The richness and biodiversity of Puglia can bring color and pizzazz to your dishes.
Origin
A variety with unique charm, not only for its colorful appearance, but also its flavor. These are also known as San Vito carrots or yellow-violet carrots of Polignano. Production is concentrated in the town of Polignano a Mare in the province of Bari, especially in the district of San Vito. They can range in color from orange, to bright or more muted yellow, to dark purple. These are a special product that are cultivated by hand by farmers who choose and plant the seeds from mid-August through late September. The harvest takes place with only the help of a pitchfork and occurs from the first days of December through to March or April. Why do they seem rather salty? Cultivation takes place in sandy terrain that is irrigated with saline water coming from wells that are in contact with seawater. After the harvest, the roots undergo a quick rinse to remove the soil with the same seawater used for irrigation. They’re then placed in wooden crates to be sold.
Cook It
Purple carrots like the Polignano are notable for their lower sugar content compared to other varieties. They are also higher in vitamin A and contain more powerful antioxidants than regular carrots.
These carrots are excellent both raw or cooked, and can be used to prepare sweets (cakes or jams) or savory dishes (side dishes, quiches or main courses). To take full advantage of their lovely color, cut them julienne style to enrich and add some flair to your dishes. A simple but super tasty dish to try is Carrots ‘alla parmigiana’. Trim, peel and wash the carrots, then add oil to a deep non-stick pan and heat it up. Add the carrots and stir with a wooden spoon until lightly brown. Pour a half cup of water in the dish, and flavor with a pinch of salt and pepper. Continue cooking on moderate heat for about 20 minutes, stirring occasionally. When they’ve finished cooking, sprinkle them with grated parmesan cheese. Cover the pan and let sit for a few minutes.
Did you know
Cultivation of this type of carrot is truly one of a kind, and is rich in history and tradition. The sandy soil has a high salinity level and is irrigated with water from a hand-dug, 12-meter deep stone well from the 1800s which is in contact with the seawater.
The cycle of irrigation follows the tides. At low tide, water is drawn from underground reserve tanks. In the past, the irrigation system was operated with mules that turned a pulley mechanism (a ‘gegnu’), and this was used to pump water. Today, naturally the mule’s role has been replaced by an electric motor, but all of the other stages of production, selection and cultivation have remained unchanged. This product is a true testament to the richness and biodiversity of the land.
