Fresh Broccoli from Bari

Broccoli belongs to the group of plants whose leaves are not eaten but the inflorescences not yet ripe.

Its use in the kitchen is above all after cooking and for the preparation of soups and broths.

It can be eaten raw pinzimonio, but it is especially enhanced by steaming, au gratin or sauteed. It is part of many typical regional preparations. In Campania it is known as broccoli or Bari broccoli. Product grown naturally without the use of pesticides.