The plain at the foot of Mount Vesuvius, an agricultural area known since Roman times, gives us one of the most interesting products of Campania: the artichoke from Castellammare, also called Castellammare violet or Schito artichoke. This artichoke is distinctive because of the color of the outer leaves, the violet shades, and its early ripening, which takes place between February and April. Although the plant produces several inflorescences, only the mammolella – i.e. the first apical shoot – is protected by local peasants with small terracotta cups called pignatelle, which keep it particularly tender. The other artichokes of the plant are sold locally, at a lower price, while the last shoots, the “grand-children” are preserved in oil. Precisely for its harvest in spring, the artichoke of Castellammare often appears in the Easter menus of Campania traditional cuisine, often stuffed and stewed in casserole.
