Carciofo Spinoso di Sardegna Dop

The culture of the artichoke dates as far back as the Phoenicians, and it has always been one of the essential economies in the nation’s agriculture. In the second half of the 18th century, the Sassari nobleman Andrea Manca dell’Arca, in his work “Agricoltura di Sardegna” published in 1780, wrote a paragraph entitled: “The Cardoon and the Artichoke. Propagation. Variety. Cultivation. Use.” There is a demonstration of the existence of the artichoke, “Carciofo Spinoso di Sardegna” in the first decades of the 20th century in the writing of Max Leopold Wagner in “La vita rustica della Sardegna riflessa nella lingua- The Rustic Life of Sardinia as Reflected in the Language,” published in Heidelberg, Germany in 1921. In this important work, Wagner, in the chapter dedicated to field cultivation, speaks of Sardinia’s minor crops and writes “…of the other products from the earth, generally rarely cultivated, there is some cultivation, at least to meet the needs of families, of lentils, beans, peas, pumpkins, tomatoes and artichokes …” From the manuscript of the Sardinian writer Francesco Sonis, on the history and the role of the “Compagnia Barracellare in Sardinia”, comes interesting evidence of the artichoke, “Carciofo spinoso di Sardegna” through insurance taxes. t The producers, since the 1800s have paid these taxes in exchange for protection by the “Barracelli patrols” in the lands where artichokes were grown. Since the beginning of the 20th century, and even today, Sardinian agriculture has seen an important renewal. Production has shifted, for the artichoke as well, from cultivation for personal consumption to specialized production, orientated towards the national and international consumer markets.

 

Consumption

The artichoke, Carciofo spinoso di Sardegna, may be eaten raw as pinzimonio, after eliminating the tougher outer leaves. They also make an excellent sauce, or savory pie, or can simply be eaten boiled or raw and dipped in extra virgin olive oil as pinzimonio. There are numerous qualities that encourage the consumption of this vegetable, such as its therapeutic and health benefits due to its salt and vitamin content. It also has nutritional elements that play a considerable role in purifying the system (as a diuretic stimulant, in detoxifying the liver, and lowering blood cholesterol levels).

Identification

The labels on the packaging must display: the denomination “Carciofo Spinoso di Sardegna” DOP and the official European Community logo; the category, extra or I; the size; the number of heads; any other indication required by the laws in force. The denomination logo is a stylized design of a globe artichoke humanized with a smile, the head of a vegetable becomes a real head, and the leaves are transformed into open arms stretched out in a welcoming and friendly gesture. The message received is that this product has a sweet taste despite the thorniness of its aspect. The colours are green and purple, typical of the plant, the chosen font is Block Heavy Condensed.

 

 

 

I.D. card

Type
The globe artichoke “Carciofo Spinoso di Sardegna” is from cultivations of the local ecotype “Spinoso Sardo” which are of the species “Cynara scolymus.”
Description
Pluriennal rhizomatous plant of medium size with the main flowers growing at a height that varies from 45 to 70 cm. The product’s main flower is compact and has the shape of an elongated cone. The colour of the leaf is green, with broad purple-brown tones. The bracts have yellow thorns and the structure of the stem is little woody, tender and edible.
Characteristics
The product has an intense floral perfume of cardoon; its consistency, at the base of the bracts is fleshy and at the same time tender and crunchy. The taste is full-bodied with a balanced synthesis of bitterness and sweetness due to the presence of polyphenolic derivates and cinarine.
Area of production
The area of production for the artichoke, Carciofo spinoso di Sardegna, inlcudes into the following Municipalities in the Province of Cagliari: Assemini, Isola Amministrativa (I.A.) of Assemini (I.A.), Barrali, Castiadas, Decimomannu, Decimoputzu, Donori, Elmas, Escolca (I.A.), Guasila, Mandas, Maracalagonis, Monastir, Muravera, Nuraminis, Serdiana, Pimentel, Pula, Quartu Sant’ Elena, Quartucciu, Samatzai, San Sperate, San Vito, Selargius, Selegas, Sestu, Sinnai (I.A), Ussana, Uta, Villanovafranca, Villaputzu, Villasimius, Villasor, Villaspeciosa. In the Province of Carbonia-Iglesias: Giba, Masainas, Piscinas, San Giovanni Suergiu, Santadi, Sant’Anna Arresi, Tratalias, Villaperuccio. In the Province of Medio Campidano: Furtei, Gonnosfanadiga, Pabillonis, Pauli Arbarei, Samassi, San Gavino Monreale, Sanluri, Sardara, Segariu, Serramanna, Serrenti, Villacidro, Villamar. In the Province of Oristano: Arborea, Baratili San Pietro, Bauladu, Bosa, Cabras, Cuglieri, Flussio, Magomadas, Marrubiu, Milis, Mogoro, Narbolia, Nurachi, Ollastra, Oristano, Palmas Arborea, Riola Sardo, San Nicolò Arcidano, Santa Giusta, San Vero, Siamaggiore, Seneghe, Sennariolo, Simaxis, Solarussa, Terralba, Tramatza, Tresnuraghes, Uras, Zeddiani, Zerfaliu. In the Province of Nuoro: Dorgali, Galtellì, Irgoli, Loculi, Onifai, Orosei, Posada, Siniscola, Torpè. In the Province of Ogliastra: Arzana (I.A,), Barisardo, Baunei, Cardedu, Girasole, Lanusei (I.A.), Loceri (I.A.), Lotzorai, Tertenia, Tortolì. Province of Sassari: Alghero, Banari, Castelsardo, Florinas, Ittiri, Montresta, Olmedo, Ossi, Valledoria, Viddalba, Villanova Monteleone, Porto Torres, Putifigari, Uri, Santa Maria Coghinas, Sassari, Usini, Sedini, Sennori, Sorso, Tissi. In the Province of Olbia-Tempio: Badesi, Budoni, San Teodoro.
Selling period
The season for the artichoke is quite long and goes from September to the beginning of May.
Normative references
EU Regulation 510/06 of the Council of March 20, 2006.

Further information

  1. Carciofo Spinoso di Sardegna Dop
    1. Additional facts