The artichokes produced by Società Agricola C.O.P.A. are those commonly called romanesco artichokes, with a round shape and characterized by fleshy, flavoursome leaves and beautiful green and violet colours.
Production of romanesco artichokes sees cooperative members continuously involved from mid January to May so that we can ensure plenty of the superb quality, choice product on our consumers’ dinner tables throughout the spring.
Artichoke beds require around 15 hectares of land and are located in the territory of Tarquinia, a renowned area of production for this particular type of artichoke.
The different types of artichoke generated are harvested using a staggered system throughout the entire production period from artichoke plants cultivated in open fields.
The first type of artichoke harvested is called the mamma, also known as a cimarolo. Each plant produces only one mamma, which is the best and most prized part of the entire plant. Then the ‘underarms’, or braccioli underneath are harvested. These are always very colourful and tasty, but of a slightly smaller size compared to the cimaroli or mamme. The perfect ingredient in many recipes, the artichokes we produce are characterized by excellent performance after peeling, which also makes them ideal to enjoy raw, dipped in vinaigrette in the traditional pinzimonio dish, or in salads.
The last type of artichoke produced by the plant, now at the end of the cycle, is called a carciofina. Very small and tender, it is mainly used for preserving in oil or vinegar, or processing into artichoke paste known as crema di carciofi.
The area devoted to growing artichokes is rather limited although the annual output of cimaroli and braccioli is well in excess of one million pieces.
From the fields, the artichokes are taken in plastic bins to the cooperative where they are trimmed for packing, which is either loose in crates or in bunches of 3-4 pieces.
Società Agricola C.O.P.A. artichokes are then ready to reach our customers.