Prezzemolo

There are two different types of parsley, both of which are used a great deal in every Italian kitchen, but especially those on the coast because of the herb’s affinity with fish. The tightly curled type of parsley is usually used as a garnish, while the common gigante d’Italla - with its small, flat leaves — is the variety used for flavouring a large number of recipes.

Parsley is often used combined with garlic as the base of a number of sauces for pasta and seafood. It is also used in seafood salads and with sautéed kidneys, fried sweetbreads, soups, stocks and vegetables such as braised artichokes, carrots and sautéed mushrooms. Parsley is also the main ingredient in the Piedmontese recipe Salsa Verde and is a crucial flavouring in aubergine fried al funghetto.