When travellers think of Venice, they often picture gondolas gliding along canals, but just beyond the main island lies another treasure, quietly flourishing in the fertile soil of the Venetian Lagoon—the artichokes of Sant’Erasmo.

A Garden in the Lagoon

Known as the vegetable garden of Venice, Sant’Erasmo is one of the largest islands in the lagoon, a peaceful and rural oasis where time seems to slow down. Unlike the bustling tourist centers of Venice, here you’ll find open fields, buzzing bees, and local farmers tending their crops. Among these crops, the most prized and beloved is the Violet Artichoke of Sant’Erasmo (Carciofo Violetto di Sant’Erasmo), a symbol of Venetian culinary tradition.

What Makes Them So Special?

The secret lies in the island’s unique environment: the salty air, mineral-rich soil, and mild climate create the perfect conditions for producing artichokes with an exceptionally tender heart, delicate flavour, and beautiful purple hue. The first buds to sprout in early spring are known as “castraure”, and they’re particularly cherished for their tenderness and subtle sweetness. Venetians eat them raw, thinly sliced, with just a drizzle of olive oil and lemon—simple, yet sublime.

A Tradition Rooted in Time

Artichoke cultivation on Sant’Erasmo dates back centuries. The tradition is so strong that each year in May, the island hosts a Festival of the Violet Artichoke to celebrate the harvest. It’s a chance for visitors to mingle with locals, enjoy live music, and—most importantly—taste the freshest artichokes in every imaginable form: grilled, fried, marinated, or served alongside lagoon seafood.

How to Visit

You can explore Sant’Erasmo by bike, walk along the fields, or even combine your visit with a private boat tour of the northern lagoon, including stops at nearby islands like Burano or Torcello.

For food lovers and curious travellers, Sant’Erasmo offers a unique chance to experience Venice in an authentic, down-to-earth way—through its land, its flavours, and its people.

Tip for Travelers

If you’re visiting Venice in spring, be sure to ask for “castraure” at local markets or traditional osterie. Their short season and limited supply make them a true delicacy, cherished by chefs and home cooks alike. And if you’re lucky enough to attend the festival, it’s one of the most genuine culinary experiences the lagoon has to offer.

Venice is a feast for the eyes, but Sant’Erasmo’s artichokes remind us it’s also a feast for the palate. Don’t miss the chance to taste this local gem—it’s the kind of discovery that makes traveling unforgettable. Book your culinary boat tour with Vidal Venice Tours by dropping us a message here!