Cardo gobbo di Nizza Monferrato

Known in the variety called Spaniard, has its scientific name Cynara cardunculus L. var. Altalis D.C. and for production area Nizza Monferrato and neighboring municipalities, especially sandy soils of Belbo river.

The name "gobbo" comes from the type of cultivation to which it is subject. In Nizza Monferrato this vegetable, to overcome the rigidity of winter, is partially buried; in this way the plant, in an attempt to look for light, curves upwards assuming the characteristic swollen shape. This treatment allows the plant to exceed the coldest months and, in particular, makes the stem white, more tender and delicate to the palate. In the saluzzese, instead, the cardo is packed with heavy sheets of paper tied around tightly: the plant thus assumes a straight, white and tender look.

Famous is its use in the càuda wet, typical dish of Piedmont gastronomy or with the molliche of Paolino dell'Aspio Vecchio (uncommon dish).

• Nice's card is included in the list of traditional Italian agri-food products from the region Piemonte.
• The cardo gobbo is Slow Food Presidio.