Wild Sardinian Cardoons in Oil – Campus

The wild vegetable range by Campus Conserve finds in cardoons its most distinctive expression. In Decimoputzu, the processing of this wild vegetable follows an artisanal protocol that the Campus family has been perfecting since 1985, respecting the slow pace required to handle such a challenging and precious raw material.

The heart of the process is fresh processing: the cardoons are manually cleaned immediately after harvesting. This stage is crucial: removing the thorns and trimming the stalks requires skill in order not to damage the flesh and to preserve the crunchy texture that characterizes the product. The choice to use only the "heart" of the cardoon guarantees consistent tenderness in every jar, eliminating any woody residue.

The marinade is prepared with lemon juice and white wine vinegar, following a recipe designed to balance the natural bitterness of the wild cardoon without overpowering it. This natural acidity acts as a preservative without the use of synthetic acidity regulators, keeping the stalks light in color and inviting in appearance. The preserving liquid, enriched with a selection of 100% Italian extra virgin olive oil, envelops the vegetable, protecting its organoleptic properties and the aromatic scents of the Mediterranean maquis.

In the kitchen, Campus Wild Cardoons are an ingredient with remarkable character. Their complex aromatic profile makes them an ideal partner for dishes based on rich meats or highly aged cheeses, where they elegantly cleanse the palate. They are excellent served as a refined appetizer or used to enhance risottos and gourmet pasta dishes. Each jar is a small-batch specialty that reflects the desire to preserve a Sardinian culinary heritage that might otherwise disappear.