Carciofo Romanesco del Lazio IGP is a vegetable that is typical of the region, grown in the provinces of Viterbo, Rome and Latina. Used in traditional cuisine since ancient times, it can be eaten raw, if it is still young, “alla romana“, which is stuffed with garlic, parsley, mint and cooked in water and wine, “alla Giudia“, which is fried, and it can also accompany recipes such as “Coratella” with artichokes.