TORONTO – Paestum, just south of Naples is a gorgeous seaside town first established by the Greeks centuries ago. The name itself pays homage to Poseidon, god of the Sea. Three beautiful Greek temples are still present in the national park and heritage site.
This area today , known as La Piana del Sele, after the river Sele that runs through, is a fertile land, well irrigated and protected. It sits along the Tyrannian Sea between Amalfi and Cilento. It is known as the little Padana – an area up in Northern Italy famous for being the home of Padano Cheese.
Paestum’s fertile land is home to many fruits and vegetables. Most notably in this season is the round reddish purple artichoke of Paestum.
A beautiful dark green plant with deep purple fruit and smooth leaves, the artichoke of Paestum decorates the landscape with its royal colours.
Artichokes are known for their health benefits. The deep colours indicate the presence of both chlorophyll – green substance in plants that help cleanse our liver and anthocyanins, an antioxidant that helps our cardiovascular system.
Restaurant menus in Italy during this spring season display a variety of dishes that pay homage to the artichoke.
In Rome now it is easy to find Carciofi alla Giudia’ – a deep fried whole artichoke made famous in the Jewish quarters of Rome on many restaurant menus.
In Sicily, artichokes are roasted with just a touch of salt and olive oil.
A personal favourite that brings back memories of my mother are Carciofi alla Romana. The preparation of herb stuffed artichokes slowly braised until soft. Mentuccia, a wonderful scented herb with a flavour profile mix of light mint and oregano highlights the soft delicate taste of the artichoke even more.
Somehow I cannot replicate my mother’s recipe, nor that taste. I realize that “love” is an actual secret ingredient. She cooked so that my stomach never hurt after a meal. She was the healthy chef and my guardian angel in the kitchen.
My mother must have been present at lunch with the group from Terra Orti, producers of Paestum Artichokes, IGP Cauliflower and many other fruits and vegetables grown in the Piana del Sele region.
Although the chef prepared wonderful dishes to highlight both the artichoke and the cauliflower in season; the president of the Terra Orti cooperative requested a special dish be prepared just for my sensitive stomach.
A tray of thinly sliced raw artichoke hearts, gently dredged in extra virgin olive oil and salt and sprinkled with parsley was brought out just for me.
The taste was delicate and the texture was soft, smooth and slightly crispy. Nothing chewy or soggy from a jar or can.
If there was a way to eat only one light meal a day, this would be it!
The flavour of the Paestum Artichoke is a testament to the climate and scenery of this area of Campania. Gentle, breezy, sunny and warm.
(Photos: Fruit and Veg from Europe and Corriere Canadese)
