Gobbi (hunchback) is the name with which the thistles are called in Val Comino, winter plants related to the artichoke that have great nutritional properties.
They are plants that grow cultivated or spontaneous in cold periods and therefore are at the base of many local recipes. Their bitter taste has given rise to dishes that are very recognizable for their taste.
The name 'hunchback' derives from a cultivation method in which the plant was partially buried and the part that came out did not have the strength to remain straight and leaned on one side.
Stracciatella of Gobbi (thistles) and Fried Gobbi are two Christmas dishes based on thistle typical of Fontechiari.
Stracciatella is a recipe made with thistle cut into cubes and cooked with egg in chicken broth, better than capon.
In the second recipe, the thistles are cut into strips which are then browned with egg and breadcrumbs. These strips are then fried in olive oil and enjoyed hot.
Follow us