Romanesco is an Italian vegetable specialty with fascinating geometrically shaped light green heads in a fractal structure. It is frequently known as Romanesco broccoli, even though it is more reminiscent of cauliflower. There's even a common name for this tasty vegetable that pays homage to this confusing situation: In some parts of the world, romanesco is actually called "Broccoflower". Since it does not form protective leaf covers that keep sunlight away from the florets, it develops its characteristic chartreuse green color and a more intense aroma than the "ordinary" white variety. At the same time, it has a higher content of vitamin C and protein than its relative. Romanesco was bred, as its name 'Roman cauliflower' suggests, in the region around Rome, but also in the rest of Europe it has been a more or less common sight in vegetable patches since the 16th century. In the kitchen the young florets are very suitable eaten raw as a salad or fresh vegetable. Otherwise, its use is just like cauliflower.
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