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Carlina, Carlina acaucalis

Family of compositae

This decorative plant is very well-known by people who are used to walk on the Apennines meadows, during the period of August-September it shows its beautiful silvery flowers. It is possible to pick up its still closed small blossoms, and after having taken away the stronger bracts, they can be eaten like artichokes.

Use
The blossoms of this plant can be boiled, and then dressed with oil and lemon, or can be fried, or cooked in omelette or used to prepare a good risotto, which enhances the bitter flavour of this vegetable. The root of the plant, if macerated in white wine, can produce a good aperitif - tonic.

Picture and text of Tebaldo Lorini
Translated by Gianna Toni

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