Pastinaca sativa, commonly known as parsnip, is a biennial herbaceous plant belonging to the Apiaceae family, which includes other well-known species such as parsley, carrot, and fennel. Indigenous to Europe and Western Asia, parsnip was extensively cultivated in antiquity, serving as a primary source of carbohydrates well before the widespread introduction of the potato in Europe. During the Middle Ages, it played a vital nutritional role in the human diet, valued for its high dietary fibre content, vitamins, potassium, and manganese. Today, parsnip is experiencing a resurgence, particularly within organic agriculture, permaculture systems, and niche culinary practices. The edible portion of the plant is its creamy-white taproot, characterised by a fleshy consistency and filamentous extremities. Its flavour is often described as richer and more aromatic than the carrot, a quality attributed to its capacity to develop sugars in response to cold exposure and frequent frosts.
COST PER PERSON
EXPERIENCE DATE
EXPERIENCE LOCATION
In the municipality of Capitignano, located in the Abruzzo region, a grassroots initiative has revived
interest in this traditional crop. Residents, supported by agronomists and cultural practitioners, have
engaged in a participatory research process, experimenting with diverse sowing techniques, plant
associations, and agronomic stimuli to evaluate the adaptability and resilience of Pastinaca sativa.
This long-term commitment has led to recognising the Capitignano parsnip as a Slow Food
Praesidium symbolising ecological sustainability and cultural heritage.
The cultivation efforts have extended beyond private plots to include communal and municipally
designated lands, fostering a model of community-based agroecology rooted in shared knowledge,
dialogue, and cooperation. Culinary applications of the Capitignano parsnip are also being
valorised, including steaming, use in soups and purées, and preparing crisps through the frying of
finely sliced root segments.
To disseminate knowledge and practices surrounding this rediscovered crop, a collective sowing
event will be held, coordinated by Noemi Commentucci of the Capitignano Farmers Community, in
collaboration with Te.Co – Territorio & Comunità ETS.
These organisations have successfully
transformed the parsnip into a vector for sustainable rural development, integrating ethnobotanical
research, local memory, and agro-climatic studies.
This initiative represents a significant example of community-engaged agroecology, aimed at
reconnecting agricultural practice with cultural identity, scientific inquiry, and participatory
sustainability.
Program Overview:
- Gathering in Capitignano
- Collective sowing activity in the experimental municipal gardens
- Training session on agronomic, ecological, and historical aspects of parsnip cultivation
- Tasting session featuring parsnip-based dishes at the La Canestra farmhouse in the hamlet of Aglioni
INFO AND BOOKING
CONTACT DIRECTLY THE WORKSHOP ORGANIZER
Noemi Commentucci
Born in L’Aquila in 1981, Noemi Commentucci was raised in the hamlet of Aglioni, in Capitignano, within a family historically committed to agriculture and rural hospitality. Following her academic studies, she assumed management of the family-run farm La Canestra, which has become a key site for conserving local agrobiodiversity. Under her stewardship, and inspired by her father’s dedication to traditional farming, the farm now safeguards several native plant varieties, including the Pastinaca di Capitignano (recognised as a Slow Food Presidium), the Capitignano chickpea, and a range of ancient fruit trees and heritage cereals such as Saragolla wheat, Solina, and spelt. These grains are cultivated and processed into traditional food products, including pasta, bread, and regional pastries..