Products intended for the fresh market

For all the crops made by the members of the cooperative, the integrated production regulations are followed, using products with low environmental impact and exclusively on the threshold of damage to the crop. The particular pedoclimatic conditions of the area and the adoption of cultivation techniques in harmony with the environment, minimize the development of diseases, thus reducing the intervention of phytosanitary treatments.

Violet artichoke

The violet artichoke, originally from Provence, was introduced in Sardinia in the 80s, when it replaced a fairly widespread indigenous variety, the "masedu" artichoke. The cultivation of violet is a "long cycle" and is very generous, especially in the months of March-April, when a plant is able to produce even 10-12 flower heads. The most appreciated flower head, especially in Lazio, is the first that is generally issued by the plant in December. Between the production of the first and second flower heads there can be a period of time of 20 days, a peculiarity that does not occur with other crops present in Sardinia whose productions are much more concentrated. For this reason there is a tendency to plant even over 10,000 seedlings per hectare, in order to make the most of, in economic terms, the marketing of the first flower head, the most prized and required. The cultivation of the violet artichoke of Provence requires irrigated land.


Roman artichoke

The cultivation of the Roman artichoke is typical of the Lazio coast, but in recent years it is spreading with interesting results also in Sardinia (Clone C3). Approximately 7,000 seedlings are needed for each hectare of cultivation. The plantation is planted by stopping, in mid-July, the seedlings removed from the mother plant during the summer rest period. Harvest time is from December to May. During this time each plant produces from 15 to 20 tradable artichokes. The plant, in intensive cultivation, produces with good yield for 2 or 3 years, after which it ages and no longer produces profitably. The last artichokes, the artichokes, are excellent for the preparation of homemade pickles. They are rarely collected for the processing industries. For this type of processing, in fact, other varieties of artichoke are generally used, available in larger quantities and, at the same quality, at more competitive prices. The Romanesco is an artichoke very appreciated for its qualities: it is devoid of thorns, it is very tender and has little waste. Its head is spherical, compact, a little crushed. Also called "cimaroli", "mammole" or "cardini", although they reach diameters well above ten centimeters, the Roman artichokes keep within them a very tender heart. This delicious vegetable, during cooking gives off a characteristic scent and its delicate taste raises it to the prince of the table.


Artichoke Thema 2000

The Tema 2000 artichoke variety was established in Tuscany, following Terom, in the 1990s, isolating the best characteristics of Terom and other Tuscan varieties. Due to its high yield in terms of production, it quickly spread to Sardinia, where it found very favorable pedochlimatic conditions. The plant is generally able to give two productions a year. An early, from October to December, and a late from February to April.


Capriccio artichoke

Through a meticulous and targeted research, lasting many years, new hybrid varieties of artichoke have been obtained. Between these the artichoke whim (Nun 4146 AR) with a plant of medium vigor with erect bearing and an elongated fruit of intense purple color. Its production cycle is early. The destination is the fresh market and industry.


Sardinian spiny artichoke

In Sardinia, from the purely economic point of view, the cultivation of the Sardinian spiny variety artichoke was without a doubt the most important and until some time ago the most profitable. It still remains the oldest of all the varieties grown in Sardinia. The flower head is characterized by its elongated conical shape, it is provided with bracts of a green color with accentuated brown-violet hues, whose tip ends with a yellow thorn whose bite is very painful. The last artichokes of the plant are excellent for the preparation of artichoke intended for processing.



It is a herbaceous plant characterized by rhizomatous roots (the so-called legs) that give rise to shoots provided with scales (tip characteristic of asparagus), scientifically called turions: these represent the edible part of the asparagus. Today it is widespread throughout southern Europe. Its name derives from the Greek asparagos which in turn derives from the even sperag, word that means "tip" to indicate its peculiarity. It has a relatively low nutritional value, but due to its pleasant and delicate taste, it is a vegetable indicated for the preparation of refined dishes. The members of the cooperative today are oriented towards the cultivation of asparagus var. Grande and var. UC 157.