)

11. Mazzaferrata di Toscana – AKA – Testa di Ferro

Toscana (Italy)

12. Bianco Tarantino

Puglia (Italy)

13. A Pigna

Calabria (Italy)

14. Locale di Cuneo

Piemonte ( Italy)

15. Catalogna – AKA – Catanese & Molese tardivo

Puglia, Sicily, Basilicata (Italy)

16. Nostrano di Ascoli Piceno – AKA – Ascolano

Marche (Italy)

17. Violet de Provence -AKA – Violetto Francese

(France, Algeria, Egypt, Israel, Italy)

18. Violetto di Putignano

Puglia (Italy)

19. Violetto di Teramo

Abruzzi (Italy)

20. Precoce di Jesi

Marche (Italy)

21. Empolese -AKA- Nostrano tipo nero

Toscana (Italy)

22. Macau


23. Castellammare – AKA – Romanesco

Lazio, Campania (Italy)

24. Compagnano – AKA – Romanesco, Mazzaferrata

Lazio, Campania (Italy)

25. Romanesco a Bratee Violette – AKA – Romano, Campagnano

Lazio (Italy)

26. Mazzaferrata di Termoli

Abruzzi, Molise (Italy)

27. Blanco

La Plata (Argentina)

28. Sakiz

Irmir (Turkey)

29. Tudela

Alicante, Muricia, Rioja-Saragozza, Catalogna, Andalusia (Spain)

30. Escarot


31. Violet de Camargue


32. Nato

La Plata (Argentina)

33. Gros Camus de Bretagne

(Spain, Algeria, Marocco, Bretagne- France)

34. Camard


35. Bayrampasa


Source: A.C Castelli & C.A. Castelli, The Sensuos Artichoke – Magic of the Artichoke, Castelli & Castelli, 1978 -79, p40

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