Carciofo Spinoso di Sardegna
ingredient / ingredient-artichoke-sardegna
サルデーニャ棘アーティチョーク / Cynara scolymus L.
Carciofo Spinoso di Sardegna is a food defined by a PDO specification as the spiny artichoke produced in Sardinia.
Photographs (captions in Japanese)
A flower bud of an artichoke (Cynara cardunculus) with spiny bracts. Carciofo Spinoso di Sardegna is a geographical indication for the Sardinian product within this spiny artichoke group, but the origin and PDO conformity cannot be confirmed from this photograph.
Shown: Cynara cardunculusPart / state: A single flower bud of an artichoke with spiny bracts, apparently just harvested. Shown with the cut end of the stem still attached
Photo: Assianir / CC BY-SA 3.0 / original image / ledger's original image
Scope and provenance of the photo
Identification: Identified as labelled in the source. The source caption says only "artichoke with conspicuous spines (Carciofo con spine evidenti)" and does not mention origin. Whether it conforms in origin or specification to Carciofo Spinoso di Sardegna (Sardinian spiny artichoke, PDO) cannot be judged from the photograph, and re-identification by a specialist has not been done. It is included as one example of a spiny cultivar group.
Image shown: The 1920 px version from Wikimedia Commons. No cropping or color changes by NIGAMI LAB. For display, a WebP capped at 1200 px wide is served; the ledger's original image can be checked from the link above.
On this page (6 sections)
Reading the bitterness
Carciofo Spinoso di Sardegna (Sardinian spiny artichoke) is a food covered by the EU PDO for the spiny Sardinian type of Cynara scolymus. The EU sensory specification describes its taste as full-bodied and states that polyphenol derivatives and cynarin balance bitterness and sweetness.
The same specification also describes astringency. It states that the puckering astringency produced by tannins, natural constituents of the artichoke, is largely imperceptible because sweetness from carbohydrates offsets it. The specification treats bitterness and astringency as separate sensations. These are sensory descriptions in an EU protected designation of origin specification, however, not data from an independent sensory test.
Sources for this overview
Single document: Carciofo Spinoso di Sardegna PDO
Checked for this overview: Confirmed the extent to which the PDO sensory specification links the balance of bitterness and sweetness to constituents. / Confirmed the sensory-specification statement that sweetness offsets astringency, and that the source is a standards document.
Structured claims — open a section to read each claim's confidence, evidence and limits
Composition and content (1)
Scope: Original Italian disciplinare, Art.2 Chimiche.
Note: A chemical minimum in a specification, not a measurement from an individual analytical paper; contextual under research protocol §3. The same article specifies carbohydrates of at least 2.5 g/100 g and sodium of at most 0.125 g/100 g, excluded because they are not directly related to bitterness.
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ingredient-artichoke-sardegna —has_composition→ (the claim sentence above)Sensory (2)
Scope: The EU PDO sensory specification
Note: The causal link to the compounds is recorded as the specification document's own explanation.
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ingredient-artichoke-sardegna —has_sensory_attribute→ (the claim sentence above)Scope: EU PDO sensory specification
Note: Bitterness and astringency were made separate claims so they are not treated as identical.
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ingredient-artichoke-sardegna —has_sensory_attribute→ (the claim sentence above)