The Artichoke of Albenga: A Unique Vegetable
The spiny artichoke of Albenga is characterized by its particularly tender and sweet inner leaves, making it ideal for being eaten raw in cooking. This vegetable stands out for its quality and versatility, appreciated for its unique flavor and delicate texture.
Ideal Growing Conditions
The spiny artichoke of Albenga grows well in fresh, well-drained, and well-fertilized soil, but it also adapts to soils of different compositions. The ideal temperatures for this vegetable during the winter months should not be too low. Furthermore, there should be no frosts or snowfalls, which could damage the plant.
Cultivation Techniques and Renewal of the Artichoke Field
In the A lbenga area, the artichoke field is renewed annually, but it can also remain in the same location for up to 2 years. The spiny artichoke does not excessively deplete the soil; on the contrary, it helps maintain the soil structure due to its well-developed root system, which grows deep into the ground.
Harvesting the Artichoke
The harvest of the artichoke of Albenga begins in early November, strictly by hand, preferably during the cooler hours of the day. The harvest continues gradually until the end of May for late-planted crops. This process ensures the quality and freshness of the product.
Commerce and Exports
The artichoke of A lbenga is primarily sold domestically in markets in Genoa, Milan, and Turin. However, small quantities are exported to some Northern European countries, where it is highly appreciated for its quality.
A Delicate Spread
We decided to create a precious spread made from fresh artichokes. By carefully working with the artichokes, we ensure that we preserve the raw material’s rich and delicate flavor.
