Cervia Hunchback Thistle Festival

Cardo di Cervia | © Mauro Foli

A festival dedicated to the Cervia hunchback cardoon takes place in the historic center over the weekend.
The peculiarity of the Cervia hunchback cardoon is that it reaches maturity buried under the sea sand. Only in this way does it lose the bitter aftertaste of the common cardoon and acquire its unmistakable sweetness. It is sweet and crunchy enough on the palate to be enjoyed raw. The thistle, with excellent depurative and antioxidant properties, is produced in small quantities and is grown only during the winter.
In the historic center of Cervia food stands and a market where you can taste and buy products made with the thistle.
A unique opportunity to taste gastronomic proposals linked to tradition and revisited with skillful innovation.

On the occasion of the Cardo Gobbo Festival, three courses with tasting will be held on 21 January, 28 January and 4 February, to try your hand at preparing recipes based on the characteristic vegetable. Enrolment at: 

Program