The artichoke was introduced into Italy by the Etruscans and is represented in some tombs.
Ladispoli and Cerveteri are growing areas of the Roman artichoke classified as Lazio IGP.
The volcano soil are rich of minerals which gives particular taste to the flowers and the artichoke of Cerveteri and Ladispoli are preferred by chefs.
It is also called "mammola" and it is big, with a ‘cap’ nearly round, it has little waste and is best suited to be cooked with stuffing.
Traditional recipes are: "Roman" and "Jewish-style", fried in oil with the stem upwards and crispy.
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