It easily adapts to the most diverse temperatures, prefers sandy soils and grows above all in uncultivated fields, often along the banks of rivers, up to 800 meters.

Topinambur orJerusalem artichoke mistakenly takes its vulgar name from a Brazilian tribe even if, as we said, the origin is North American (it was discovered by the French Champlain who took it to France in 1604) and from there it was also brought to Italy where it grew in the Farnese garden and was known by the name of sunflower articocco. It was later supplanted by the introduction of the potato, easier to grow and more versatile in culinary uses, but unlike this it has an important property: the tuber does not contain starch but inulin and is therefore recommended for diabetics; it is suitable for a low-calorie diet, and is also a good energy source, useful for those suffering from constipation.

SIPO has created an incredibly tasty and aromatic Pesto Fresco by adding fragrant basil. In today's cuisine, it can be used for all preparations in which potatoes are used, but the Topinambur can be eaten raw in pinzimonio or with Piedmontese bagna cauda for the pleasant hint of artichoke, or even put in very thin slices in a raw mixed salad.

A warning though: since inulin is not assimilated by the intestine and ferments in it, Topinambur causes flatulence, therefore it is advisable, after eating them, to use a carminative remedy, for example an herbal tea with natural ingredients such as fennel seeds or dill, star anise, chamomile, cloves, thyme.