M�rke: Verdure e frutta di Stagione

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Known with the name of cabbage-broccoli, as they belong to the homonymous category, even if they differ considerably from most of the flowers of Brassica oleracea for the typical green or purple, more or less branching; in Italy, there are also local varieties of broccoli such as: the Balia, the Futura, the Blue of Sicily, the White, the Precoce of Verona, the Calabrese, the Bronzino of Albenga, the Mùgnulo leccese and the Romanesco.
Broccoli has a delicate but not particularly structured flavor.

Raw can be eaten raw in pinzimonio, in order to take advantage of the content of vitamin A and C., in the kitchen we can also combine it with pasta, fusilli with broccoli and tomato clams, or with seafood, seafood with broccoli excellent in soups.