Broccoletto di Custoza
Custoza Broccoletto
A medium-small plant with long, open, thin leaves on tender ribs and small budding side shoots. It never makes the head a broccoli usually makes, only a small heart of leaves at the centre, which together with the soil and the way it is grown sets it well apart from the Torbole or Creazzo types. It used to be put on the driest, stoniest ground, often as a second crop among the vines that now dominate the country.
Designation
- Certification
- Slow Food Presidium
- Category
- Fruit, vegetables and cereals, fresh or processed
Where it is made
How it is made
Sown in a seedbed in June, planted out in August, cut between December and early February. The cold spell before harvest matters: it is what makes the plant sweet and tender. It is picked by hand, the big basal or damaged leaves stripped off, and tied in bunches.