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VASTO ARTICHOKE
The cultivation area of the Carciofo del Vastese comprises the municipality
of Cupello, where most of the production is concentrated, and the surrounding
municipalities of Furci, Lentella, Monteodorisio, San Salvo and Vasto,
where it is also grown in small allotments and family vegetable gardens. Historical
evidence of artichokes in the Vasto area dates back to 1575, when the
Dominican friar Serafino Razzi documented the presence of wild artichokes
in the area in his journal describing his travels in Abruzzo between Histonium
(Vasto) and Punta Penna. Local artichokes could already be purchased
in Lanciano during the eighteenth century. Indeed, a purchase note from the
Lanciano convent of Santa Chiara, dated 20 May 1757, contains details of
artichokes purchased at the market to feed the Poor Clares. The Farmland
Register of 1929 contains information regarding the artichoke beds cultivated
during the six-year period 1923-28. Moreover, 19 hectares of land in the
municipality of Vasto were also used to grow artichokes during the same period.
As the social and economic situation of the area changed, and artichokes
were planted to replace cereals immediately after the Second World War,
the growers of Cupello commenced rational cultivation of the crop, thus marking
the start of intensive production. The crop became so widespread that
the farmers formed a cooperative to market it. In 1961 the first cooperative
for the sale of local artichokes, the Cooperativa San Rocco, was founded in
Cupello, and was later joined by other cooperatives established in the neighbouring
towns. In 1965 the first artichoke festival was organised in Cupello.
Today the joint efforts of these growers’ organisations and the Chamber of
Commerce of Chieti have led to the
registration of the “Carciofo di Cupello”
collective trademark and the
adoption of production regulations
that not only stipulate the variety
and production zone as indicated
above, but also an average yield of
9-12 heads per plant for fresh consumption
and 6-8 heads for use by
the food-processing industry. The
production cycle is late and begins
in March-April. According to the
regulations, the artichokes must be
cultivated in cool, deep, mediumtexture,
slightly alkaline soils, with
good structure and drainage, following
preparation of the beds pursuant
to specific rules for this operation
and for the planting period
(October-December) and cultivation
practices (removal of the shoots
September-October and January-
February; removal of the bearing
stalks July-August), including natural
preventive measures. The yields
and the harvest times and methods
are also established. The harvest
PRODUCT DESCRIPTION
The artichoke (Cynara scolimus L. spp.) is a multiyear plant of the Asteraceae family,
whose inflorescences (heads) are used when unripe and tender. The edible part of the
head comprises a meaty receptacle and tender inner bracts.
The local ecotype, used in the targeted area, derives from the “Campagnano”, a Roman
variety. The artichoke heads can be picked from March to April, depending on the weather.
The Abruzzo variety has a different type of inflorescence, however, with about 100
tight lighter bracts without spines, violet in colour; moreover there is no lignification of
lower shank vessels nor is the heart of the artichoke “bearded”. The Extra Category heads
have the abovementioned traits but differ from one to another in the time of harvest and
the diameter. The baby artichokes that are picked at the end of the production cycle have
the variety’s typical shape, with central, tight-set bracts, and are about the size of an egg.
The biochemical characteristics of artichokes give them valuable nutritional and therapeutic
properties, as they are rich in vitamins A and B, glutamic acid, cofitol, cynarin,
inulin, iron, calcium, potassium and fibre. The tender sprouts, commonly known as “carducci”,
are also delicious and have a flavour similar to the more famous cardoon.
The domestic and small-scale commercial preparation of “carciofini” (artichoke hearts),
traditionally preserved in extra virgin olive oil, is particularly important.
must be performed by hand from 21 March to the end of May for the heads
on the main and lateral stems, while baby artichokes may be harvested up
until 10 June. The regulations also state the necessary characteristics for the
“Carciofo di Cupello” at the moment of sale for fresh consumption: minimum
diameter of 8cm for the heads on the main stem and 6.5 cm for the heads on
the lateral stems; green with violet streaks of varying intensity; round shape
with a characteristic hole at the top.
NATURAL OR TRANSFORMED VEGETABLE PRODUCTS 193