The Moretto artichoke is a rustic variety that has undergone no genetic modification, which has allowed it to preserve its original characteristics and aromas over time, unlike other varieties widely cultivated in the Mediterranean basin.
It is an indigenous, organic, and succulent vegetable that grows spontaneously in the typical gullies of the Vena del Gesso Romagnola.
The Moretto plant forms a bush that can reach up to one and a half meters in height. The upright stem produces basal shoots called carducci, used for reproduction. The leaves are large, spiny, and green-gray in color, drooping outward. From an agronomic point of view, it prefers siliceous-clayey soils, typical of the Romagna gullies, well exposed to the sun. The Moretto artichoke appears violet with golden reflections, with well-formed, rigid yellow-black spines. Its flavor is slightly bitter, fresh, and appetizing.
Production Area
Municipality of Brisighella and some areas of the territory of Faenza (Errano and Castel Raniero).
Traditional Uses
There are many ways to use it in cooking. It can be eaten raw or lightly boiled, dressed with salt and oil—preferably the renowned Brisighello olive oil, with which it pairs beautifully.
The artichoke is important in the diet of people with anemia thanks to its high iron content. Its cellulose content helps with intestinal difficulties. It is also suitable for diabetics thanks to its low sugar content.
Historical Origins
The presence of the Moretto artichoke in the Brisighella area is quite old, as oral testimonies from farmers and growers of the “Moretto Artichoke of Brisighella” suggest that several families have been cultivating this type of biotype since at least the 1940s–1950s. However, the documentation found generally refers to artichokes without specifying Moretto. The only documentary evidence that attests to the name Moretto is an article published in the newspaper Il Messaggero on Wednesday, June 9, 1993.
