The white artichoke of Montoro is a botanical rarity: pale by variety and by growing technique, tender enough to eat raw in salads with nothing but Irpinian hill oil. It grows almost exclusively in this valley, and the Montoresi treat it with the care of a cru.
Spring is its season: festivals, dedicated menus in the Irno valley's restaurants and stalls selling it in bunches like flowers. Off season, oil preserves and creams extend its memory.