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By Antonio Carluccio and Priscilla Carluccio
Published 1997
Broccolo is mostly known as calabrese, because it grows best in Calabria, in Sicily (where, incidentally, broccolo means cauliflower). The most common variety, Piccolo di Verona, is pale green and ready for eating in the early spring, while Grosso Romano or Violetto di Sicilia, as it is also known in Italy, has very pretty conical florets and a distinctive purple colour that turns green during cooking.
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