Around 500 thousand tonnes of carrots are produced in Italy; Abruzzo contributes with 21%. Fucino Plateau carrots from this region are particularly renowned; they are completely smooth, red-orange, crunchy and sweet. The Greeks and Romans were 

acquainted with carrots and used them more in medicine than in cuisine. The first definite information on carrots with an orange-coloured cone-shaped root, rich in carotene, dates back to the XVII century. The first varieties were described in France only in the previous century.

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