Label
All
0
Clear all filters

Broccolo, Broccoletto

Broccoli, Calabrese

Appears in
Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

  • About
Broccoli belongs to the same family as cabbage and cauliflower and comes in many different varieties. It is formed by thousands of buds of the flower at the top of the plant. If the buds flower the broccoli becomes yellow and that is why the freshness of broccoli is measured by the tightness and the intensity of the deep green-blue colour of the buds.

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.

Become a Premium Member to access this page

  • โ€Œ
  • โ€Œ
  • โ€Œ
  • โ€Œ
  • โ€Œ
Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of

The licensor does not allow printing of this title