Carciofo Romanesco del Lazio IGP

The "Cimarolo" or "Mammola," a globe-shaped, violet-tinged artichoke famous for being completely edible—choke, beard, and all.

The artichoke has been the soul of Roman cuisine since ancient times, but the Romanesco variety is its crowning achievement. Depicted in Etruscan necropolises and Renaissance still lifes, it is inextricably linked to the Jewish-Roman community. The historic Jewish Ghetto of Rome gave birth to the iconic "Carciofi alla Giudia," a dish that elevated this humble thistle to legendary status.

Grown in the coastal volcanic soils of Lazio, particularly around Ladispoli and Cerveteri. Unlike other varieties, the Romanesco is spineless and spherical. It is harvested by hand from February to April. The "Cimarolo" is the top flower of the plant, the most tender and prized, traditionally used for frying whole.

The 'Carciofo Romanesco' is the symbol of Roman spring. It is the only artichoke variety that is tender enough to be eaten raw in 'pinzimonio' or fried whole 'alla Giudia' without removing the choke.