CARCIOGOLOSO
CARCIOGOLOSO
The heart of the Violetto Brindisino artichoke, processed exclusively from fresh artichokes
Carciogoloso is one of Novella's most distinctive specialties. It is made from Violetto Brindisino artichokes, processed exclusively from fresh during their natural season.
Production is concentrated into approximately two months of the year, following the natural seasonality and availability of the artichokes.
Each artichoke is hand-trimmed and carefully placed into jars by hand, preserving a strong artisanal component within the production process.
✓ Violetto Brindisino artichokes
✓ Processed exclusively from fresh artichokes
✓ Production concentrated into approximately two months per year
✓ Hand-trimmed
✓ Carefully placed into jars by hand
FROM FRESH, ONLY IN SEASON
A process guided by the rhythms of nature
For Carciogoloso, “processed from fresh” is much more than a claim.
Violetto Brindisino artichokes are processed fresh during their natural season. This is why the transformation of the raw material is concentrated into approximately two months of the year, rather than taking place throughout the year.
It is a production choice closely linked to the seasonal availability of the raw material and to our commitment to preserving and enhancing the distinctive characteristics of the artichoke.
HAND-TRIMMED AND PLACED INTO JARS BY HAND
The artisanal touch within our production process
During preparation, each artichoke is carefully trimmed by hand.
The artichokes are also placed into the jars by hand, allowing particular care to be taken in arranging the product.
Technology and manual expertise therefore coexist within the Novella production process, with human skill and attention reserved for the stages where they matter most.
THE VIOLETTO BRINDISINO
The artichoke behind Carciogoloso
Carciogoloso begins with the selection of a specific variety: the Violetto Brindisino artichoke.
The choice of variety, processing exclusively from fresh artichokes, seasonal production and selected manual processing stages together define the identity of this Novella specialty.
The result is an artichoke designed to take centre stage at the table, from simple antipasti to more elaborate recipes.
DISCOVER THE PRODUCT
HOW TO ENJOY IT
Carciogoloso can be served simply as an antipasto or side dish, added to an antipasti platter or served with an aperitif.
It is also an excellent ingredient for risottos, pasta dishes, crostini, focaccia, pizza and Mediterranean-inspired recipes.
3 RECIPE IDEAS
Creamy Risotto with Carciogoloso, Parmigiano Reggiano and Lemon
Delicate, creamy and aromatic
A simple yet elegant risotto where the distinctive flavour of artichoke meets the richness of Parmigiano Reggiano and the freshness of lemon zest.
Ingredients
Carnaroli rice, Novella Carciogoloso, Parmigiano Reggiano, butter, vegetable stock, white wine, lemon and black pepper.
Preparation
Toast the rice, then deglaze with white wine. Cook gradually adding the hot vegetable stock. Shortly before the rice is ready, add the Carciogoloso. Finish with butter and Parmigiano Reggiano, then add a little freshly grated lemon zest and black pepper.
Crostone with Carciogoloso, Stracciatella and Prosciutto Crudo
A simple yet refined antipasto
Crisp toasted bread meets creamy stracciatella, delicate prosciutto crudo and the distinctive character of Carciogoloso.
Ingredients
Rustic bread, Novella Carciogoloso, stracciatella, prosciutto crudo, extra virgin olive oil and black pepper.
Preparation
Toast the bread until crisp. Add the stracciatella and Carciogoloso, then finish with thin slices of prosciutto crudo. Complete with freshly ground black pepper and a drizzle of extra virgin olive oil.
Tagliolini with Carciogoloso and Prawns
Where land meets sea
A refined pasta dish in which the distinctive flavour of artichoke pairs beautifully with the delicate sweetness of prawns.
Ingredients
Fresh tagliolini, Novella Carciogoloso, prawns, garlic, white wine, fresh parsley and extra virgin olive oil.
Preparation
Quickly sauté the prawns with a little extra virgin olive oil and garlic, then deglaze with white wine. Add the roughly chopped Carciogoloso. Drain the tagliolini al dente and finish cooking them in the pan with the sauce. Garnish with fresh parsley.
FREQUENTLY ASKED QUESTIONS ABOUT CARCIOGOLOSO
Which variety of artichoke is used for Novella Carciogoloso?
Carciogoloso is made with Violetto Brindisino artichokes.
Is Carciogoloso processed from fresh artichokes?
Yes. The artichokes used for Carciogoloso are processed exclusively from fresh during their natural season.
When is Carciogoloso produced?
The processing of the fresh artichokes used for Carciogoloso is concentrated into approximately two months of the year, following the natural seasonality of the raw material.
Are the artichokes processed by hand?
Some key stages are carried out manually. Each artichoke is hand-trimmed and subsequently placed into the jar by hand.
Is Carciogoloso produced throughout the year?
The fresh artichokes are processed during their natural season. Once preserved, Carciogoloso can of course be available throughout the rest of the year.
OUR CHOICE TO PROCESS FROM FRESH
For Novella, processing from fresh means organising part of our production around the natural seasonality and availability of the raw materials.
Carciogoloso is one of the most representative examples of this approach.