Great in a frittata and as pesto made with walnuts or pine nuts and without cheese. Broccolo fiolaro is on the Slow Food Ark of Taste list which is a living catalog of delicious and distinctive foods facing extinction. From their site: “The name of Fiolaro broccoli derives from the presence of sprouts along the stem of the plant (known in local dialect as “fioi”) that end up in the pan, along with the youngest leaves. It is particular in that it does not have the typical taste or shape of other varieties of broccoli. Harvest happens between November and February but, according to tradition, the most flavorful samples are those after the first frost, when, to defend themselves against the cold, the plants limit the amount of water held in their tissues, concentrating salts and sugars and making them more tasty. This variety of broccoli is rich in vitamins, mineral salts and calcium. The cultivation of this Fiolaro broccoli dates back to ancient Roman times.” 80 days. Image courtesy of Uprising Seeds.
Gusto Italiano Project is a collaboration between Culinary Breeding Network, Uprising Seeds and northern Italian vegetable breeders at Smarties.bio. The project was born from a mutual love of radicchio and a desire to further establish it as an anchor of the fall and winter produce season here in North America, and specifically the Pacific Northwest. This special line of certified organic radicchio and regional specialty Brassica seeds was bred and grown in Italy by the incredible folks at Smarties.bio. Based in Chioggia, the heart of radicchio’s motherland, Smarties.bio exists at the crossroads of tradition and innovation by bringing years of modern breeding experience to classic, culturally significant vegetables of their region.
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