Cardoon from the Val di Cornia
Also known as "gobbo", cardoon is one of the most popular products in the area
Among the vegetables that are most closely linked in history and importance to the Val di Cornia, the local cardoon has always found ample space in the culinary preparations from the Livorno tradition.
Characteristics
Among the vegetables that are most closely linked in history and importance to the Val di Cornia, the local cardoon has always found ample space in the culinary preparations from the Livorno tradition.
Also known by the name gobbo from Val di Cornia, it is one of the most typical vegetables of the Livorno valley of the same name.
Upright in shape, its edible part is a beautiful bright white colour, with a tendentially bitter taste. Sowing is usually done around the beginning of August, in previously deeply tilled soils, and harvesting, which is accompanied by scrupulous visual inspection work aimed at avoiding the presence of mold or other adversities, is done between October and December.
Among the main characteristics related to the cultivation of this variety, it should be noted the “self-production” quality of seeds, carried out in the famr, which makes it possible to preserve intact the organoleptic qualities of the species.
Among the vegetables that are most closely linked in history and importance to the Val di Cornia, the local cardoon has always found ample space in the culinary preparations from the Livorno tradition.
Also known by the name gobbo from Val di Cornia, it is one of the most typical vegetables of the Livorno valley of the same name.
Upright in shape, its edible part is a beautiful bright white colour, with a tendentially bitter taste. Sowing is usually done around the beginning of August, in previously deeply tilled soils, and harvesting, which is accompanied by scrupulous visual inspection work aimed at avoiding the presence of mold or other adversities, is done between October and December.
Among the main characteristics related to the cultivation of this variety, it should be noted the “self-production” quality of seeds, carried out in the famr, which makes it possible to preserve intact the organoleptic qualities of the species.
Gastronomy
Cardoon is usually eaten with meat and beans and for making a sausage broth, but it is also eaten raw, boiled, stewed and fried.
Cardoon is usually eaten with meat and beans and for making a sausage broth, but it is also eaten raw, boiled, stewed and fried.
