Best Apulian Carrot Types
Carote di Polignano is a traditional carrot variety originating from the Polignano area in the province of Bari. These carrots range in color from pale yellow over deep orange to dark purple. The seeds are selected by the growers who plant them in small plots and choose the best plants.
The carrots are replanted between August 15 and September 15, while the harvest takes place from the first week of November until early May. The flavors of these carrots are extraordinary due to the sandy fields with high salinity in which they are grown.
This purple carrot with yellow stripes has been cultivated around the city of Tiggiano since ancient times, and it is still very popular thanks to its juicy, crunchy texture and fragrant flavor. Sometimes called pestanaca or carota di sant'Ippazio (named after the patron saint of Tiggiano), it is a pretty sensitive variety that requires particularly rich soil with high phosphate content, fertilization, and irrigation twice a day.
It should be hand-picked to avoid unnecessary damage, then consumed in a day or two because it loses its turgidity very quickly. Carota giallo-viola is a key ingredient in many local specialties such as ravioli with pestanaca or pestanaca cake, and the best opportunity to try all those delicacies is during the annual Festival of pestanaca, held every January in Tiggano.
Carota di Zapponeta is a traditional agricultural food product from the Apulian province of Foggia. These sweet and crunchy carrots are harvested between January and March, but when properly stored and protected from the moisture, they can hold their nutrient content and remain fresh for several months.
Due to their tenderness and sweetness, they are best enjoyed raw, but they can also be boiled, stewed, or fried.
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