Pertosa is a small village in the caves of the National Park of Cilento, Vallo di Diano and Alburni. In fact, this territory in the south of Salerno, is also famous because it has become the origin of the white artichoke, a rare vegetable that identifies its name with one of the village where the cultivation was restarted. Besides Pertosa, white artichoke also grows in the neighbouring areas of Auletta, Caggiano and Salvitelle.

Pertosa’s white artichoke has been included in the list of traditional agri-food products of the Campania Region and subsequently it has also become a Slow Food Presidium. This indicates its important role in safeguarding local biodiversity and the task of those who have accepted the courageous challenge of continuing to cultivate it.

Pertosa’s white artichoke: characteristics

Pertosa’s white artichoke has a very light green colour, tending to silver. It has a round shape, is large and without thorns. The heart has a particularly delicate flavour therefore is special to be tasted fresh or preserved in oil.

Casa Iuorio prepares the pickles of white artichoke following a traditional recipe and using only quality ingredients: extra virgin olive oil, lemon juice and some aromas of our garden such as bay leaves, garlic and chili pepper.

Pertosa’s white artichoke: Casa Iuorio’s cultivation

Because the valuable characteristics of this vegetable, we decided to grow it also in our farm. To start the first crops, we have directly selected the seeds from our trusted Pertosa’s farmers, where we went personally. Our open-fields cultivation, situated in the areas of the Alburni Mountains are particularly fertile and suitable for these crops. Waiting for the next harvest, we leave confident that nature takes its course, as it always does.