Carciofo Romanesco del Lazio

The Carciofo Romanesco del Lazio IGP, also known as "mammola" or "cimarolo", is a round, spineless artichoke with a spherical and compact shape, featuring purple-green bracts and a tender, fleshy heart. It is the quintessential artichoke of Roman cuisine.

Cultivated in Lazio for centuries, it flourishes from January to April. The "cimarola", the largest central head, is the most prized variety. Cultivation takes place in the Roman countryside and in the Tuscia viterbese region.

It stars in two iconic Roman recipes: "Carciofo alla Romana" (braised with mentuccia and garlic) and "Carciofo alla Giudia" (fried whole, crispy as a golden flower), a signature dish of Jewish-Roman cuisine.