Broccolo Fiolaro is an old broccoli variety from the area around Vicenza in Northern Italy. Even in Italy this is a true regional speciality – elsewhere it is almost unknown. Harvesting falls in the winter season, from September to December. At first glance this plant’s large head of curly leaves is less reminiscent of broccoli than that other Italian leaf vegetable Puntarelle. In flavour terms its sweetish, aromatic taste is quite different from other brassicas. In the local cuisine these loosely arranged young leaves are traditionally combined with potatoes, onions and rice in a very thick, almost risotto-like soup – similar in consistency to the Tuscan speciality Ribollita, made with Cavolo Nero. On cold winter days it’s a real treat, warming body and soul.
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