Romanesco Artichoke

The protected Romanesco artichoke brings together Castellammare and Campagnano cultivars and their clones. Both have compact, round heads, but their growing calendars differ: Castellammare begins earlier, while Campagnano starts later in spring. That distinction is worth noticing when following the crop through its season.

The specification describes the artichoke as deeply rooted in Lazio’s food culture and records celebrations in Ladispoli, Campagnano and Sezze. The name belongs to a defined agricultural product, while those local celebrations reflect its wider place in the region’s kitchen.

The crop is planted between August and October. Harvesting is by hand and progresses through the crop, beginning in January and potentially continuing into May. The different cultivars do not reach production at the same moment.

The specification distinguishes the larger main heads, called cimaroli, from first- and second-order heads. For fresh sale, cimaroli must measure at least 10 cm across; first- and second-order heads at least 7 cm.

Braise the trimmed heads with parsley and olive oil. The two permitted cultivars have different harvest rhythms, so early and later crops may show different stages of the season.

For a purchase tied to this origin, look for the full name “Carciofo Romanesco del Lazio” with the PGI indication. A similar name or variety alone does not establish this protected origin.