Cavolino di Bruxelles

This sprout, which takes the form of a kind of mini cabbage, has only recently been adopted in Italy, despite the fact that Romans are said to have taken them to Belgium in the first place. The sprouts grow on the long stems of this member of the cabbage family up to 1 metre (1 yard) in height. They are harvested in late autumn through to winter and make an interesting change to other types of cabbage.

To cook Brussels sprouts, first discard any damaged exterior leaves, trim the stalk and make an incision in its base to ensure even cooking. Blanch in boiling salted water for 7-8 minutes before using in other recipes, or cook for 10-15 minutes, until just tender, to be eaten as a side dish. In Italy, Brussels sprouts are mostly blanched and baked in the oven covered with a béchamel sauce or, as they do in Parma, boiled and then served dotted with butter and Parmesan cheese.