Description
Carota dell’Altopiano del Fucino PGI is a fresh root vegetable belonging to the Daucus carota L. species and deriving from the Maestro (Vilmorin), Presto (Vilmorin), Concerto (Vilmorin), Napoli (Bejo), Nandor (Clause) and Dordogne (SG) varieties.
Production Area
The production area of Carota dell’Altopiano del Fucino PGI is located on the Fucino Plateau, a basin of 14,000 hectares bordered by high Apennine peaks, in the Province of Aquila, in the Abruzzo region.
Production Method
Sowing takes place between February and April, after the soil has been ploughed, milled and rolled. These operations are carried out with machinery, to ensure the uniformity of the distribution. The cultivation operations that are carried out are “weeding” and “temping”. Irrigation must be frequent but not abundant, and over the summer months it should only be done at night, so as to not damage the seedlings. Harvesting takes place during the first hours of sunlight and can be done throughout the year, although the best products are obtained between June and October. Harvesting is based on the stages of ripening, the destination of the product and the type of packaging.The product destined for preservation is harvested when it is fully grown and in any case not before the deadline for the cultivar, also taking into consideration the climatic trend of the season to ensure the longer shelf life of the qualitative and organoleptic characteristics. The product is transferred to the washing and packaging centre within four hours of harvesting, where it is immediately cooled, processed and packaged.
Appearance and Flavour
Carota dell’Altopiano del Fucino PGI has a cylindrical shape and rounded ends. There are no root hairs and it is characterised by a uniform intense orange colour, including the neck. The flesh is crunchy and easily broken and has a sweet flavour.
History
Coming from the temperate areas of Europe, it seems that the origins of the carrot plant are found in Afghanistan. It was first cultivated by the Greeks and Romans. Its diffusion across the Fucino Plateau dates back to more recent times, following the drying-up of Lake Fucino, which covered the vast basin up until 1870. The open field cultivation of carrots in the now reclaimed area began in 1950.
Gastronomy
Carota dell’Altopiano del Fucino PGI can be kept for a fairly long time when stored in a cool place. This vegetable is rich in carotenes, a nutrient used by the body for the production of vitamin A, which is important for various bodily functions and in particular for the eyesight. For this reason, carrots are widely used in juices and they can be eaten raw after peeling. Carota dell’Altopiano del Fucino PGI is the main ingredient in numerous dishes, such as salads, cut into strips, rounds or julienne, as well as with green herbs, tomatoes, radishes, apples and oranges. It is an excellent ingredient for sauces and soups, as well as a side dish for roasts or in flans. It can be cooked in butter or oil and fried with broccoli.
Marketing
The product is marketed as Carota dell’Altopiano del Fucino PGI. It is sold fresh in wooden, cardboard or plastic packaging with the correct labelling. There are also transformed products containing Carota dell’Altopiano del Fucino PGI.
Distinctive Features
Carota dell’Altopiano del Fucino PGI is grown in “young” soil, rendered fertile due to the large amount of humus formed throughout the millennia from the organic matter at the bottom of the lake, which has an altitude of 700 m above sea level. The marked fertility of the land enriches the vegetable with an above-average number of vitamins and proteins.
