Fruit, vegetables and pulses

Paternopoli April broccoli

Paternopoli April broccoli: spring shoots from Irpinian gardens

Paternopoli's growers sow it at the end of summer and wait for spring, when the topped plant sends out side shoots that are picked by hand while still closed and tied into bunches. Each year the seed is saved from the strongest plants. A Slow Food Presidium and a Campanian PAT.

• Deep, dark green, with a fleshy, firm stem
• Tender and crunchy raw, juicy and sweet once cooked
• A good bunch has tight heads with no open flowers

How to enjoy it. A quick blanch and a turn in the pan with oil, garlic and lemon is all it needs. Locally it goes with handmade pasta, into pancotto bread soup, beside pork, or with sardines in a village recipe.

Production areas

Campania

Season

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