Perinaldo is a small village in western Liguria. It is known for its olives and violet artichoke of Provence.
The artichoke of Perinaldo is violet, spineless and without beards inside.
It is so tender you can eat it raw.
Violet artichoke of Perinaldo grows at 400 to 600 meters above sea level.
It stands up well to the harsh climate and winter drought and so it's pretty tough.
It needs no chemical treatment and so it is an organic product.
It is harvested in May and June.
On the second Sunday in May you can go to Perinaldo for its gastronomic event dedicated to its artichoke and taggiasca olives. At that time the town's streets are filled with stalls where you can buy these products and even the pickles in extra virgin olives, including artichokes.
NB The production of Perinaldo artichoke is rather limited and subjected to specific rules that ensure traceability. In addition, the artichoke is a Slow Food presidium.
History. But how did this artichoke arrive to this place? and why is it grown exclusively in Perinaldo and not in the next villages? It is said it was Napoleon Bonaparte, in 1796, to give some plants of this artichoke variety of Provence to the locals that did not know it at all. Evidently the first plants acclimated very well and continued to flourish in later centuries.
To read more on artichokes ... descriptions, varieties, cleaning and cooking