Il Cervia sweet thistle, known as the white king of winter in the province of Ravenna, is celebrated with a festival dedicated every year. Belonging to the same family as the artichoke, this unique vegetable grows under the sea sand, a secret that gives sweetness, eliminating the typical bitterness of traditional cardoons. On the palate it is tasty and crunchy, so much so that it can also be enjoyed raw. Thanks to its nutritional properties, including purifying, digestive and antioxidant action, it is particularly appreciated by those who seek well-being even at the table. Produced in limited quantities and available only locally, it is a fusion of Romagnolo thistle and Milk thistle seeds. L'Cervia Flowers Farm, expert in production since 1931, certifies its originality with the Guarantee and Quality Sticker.
Precisely because of its particular characteristics, a collaboration was started with Slow Food Ravenna to include it in the Ark of Taste. This represents a significant step towards the registration of the Cervia vegetable among the Slow Food presidia, marking an important milestone after the Artisan Sea Salt of Cervia.
Cervia Sweet Thistle: how is it grown?
The Cervia sweet thistle, a particular variety of hunchbacked thistle, is one of the products in Cervia's km0 basket and is cultivated still with artisanal methods handed down for generations: the processing takes place exclusively by hand, with attention to every detail, from the preparation of the soil, to the sowing, to the tying, to the burial and to the preparation of the final product. There choice of terrain is critical; it must be well drained and rich in nutrients, avoiding debris and rocks. There sowing it can take place in autumn or early spring, maintaining a distance of at least 30 centimeters between the seedlings.
THEirrigation is essential, you must ensure that the soil remains constantly moist. During growth, protect the seedlings from spring frosts with suitable covers. When they grow enough, gently cover them with sea sand to develop that characteristic sweet flavor that distinguishes them.
La maintenance requires removing weeds around seedlings and applying organic fertilizers to promote healthy growth. Finally, the collection takes place in winter, cutting the stems at the base carefully to preserve the quality of the thistle.
The nutritional properties
Its purifying, digestive and antioxidant actions make it a healthy option. The Cervia hunchback thistle is a vegetable rich in:
- Fiber: contributes to digestive well-being thanks to its fiber content.
- Vitamins e minerals: provides vitamins such as K, A and group B, along with minerals such as calcium, magnesium and potassium.
- Antioxidants: contains antioxidant substances useful in combating oxidative stress.
- Low calorie content: It is a low-calorie choice, ideal for those who monitor their calorie intake.
- Without saturated fats: contributes to a diet low in these fats.
- Detox properties: Known for its diuretic properties, it can support kidney function and detoxification.
The nutritional properties may vary based on the way of preparation and cooking, it is better to consume it in ways that preserve its nutritional characteristics to obtain the numerous benefits.
Cervia sweet thistle in the kitchen
The sweet thistle of Cervia is a very tasty food versatile, which can be used in an infinite number of preparations. From consuming it raw in refined salads, to side dishes au gratin with cheese, to innovative sauces and pestos. The cardoon integrates perfectly into risottos, pasta dishes, omelettes and quiches, as well as being a delicious ingredient in soups and stews. This culinary treasure also goes perfectly with the Dolce, giving life to delicacies such as thistle panettone, a limited but significant artisanal delicacy.
The Cervia cardoon is not just a vegetable, but a culinary tradition that reinvents itself. Not only the protagonist of local tables, but also of innovative initiatives. The thistle honey, thistle liqueur, and even the thistle gin testify to the versatility of this product rooted in history but open to experimentation.
A festival dedicated to the Cardo Gobbo of Cervia
The "Cervia Gobbo Cardo Festival" will be held January 27th to 28th 2024 in Piazza Garibaldi and Piazzetta Pisacane (from Thursday 25th to Monday 29th January 2024), a weekend dedicated to the flavor and originality of the typical product of the Cervia area. It will be an opportunity to taste the guest cardoons: the Bulgarnò cardoon, the Sardinian cardoon, the giant Romagna cardoon, the Gobbo di Nizza Monferrato cardoon, a Slow Food Presidium, the hunchback cardoon of Cervia and the late cardoon. A unique opportunity to enjoy gastronomic proposals linked to tradition, but at the same time revisited with skilful innovation.
Shows and musical events enliven the atmosphere of the historic center for the entire weekend.
